公开(公告)号：US4957750A

公开(公告)日：1990-09-18

申请号：US348326

申请日：1989-05-05

申请人： Stuart A. Cochran ,  David A. Cin ,  Susan K. Veach

发明人： Stuart A. Cochran ,  David A. Cin ,  Susan K. Veach

IPC分类号： A21D2/28

CPC分类号： A21D2/28

摘要： The invention describes refrigerated, frozen or shelf stable, improved baked goods which will substantially retain palatability upon microwave heating. The improvement is accomplished by the incorporation into the baked good dough formulation of an effective amount of a protein modifier which contains free sulfhydryl groups. L-cysteine is a preferred protein-modifier which is incorporated into a dough at a preferred level of 220 ppm (baker's percent). Other protein modifiers may substitute for all or a portion of L-cysteine at a level based on their sulphydryl content.

摘要翻译： 本发明描述了在微波加热时基本上保持适口性的冷藏，冷冻或搁置稳定的改进的焙烤食品。 通过掺入含有游离巯基的有效量的蛋白质改性剂的烘烤好的面团制剂来实现改进。 L-半胱氨酸是优选的蛋白质改性剂，其以220ppm（面包百分比）的优选水平掺入面团中。 其他蛋白质改性剂可以以基于其巯基含量的水平代替全部或部分L-半胱氨酸。