Process of preparing a baked flour-containing product
First Claim
1. A process for the preparation of a baked flour-containing product containing an additive to prevent softening caused by moisture, comprising(a) forming a mixture comprising flour and water,(b) adding the additive in an amount of about 0.05 to 15% by weight, relative to the total weight of mixture, uniformly distributing the additive in said flour and water mixture and then baking the mixture, or(c) adding the additive in an amount of about 0.1 to 25% by weight relative to the weight of said mixture in a partial amount, to a partial amount of said mixture, uniformly distributing the additive in this partial amount, combining said partial amount as a top layer, interlayer and/or base layer with the remainder of the mixture to provide a shape which is to be baked, and then baking the whole,said additive being a carbohydrate derivative selected from the group consisting of a cross-linked starch ether, and a cross-linked cellulose ether, said ethers being cross-linked by means of heat energy, radiation, or an additional chemical compound, and being water-insoluble to the extent of at least about 25% by weight, and capable of swelling.
0 Assignments
0 Petitions
Accused Products
Abstract
This invention relates to a baked foodstuff containing an additive to prevent softening caused by moisture, wherein the additive is a carbohydrate derivative which has been modified by means of heat energy, radiation or an additional chemical compound and which is water-insoluble to the extent of at least about 25% by weight, and is capable of swelling. The invention also relates to a process for the preparation of the baked foodstuff.
61 Citations
3 Claims
-
1. A process for the preparation of a baked flour-containing product containing an additive to prevent softening caused by moisture, comprising
(a) forming a mixture comprising flour and water, (b) adding the additive in an amount of about 0.05 to 15% by weight, relative to the total weight of mixture, uniformly distributing the additive in said flour and water mixture and then baking the mixture, or (c) adding the additive in an amount of about 0.1 to 25% by weight relative to the weight of said mixture in a partial amount, to a partial amount of said mixture, uniformly distributing the additive in this partial amount, combining said partial amount as a top layer, interlayer and/or base layer with the remainder of the mixture to provide a shape which is to be baked, and then baking the whole, said additive being a carbohydrate derivative selected from the group consisting of a cross-linked starch ether, and a cross-linked cellulose ether, said ethers being cross-linked by means of heat energy, radiation, or an additional chemical compound, and being water-insoluble to the extent of at least about 25% by weight, and capable of swelling.
Specification
-
- Resources
-
Current AssigneeHoechst Aktiengesellschaft (Sanofi )
-
Original AssigneeHoechst Aktiengesellschaft (Sanofi )
-
Inventorsvon Rymon Lipinski, Gert-Wolfhard
-
Primary Examiner(s)Jones, Raymond N.
-
Assistant Examiner(s)Hatcher, Elizabeth A.
-
Application NumberUS05/846,332Time in Patent Office725 DaysField of Search426/549, 426/653, 426/658, 426/661, 426/804, 536/102, 536/106, 536/111, 106/210US Class Current426/549CPC Class CodesA21D 2/18 CarbohydratesY10S 426/804 Low calorie, low sodium or ...
