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Chemical leavening system 원문보기

IPC분류정보
국가/구분 United States(US) Patent 등록
국제특허분류(IPC7판)
  • A23L-001/10
출원번호 US-0466159 (1990-01-17)
발명자 / 주소
  • Heidolph Barbara B. (Wentzville MO) Jakse Frank P. (Florissant MO)
출원인 / 주소
  • Monsanto Company (St. Louis MO 02)
인용정보 피인용 횟수 : 20  인용 특허 : 3

초록 ▼

There is disclosed novel leavening systems, doughs and baked goods which employ stabilized x-ray amorphous calcium carbonate as the carbonate factor in combination with suitable leavening acids. Also disclosed are sodium-free leavening systems providing equivalent performance of previously known sod

대표청구항

A method for leavening a fresh dough product which comprises mixing with flour, water and shortening a leavening system comprising stabilized, x-ray amorphous calcium carbonate as the carbonate factor and a leavening acid.

이 특허에 인용된 특허 (3)

  1. Buchel Johannes A. (Danbury CT), Beverage carbonation arrangement.
    상세보기
  2. Yong Samuel H. (Minneapolis MN) Anderson George R. (Minneapolis MN) Levin Liza (St. Louis Park MN), Dough product containing an organic acid leavener.
    상세보기
  3. Merten Helmut L. (Ladue MO) Bachman Gerald L. (Kirkwood MO), Stabilized amorphous calcium carbonate.
    상세보기

이 특허를 인용한 특허 (20)

  1. Thomas Mary E. ; Lajoie M. Stephen ; Sargent Robin C. ; Geeding-Schild Deborah, Composition for no fat of reduced fat bakery products.
    상세보기
  2. Geng, Qinghuang; Hayes-Jacobson, Susan M., Leavened dough extrusion.
    상세보기
  3. Geng Quinghuang ; Hayes-Jacobson Susan M., Leavened dough extrusion process.
    상세보기
  4. Anderson, Keith Steve; Boudreaux, Eric Richard; Emerson, David Brian; Frazier, Phillip Stuart; Sims Pratt, Glenn, Method and system for the direct injection of asparaginase into a food process.
    상세보기
  5. Elder, Vincent Allen; Koh, Christopher J.; Henson, James Keith, Method for increasing asparaginase activity in a solution.
    상세보기
  6. Bhaskar, Ajay Rajeshwar; Topor, Michael Grant, Method for making a low-acrylamide content snack with desired organoleptical properties.
    상세보기
  7. Bourg, Jr., Wilfred Marcellien; Michel, Enrique, Method for real time detection of defects in a food product.
    상세보기
  8. Bourg, Jr., Wilfred Marcellien, Method for real time measurement of acrylamide in a food product.
    상세보기
  9. Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
    상세보기
  10. Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
    상세보기
  11. Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
    상세보기
  12. Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
    상세보기
  13. Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V.N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
    상세보기
  14. Barry,David Lawrence; Burnham,Colin Jeffrey; Desai,Pravin Maganlal; Joseph,Ponnattu Kurian; Leung,Henry Kin Hang; Masson,John Richard; Mohan Rao,V. N.; Saunders,Robert William; Stalder,James William; Topor,Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
    상세보기
  15. Cantley, Catherine Sarah; Desai, Pravin Maganlal; Michel, Enrique; Rao, V. N. Mohan; Vindiola, George, Method for reducing acrylamide formation in thermally processed foods.
    상세보기
  16. Boudreaux, Eric; Desai, Pravin Maganlal; Elder, Vincent Allen; Fulcher, John Gregory; Joseph, Ponnattu Kurian; Li, Wu; Rao, V.N. Mohan; Topor, Michael Grant; Vogel, Gerald, Method for reducing asparagine in food products.
    상세보기
  17. Conley, Jill A.; Haas, Kevin A.; Statt, Peter W., Method of producing a frozen dough, and related products.
    상세보기
  18. Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Methods for reducing acrylamide formation in thermally processed foods.
    상세보기
  19. Book Sharon ; Corliss Glenn ; Heidolph Barbara, Process and formulation for a chemically leavened dough or bakery product.
    상세보기
  20. Wu Rei-Young Amos, Use of calcium chloride and magnesium chloride as leavening acids for batter and dough compositions.
    상세보기

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