SPOONABLE, LOW WATER ACTIVITY BATTERS

Title:

SPOONABLE, LOW WATER ACTIVITY BATTERS

Document Type and Number:

WIPO Patent Application WO1999004640

Kind Code:

A3

Abstract:

A flour based batter composition is spoonable at refrigeration temperature and has a refrigerated shelf life of at least about 75 days. The batter has an intermediate water activity (Aw) of about 0.81 to 0.92. The batters can be baked into products such as muffins, pancakes, waffles, brownies, and other foods that have a high, fluffy texture and a baked height to raw height ratio of greater than about 1.

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JP2534091	INDUSTRIAL APPLICABILITY [Title of invention] Method for producing yeast donuts
JP2538510	CELLULOSE-CONTAINING BREAD CRUMB, CELLULOSE-CONTAINING BATTER MIX AND PRODUCTION OF FRIED FOOD FOR MICROWAVE-OVEN COOK-AND-HEATING COATED WITH BREAD CRUMB AND ALREADY FRIED WITH OIL USING THE BREAD CRUMB AND THE BATTER MIX

Inventors:

HAHN PATRICIA W

Application Number:

PCT/US1998/015075

Publication Date:

April 22, 1999

Filing Date:

July 16, 1998

Export Citation:

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Assignee:

PILLSBURY CO (US)

International Classes:

A21D10/04; (IPC1-7): A21D10/04; A21D6/00

Foreign References:

US4904493A	1990-02-27
US4353932A	1982-10-12

Other References:

DATABASE WPI Section Ch Week 7433, Derwent World Patents Index; Class D11, AN 74-58497V, XP002093160

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