A - Human Necessities – 21 – D
Patent
A - Human Necessities
21
D
A21D 2/02 (2006.01) A21D 2/14 (2006.01) A21D 8/02 (2006.01) A21D 10/00 (2006.01) A21D 10/02 (2006.01) A21D 13/00 (2006.01)
Patent
CA 2488487
There is a dough composition. The dough composition has flour, shortening, water, and a leavening system. The leavening system has a leavening base and leavening acid. The leavening acid is a combination selected from the group consisting of 1) sodium aluminum phosphate and dicalcium phosphate dihydrate; 2) sodium aluminum phosphate and sodium acid pyrophosphate; 3) sodium acid pyrophosphate and dicalcium phosphate dihydrate; 4) sodium aluminum phosphate, sodium acid pyrophosphate, and dicalcium phosphate dihydrate; 5) sodium aluminum sulfate and dicalcium phosphate dihydrate; and 6) sodium aluminum sulfate and sodium acid pyrophosphate. The sodium acid pyrophosphate exhibits an evolved percentage of carbon dioxide of about 30 or less at room temperature prior to baking. The slower reacting of the leavening acids in the combination is at least 15 wt% of the total weight of the acid combination. There are also methods for making tortillas.
L'invention concerne une composition de pâte. La composition de pâte contient de la farine, un "shortening", de l'eau, et un agent levant. L'agent levant comprend une base levante et un acide levant. L'acide levant est une combinaison sélectionnée dans le groupe composé 1) de phosphate d'aluminium de sodium et de dihydrate de phosphate de dicalcium; 2) de phosphate d'aluminium de sodium et de pyrophosphate acide de sodium; 3) de pyrophosphate acide de sodium et de dihydrate de phosphate de dicalcium; 4) de phosphate d'aluminium de sodium, de pyrophosphate acide de sodium, et de dihydrate de phosphate de dicalcium; 5) de sulfate d'aluminium de sodium et de dihydrate de phosphate de dicalcium; et 6) de sulfate d'aluminium de sodium et de pyrophosphate acide de sodium. Le pyrophosphate acide de sodium présente un pourcentage amélioré de dioxyde de carbone d'environ 30 % ou moins à température ambiante avant la cuisson. La réaction plus lente des acides de levage dans la combinaison représente au moins 15 % en poids du poids total de la combinaison acide. L'invention concerne également des procédés de fabrication de tortillas.
Brodie John David
Chedid Lisa
Toczek John Joseph
Innophos Inc.
Ridout & Maybee Llp
LandOfFree
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