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US 6,656,516 B1Granted
Low-browning breadcrumb products
AssigneeKerry Ingredients (UK) Limited
InventorsMatthew J. Frost, Simon J. Goddard, Julie Ann Howard, Jane L. Atkinson, Adrian Robert Dobson
Life of this patent
Estimating the term…
Abstract
Bread products derived from a dough having a continuous network of developable protein having levels of reducing sugar sufficiently low such that browning under frying conditions is substantially reduced.
Claims6
A breadcrumb product derived from a dough comprising 50-60% starch, 9-18% gluten which provides the dough with a continuous network of developable protein, 1-5% yeast, 28-35% water, and salt, wherein said breadcrumb product exhibits reduced browning under frying conditions.
A breadcrumb product comprising:
- (a) about 56% starch;
- and
- (b) 10% gluten;
- and
- (c) 3% yeast;
- and
- (d) 30% water.
4 more elements
Dependencies are inferred from the claim text.