CA2125097A1 - Muffin Mix - Google Patents
Muffin MixInfo
- Publication number
- CA2125097A1 CA2125097A1 CA2125097A CA2125097A CA2125097A1 CA 2125097 A1 CA2125097 A1 CA 2125097A1 CA 2125097 A CA2125097 A CA 2125097A CA 2125097 A CA2125097 A CA 2125097A CA 2125097 A1 CA2125097 A1 CA 2125097A1
- Authority
- CA
- Canada
- Prior art keywords
- fat
- muffin mix
- muffin
- mix
- leavener
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- ARXJGSRGQADJSQ-UHFFFAOYSA-N 1-methoxypropan-2-ol Chemical compound COCC(C)O ARXJGSRGQADJSQ-UHFFFAOYSA-N 0.000 abstract 2
- 235000012459 muffins Nutrition 0.000 abstract 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 abstract 1
- 239000003995 emulsifying agent Substances 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000000787 lecithin Substances 0.000 abstract 1
- 229940067606 lecithin Drugs 0.000 abstract 1
- 235000010445 lecithin Nutrition 0.000 abstract 1
- 235000004213 low-fat Nutrition 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/04—Batters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Grain Derivatives (AREA)
- Cereal-Derived Products (AREA)
- Noodles (AREA)
Abstract
A low-fat muffin mix having excellent organoleptic characteristics and a non-chewy texture for muffins made thereof comprises:
20-98 wt.% of a soft, bleached flour;
1-4 wt.% of an instant starch;
0.5-5.0 wt.% of an emulsifier system, comprising monoglycerides, PGME, lecithin and SSL;
0.1-4.0 wt.% of a thermal gelling gum;
0.5-5.0 wt.% of a leavener;
0-50 wt.% of a sugar;
0-20 wt.% of a bran;
0-5 wt.% of a fat;
0-10 wt.% of another conventional ingredient.
20-98 wt.% of a soft, bleached flour;
1-4 wt.% of an instant starch;
0.5-5.0 wt.% of an emulsifier system, comprising monoglycerides, PGME, lecithin and SSL;
0.1-4.0 wt.% of a thermal gelling gum;
0.5-5.0 wt.% of a leavener;
0-50 wt.% of a sugar;
0-20 wt.% of a bran;
0-5 wt.% of a fat;
0-10 wt.% of another conventional ingredient.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002125097A CA2125097C (en) | 1994-06-03 | 1994-06-03 | Muffin mix |
| GB9510399A GB2290450A (en) | 1994-06-03 | 1995-05-23 | Low fat muffin mix |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002125097A CA2125097C (en) | 1994-06-03 | 1994-06-03 | Muffin mix |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2125097A1 true CA2125097A1 (en) | 1995-12-04 |
| CA2125097C CA2125097C (en) | 1998-08-04 |
Family
ID=4153725
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002125097A Expired - Fee Related CA2125097C (en) | 1994-06-03 | 1994-06-03 | Muffin mix |
Country Status (2)
| Country | Link |
|---|---|
| CA (1) | CA2125097C (en) |
| GB (1) | GB2290450A (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2003214636C1 (en) * | 2003-03-24 | 2009-05-28 | Council Of Scientific And Industrial Research | A high fibre biscuit composition and a process for preparing the same |
| GB2417880B (en) * | 2003-03-24 | 2007-05-23 | Council Scient Ind Res | A high fibre biscuit composition and a process for preparing the same |
| WO2004084637A1 (en) * | 2003-03-24 | 2004-10-07 | Council Of Scientific And Industrial Research | A high fibre biscuit composition and a process for preparing the same |
| BRPI0508872A (en) * | 2004-03-15 | 2007-09-04 | Danisco | fat emulsifying composition |
| EP1839488A1 (en) * | 2006-03-27 | 2007-10-03 | Campina Nederland Holding B.V. | Egg-free cake and a method for preparation thereof |
| US20100009044A1 (en) * | 2007-03-06 | 2010-01-14 | Nestec S.A. | A ready-for-use bakery dough product |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE69103633T2 (en) * | 1990-06-28 | 1995-03-09 | Kathleen J. Newport Beach Calif. Nelson | CEREAL-BASED FOOD WITH LOW FAT. |
-
1994
- 1994-06-03 CA CA002125097A patent/CA2125097C/en not_active Expired - Fee Related
-
1995
- 1995-05-23 GB GB9510399A patent/GB2290450A/en not_active Withdrawn
Also Published As
| Publication number | Publication date |
|---|---|
| GB9510399D0 (en) | 1995-07-19 |
| CA2125097C (en) | 1998-08-04 |
| GB2290450A (en) | 1996-01-03 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| MKLA | Lapsed |