CA2125097A1 - Muffin Mix - Google Patents

Muffin Mix

Info

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
Application number
CA2125097A
Other languages
French (fr)
Other versions
CA2125097C (en
Inventor
Donald James Powell
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever PLC
Original Assignee
Unilever PLC
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Unilever PLC filed Critical Unilever PLC
Priority to CA002125097A priority Critical patent/CA2125097C/en
Priority to GB9510399A priority patent/GB2290450A/en
Publication of CA2125097A1 publication Critical patent/CA2125097A1/en
Application granted granted Critical
Publication of CA2125097C publication Critical patent/CA2125097C/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/04—Batters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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.
CA002125097A 1994-06-03 1994-06-03 Muffin mix Expired - Fee Related CA2125097C (en)

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)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
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
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
CA2676000C (en) * 2007-03-06 2016-08-23 Nestec S.A. A ready-for-use bakery dough product

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2085013C (en) * 1990-06-28 2003-01-28 Kathleen J. Nelson A low-fat cereal-grain food composition

Also Published As

Publication number Publication date
GB9510399D0 (en) 1995-07-19
GB2290450A (en) 1996-01-03
CA2125097C (en) 1998-08-04

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Legal Events

Date Code Title Description
EEER Examination request
MKLA Lapsed