Anheuser-busch Companies, Inc.

Anheuser-busch, Inc.

Busch Industrial Products Corporation

Edward Katz

Barrett L Scallet

Douglas A Edmonson

John H Dokos

Charles M Moscowitz

Daniel R Sidoti

Jon J Benedicktus

Richard G Pachl

Henry S Davis

Edward L Knarr

A process for accelerating the proofing of chemically leavened dough when the ambient temeprature is below 70.degree. F. by heating the dough in a proofing tunnel until the average dough temperature is about 80.degree.-90.degree. F., allowing the dough to develop about 10 psi pressure, and refrigerating the dough in a sealed container so that the internal pressure reaches about 20 psi. A modification using palm oil encapsulated glucono-delta-lactone acidulant and sodium bicarbonate as the chemical leavening system allows the dough to be refrigerated immediately after it leaves the proofing tunnel and still develop 20 psi internal pressure in the dough container.

Accelerated proofing of refrigerated doughs

A process for accelerating the proofing of chemically leavened dough when the ambient temperature is below 70.degree. F. by heating the dough in a proofing tunnel until the average dough temperature is about 80.degree.-90.degree. F., allowing the dough to develop about 10 psi pressure, and refrigerating the dough in a sealed container so that the internal pressure reaches about 20 psi. A modification using palm oil encapsulated glucono-delta-lactone acidulant and sodium bicarbonate as the chemical leavening system allows the dough to be refrigerated immediately after it leaves the proofing tunnel and still develop 20 psi internal pressure in the dough container.

A continuous process for frying potato chips to produce a darker crunchy chip having the characteristics of batch type frying, said process using substantially isothermal frying zones.

Continuous multistage isothermal frying process to produce high crunch

An immobilized glucose isomerase having increased productivity and stability is prepared by mixing a smectite filler and 50-100 mesh granular activated carbon with flocculated cells of an organism of the genus Actinoplanes and forming the resulting mixture into discrete particles.

Immobilized glucose isomerase containing microbial cells

A new method for intensifying the inherent flavors of foods and for imparting other desirable organoleptic properties is disclosed. The method consists of adding to foodstuffs a flavor enhancing amount of a heat denatured concentrate of beer. There is also provided a process for producing the above described concentrate.

Flavor enhancement and potentiation with beer concentrate

A non-crystallizing starch conversion syrup which is rich in fructose and a method of treating a syrup derived from corn or other starch to increase the fructose content of the syrup. The method involves the molecular separation of fructose from dextrose by treating a fructose-dextrose feed syrup. The first component stripped out by the separation process is a dextrose rich component containing most of the higher molecular weight sugars, and thereafter an enriched fraction is recovered which consists mostly of fructose, a lesser amount of dextrose, and only a trace of other sugars.

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St. Louis, MO, United States of America

Edward Katz