General Foods Limited

Ralph E Kenyon

Ronald P Wauters

Clement R Wyss

Stuart A Cochran

Harry H Topalian

Anthony F Dec

Thomas E Guhl

Chia-Chi Tu

Monoj K Sarma

Wade H Swanson

Diane E Hibler

Patricia A Mozeke

Larry L Layton

A method of preparing yeast-leavened bread crumbs suitable for use in a stuffing mix. A fully developed bread dough which has a generally low water content of not more than 60% based on flour weight, is sheeted and baked in sheet form. The dough sheet has a thickness of 1/4 to 3/4 inches. Proofing of the dough is limited to provide a baked sheet having a density of from 17 to 36 pounds per cubic feet. After cooling, the baked bread sheet is subjected to staling for a maximum of ten hours. The staled sheet is then divided into bread crumbs. The entire process, after providing the developed dough, is preferably carried out in not more than twelve hours. The short processing time is largely attributable to the relatively short staling period.

Method of preparing yeast-leavened bread crumbs

A powdered cheesecake mix is formulated with sugar, cheese, non-fat milk solids, fat, pregelatinized amylose-containing starch, gelling agents and a sufficient level of fatty acid mono and/or diesters of propylene glycol or glycol to shorten the sling texture otherwise produced, in the prepared cheesecake, by the amylose-containing starch.

Powdered cheesecake mix

A dried infused celery which has extended storage stability and which upon rehydration possesses the taste, color, texture and appearance of fresh celery is prepared by soaking fresh celery pieces in a solution containing either lactose, glucose, a glucose syrup with a DE of 30 to 60 or derivatives thereof, the solution having a pH of 6.5 to 9 and maintained at a temperature of 120.degree. F. (48.degree. C.) to less than 220.degree. F. (105.degree. C.) and at a soaking concentration and period of time to infuse the celery pieces with from 55 to 85% sugar solids, followed by draining then drying the infused celery pieces.

Infused dried celery

A frozen aerated gelatin mix is prepared by dissolving a gelatin mix containing 0.6% to less than 5% gelatin, 5% to 50% solids and acid in water, cooling the dissolved mix while agitating and aerating the mix, shaping, then freezing the mix to a core temperature less than 10.degree. F. (-10.degree. C.). This frozen aerated composition has a pH of 2.5 to 7 and is ready-to-eat at freezer temperatures, while providing a smooth and creamy texture, but without excessive gummy or icy characteristics.

Frozen aerated ready-to-eat gelatin composition

Process for preparing a high density bread having a relatively strong cell structure which is suitable for making bread crumbs or cubes for use in stuffing mix which comprises preparing a fully developed yeast containing bread dough with an initial mixing to full development, and resting said developed dough. Thereafter dividing, and then baking said dough, during baking the dough being initially subjected to a temperature sufficiently high and for a period of time effective to kill the yeast and prevent substantial oven spring and then continuing baking until the bread dough is fully baked. This process is carried out either without a proofing step or with a minimal proofing step prior to the baking of the dough, the proofing and oven spring being limited so that the density of the resultant baked bread is within the range of about 17 to 36 lbs/cubic foot. The bread is then staled and divided into crumbs or cubes for incorporation into a stuffing mix. The bread crumbs or cubes obtained according to this process have structural strength, an excellent taste, and a density of from about 12 to 22 lbs/cubic foot. The crumbs also hydrate without the formation of a pasty mass and generally retain their individual identity in a stuffing.

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Dover, DE, United States of America

Ralph E Kenyon