Claims
- 1. A method of providing a multicomponent baked or fried bakery food product with an edible effective moisture barrier which comprises:
- (a) preparing a substantially salt-free coating material of a water in oil emulsion comprising a uniform dispersion of droplets of a solution of 6% to 40% material selected from the group consisting of saccharide, polysaccharide or dextrin in 12% to 43% water in 25% to 75% oily substance selected from the group consisting of acetylated monoglycerides, or a triglyceride combined with an emulsifying agent and holding said emulsion at a first temperature at which it remains a stable liquid;
- (b) cooking said bakery food product and reducing the temperature of the surface thereof to a temperature which is less than the first temperature of said coating material;
- (c) applying said emulsion to the cooler surfaces of said product to provide a thin uniform coating on said surface whereby moisture migration is inhibited;
- (d) setting said uniform coating prior to any further processing of said product; and
- (e) icing said food product with said uniform coating being present between said product and said icing.
- 2. The method of claim 1, wherein about 36% acetylated monoglyceride is used.
- 3. The method of claim 1, wherein about 26% dextrin is used.
- 4. A method of providing a shelf stable glazed yeast raised donut which comprises:
- (a) preparing a substantially salt-free water in oil emulsion comprising a solution of about 26% low DE corn syrup solids, about 37% water and about 37% acetylated monoglycerides and holding said emulsion at about 110.degree. F. to 180.degree. F;
- (b) preparing a yeast raised donut dough, forming donut pieces therefrom and frying said donut pieces to a temperature of about 200.degree. F;
- (c) cooling said fried yeast raised donut to a temperature of about 90.degree. to 100.degree. F;
- (d) applying said emulsion to the surfaces of said yeast raised donut for a period of time sufficient to provide a thin uniform coating on the surface of said donut to inhibit moisture migration;
- (e) drying said moisture inhibiting coating;
- (f) preparing a sucrose-water-stabilizer glaze; and
- (g) coating said glaze on said dried moisture inhibiting coating.
Parent Case Info
This is a continuation-in-part of application Ser. No. 881,935, filed Feb. 28, 1978, now abandoned.
US Referenced Citations (2)
Number |
Name |
Date |
Kind |
3223532 |
Pinkalla et al. |
Dec 1965 |
|
3814819 |
Morgan |
Jun 1974 |
|
Non-Patent Literature Citations (2)
Entry |
Baking Science & Technology, Plyer, Siebel Pub. Co. Chicago, Ill.; 1974; pp. 1005-1007. |
Ida Bailey Allen's Cookbook, Allen; Garden City Pub. Co. N.Y.; 1937, pp. 442-443. |
Continuation in Parts (1)
|
Number |
Date |
Country |
Parent |
881935 |
Feb 1978 |
|