Title: Multilayer-throwing cake possessing special physical and organoleptic characteristic quality improvement and its prepartion method
Application Number: 03121570 Application Date: 2003.03.31
Publication Number: 1533697 Publication Date: 2004.10.06
Approval Pub. Date: 2007.01.31 Granted Pub. Date: 2007.01.31
International Classifi-cation: A21D2/14;A21D13/08
Applicant(s) Name: Council of Scientific and Industrial Research Address:
Inventor(s) Name: D. Indlani;J. lagif;P. Plabasanka
Attorney & Agent: wu lei
Abstract:
    A regulator of raw dough used for preparing the thin and soft Indian throwing pancake contains the distilled monostearin (DGMS) (0.25-0.50 portions), sodium stearoyllactate (SSL) (0.25-0.50), cystein hydrochloride (CYH) (0.0005-0.0015), xylanase (0.005-0.015), ascorbic acid (AA) (0.001-0.005), and baking powder (BP) (0.1-0.3). A method for preparing the multi-layer thin and soft Indian throwing pancake with unique physical and appearance characteristics and improved quality is also disclosed.
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