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David A Cin, 7094 Jmr Cir, Swatara, PA 17033

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94 Jmr Cir, Hershey, PA 17033    717-2986014   

East Windsor, NJ   

1565 Brookline Dr, Hummelstown, PA 17036   

Monroe Township, NJ   

94 Jmr Cir, Hershey, PA 17033   

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David Cin

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Us Patents

Microwaveable Baked Goods

US Patent:
4957750, Sep 18, 1990
Filed:
May 5, 1989
Appl. No.:
7/348326
Inventors:
Stuart A. Cochran - East Windsor NJ
David A. Cin - Cranbury NJ
Susan K. Veach - Petaluma CA
Assignee:
Kraft General Foods - Glenview IL
International Classification:
A21D 236
A21D 228
US Classification:
426 19
Abstract:
The invention describes refrigerated, frozen or shelf stable, improved baked goods which will substantially retain palatability upon microwave heating. The improvement is accomplished by the incorporation into the baked good dough formulation of an effective amount of a protein modifier which contains free sulfhydryl groups. L-cysteine is a preferred protein-modifier which is incorporated into a dough at a preferred level of 220 ppm (baker's percent). Other protein modifiers may substitute for all or a portion of L-cysteine at a level based on their sulphydryl content.

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