Importance

Loading Importance Indicators...

Abstract

A coating for simulating the taste of toasted, baked, and leavened food products such as bread or the like, and the method of preparing such a coating. The coating is applied to an untoasted, baked and leavened food product, particularly on the outer surface thereof in order to simulate toasting. The coating in addition to providing a simulated taste of a toasted product, further provides a sealant to resist or retard the penetration of moisture, grease, or condiments into the interior portions. The coating contains roasted ground wheat, and preferably includes a quantity of roasted ground wheat which, in the whole grain form, has been soaked in an aqueous solution of a food grade acid selected from the group consisting of phosphoric, adipic, hydrochloric, citric and malic acids and mixtures thereof. The soaked grain is roasted at temperatures of between about 150.degree. F.-510.degree. F. for a period sufficient to reduce the moisture content to 4% or less. The roasted ground wheat product is then mixed with a carrier of hydrogenated vegetable oil having a melting point greater than about 100.degree. F. to form a coherent fluid mass. This coherent fluid mass may be further treated with flavoring materials, as desired, and the substance may then be applied to the baked and leavened food product by brushing, spraying, or other suitable means.

Loading the Abstract Image...

First Claim