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publicationDate 1999-11-23^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-5989603-A
titleOfInvention Emulsion glaze for dough products
abstract Shaped, unbaked dough products are provided that are coated with a glaze comprising an amount of water, oil and a hydrophilic colloid. The application of the glaze to the dough products, followed by baking, mimics the frying step which is traditionally used in the production process of certain dough products.
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