Antistaling agent for bakery products

Details Antistaling agent for bakery products Antistaling agent for bakery products

1977-04-18

1979-07-10

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 20, 426 25, 426 64, 426549, 426653, A21D 216

Patent

active

041608488

ABSTRACT:
The staling of bakery products, e.g., bread and rolls, is retarded when said products are prepared from dough containing a combination of (1) a glycerol ester of a C.sub.10 -C.sub.24 fatty acid wherein at least 10 weight percent of said esters are monoesters and (2) a free C.sub.14 -C.sub.20 fatty acid, a sodium or magnesium salt of a C.sub.14 -C.sub.20 fatty acid or a pentaerythritol monoester of a C.sub.14 -C.sub.20 fatty acid. Optionally, but preferably, the combination includes a third ingredient consisting of an enzyme product selected from alpha-amylase, amyloglucosidase and mold derived lipase.

REFERENCES:
patent: 2615810 (1952-10-01), Stone
patent: 3368903 (1968-02-01), Johnson et al.
patent: 3433645 (1969-03-01), Egan et al.
patent: 3464829 (1969-09-01), Geminder et al.
patent: 3479189 (1969-11-01), Vrang et al.
patent: 3578462 (1971-05-01), Smerak et al.
patent: 3592660 (1971-07-01), Neu
patent: 3671459 (1972-06-01), Norris
Pomeranz et al., "Use of Amyloglucosidase in Breadmaking", Food Technology, Oct. 1964, pp. 138-140.

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