Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact...
Patent
1978-10-25
1980-11-11
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
426553, 426554, A21D 1308, A21D 1500
Patent
active
042333300
ABSTRACT:
Cake products (yellow, white and devil's food) as produced by commercial bakers for wholesale and retail markets and characterized by significantly prolonged shelf-life are produced by replacing 10 to 35% of the sugar and fat content of standard dough formulations for such bakery products with lactose. Specifically, lactose is used to replace 10 to 35% of the sugar or corn sugar content (sucrose, dextrose) or fat content (shortening), or both, in such standard formulations containing as a norm, 24 to 32% sugar and 8 to 13% fat. Shelf-life of the improved cake products, which is related to the tenderness or "freshness" of the baked products, is prolonged 100 to 400%, or longer, as compared to the shelf-life of standard formulation cakes of the same type. Substantially increased volumes and external appearance scores are also obtained in comparison with said standard formulatin products.
REFERENCES:
Webb et al, Byproducts From Milk 2nd Ed. "Lactose" 1970, Avi Pub., pp. 375-377.
Guy "Lactose-Review of Its Properties and Uses in Bakery Products" The Baker's Digest, Apr. 1971, pp. 34-36, 38 & 74.
Chemical Abstract vol. 78, 1973, p. 378 Item 28134f.
Chemical Abstract vol. 71, 1972, p. 313 Item 11266Tu.
Reger "New Aspects of an Old Sugar-Lactose" Cereal Science Today, vol. 3(10) Dec. 1958, pp. 270-272.
Stanberry Daniel C.
Zenner Sylvester F.
Hatcher Elizabeth A.
Jones Raymond N.
Patent Technology Inc.
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