Control of browning reactions in baked goods by addition of soda

Details Control of browning reactions in baked goods by addition of soda Control of browning reactions in baked goods by addition of soda

1985-04-12

1987-03-17

Yoncoskie, Robert

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

426553, 426560, 426613, 426653, A21D 202, A21D 216, A21D 308

Patent

active

046506861

ABSTRACT:
A method for reducing excessive browning in a baked good containing reducing sugars is described. The method comprises adding to the dough of the baked good about 0.15% to about 0.65% baking soda and about 0.10% to about 0.65% fatty acid monoglyceride esters of polycarboxylic acids and their derivatives. This combination of ingredients minimizes browning while avoiding off-flavor often associated with the addition of leavening agents to control browning. The invention is particularly useful with dual-textured cookies wherein a chewy region is made from a dough containing reducing sugars or crystallization-resistant sugars, and wherein a crisp region is made from a dough containing sucrose or readily crystallizable sugars. Browning is minimized in the reducing sugar-containing inner dough so that if the inner dough shows on the cookie surface it does not create an unattractive appearance.

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