Lactase-containing baking formulations

Details Lactase-containing baking formulations Lactase-containing baking formulations

1982-04-21

1985-06-11

Jones, Raymond

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 62, 426653, 435 99, A21D 804, G12P 1914

Patent

active

045228329

ABSTRACT:
The present invention involves incorporating lactase enzyme into baking formulations for producing yeast leavened products which formulations include sugar and a lactose-containing dairy product, such as whey, as a protein supplement. During the dough processing, the lactose is converted into baker's yeast-fermentable glucose and galactose and consequently, the amount of expensive sugar substrate usually added to such formulations to provide food for the yeast may be generally reduced.

REFERENCES:
patent: 2826502 (1958-03-01), Sfortunato et al.
patent: 3102033 (1963-08-01), Jackel
patent: 3466176 (1969-09-01), Bundus et al.
patent: 3578462 (1971-05-01), Smerak et al.
patent: 3888996 (1975-06-01), Turro et al.
patent: 4160848 (1979-07-01), Vidal et al.
patent: 4179335 (1979-12-01), Long et al.
patent: 4320151 (1982-03-01), Cole

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