Leavened breads with extended shelf life

Details Leavened breads with extended shelf life Leavened breads with extended shelf life

1990-10-11

1991-10-22

Golian, Joseph

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 24, 426 62, A21D 208

Patent

active

050594320

ABSTRACT:
The shelf life of a bakery product is extended by including in the dough mixture, from which such product is formed, both a sucrose ester emulsifier and polyvinylpyrrolidone synthetic hydrocolloid. The storage characteristics of the product may be additionally improved by controlling water activity through the use of a alcohol in the proper quantity. Shelf life is further enhanced by minimizing the residual oxygen in the container in which the product is packaged.

REFERENCES:
patent: 4456625 (1984-06-01), Durst
patent: 4511585 (1985-04-01), Durst
patent: 4937086 (1990-06-01), Prosise
Breyer et al., Comparative Effects of Various Sucrose Fatty Acid Esters U Bread and Cookies, Journal of Food Science, vol. 48 (1986), pp. 955-958, 987.

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