Preparing fluid shortening for use in yeast raised bakery produc

Details Preparing fluid shortening for use in yeast raised bakery produc Preparing fluid shortening for use in yeast raised bakery produc

1975-03-06

1976-03-09

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426612, 426606, A23D 500

Patent

active

039432599

ABSTRACT:
A stabilized fluid shortening containing conditioning agents and softening agents for use in baking comprises about 4 to 14 weight parts of soft mono- and diglycerides, 2 to 8 weight parts ester emulsifier, 0 to 8 weight parts of solid stearine, and between about 40 to 100 weight parts liquid vegetable oils wherein the fluid shortening is a stabilized dispersion. The fluid shortening can be produced as a concentrate and can be hydrated with water to produce a hydrated fluid shortening.

REFERENCES:
patent: 2968563 (1961-01-01), Houser
patent: 2968564 (1961-01-01), Schroeder et al.

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