Process for improving the shelf life of baked goods

Details Process for improving the shelf life of baked goods Process for improving the shelf life of baked goods

1991-03-28

1992-09-15

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426243, 426551, 426556, 426578, 426589, A21D 802, A21D 1306, A23L 10522

Patent

active

051476657

ABSTRACT:
The shelf life of a baked good is improved by adding a duwx starch to a baked good in an amount of 0.5 to 20 parts by weight of base flour component. It can be used with both yeast and chemical leavening agents.

REFERENCES:
patent: 4154863 (1979-05-01), Kahn et al.
patent: 4615888 (1986-10-01), Zallie et al.
patent: 4789557 (1988-12-01), Friedman et al.
patent: 4973447 (1990-11-01), Seib et al.
Roy L. Whistler; James N. BeMiller; Eugene F. Paschall, Starch: Chemistry and Technology, 1984, Academic Press, Inc. pp. 70-71.
Sultan "Practical Baking" Revised Third Edition, Chapter 9, Chemical Leavening Agents--pp. 44-48.

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