Shortening replacing and fresh slice improving agents for yeast-

Details Shortening replacing and fresh slice improving agents for yeast- Shortening replacing and fresh slice improving agents for yeast-

1983-03-17

1987-09-22

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

A21D 214

Patent

active

046954694

ABSTRACT:
Agents and methods of use thereof for replacing the conventional triglyceridal shortening in yeast-raised bakery products, particularly pan breads, with resulting fresh slice characteristics which are at least acceptable comprise from about 2.5% to about 97.5% by weight succinylated monoglycides, or edible salt derivatives thereof, and a remainder portion of either sodium stearoyl lactylates, calcium stearoyl lactylates, lactylic stearate, or mixtures thereof. Preferably, the triglyceridal shortening of the bakery products is totally replaced by the agents in powdered form.

REFERENCES:
Lee, application Ser. No. 443,668, filed 2/19/74, laid open to public inspection on 12/3/74.

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