White pan bread and roll process and product

Details White pan bread and roll process and product White pan bread and roll process and product

1978-10-25

1980-11-11

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426549, A21D 1300, A21D 1500

Patent

active

042333210

ABSTRACT:
White pan bread and rolls characterized by significantly prolonged shelf-life are produced by replacing 10 to 50% of the sugar and fat content of standard dough formulations for such bakery products with lactose. Specifically, lactose is used to replace 10 to 50% of the sugar or corn sugar content (sucrose, dextrose) or fat content (shortening) or both, in such standard formulations containing as a norm, on the weight of the flour, 6 to 12% sugar and 2.5 to 8% fat (white pan breads: 6-10% sugar, 2.5-3.5% fat; rolls: 10-13% sugar, 6-8% fat). Shelf-life of the improved bread and rolls, which is related to the tenderness or "freshness" of the baked products, is prolonged 50 to 100%, or longer, as compared to the shelf-life of standard formulation white pan breads and rolls. Substantially increased volumes and external appearance scores are also obtained in comparison with said standard formulation products.

REFERENCES:
Guy, "Lactose-Review of its Properties and Uses in Bakery Products," The Baker's Digest, Apr. 1971, pp. 34-36, 38 & 74.
Chemical Abstract, vol. 78, 1973, p. 378, Item 28134f.
Chemical Abstract, vol. 71, 1972, p. 313, Item 11266tu.
Reger, "New Aspects of an Old Sugar-Lactose," Cereal Science Today, vol. 3(10), Dec. 1958, pp. 270-272.

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