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US 2006/0233935 A1Published application
Rhamnolipids in bakery products
OwnerIngrid Van Haesendonck, Emmanuel Vanzevereninventors
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OwnerIngrid Van Haesendonck, Emmanuel Vanzevereninventors
Estimating the term…
The present invention is related to a method for the improvement of dough or batter stability, dough texture, volume and shape, width of cut and/or microbial conservation of bakery products which comprises the step of adding a sufficiently effective amount of rhamnolipid(s) to said bakery products. The present invention further relates to an improver for the improvement of dough or batter stability, dough texture, volume and shape, width of cut and/or microbial conservation of bakery products, characterized in that it comprises a sufficiently effective amount of rhamnolipids. The rhamnolipids can further be used to improve the properties of butter cream, decoration cream and/or of non-dairy cream filling for Danish pastries, croissants and other fresh or frozen fine confectionery products.
A method for increasing or improving of at least one of the following properties of a bakery product or dough:
-7. (canceled)
A bread improver composition comprising at least 0.01% (w/w) of a rhamnolipid on flour in a final product, and other usual active ingredients selected from the group consisting of enzyme emulsifiers and oxido reductantia, wherein the rhamnolipid increases or improves at least one of the following qualities of a bakery product or dough:
(canceled)
(canceled)
Dependencies are inferred from the claim text.