Bread composition with improved bread volume
AssigneeRaisio Nutrition Ltd
InventorsRitva Lahtinen, Jari Ekblom, Leena Frilander-Poikonen
Life of this patent
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Abstract
The present invention relates to a bread composition having improved bread volume comprising by dry weight from 78 to 98% flour and from 2.0 to 22% plant sterol ester and/or plant stanol ester composition in powder form, wherein the plant sterol ester and/or plant stanol ester composition in powder form comprises from 50 to 95% by weight plant sterol ester and/or plant stanol ester and from 5 to 50% by weight carrier. A preferred carrier is malto-dextrin and a protein-containing component. The invention also relates to a dough composition and to said plant sterol ester and/or plant stanol ester composition in powder form.
Claims21
A dough composition comprising
- 78 to 98% of flour by dry weight of the dough;
- 2.0 to 22% of a stabilizing composition in powder form by dry weight of the dough;
- and
- water
- wherein the stabilizing composition comprises
- 50 to 95% of a plant sterol ester and/or plant stanol ester by weight of the stabilizing composition;
- and
- 5 to 50% of a carrier by weight of the stabilizing composition.
A bread composition comprising
- 78 to 98% of flour by dry weight of the bread;
- and
- 2.0 to 22% of a stabilizing composition in powder form by dry weight of the bread, wherein
- the stabilizing composition comprises
- 50 to 95% of a plant sterol ester and/or plant stanol ester by weight of the stabilizing composition;
- and
- 5 to 50% of a carrier by weight of the stabilizing composition.
A method for improving dough stability, comprising
- incorporating into a dough 2.0% to 22% of a stabilizing composition in powder form by dry weight of the dough, wherein
- the stabilizing composition comprises
- 50 to 95% of a plant sterol ester and/or plant stanol ester by weight of the stabilizing composition;
- and
- 5 to 50% of a carrier by weight of the stabilizing composition.
A method of preparing bread with increased volume, comprising
- incorporating into a dough 2.0% to 22% of a stabilizing composition in powder form by dry weight of the dough, wherein
- the stabilizing composition in powder form comprises, by weight of the stabilizing composition,
- 50 to 95% of a plant sterol ester and/or plant stanol ester;
- and
- 5 to 50% by weight carrier, and
- baking the bread.
A method of preparing dough for bread manufacturing, comprising
- mixing dry ingredients of the bread with 2.0% to 22% of a stabilizing composition in powder form wherein
- the stabilizing composition in powder form comprises, by weight of the stabilizing composition,
- 50 to 95% of a plant sterol ester and/or plant stanol ester;
- and
- 5 to 50% of a carrier;
- and
- adding water and mixing to obtain the dough.
21-27. (canceled)
Dependencies are inferred from the claim text.