Shortening replacing and fresh slice improving agents for yeast-raised bakery products
AssigneeTop-Scor Products, Inc.
InventorCurtis J. Forsythe
Life of this patent
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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 comprising about 20% by weight succinylated monoglycides, or edible salt derivatives thereof, and a remainder portion of a combination of sodium stearoyl lactylates and calcium stearoyl lactylates. Preferably, the triglyceridal shortening of the bakery products is totally replaced by the agents in powdered form.
Claims4
A method of improving fresh slicing characteristics of yeast-raised bakery products;
- said bakery products being substantially free of triglyceridal shortening;
- said method comprising the steps of:
- (a) producing a composition comprising:
- (1) about 40 parts by weight sodium stearoyl-2-lactylate;
- (2) about 40 parts by weight calcium stearoyl-2-lactylate;
- and
- (3) about 20 parts by weight succinylated monoglyceride;
- and further
- (b) incorporating said composition into the ingredients including flour and yeast of said bakery products prior to baking;
- wherein
- (c) said composition is included in said bakery products in an amount within a range from 0.3% to about 0.5% by weight of said flour;
- and
- (d) baking said ingredients of said bakery products.
A method of improving fresh slicing characteristics of yeast-raised bakery products;
- said products being substantially free of triglyceridal shortening;
- said method comprising the steps of:
- (a) producing a composition comprising:
- (1) about 40 parts by weight sodium stearoyl-2-lactylate;
- (2) about 40 parts by weight calcium stearoyl-2-lactylate;
- and
- (3) about 20 parts by weight succinlyated monoglyceride;
- and further
- (b) incorporating said composition into the ingredients including flour and yeast of said bakery products prior to baking;
- wherein
- (c) said composition is included in said bakery products in an amount of about 0.5% by weight of said flour;
- and
- (d) baking said ingredients of said bakery products.
An agent for incorporation in yeast-raised bakery products having no triglyceridal shortening for improving fresh slicing characteristics thereof;
- said agent including shortening replacing and fresh slice enhancing agents consisting essentially of:
- (a) about 20 parts by weight succinylated monoglyceride;
- (b) about 40 parts by weight sodium stearoyl-2-lactylate;
- and
- (c) about 40 parts by weight calcium stearoyl-2-lactylate.
Yeast-raised bakery products, including flour and yeast and an agent for improving fresh slicing characteristics of said products without triglyceridal shortening, said agent comprising:
- (a) about 40% by weight sodium stearoyl-2-lactylate;
- (b) about 40% by weight calcium stearoyl-2-lactylate;
- and
- (c) about 20% by weight succinylated monoglyceride;
- and wherein:
- (d) said agent being in an amount of about 0.5% by weight of said flour;
- (e) whereby said bakery products have acceptable fresh slicing characteristics.
Dependencies are inferred from the claim text.