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US 5,183,680 AGranted
Baking agent for leavened dough
AssigneeA. Nattermann & Cie. GmbH Corporation of the Federal Republic of Germany
InventorHeinz D. Jodlbauer
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Abstract
A baking agent and a process for producing a baking agent for leavened doughs includes a phospholipid fraction whereby the portion of phosphatidyl choline to phophtidyl ethanolamine is lower than 1.
Claims6
A baking agent for leavened dough including a phospholipid fraction comprising phosphatidyl choline, phosphatidyl ethanolamine and phosphatidyl inositol, and a fat component, the baking agent comprising:
- wherein the phospholipid fraction contains 8% to 17% by weight phosphatidyl choline and 18% to 26% by weight phosphatidyl ethanolamine;
- wherein the phospholipid fraction further includes lysophosphatidyl choline, lysophosphatidyl ethanolamine, lysophosphatidyl inositol, phosphatide acid, lysophosphatide acid, phosphatidyl glycerol, lysophosphatidyl glycerol, N-acylphosphatidyl ethanolamine an lyso-N-acylphosphatidyl ethanolamine;
- and
- wherein the phospholipid fraction further includes sterols, sterol glycosides, sugar and/or monoglycerides, diglycerides or triglycerides.
1 more element
Dependencies are inferred from the claim text.