Bakery products containing starch n-alkenyl succinate
AssigneeCerestar Holding B.V.
InventorJohan Frans Sarneel
Life of this patent
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Abstract
A composition comprising untreated flour, and starch n-alkenyl succinate, and optionally starch is disclosed. Bakery products comprise aforementioned composition. Sponge cake is a typical example of these bakery products. The composition replaces chlorinated (bleached) or untreated flour or chlorinated flour and whole egg for obtaining cholesterol reduced bakery products.
Claims17
A composition for use in bakery products that consists of:
- a) 60-95% w/w non-chlorinated flour;
- b) 5-30% w/w starch n-alkenyl succinate;
- and
- c) 0-50% w/w starch.
A bakery product selected from the group consisting of bread, filled bread, bread rolls, pound cake, sponge cake, chiffon cake, cheesecake, fruitcake, layer cake and gingerbread, wherein said bakery product is obtained from a dough composition that contains a dough base consisting of 60-90% w/w untreated flour consisting essentially of non-chlorinated flour, 5-30% w/w starch n-C6-C16 alkenyl succinate, and 0-50% w/w starch, wherein said starch n-C6-C16 alkenyl succinate is not enzymatically debranched and is selected from the group consisting of undextrinized starch n-C6-C16 alkenyl succinate, dextrinized n-C6-C16 alkenyl succinate, cooked-up n-C6-C16 alkenyl succinate, pregelatinized n-C6-C16 alkenyl succinate, stabilized n-C6-C16 alkenyl succinate and a mixture of any thereof, and wherein said n-C6-C16-alkenyl succinate is not a maltodextrin alkenyl succinate.
A bakery product which is selected from the group consisting of pound cake, sponge cake, chiffon cake, cheesecake, fruitcake, layer cake, and gingerbread, wherein said bakery product, before baking, comprises:
- a) 20-65% w/w non-chlorinated flour;
- b) 1-21% w/w starch n-alkenyl succinate, wherein said starch n-alkenyl succinate is not enzymatically debranched and is not a maltodextrin alkenyl succinate;
- c) 0-34% w/w starch;
- d) 15-40%w/w egg;
- and
- e) 0-10% w/w emulsifier.
A method for replacing a chlorinated flour in a dough formulation for a bakery product wherein said method comprises:
- a) formulating the dough for a bakery product such that up to 100% w/w of chlorinated flour is removed from the formulation, and
- b) replacing the removed chlorinated flour with a composition comprising 60-95% w/w non-chlorinated flour, 5-30% w/w starch n-alkenyl succinate, and 0-50% w/w starch.
A bakery product which comprises a sponge cake, when unbaked, comprised of
- a) 20-32% w/w non-chlorinated flour;
- b) 1-4% w/w starch n-alkenyl succinate;
- c) 0-10% w/w starch;
- d) 15-40%w/w egg;
- and
- e) 0-10% w/w emulsifier.
Dependencies are inferred from the claim text.