Conditioner for baked goods

Abstract

Abstract A CONDITIONER THAT CAN BE ADDED TO THE FERMENTATION BROTH IN A CONTINUOUS BAKING PROCESS WITHOUT CAUSING SERIOUS FOAMING, THE CONDITIONER COMPRISING 50-80% OF SURFACE ACTIVE AGENTS SELECTED FROM POLYOXYETHYLENE SORBITAN ESTERS OF FATTY ACIDS HAVING 16-18 CARBON ATOMS OR ETHOXYLATED MONOGLYCERIDES, AND A HARD MONOGLYCERIDE, AND 50-20% OF FATTY MATERIALS COMPRISING A COMBINATION OF A SATURATED FATTY MATERIAL SUCH AS HYDROGENATED LARD AND AN UNSATURATED FATTY MATERIAL SUCH AS LARD. THE PREFERRED FORM OF THE CONDITIONER IS THAT OF A THICK AQUEOUS EMULSION CONTAINING 40-50% WATER. WHILE ELIMINATING FOAMING IN THE FERMENTATION BROTH, THE CONDITIONER ALSO PROVIDES EXCELLENT PROPERTIES IN THE BAKED GOODS SUCH AS ANTI-STALING, INCREASED LOAF VOLUME, AND PROLONGED COMPRESSIBILITY. WHEREAS FOAMING IS NO PROBLEM IN THE CONVENTIONAL BATCH PROCESS, BE IT THE STRAIGHT DOUGH METHOD OR THE SPRONGE-DOUGH METHOD, THE CONDITIONER PROVIDES THE SAME QUALITY IMPROVEMENT IN THE BAKED GOODS PRODUCED BY THE CONVENTIONAL PROCESS SUCH AS REDUCING FIRMING, INCREASED SPECIFIC VOLUME AND PROLONGED SHELF LIFE AS OBSERVED IN BAKED GOODS PRODUCED BY THE CONTINUOUS PROCESS.

Inventors

• 👤 Hermann Birnbaum

Bibliographic Details