Bread containing wxsu.sub.2 genotype starch as an anti-stalent
US4615888A · kind A · utility
10Cited by
2References
14Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 8, 1984 |
| Grant date | Oct 7, 1986 |
| Priority date | — |
| Expiry date | Mar 8, 2004 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D2/186
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Chemically and yeast leavened bakery products which have improved shelf lives are provided by the inclusion of an effective amount of a starch or flour selected from a plant of a wxsu.sub.2 genotype in the bakery product dough. Breads which contain the starch or flour, preferably obtained from maize, are provided with a softer, moister crumb after baking as well as a fresher texture and appearance after a storage period.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.