Method for reducing chip bleed in baked goods
US4732767A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Apr 10, 1986 |
| Grant date | Mar 22, 1988 |
| Priority date | — |
| Expiry date | Apr 10, 2006 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D2/16
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
This invention is a method for reducing chip bleed in flavor-chip containing baked goods, particularly in cookies. "Chip bleed" is a migration of material from the chip into the dough or crumb of the baked good. The method comprises adding to the dough from about 0.5% to about 5% of an emulsifier which is predominantly crystalline at room temperature to form a stable dough emulsion. The emulsifier is selected from: (a) fatty acid mono-diglycerides having from about 35% to about 99% monoglycerides and from about 1% to about 50% diglycerides, wherein at least about 65% of the fatty acids are selected from C.sub.16 -C.sub.18 saturated fatty acids and C.sub.18 trans-unsaturated fatty acids; (b) polyol esters having an average of from about 4 to about 14 hydroxyl groups, wherein from about 10% to about 66% of the hydroxyl groups are esterified, and wherein at least about 65% of the fatty acids are selected from C.sub.16 -C.sub.18 saturated fatty acids and C.sub.18 trans-unsaturated fatty acids; and (c) monoglyceride esters of polycarboxylic acids selected from diacetylated tartaric acid esters of monoglycerides, citric acid esters of monoglycerides, succinylated monoglycerides, ethoxyla…
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.