Baked goods made with sucrose fatty acid esters
US4835001A · kind A · utility
11Cited by
13References
14Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 9, 1987 |
| Grant date | May 30, 1989 |
| Priority date | — |
| Expiry date | Sep 9, 2007 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D2/16
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Dough compositions that are baked to form pastries, biscuits, shortbreads and shortcakes having improved tenderness are disclosed. This benefit is achieved by incorporating into the dough a fat product comprising sucrose fatty acid esters having at least 4 fatty acid ester groups and optionally other fat ingredients. The fat product has a penetration between about 120 mm/10 and about 350 mm/10 at 70.degree. F. (21.degree. C.) and a yield point between about 500 dynes/cm.sup.2 and about 10,000 dynes/cm.sup.2 at 70.degree. F. (21.degree. C.). The dough is made by a process employing a low shear method of mixing.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.