Leavened breads with extended shelf life
US5059432A · kind A · utility
8Cited by
3References
6Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Oct 11, 1990 |
| Grant date | Oct 22, 1991 |
| Priority date | — |
| Expiry date | Oct 11, 2010 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D2/24
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The shelf life of a bakery product is extended by including in the dough mixture, from which such product is formed, both a sucrose ester emulsifier and polyvinylpyrrolidone synthetic hydrocolloid. The storage characteristics of the product may be additionally improved by controlling water activity through the use of a alcohol in the proper quantity. Shelf life is further enhanced by minimizing the residual oxygen in the container in which the product is packaged.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.