Bakery fats and bakery doughs and batters containing them
US5718938A · kind A · utility
14Cited by
14References
11Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 1, 1995 |
| Grant date | Feb 17, 1998 |
| Priority date | — |
| Expiry date | Sep 1, 2015 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D10/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention concerns bakery doughs or batters comprising the conventional ingredients, wherein, however, the fat applied displays: PA1 a SAFA content of less than 40 wt. %; PA1 an N.sub.20 (unstab., NMR pulse) of .gtoreq.10, while the triglyceride composition is: PA1 S.sub.2 U=5-50 wt. %; PA1 (U.sub.2 S+U.sub.3)>35 wt. %; PA1 S.sub.3 =0-37 wt. %, S being saturated fatty acid C.sub.1 -C.sub.24 ; U being unsaturated fatty acid C.sub.18+.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.