Use of structurally expanded cellulose to enhance the softness and retard staling of baked products
US6251458A · kind A · utility
9Cited by
3References
5Claims
0Family size
Inventor
Key dates
| Filing date | Mar 22, 2000 |
| Grant date | Jun 26, 2001 |
| Priority date | — |
| Expiry date | Mar 22, 2020 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D13/02
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method is disclosed to enhance the softness of baked products and retard staling. The method is based on the use of structurally expanded cellulose which is incorporated into the dough during mixing to increase the water absorption of the dough without imparting stickiness. The ability to supersaturate the dough without detrimental impact on processability results in softer character and better grain of the baked product. These properties are maintained over time resulting in reduced staling and superior quality of sliced product.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.