Use of erythritol and/or xylitol in baking mixtures or dough...

Details Use of erythritol and/or xylitol in baking mixtures or dough... Use of erythritol and/or xylitol in baking mixtures or dough...

A - Human Necessities

21

D

A21D 2/18 (2006.01) A21D 13/08 (2006.01)

Patent

CA 2338446

The present invention proposes that in baking mixtures or doughs intended for non-perishable baked goods that are of flour and/or starch, said baked goods being shaped, e.g., by winding, rolling, pressing, stamping, impressing, bending, folding, or deep-drawing, after having been baked, when they are still plastic, or after having been rendered plastic once again by reheating,the sugar be replaced totally or in part by erythritol and/or xylitol, the proportion of erythritol and/or xylitol amounting to 10 to 55%-wt, preferably 12 to 55%-wt, and in particular 13 to 50%-wt relative to flour and/or starch.

L'invention vise à remplacer entièrement ou complètement par de l'érythrite et/ou du xylite. Le sucre habituellement ajouté aux pâtes pour articles de boulangerie longue conservation, préparés à partir de farines et/ou d'amidons, lesdits articles de boulangerie étant façonnés encore à l'état plastique ou redevenu plastique par réchauffage, par ex. par enroulement, roulage, compression, découpage, repoussage, cintrage, pliage ou formage profond. Une fois le sucre entièrement substitué, la proportion d'érythrite et/ou de xylite est comprise entre 10 et 55 % en poids, de préférence entre 12 et 55 % en poids, notamment entre 13 et 50 % en poids, par rapport à la farine et/ou l'amidon.

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