Rhamnolipids in bakery products

Details Rhamnolipids in bakery products Rhamnolipids in bakery products

A - Human Necessities

21

D

A21D 2/14 (2006.01) A21D 2/22 (2006.01) A21D 8/04 (2006.01)

Patent

CA 2502829

The present invention is related to a method for the improvement of dough or batter stability, dough texture, volume and shape, width of cut and/or microbial conservation of bakery products which comprises the step of adding a sufficiently effective amount of rhamnolipid(s) to said bakery products. The present invention further relates to an improver for the improvement of dough or batter stability, dough texture, volume and shape, width of cut and/or microbial conservation of bakery products, characterised in that it comprises a sufficiently effective amount of rhamnolipids.The rhamnolipids can further be used to improve the properties of butter cream, decoration cream and/or of non-dairy cream filling for Danish pastries, croissants and other fresh or frozen fine confectionery products.

L'invention concerne un procédé d'amélioration de la stabilité d'une pâte ou d'un mélange de pâte, d'une texture de mélange de pâte, le volume et la forme, la largeur de découpe et/ou la conservation microbienne de produits de boulangerie comprenant les étapes consistant à ajouter une quantité suffisamment efficace de rhamnolipides à ces produits. L'invention concerne aussi un agent améliorateur destiné à améliorer la stabilité de pâte ou du mélange de pâte, de texture de mélange de pâte, le volume et la forme, la largeur de découpe et/ou la conservation microbienne de produits de boulangerie, caractérisé en ce qu'il comprend une quantité suffisamment efficace de rhamnolipides. Les rhamnolipides peuvent aussi être utilisés afin d'améliorer de la crème au beurre, la crème de décoration et/ou la crème non laitière de pâtisseries danoises, de croissants et d'autres produits frais ou congelés sucrés.

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