Bakery fats and bakery doughs and batters containing them

Details Bakery fats and bakery doughs and batters containing them Bakery fats and bakery doughs and batters containing them

A - Human Necessities

21

D

A21D 2/16 (2006.01) A21D 10/00 (2006.01) A23D 9/00 (2006.01)

Patent

CA 2156169

The invention concerns bakery doughs or batters comprising the conventional ingredients, wherein, however, the fat applied displays: a SAFA content of less than 40 wt.%; an N20 (unstab., NMR pulse) of 10, while the triglyceride composition is: S2U = 5-50 wt.%; (U2S + U3) > 35 wt.%; S3 = 0-37 wt.%, S being saturated fatty said C14-C24; U being saturated fatty acid C18+.

L'invention concerne des pâtes de pâtisserie comprenant les ingrédients traditionnels, mais dans laquelle les matières grasses utilisées présentent les caractéristiques suivantes : teneur en SAFA de moins de 40 % en poids; index de matières grasses solides (N20) (non stabilisée, RMN pulsé) d'au moins 10, alors que la composition en triglycérides est S2U = 5 - 50 % en poids; (U2S + U3) > 35 % en poids; S3 = 0 - 37 % en poids, S étant les acides gras saturés en C12-C24 et U étant les acides gras insaturés en C18+.

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