Accelerated staling of starch based products

Details Accelerated staling of starch based products Accelerated staling of starch based products

A - Human Necessities

21

D

99/112

A21D 8/02 (2006.01) A21D 13/00 (2006.01) A21D 15/00 (2006.01) A23L 1/052 (2006.01) A23L 1/16 (2006.01)

Patent

CA 1293643

ACCELERATED STALING OF STARCH BASED PRODUCTS ABSTRACT The process of staling of starch based food products, including baked or extruded breads and cooked pasta or rice, can be accelerated over the conventional method of holding at room temperature by use of a time-temperature-moisture protocol whereby, for example, freshly baked or extruded bread is cooled and subsequently heated to allow the formation of a unified crystalline structure charac- teristic of staled bread. This cycling protocol allows an acceleration of the overall crystalliza- tion process at a rate greater than the maximum rate which can be obtained with a single constant tempera- ture. The desirable organoleptic properties of breads, pastas, or rices prepared by this process have been judged to be more pronounced in subsequent recipe applications than for products prepared by the conventional method.

511435

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