Antistaling agent for bakery products

Details Antistaling agent for bakery products Antistaling agent for bakery products

A - Human Necessities

21

D

99/119

A21D 2/16 (2006.01) A21D 8/04 (2006.01)

Patent

CA 1082041

ABSTRACT OF THE DISCLOSURE The staling of bakery products, e.g., bread and rolls, is retarded when said products are prepared from dough containing a combination of (1) a glycerol ester of a C10-C24 fatty acid wherein at least 10. weight percent of said esters are monoesters and (2) a free C14-C20 fatty acid, a sodium or magnesium salt of a C14-C20 fatty acid or a pentaerythritol mono- ester of a C14-C20 fatty acid. Optionally, but preferably, the combination includes a third ingredient consisting of an enzyme product selected from alpha-amylase, amyloglucosidase and mold derived lipase.

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