Bakery process and product

Details Bakery process and product Bakery process and product

A - Human Necessities

21

D

99/119

A21D 13/00 (2006.01) A21D 2/18 (2006.01)

Patent

CA 1084334

TO ALL WHOM IT MAY CONCERN: BE IT KNOWN that WE, SYLVESTER F. ZENNER, and DANIEL C. STANBERRY, both citizens of the United States of America, residing in the City of Memphis, County of Shellby, State of Tennessee, and the City of Mission Viejo, County of Orange, State of California, respectively, have invented certain new and useful improvements in a BAKERY PROCESS AND PRODUCT of which the following is the specification. Abstract of the Disclosure High quality bakery products (e.g., bread, cake, cookies) are produced by replacing at least a portion of the sugar and/or fat content in conventional dough formulations with lactose. More specifically, lactose can be used as a replacement for 10 to 60% of the sugar or corn sugar content (e.g., sucrose, dextrose) or the fat content (e.g., shortening), or both, in formulations for yeast leavened bread rolls, sweet goods, yeast raised donuts, chemically leavened cakes, cookies and like products. Baked goods produced by the modified processing unexpectedly show significant improvements in volume, shelf-life or "freshness", flavor, appearance and aroma. Tenderizing is also unexpectedly promoted and, since the lactose is not appreciably fermented, desirable browning reactions are achieved. -1-

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