A - Human Necessities – 21 – D
Patent
A - Human Necessities
21
D
A21D 15/00 (2006.01) A21D 2/18 (2006.01) A21D 8/04 (2006.01)
Patent
CA 2268966
Spoilage, by staling, is a major problem in the bakery industry. This problem is overcome by a method for delaying staling in bakery products, which synergistically combines reformulation and modified atmosphere packaging. Dough is reformulated with an anti-staling ingredient, such as an enzyme, a gum and high fructose corn syrup. The reformulated dough is subsequently baked and packaged in a gaseous environment such as CO2 or a mixture of gases such as N2 and CO2 or in the presence of an oxygen absorbent. With this method, staling may be delayed up to 42 days.
Les pertes dues au rassissement sont un des problèmes majeurs de l'industrie de la boulangerie. Ce problème peut être résolu par un procédé qui retarde le rassissement des produits de boulangerie associant en synergie la reformulation et un emballage sous atmosphère modifiée. La pâte est reformulée à l'aide d'un agent anti-rassissement, tel qu'une enzyme, une gomme ou un sirop de blé à haute teneur en fructose. La pâte reformulée est ensuite cuite et emballée sous une atmosphère gazeuse, par exemple de CO2, ou d'un mélange de N2 et de CO2, ou en présence d'un agent absorbant l'oxygène. Ce procédé permet de retarder le rassissement jusqu'à 42 jours.
Robic
Workman Packaging Inc.
LandOfFree
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