A - Human Necessities – 21 – D
Patent
A - Human Necessities
21
D
99/119
A21D 2/02 (2006.01) A21D 2/16 (2006.01) A21D 2/18 (2006.01)
Patent
CA 1249478
CONTROL OF BROWNING REACTIONS IN BAKED GOODS BY ADDITION OF SODA AND AN EMULSIFIER Abstract A method for reducing excessive browning in a baked good containing reducing sugars is described. The method comprises adding to the dough of the baked good about 0.1596 to about 0.65% baking soda and about 0.10% to about 0.65% fatty acid monoglyceride esters of polycarboxylic acids and their derivatives. This combination of ingredients minimizes browning while avoiding off-flavor often associated with the addition of leavening agents to control browning. The invention is particularly useful with dual-textured cookies wherein a chewy region is made from a dough containing reducing sugars or crystallization-resistant sugars, and wherein a crisp region is made from a dough containing sucrose or readily crystallizable sugars. Browning is minimized in the reducing sugar-containing inner dough so that if the inner dough shows on the cookie surface it does not create an unattractive appearance.
506275
Seiden Paul
Young Jerry D.
Sim & Mcburney
The Procter & Gamble Company
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