Enzymatic dough conditioner and flavor improver for bakery...

Details Enzymatic dough conditioner and flavor improver for bakery... Enzymatic dough conditioner and flavor improver for bakery...

A - Human Necessities

21

D

A21D 8/04 (2006.01) A21D 2/26 (2006.01) A21D 10/00 (2006.01) A21D 13/00 (2006.01) C12N 1/20 (2006.01) C12N 9/26 (2006.01)

Patent

CA 2662369

Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising very high levels of maltogenic amylase. These levels result in improved properties in the final baked product, including improved flavor, longer shelf life, and higher baked volumes. In one embodiment, the level of sugar included in the dough can be substantially reduced compared to prior art quantities, while still achieving a sweet product. The invention also allows certain chemicals such as sodium stearoyl lactylate and azodicarbonamide to be entirely eliminated from the dough.

L'invention porte sur de nouveaux produits levés par levure et autres produits de boulangerie et sur des procédés de réalisation de ces produits. Les produits sont formés à partir d'une pâte renfermant des niveaux très élevés d'amylase maltogénique. Ces niveaux produisent en résultat des propriétés améliorées dans le produit cuit final, notamment une saveur améliorée, une durée de conservation prolongée et des volumes cuits supérieurs. Dans un mode de réalisation, le niveau de sucre inclus dans la pâte peut être sensiblement réduit par rapport aux quantités de l'état de la technique, tout en obtenant toujours un produit sucré. L'invention permet également d'éliminer entièrement de la pâte certains produits chimiques tels que le stéaroyl-lactylate de sodium et l'azodicarbonamide.

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