Glaze composition for bakery products

Details Glaze composition for bakery products Glaze composition for bakery products

A - Human Necessities

21

D

99/119, 99/13

A21D 15/08 (2006.01) A21D 13/08 (2006.01)

Patent

CA 1253734

GLAZE COMPOSITION FOR BAKERY PRODUCTS ABSTRACT OF THE DISCLOSURE A bakery product having a glaze on the surface thereof, said glaze comprising a dextrin component having an average D.E. of from 5 to 20. The glaze is deposited from a water dispersion or slurry onto the surface of said bakery product. The glaze composition may further comprise edible acid, a relatively low level of preservative and may optional- ly include a sugar. One application of the glaze is to provide a baked bakery product with desirable sheen and resistance to surface stickiness. The glaze can also function as a barrier to prevent moisture from migrating from the bakery product to any surface icing, such migration would lead to an icing breakdown and a less moist crumb. The inven- tion has a secondary application as a surface glaze to unbaked products and similar to the standard egg wash glaze, this glaze will develop crust color during the bake process.

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