Sugar-producing and texture-improving bakery methods and products formed therefrom

a technology of sugar-producing and texture-enhancing bakery methods and products, which is applied in the field of bakery products preparation, can solve the problems of harmful end products such as triglycerides, uric acid, and free radicals, and achieve the effects of improving the performance preventing staling maltogenic amylases, and increasing the functionality of anti-staling maltogenic amylases
US20160007618A1Inactive Publication Date: 2016-01-14CARAVAN INGREDIENTS
5 Cites 3 Cited by

Patent Information

Authority / Receiving Office
US · United States
Patent Type
Applications(United States)
Current Assignee / Owner
CARAVAN INGREDIENTS
Publication Date
2016-01-14
Estimated Expiration
Not applicable · inactive patent

Smart Images

  • Figure 1
    Figure 1
  • Figure 2
    Figure 2
  • Figure 3
    Figure 3
Patent Text Reader

Abstract

Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising a thermally-stable amyloglucosidase, and a raw starch degrading amyloglucosidase and / or an anti-staling amylase. The level of added sugar included in the dough can be substantially reduced, and even eliminated, while still achieving a sweet product. Additionally, the resulting bakery product is free of, or at least substantially free of, fructose. The final baked product will also have improved texture properties, including superior firmness, resilience, and adhesiveness and can be made with a reduced amount of yeast.
Need to check novelty before this filing date? Find Prior Art

Description

RELATED APPLICATION

[0001] This application claims the priority benefit of U.S. Provisional Patent Application No. 62 / 021,899, entitled BAKERY PRODUCTS FORMED USING NO ADDED SUGAR AND METHODS OF MAKING THE SAME, filed Jul. 8, 2014, incorporated by reference herein. This application also claims priority to European Patent Application No. 14176074.4, filed on Jul. 8, 2014, incorporated by reference herein.BACKGROUND OF THE INVENTION

[0002] 1. Field of the Invention

[0003] The present invention is broadly concerned with the preparation of bakery products by incorporating a specific enzyme formulation that generates sugar during baking. Advantageously, the final product is free of, or substantially free of, added sugar and fructose, while still having a taste and flavor equal to or better than equivalent products made with added sugar. Additionally, the present invention significantly improves the textural quality and shelf-life of the bakery products through the synergistic interactions of t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More