FORMULATION OF A BAKERY PRODUCT WITH A LONG SHELF LIFE AND ITS MANUFACTURING PROCESS USING FOAM TECHNOLOGY.

Abstract

The present invention relates to a long-shelf-life bakery product formulation characterized in that it comprises: 40.4% w / w flour, 22% w / w water, 9.5% w / w sugar, 16% w / w egg, 3% w / w vanilla, 8.69% w / w safflower oil, 0.08% w / w grapefruit essential oil (10X), 0.3% w / w salt, 0.02% w / w xanthan gum, and 0.01% w / w carboxymethylcellulose, wherein the grapefruit essential oil has the fractions alpha-pinene 0.008%, nootkatone 0.0162%, sabinene 0.019%, beta-pinene 0.022%, undecanal 0.059%, beta-ocimene 0.099%, and octanal 0.117%, alpha terpineol 0.132%, decanal 0.178%, terpinen-4-ol 0.191%, myrcene 0.213%, nonanal 0.301%, neral 0.318, limonene oxide 0.323%, geranyl acetate 0.343%, dodecanal 0.161%, linalool 0.741%, geranial 1.0865% and limonene 68.381%.