Shortening sparing process for chemically leavened baked and fried products and compositions for preparing the same专利检索-外观发酵度饮料和饮料加工专利检索查询-专利查询网

Shortening sparing process for chemically leavened baked and fried products and compositions for preparing the same

阅读：146发布：2021-03-07

专利汇可以提供Shortening sparing process for chemically leavened baked and fried products and compositions for preparing the same专利检索，专利查询，专利分析的服务。并且A method of substantially decreasing the shortening content normally required in chemically leavened wheat flour based doughs or batters which comprises incorporating into the dough or batter in lieu of the shortening omitted, from about 0.1 to 3% by weight, based upon the flour content therein, of an additive selected from the group consisting of the sodium and calcium salts of acyl lactylates of C14-C22 fatty acids. The preferred additives are sodium stearoyl lactylate and calcium stearoyl lactylate, each being utilized at a concentration of about 0.5% by weight. In optional procedures, a protein supplement such as soy flour can be added to the dough or batter products without noticeably affecting the appearance and taste characteristics of the finished product.，下面是Shortening sparing process for chemically leavened baked and fried products and compositions for preparing the same专利的具体信息内容。

权利要求

1. In a method of preparing a wheat flour based, chemically leavened dough or batter wherein an amount of shortening is incorporated into the dough or batter to impart particular organoleptic properties to baked or fried goods derived therefrom, the improvement which comprises the steps of: admixing the ingredients making up the chemically leavened dough or batter using a quantity of shortening therein which is from 12 1/2 to about 35% less than the amount of shortening employed to give the baked or fried products derived from the dough or batter said particular organoleptic properties; and incorporating into the dough or batter ingredients in lieu of the shortening omitted, from about 0.1 to 3% (baker''s weight) of an additive selected from the group consisting of the sodium and calcium salts of the acyl lactylates of C14-C22 fatty acids, the amount of said additive incorporated into said dough or batter being sufficient to maintain said particular organoleptic properties of said derived baked or fried goods at levels substantially equal to or exceeding those of baked or fried goods derived from an otherwise identical dough or batter containing said amount of shortening and being essentially free of said additive.

2. A method as set forth in claim 1 wherein said additive is sodium stearoyl-2-lactylate.

3. A method as set forth in claim 1, wherein said additive is calcium stearoyl-2-lactylate.

4. A method as set forth in claim 1 wherein said additive is incorporated into said ingredients in an amount of about 0.5% (baker''s weight).

5. A method as set forth in claim 1 wherein a supplement which increases the protein content of said dough or batter is admixed with said ingredients.

6. A method as set forth in claim 5 wherein said protein supplement is selected from the group consisting of soy flour, soy isolates, nonfat milk solids, whey products, fish protein concentrate, cottonseed flour, chick-pea flour, sesame seed flour, corn-soy-milk blend flour, wheat protein concentrate, wheat gluten, defatted wheat germ, Torula yeast, wheat-soy blend flour, edible single cell proteins, and mixtures thereof.

7. IN A WHEAT FLOUR BASED, CHEMICALLY LAVENED DOUGH OR BATTER COMPOSITION WHEREIN AN AMOUNT OF SHORTENING IS PRESENT IN THE COMPOSITION TO IMPART PARTICULAR ORGANOLEPTIC PROPERTIES TO BAKED OR FIRED GOODS DERIVED THEREFROM, THE IMPROVED DOUGH OR BATTER COMPOSITION WHICH COMPRISES: AN ADMIXTURE OF WHEAT FLOUR AND SHORTENING AND OTHER INGREDIENTS NECESSARRY FOR SAID CHEMICALLY LEAVENED DOUGH OR BATTER COMPOSTION, THE QUANTITY OF SHORGENING PRESENT IN THE LATTER BEING FROM 121/2 TO ABOUT 635% LESS THAN THE AMOUNT OF SHORTENING EMPLOYED TO GIVE SAID DERIVED BAKED OR FIRED PRODUCTS SAID PARTICULAR ORGANOLEPTIC PROPERTIES; AND FROM ABOUT 0.1 TO 3% (BAKER''S WEIGHT) OF AN ADDITIVE SELECTED FROM THE GROUP CONSISTING OF THE SODIUM AND CALTHE AMOUNT OF SAID ADDITIVE PRESENT IN SAID DOUGH OR BATTER BEING SUFFICIENT TO MAINTAIN SAID PARTICULAR ORGANOLEPTIC PROPERTIES OF SAID DERIVED BAKED OR FRIED GOODS AT LEVELS SUBSTANTIALLY EQUAL TO OR EXCEEDING THOSE OF BAKED OR FRIED GOODS DERIVED FROM AN OTHER WISE IDENTICAL DOUGH OR BATTER CONTAINING SAID AMOUNT OF SHORTENING AND BEING ESSENTIALLY FREE OF SAID ADDITIVE.

8. The composition as set forth in claim 7 wherein said additive is sodium stearoyl-2-lactylate.

9. The composition as set forth in claim 7 wherein said additive is calcium stearoyl-2-lactylate.

10. The composition as set forth in claim 7 wherein said additive is present in an amount of about 0.5% (baker''s weight).

11. The composition as set forth in claim 7 wherein a supplement which increases the protein content of said end products is present in said composition.

12. The composition as set forth in claim 11 wherein said supplement is selected from the group consisting of soy flour, soy isolates, nonfat milk solids, whey products, fish protein concentrate, cottonseed flour, chick-pea flour, sesame seed flour, corn-soy-milk blend flour, wheat protein concentrate, wheat gluten, defatted wheat germ, Torula yeast, wheat-soy-blend flour, edible single cell proteins, and mixtures thereof.

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Shortening sparing process for chemically leavened baked and fried products and compositions for preparing the same

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