公开(公告)号：US20150037485A1

公开(公告)日：2015-02-05

申请号：US13956985

申请日：2013-08-01

申请人： Tanuj Motwani ,  Dilek Uzunalioglu ,  Alicia Martin ,  Himanshu Shah

发明人： Tanuj Motwani ,  Dilek Uzunalioglu ,  Alicia Martin ,  Himanshu Shah

IPC分类号： A21D10/00

CPC分类号： A21D10/002 ,  A21D2/186 ,  A21D6/003 ,  A21D10/02 ,  A21D13/068

摘要： The application relates to a composition comprising from about 2% (w/w) to about 4% (w/w) alkenyl succinic anhydride substituted starch, from about 3% (w/w) to about 8% (w/w) heat-moisture treated wheat flour, from about 5% (w/w) to about 7% (w/w) vegetable oil, and from about 78% (w/w) to about 87% (w/w) of other conventional baking ingredients.

摘要翻译： 本申请涉及包含约2％（w / w）至约4％（w / w）烯基琥珀酸酐取代的淀粉，约3％（w / w）至约8％（w / w） 约5％（w / w）至约7％（w / w）植物油，和约78％（w / w）至约87％（w / w）的其它常规烘烤 配料。

公开(公告)号：US20160165943A1

公开(公告)日：2016-06-16

申请号：US14308127

申请日：2014-06-18

申请人： Matthew Yurgec ,  Dilek Uzunalioglu ,  Cristina Munteanu

发明人： Matthew Yurgec ,  Dilek Uzunalioglu ,  Cristina Munteanu

IPC分类号： A21D2/18 ,  A23L1/0522

CPC分类号： A21D2/185 ,  A21D2/18 ,  A21D2/186 ,  A23L15/35 ,  A23L29/212 ,  A23L29/27 ,  A23V2002/00 ,  A23V2200/122 ,  A23V2200/254 ,  A23V2250/5086 ,  A23V2250/5118

摘要： A composition useful as an extender for egg whites in a baked foodstuff comprising a major amount of a potato starch and a minor amount of granular xanthan gum, said granular xanthan gum having a mean particle size greater than 40 micrometers is provided. Also provided is a method of replacing egg whites in a baked foodstuff comprising adding a major amount of a potato starch and a minor amount of granular xanthan gum, said granular xanthan gum having a mean particle size greater than 40 micrometers, to replace a portion of the egg whites in a baked foodstuff. A baked foodstuff comprised of egg whites, wherein at a portion of the egg whites are replaced with a major amount of a potato starch and a minor amount of granular xanthan gum, said granular xanthan gum having a mean particle size greater than 40 micrometers is also provided. It has been found that if xanthan gum of a relatively coarse grind is used as a partial replacement for egg whites to prepare a baked foodstuff, such as an angel food cake, then improved properties of the baked foodstuffs are obtained as compared to the use of xanthan gum of a relatively fine grind.

摘要翻译： 提供了用作包含主要量的马铃薯淀粉和少量的颗粒状黄原胶的焙烤食品中的蛋白的增量剂的组合物，所述颗粒状黄原胶具有大于40微米的平均粒径。 还提供了一种替代烘焙食品中的蛋白的方法，其包括加入主要量的马铃薯淀粉和少量的颗粒状黄原胶，所述颗粒状黄原胶具有大于40微米的平均粒径，以代替部分 蛋清在烤的食物。 由蛋白组成的烘烤食品，其中在一部分蛋清被大量的马铃薯淀粉和少量的颗粒状黄原胶替代的情况下，平均粒度大于40微米的所述颗粒状黄原胶也是 提供。 已经发现，如果使用相对粗磨的黄原胶作为蛋清的部分替代物来制备诸如天使食品饼的烘焙食品，则与使用焙烤食品相比，获得了改进的焙烤食品的性能 黄原胶相对较细的研磨。

公开(公告)号：US20150342201A1

公开(公告)日：2015-12-03

申请号：US14294785

申请日：2014-06-03

申请人： Christopher Thomas ,  DILEK UZUNALIOGLU ,  ERHAN M. YILDIZ

发明人： Christopher Thomas ,  DILEK UZUNALIOGLU ,  ERHAN M. YILDIZ

IPC分类号： A21D13/06 ,  A21D2/18

CPC分类号： A21D13/066 ,  A21D2/186 ,  A21D2/188 ,  A23L29/212 ,  A23L29/262

摘要： A composition useful as the principal component in a baked foodstuff is provided. The composition comprises an etherified, non-waxy starch selected from the group consisting of tapioca starch, corn starch, and mixtures thereof, and a native starch selected from the group consisting of corn starch, potato starch, and mixtures thereof. Also provided are compositions useful for preparing baked foodstuffs containing the principal component described above and additionally a minor amount of a non-gluten protein, and a minor amount of a hydrocolloid, and baked foodstuffs prepared by baking such compositions. The baked foodstuffs exhibit extended shelf-life without staling of the baked foodstuff by reason of the use of the compositions described above.

摘要翻译： 提供了可用作烘焙食品中的主要成分的组合物。 组合物包含选自木薯淀粉，玉米淀粉及其混合物的醚化的非蜡状淀粉，以及选自玉米淀粉，马铃薯淀粉及其混合物的天然淀粉。 还提供了可用于制备含有上述主要成分的烘焙食品和另外少量的非麸质蛋白质和少量的水胶体的组合物，以及通过烘焙这种组合物制备的焙烤食品。 由于使用上述组合物，烘焙食品的陈化期延长，而不会使烘焙食品变质。