公开(公告)号：US3919434A

公开(公告)日：1975-11-11

申请号：US41423473

申请日：1973-11-09

申请人： KANSAS UNIVERSITY RESEARCH FOU

发明人： TSEN CHO C ,  HOOVER WILLIAM J

IPC分类号： A21D2/16 ,  A21D10/04 ,  A21D2/26 ,  A21D10/00

CPC分类号： A21D2/16

摘要： 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.

摘要翻译： 一种基本上减少化学发酵的小麦粉面团或面糊中通常需要的起酥油含量的方法，其包括将基于其中的面粉含量从约0.1至3重量％中加入面团或面糊而不是起酥油中， 的选自C14-C22脂肪酸的酰基乳酸盐的钠盐和钙盐的添加剂。 优选的添加剂是硬脂酰乳酸钠和硬脂酰乳酸钙，各自以约0.5重量％的浓度使用。 在任选的方法中，蛋白质补充剂如大豆粉可以添加到面团或面糊产品中，而不会显着影响成品的外观和味道特征。