| 摘要 |
The present invention is directed to methods and compositions for making dough- and batter- based bakery foods, such as bread and cake having extremely long, mold-free and freshness shelf lives, by using a novel antimicrobial pan release agent comprising an essential oil dispersed or dissolved in a fat- or oil-based carrier, along with other natural or chemical antimicrobial agents, anti-staling enzymes, and/or ilavor enhancement systems. The invention is also directed Io the methods and compositions for preparing all-natural dough- and batter-based bakery products, such as bread and cake having long mold-free shelf lives, by treating the surface of the dough, batter, or baked product with the antimicrobial pan release agent, in conjunction with anti-staling enzymes and natural preservatives in the dough or batter formulations. Further, the invention is concerned with all-natural bakery products having extremely long, mold-free shelf lives which are substantially free (both internally and on the exterior surface) of chemical preservatives and antimicrobial agents otlici than the all-natural antimicrobial pan release agent and optional natural antimicrobial agents inside the dough. |
