Browning composition and method of browning dough-based foodstuffs

摘要

A browning composition (I) for dough-based foodstuffs comprises: (a) 0.1-5 wt. % hydroxyacetaldehyde; (b) 1-25 wt. % food starch, maltodextrin, hydrolysed collagen, and/or food gum; (c) 0-20 wt. % nitrogen-containing compound; and (d) water. Also claimed is a method of browning and imparting gloss to a dough-based foodstuff; (i) applying a coating of (I) to an exterior surface of the food-stuff; and (ii) heating the coated dough-based foodstuff.