| 摘要 |
A method used for retarding the staling of bread and other baked products and for extending their shelf is disclosed. The method uses polydextrose, a randomly bonded condensation polymer of D-glucose having some bound sorbitol and a suitable acid (e.g. citric acid), as an ingredient in baked products. The use of polydextrose in combination with flour, alone or in combination with certain emulsifiers and enzymes in accordance with the present invention provides improved anti-staling properties, improvement in bread crumb structure for breads and other baked products. These improved properties are generally achieved without adverse effect upon organoleptic characteristics of the baked goods. Also disclosed is a dough made with the present invention which demonstrates good handling properties and the final baked product is equal in quality or better than control breads baked without polydextrose. Moreover, gumminess that is normally associated with the use of enzymatic anti-staling compositions is also eliminated or minimized by the dosages of enzyme used according to the invention. |
