BACKMITTEL FUER HEFETEIGE.

摘要

Baking compsns. for yeast doughs contain a fat component and/or flour, sugar, phospholipids and opt. further standard additives. The novelty consists in using, as phospholipid pref. 0.05-25 (0.2-7.5) wt.% of a fraction in which the ratio of phosphatidyl-choline to phosphatidyl-ethanolamine is below 1 (1:2 to 1:10). (a) The phospholipid fraction contains by wt., 75-95% phospholipids and 5-25% sterols, sterol glycosides, sugar and/or mono-, di- or triglycerides, esp. 8-17% phosphatidyl-choline, 18-26% phosphatidyl-ethanolamine; as further phospholipids:lysophosphatidyl-choline, -ethanolamine, -inositol or -glycerol, phosphatidyl-inositol and -glycerol, phosphatide- and lysophosphatide acid, N-acyl- and lyso-N-acyl-phosphatidyl ethanolamine, and opt. sterols, sterol glycosides, sugar and/or mono-, di- or triglycerides.