Bread composition with improved bread volume

The present invention relates to a bread composition having improved bread volume comprising by dry weight from 78 to 98% flour and from 2.0 to 22% plant sterol ester and/or plant stanol ester composition in powder form, wherein the plant sterol ester and/or plant stanol ester composition in powder...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	LAHTINEN, RITVA, FRILANDER-POIKONEN, LEENA, EKBLOM, JARI
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The present invention relates to a bread composition having improved bread volume comprising by dry weight from 78 to 98% flour and from 2.0 to 22% plant sterol ester and/or plant stanol ester composition in powder form, wherein the plant sterol ester and/or plant stanol ester composition in powder form comprises from 50 to 95% by weight plant sterol ester and/or plant stanol ester and from 5 to 50% by weight carrier. A preferred carrier is maltodextrin and a protein-containing component. The invention also relates to a dough composition and to said plant sterol ester and/or plant stanol ester composition in powder form.