EGG REPLACER COMPOSITION AND METHOD FOR MAKING A BAKERY PRODUCT THEREWITH

An egg replacer composition is provided that has a low cholesterol content a nd that can be used for preparing bakery products. It includes, calculated on d ry matter, 35-85 wt% protein, 10-50 wt% vegetable oil, 0.5-5 wt% stearoyl lactylate, 0.5-15 wt% carbohydrate and optionally vegetable lecithin...

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1. Verfasser:	BODOR, JANOS
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS 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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creator	BODOR, JANOS
description	An egg replacer composition is provided that has a low cholesterol content a nd that can be used for preparing bakery products. It includes, calculated on d ry matter, 35-85 wt% protein, 10-50 wt% vegetable oil, 0.5-5 wt% stearoyl lactylate, 0.5-15 wt% carbohydrate and optionally vegetable lecithin in an amount, expressed as phosphatides, not exceeding 3 wt%. The cholesterol content is less than 0.5 wt%. The protein includes soy protein and egg white protein, at least half of the protein being soy protein. The PDI is at least 60%. A method is provided for making bakery product by preparing a dough tha t is free of egg yolk and of egg yolk powder and that comprises flour and, expressed on dry matter, 1-25 wt% of the egg replacer composition, and bakin g the dough in an oven.
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It includes, calculated on d ry matter, 35-85 wt% protein, 10-50 wt% vegetable oil, 0.5-5 wt% stearoyl lactylate, 0.5-15 wt% carbohydrate and optionally vegetable lecithin in an amount, expressed as phosphatides, not exceeding 3 wt%. The cholesterol content is less than 0.5 wt%. The protein includes soy protein and egg white protein, at least half of the protein being soy protein. The PDI is at least 60%. 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It includes, calculated on d ry matter, 35-85 wt% protein, 10-50 wt% vegetable oil, 0.5-5 wt% stearoyl lactylate, 0.5-15 wt% carbohydrate and optionally vegetable lecithin in an amount, expressed as phosphatides, not exceeding 3 wt%. The cholesterol content is less than 0.5 wt%. The protein includes soy protein and egg white protein, at least half of the protein being soy protein. The PDI is at least 60%. 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It includes, calculated on d ry matter, 35-85 wt% protein, 10-50 wt% vegetable oil, 0.5-5 wt% stearoyl lactylate, 0.5-15 wt% carbohydrate and optionally vegetable lecithin in an amount, expressed as phosphatides, not exceeding 3 wt%. The cholesterol content is less than 0.5 wt%. The protein includes soy protein and egg white protein, at least half of the protein being soy protein. The PDI is at least 60%. A method is provided for making bakery product by preparing a dough tha t is free of egg yolk and of egg yolk powder and that comprises flour and, expressed on dry matter, 1-25 wt% of the egg replacer composition, and bakin g the dough in an oven.</abstract><oa>free_for_read</oa></addata></record>
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language	eng ; fre
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subjects	BAKERY PRODUCTS BAKING EDIBLE DOUGHS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS 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
title	EGG REPLACER COMPOSITION AND METHOD FOR MAKING A BAKERY PRODUCT THEREWITH
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