STARCH-BASED EGG WHITE EXTENDER IN BAKED FOODSTUFFS

A composition useful as an extender for egg whites in a baked foodstuff comprising a major amount of a non-waxy wheat starch and a minor amount of granular xanthan gum, said granular xanthan gum having a mean particle size greater than 40 micrometers is provided. Also provided is a method of replaci...

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Bibliographische Detailangaben
Hauptverfasser:	UZUNALIOGLU, DILEK, YURGEC, MATTHEW
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES 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:	A composition useful as an extender for egg whites in a baked foodstuff comprising a major amount of a non-waxy wheat starch and a minor amount of granular xanthan gum, said granular xanthan gum having a mean particle size greater than 40 micrometers is provided. Also provided is a method of replacing egg whites in a baked foodstuff comprising adding a major amount of a non-waxy wheat starch and a minor amount of granular xanthan gum, said granular xanthan gum having a mean particle size greater than 40 micrometers, to replace a portion of the egg whites in a baked foodstuff. A baked foodstuff comprised of egg whites, wherein at a portion of the egg whites are replaced with a major amount of a non-waxy wheat starch and a minor amount of granular xanthan gum, said granular xanthan gum having a mean particle size greater than 40 micrometers is also provided. It has been found that if xanthan gum of a relatively coarse grind is used as a partial replacement for egg whites to prepare a baked foodstuff, such as an angel food cake, then improved properties of the baked foodstuffs are obtained as compared to the use of xanthan gum of a relatively fine grind.