Protein hydrolysates as emulsifier for baked goods

Use of a protein hydrolysate for the preparation of baked goods, preferably cakes, particularly fat free cakes, wherein the molecular weight of the protein hydrolysate is between 600 and 2400 Da and the solubility of the protein hydrolysate is at least 85 %. More particularly, the use of a protein h...

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Bibliographische Detailangaben
Hauptverfasser:	Kutscher, Jochen, Horlacher, Peter, Hietsch, Dieter, Helgason, Thrandur, Marz, Selina
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 PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PROTEIN COMPOSITIONS FOR FOODSTUFFS 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 WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	Use of a protein hydrolysate for the preparation of baked goods, preferably cakes, particularly fat free cakes, wherein the molecular weight of the protein hydrolysate is between 600 and 2400 Da and the solubility of the protein hydrolysate is at least 85 %. More particularly, the use of a protein hydrolysate or of a protein hydrolysate which is conjugated with at least one reducing sugar, wherein the reducing sugar is selected from the group consisting of glucose, fructose, maltose, lactose, galactose, cellobiose, glyceraldehyde, ribose, xylose and mannose for the preparation of baked goods, selected from cakes wherein the molecular weight of the protein hydrolysate is between 650 and 2000 Da and the solubility of the protein hydrolysate at least 90 %.