Anti-staling composition and bakery products comprising this composition

Bakery products comprising a sterol and/or stanol fatty acid ester and a emulsifier are more soft and less prone to staling.

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Bibliographische Detailangaben
Hauptverfasser:	WEEGELS, PETER LOUIS, VELDHUIZEN, YVONNE S J
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	Bakery products comprising a sterol and/or stanol fatty acid ester and a emulsifier are more soft and less prone to staling.