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Use of a pumpable fat composition in the preparation of a flour-containing dough and process for preparing such a fat composition
专利权人:
Sime Darby Malaysia Berhad
发明人:
PAARDEKOOPER, Robert Hendrikus,ZIEVERINK, Martinus Mathilda Pieter,DE RUITER, Gerhard Adriaan
申请号:
DK09771792
公开号:
DK2365756T3
申请日:
2009.12.16
申请国别(地区):
DK
年份:
2019
代理人:
摘要:
The present invention relates to a method of preparing a farinaceous dough comprising blending together flour, a pumpable fat composition, water and optionally other bakery ingredients, wherein the pumpable fat compositionhasa low saturated fatty acid (SAFA)content and contains at least 70 wt.% of fat, said fat having a solid fat content at 20 ºC of 12-25% and at 30 ºC of 5-20% and further being characterised by the following fatty acid composition: -26-40 wt.% of SAFA; -= 12 wt.% of C8 -C14 fatty acids; -15-35 wt.% of palmitic acid; -= 5 wt.% of stearic acid; -= 55 wt.% of unsaturated C18 fatty acids; and -= 1.5 wt.% of trans-unsaturated fatty acids; said fat containing 4-20wt.% of triglycerides selected from the group consisting of PPM, PMP, PMM, MPM, PPU, PUP, PUU, UPUand/or 2.5-5.0 wt.% of OPO, wherein P represents palmitic acid, M represents C8 -C14 fatty acid,U represents polyunsaturated C18 fatty acid, O represents oleic acid,and said fat comprising 15-80wt.% of an interesterified fat blend, said fat blendcontaining: -20-80 wt.% of a lauric fat and 80-20 wt.% of palm oil or a fraction thereof; or -50-80 wt.% of a palm stearin and 20-50 wt.% of a low SAFA vegetable oil having a SAFA content of less than 17 wt.%. The present method employs a fat composition that is pumpable at ambient temperatures, that is characterised by a low content of saturated fatty acid residues, but that nonetheless enables the preparation of a good quality dough product that can easily be handled, even in mechanised dough manufacture. The present invention also encompasses an process of preparing a pumpable fat composition as defined above.
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/

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