PAARDEKOOPER, Robert Hendrikus,ZIEVERINK, Martinus Mathilda Pieter,DE RUITER, Gerhard Adriaan
申请号：
EP20090771792
公开号：
EP2365756(B1)
申请日:
2009.12.16
申请国别(地区):
欧洲专利局
年份:
2018
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
