Method for reducing syruping in refrigerated doughs
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United States of America Patent
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Aug 11, 1998
Grant Date -
N/A
app pub date -
Jan 23, 1996
filing date -
Jan 23, 1996
priority date (Note) -
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status (Latency Note)
Importance
Abstract
A method of reducing syruping in refrigerated dough compositions is disclosed. The method includes formulating a dough composition comprising flour, preferably wheat flour, and water, and adding a xylan compound to the refrigerated dough composition at a specified concentration. Upon refrigerating and storing the dough composition, reduced syruping is noted. Also disclosed is a baked good comprising this dough product and a method of inhibiting the enzymatic degradation of arabinoxylans and syruping in refrigerated dough compositions. The method is useful for any number of doughs which are subjected to refrigerated storage, such as, for example, bread doughs, biscuit doughs, roll doughs, and the like.
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