Patent ID: 7914833
Filing Date: 2011-03-29
Classification: A23L,A23V

Abstract:
1. A method for providing baking stability to a filling or topping of a bakery product comprising i. adding an acetylated cassava starch that has been crosslinked with adipate, wherein said starch has an amylopectin:amylose ratio of at least 90:10 to said filling or topping; ii. combining said filling or topping obtained in step (i) with said bakery product to form a combined product; and iii. baking said combined product whereby improved baking stability of the filling or topping is achieved as compared to products containing, common potato starch and waxy maize starch, wherein baking stability is measured by percent bake-out of the filling or topping after baking occurs, and wherein a low percentage of bake-out results in greater baking stability.