Patent GB-808069-A (GB)
Title: Production of yeast-raised baked goods and flour confectionery
Inventor: KEYWORTH CHARLES MAURICE
IPC: A21D2/16
Filed: 1956-05-22
Abstract: An interesterification product is produced from a polyethylene glycol, preferably having an average molecular weight of 250-1500, and one or more glycerides of saturated or unsaturated fatty acids containing from 12 to 22 carbon atoms.  If triglycerides are used their average molecular weight may be between 700 and 1000, with correspondingly lower molecular weights for mono- and di-glycerides. Suitable proportions are 1 molecule of polyethylene glycol to 0.5-5, preferably 1-3, molecules of glyceride.  The interesterification may be effected at temperatures of up to 300 DEG  C. and may be in the presence of an esterification catalyst, such as potassium hydroxide, alkaline earths, mineral acids, or toluene sulphonic acids.  The reaction may be carried out at atmospheric or reduced pressure, or in an inert atmosphere such as nitrogen or carbon dioxide.  In examples tallow and a commercial glyceryl monostearate are used as the glycerides, the polyethylene glycol having average molecular weights of 480 and 300 respectively.ALSO:An interesterification product is produced from a polyethylene glycol, preferably having an average molecular weight of 250-1500, and one or more glycerides of saturated or unsaturated fatty acids containing from 12 to 22 carbon atoms.  If triglycerides are used their average molecular weight may be between 700 and 1000, with correspondingly lower molecular weights for mono- and di-glycerides.  Suitable proportions are 1 molecule of polyethylene glycol to 0.5-5, preferably 1-3, molecules of glyceride. The interesterification may be effected at temperatures of up to 300 DEG  C. and may be in the presence of an esterification catalyst, such as potassium hydroxide, alkaline earths, mineral acids, or toluene sulphonic acids.  The reaction may be carried out at atmospheric or reduced pressure, or in an inert atmosphere such as nitrogen or carbon dioxide.  In examples, tallow and a commercial glyceryl monostearate are used as the glycerides.ALSO:Yeast-raised bakery goods are produced by a process which includes the step of incorporating in the dough or batter prior to baking an interesterification product of a polyethylene glycol with one or more glycerides of saturated or unsaturated fatty acids containing 12-22 carbon atoms.  Preferably the interesterification product is incorporated in an amount of from 0.1 to 1.0 per cent based on the weight of the flour; for dough the proportion used is preferably about 0.2 per cent, but for confectionery higher proportions may be used.  It may be added as a powder, when a suitable diluent, such as starch flour or bone phosphate, may be used, or as an emulsion or partial solution with hot water.  The preferred polyethylene glycols have an average molecular weight of 250-1500.  If triglycerides are used their average molecular weight may be 700-1000, with correspondingly lower values for mono- and diglycerides; preferred proportions are 1 molecule of polyethylene glycol to 0.5-5, more preferably 1-3, molecules of glyceride.  In examples tallow and a commercial glyceryl monostearate are used as the glycerides.