Patent GB-684620-A (GB)
Title: Improvements in baking products and shortenings therefor
Inventor: JOFFE MORRIS H
IPC: A21D2/16
Filed: 1950-02-22
Abstract: Into fatty shortenings there is incorporated a minor proportion, e.g. up to 30 per cent., of an ester of an alcohol containing a chain of at least 8 carbon atoms with a lower molecular weight carboxylic acid ester of an hydroxycarboxylic acid containing 2 to 6 carbon atoms, e.g. a diacetyl, monoacetyl or dipropionyl citric, tartaric or malic acid ester of a mono- or di-glyceride derived from stearic acid, of mono- or di-stearin, of mono- or di-olein, of a polyethylene glycol mono-ester of stearic acid, of a palmityl, oleyl or stearyl mono-ether of glycerol, of stearyl, lauryl, myristyl or cetyl alcohol.  Higher molecular weight fatty acid esters of polyhydroxy compounds may be added; agents which prevent rancidification, e.g. propyl gallate, lecithin, butylated hydroxy anisole, may also be incorporated. Examples are concerned with hydrogenated cotton seed oil, hydrogenated soya bean oil, cotton seed oil, and hydrogenated cotton seed oil, hydrogenated cotton seed oil and monoglycerides of fatty acids derived from partially hydrogenated maize oil, hydrogenated soya bean oil and tallow oil mixed fatty acid monesters of diglycerol with additions of the diacetyl tartaric acid ester of mixed mono- and di-glycerides of fatty acids derived from partially hydrogenated cotton seed oil and from hydrogenated maize oil, the dipropionyl tartaric acid ester of diglycerol mono- and di-esters of palmitic acid, and the diacetyl tartaric acid esters of monoglycerides derived from tallow fatty acids and from partially hydrogenated tallow oil fatty acids.ALSO:Into flour compositions or baked goods, exemplified by bread, rolls, buns, biscuits, waffles, cakes and doughnuts, or fatty shortenings therefor is incorporated a minor proportion of an ester of an alcohol containing a chain of at least 8 carbon atoms with a lower molecular weight carboxylic acid ester of an hydroxycarboxylic acid, the acyl radical of the lower molecular weight carboxylic acid containing 2 to 6 carbon atoms, e.g. a diacetyl, monoacetyl or dipropionyl citric, tartaric or malic ester of a mono- or di-glyceride derived from stearic acid, of mono- or di-stearin, of mono- or di-olein, of a polyethylene glycol mono-ester of stearic acid, of a palmityl, oleyl or stearyl mono-ether of glycerol, of stearyl, lauryl, myristyl or cetyl alcohol.  Higher molecular weight fatty acid esters of polyhydroxy compounds may be added; agents which prevent rancidification, e.g. propyl gallate, lecithin, butylated hydroxyanisole, may also be incorporated. Examples are concerned with breads prepared by the spongedough and straight dough processes from doughs, of flour, water, skim milk powder, sugar, salt, shortening, yeast, and a yeast food of potassium bromate, ammonium chloride, monocalcium phosphate, sodium chloride and calcium carbonate, containing the diacetyl tartaric acid ester of mixed mono- and di-glycerides of lard fatty acids and the diacetyl tartaric acid ester of mixed lard fatty acid mono-esters of diglycerol, with a preparation of cake flour, skim milk powder, sugar, salt, baking powder and the diacetyl tartaric acid ester of mixed mono- and di-glycerides of fatty acids derived from partially hydrogenated maize oil, and with flour preparations containing the diacetyl tartaric acid ester of mixed mono- and di-glycerides of fatty acids derived from partially hydrogenated cotton seed oil, the dipropionyl tartaric acid ester of diglycerol mono- and di-esters of fatty acids derived from hydrogenated sesame oil, the diacetyl tartaric acid ester of mannitan mono-ester of stearic acid, the diacetyl tartaric acid ester of sorbitan mono-ester of palmitic acid, and the diacetyl tartaric acid ester of mixed mono- and di-glycerides from hydrogenated maize oil together with lecithin or with mixed mono- and di-glycerides of fatty acids from partially hydrogenated cotton seed oil.