Patent ID: 8512791

Claim:
A process of preparing a bakery product, consisting of: a) providing: (i) a dry composition consisting of 40-80% w/w starch n-octenyl succinate and 10-40% w/w/ whey protein; or (ii) a liquid composition consisting of 40-80% w/w starch n-octenyl succinate, 10-40% w/w whey protein, and water or a water-miscible liquid; b) combining the dry composition or the liquid composition with flour and one or more other ingredients to produce a dough or batter, wherein the one or more other ingredients are selected from the group consisting of untreated starch, baking powder, yeast, water, sweeteners, sodium flavoring, colorants, fat, and emulsifiers, wherein the one or more other ingredients is not whole egg; and c) baking the dough or batter to produce a bakery product, wherein the bakery product: (i) has a lower cholesterol content than a bakery product that includes whole egg; and (ii) has a longer shelf-life than a bakery product that includes whole egg.