Abstract: The invention relates to starch used in the baking-industry. Creams, (fruit-) fillings, toppings, glazes and other bakery products are often thickened by the inclusion of a certain amount of starch as binder, filling or thickening agent, for example providing gel-strength, viscosity, glaze, texture or creaminess to the cream or filling. Commonly used starches have insufficient stability to for example heat applied during baking. The invention provides a starch-containing filling or topping for a bakery product wherein said starch comprises a tuber or root starch containing less than about 5% amylose and use of such a filling or topping for improving a bakery product. Furthermore, the invention provides a heat-stable starch and bakery products comprising a heat-stable starch.
Type:
Grant
Filed:
September 6, 2002
Date of Patent:
October 16, 2007
Assignee:
Cooperatieve Verkoop-en Productievereniging van Aardappelmeel Derivaten AVEBE B.A.
Inventors:
Pieter Lykle Buwalda, Roelfina Willemina A. Thürkow