Abstract: Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising a thermally-stable amyloglucosidase, and a raw starch degrading amyloglucosidase and/or an anti-staling amylase. The level of added sugar included in the dough can be substantially reduced, and even eliminated, while still achieving a sweet product. Additionally, the resulting bakery product is free of, or at least substantially free of, fructose. The final baked product will also have improved texture properties, including superior firmness, resilience, and adhesiveness and can be made with a reduced amount of yeast.

Abstract: Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising a thermally-stable amyloglucosidase, and a raw starch degrading amyloglucosidase and/or an anti-staling amylase. The level of added sugar included in the dough can be substantially reduced, and even eliminated, while still achieving a sweet product. Additionally, the resulting bakery product is free of, or at least substantially free of, fructose. The final baked product will also have improved texture properties, including superior firmness, resilience, and adhesiveness and can be made with a reduced amount of yeast.

Abstract: Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough having a thermally-stable amyloglucosidase, and a raw starch degrading amyloglucosidase and/or an anti-staling amylase. The level of added sugar included in the dough can be substantially reduced, and even eliminated, while still achieving a sweet product. Additionally, the resulting bakery product is free of, or at least substantially free of, fructose. The final baked product will also have improved texture properties, including superior firmness, resilience, and adhesiveness and can be made with a reduced amount of yeast.

Abstract: Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising a thermally-stable amyloglucosidase, and a raw starch degrading amyloglucosidase and/or an anti-staling amylase. The level of added sugar included in the dough can be substantially reduced, and even eliminated, while still achieving a sweet product. Additionally, the resulting bakery product is free of, or at least substantially free of, fructose. The final baked product will also have improved texture properties, including superior firmness, resilience, and adhesiveness and can be made with a reduced amount of yeast.

Abstract: A mono-, di-, and triglyceride emulsifier composition is provided that is obtained by the interesterification or glycerolysis of triglycerides with glycerol. The diglyceride portion w/w is at least about 65% to about 80%, and most preferably from about 70% to about 80% (HiDi). The high diglyceride emulsifier is useful in preparing a trans free shortening from a non-hydrogenated vegetable oil for use in bakery goods, which then have a significantly lower saturated fat content and a substantially higher polyunsaturated level than heretofore available when a conventional mono- and diglyceride emulsifier is used in the goods. A preferred shortening that is predominantly in stable beta prime crystalline form is prepared by mixing on a weight to weight basis from about 10% to about 30%, and preferably about 15% to 20%, of the HiDi composition, with the remainder being non-hydrogenated soybean oil.

Abstract: A mono-, di-, and triglyceride emulsifier is provided that is obtained by the interesterification or glycerolysis of triglycerides with glycerol. The diglyceride portion w/w is at least about 65% to about 80%, and most preferably from about 70% to about 80%. The high diglyceride emulsifier is useful in preparing a margarine from a selected quantity a non-hydrogenated vegetable oil and from an amount of saturated fat for use in puff pastry products. The puff pastry is trans fat free and a less than usual percentage of saturated fats. A preferred structured puff pastry margarine is prepared by mixing on a weight to weight basis about 14 parts of the high diglyceride emulsifier that is in predominantly stable beta crystal form, from about 14 to 27 parts of a non-hydrogenated vegetable oil, and from about 40 to about 52 parts of a saturated fat.

Abstract: A mono-, di-, and triglyceride stabilizer is provided that is especially adapted for stabilizing nut butters such as peanut butter to prevent separation of the oil portion of the butter from the solids portion while retaining the glossy appearance of the product. The stabilizer is obtained by interesterification or glycerolysis of triglycerides with glycerol. The diglyceride portion w/w of the stabilizer is greater than 60%, and most preferably about 65%. Preferably about 1% to about 4% w/w of the stabilizer is added to the nut butter.

Abstract: A mono-, di-, and triglyceride emulsifier is provided that is obtained by the interesterification or glycerolysis of triglycerides with glycerol. The diglyceride portion w/w is at least about 65% to about 80%, and most preferably from about 70% to about 80%. The high diglyceride emulsifier is useful in preparing a margarine from a selected quantity a non-hydrogenated vegetable oil and from an amount of saturated fat for use in puff pastry products. The puff pastry is trans fat free and a less than usual percentage of saturated fats. A preferred structured puffpastry margarine is prepared by mixing on a weight to weight basis about 14 parts of the high diglyceride emulsifier that is in predominantly stable beta crystal form, from about 14 to 27 parts of a non-hydrogenated vegetable oil, and from about 40 to about 52 parts of a saturated fat.

Abstract: A mono-, di-, and triglyceride emulsifier composition is provided that is obtained by the interesterification or glycerolysis of triglycerides with glycerol. The diglyceride portion w/w is at least about 65% to about 80%, and most preferably from about 70% to about 80% (HiDi). The high diglyceride emulsifier is useful in preparing a trans free shortening from anon-hydrogenated vegetable oil for use in bakery goods, which then have a significantly lower saturated fat content and a substantially higher polyunsaturated level than heretofore available when a conventional mono- and diglyceride emulsifier is used in the goods. A preferred shortening that is predominantly in stable beta prime crystalline form is prepared by mixing on a weight to weight basis from about 10% to about 30%, and preferably about 15% to 20%, of the HiDi composition, with the remainder being non-hydrogenated soybean oil.

Abstract: A solid co-crystallized monoglyceride and fatty acid lactylate emulsifier and starch-complexing agent is provided in which a saturated monoglyceride and a fatty acid lactylate salt are completed to produce a homogenous composition, and then cooled and solidified under conditions forming discrete co-crystallized stable emulsifier particles having a differential scanning calorimeter (DSC) defined melting point of no more than about 60° C. Saturated monoglycerides are functional only after the temperature thereof has been increased to their Krafft temperature of about 60° C. Previously, it has been necessary to pre-hydrate monoglycerides to make them functional when added to bread doughs and batter formulations at conventional commercial baking temperatures of about 70° F. to about 80° F.