Patent Number: 6,251,458

Title: Use of structurally expanded cellulose to enhance the softness and retard staling of baked products

Abstract: A method is disclosed to enhance the softness of baked products and retard staling. The method is based on the use of structurally expanded cellulose which is incorporated into the dough during mixing to increase the water absorption of the dough without imparting stickiness. The ability to supersaturate the dough without detrimental impact on processability results in softer character and better grain of the baked product. These properties are maintained over time resulting in reduced staling and superior quality of sliced product.

Inventors: Weibel; Michael K. (West Redding, CT)


International Classification: A21D 2/18 (20060101); A21D 2/00 (20060101); A21D 013/00 ()

Expiration Date: 06/26/2018