COMPOSITION FOR REDUCING BAKING LOSSES
The present invention relates to a composition for reducing baking losses, combination of modified wheat flour and at least one baking agent conventional in baking processes being used.
1 . A composition comprising wheat flour having a phosphorylated starch and a phosphate content of at least 2 μmol of C-6-P/g of starch and at least one baking agent, wherein said composition reduces baking loss more than compositions which comprise wheat flour having a phosphate content of less than 2 μmol of C-6-P/g of starch.
2 . The composition as claimed in claim 1 , wherein the combination of said wheat flour and baking agent reduce baking loss synergistically.
3 . The composition as claimed in claim 1 , wherein the baking agent is xanthan, carboxymethyl cellulose, pectin, carob bean meal, emulsifiers, guar seed meal, or soy flour.
4 . The composition as claimed in claim 1 , wherein the baking agent is xanthan.
5 . The composition as claimed in claim 1 , wherein the baking agent is carboxymethyl cellulose.
6 . The composition as claimed in claim 1 , wherein the baking agent is pectin.
7 . The composition as claimed in claim 1 , wherein the baking agent is carob bean meal.
8 . The composition as claimed in claim 1 , wherein the baking agent is an emulsifier.
9 . The composition as claimed in claim 1 , wherein the baking agent is a guar seed meal.
10 . The composition as claimed in claim 1 , wherein the phosphorylated starch of the wheat flour is derived from a genetically engineered wheat.
11 . (canceled)
12 . A process for reducing baking loss comprising combining wheat flour having a phosphorylated starch and a phosphate content of at least 2 μmol of C-6-P/g of starch with at least one baking agent.
13 . The process as claimed in claim 12 , wherein the baking agent is xanthan, carboxymethyl cellulose, pectin, emulsifier, carob bean meal, guar seed meal, or soy flour.
14 . The process as claimed in claim 12 , wherein the phosphorylated starch of the wheat flour is derived from a genetically engineered wheat.
15 . The process as claimed in claim 14 , further comprising baking said dough to make a baked good, wherein the baking loss from water loss after baking in baked goods made from wheat flour having phosphorylated starch and a phosphate content of at least 2 μmol of C-6-P/g of starch is 10-20% less than in baked goods which were produced from wheat flour having a phosphate content of less than 2 μmol of C-6-P/g of starch.
16 . The process as claimed in claim 12 , further comprising combining said wheat flour and baking agent with water to make a dough.