Heat-stable high-amylopectin starch
View Patent ↗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.
1. A method for providing baking stability to a filling or topping of a bakery product comprising
i. adding an acetylated potato starch that has been crosslinked with adipate, wherein said starch has an amylopectin:amylose ratio of at least 99:1 to said filling or topping;
ii. combining said filling or topping obtained in step (i) with said bakery product to form a combined product; and
iii. baking said combined product whereby improved baking stability of the filling or topping is achieved as compared to products containing common potato starch and waxy maize starch,
wherein baking stability is measured by percent bake-out of the filling or topping after baking occurs, and wherein a low percentage of bake-out results in greater baking stability.
2. A method according to claim 1 , wherein said starch is from a plant genetically modified to provide reduced amylose content.
3. A method according to claim 2 , wherein said plant has been genetically modified by one of modification of, deletion of, insertion in, or antisense reversion of, parts of a gene encoding granule-based starch synthase in said plant.
4. A method according to claim 1 , wherein said starch is an instant starch.
5. A method according to claim 1 , wherein said topping, or filling is selected from the group consisting of bakery creams, Swiss creams, fruit fillings, savoury or sweet pie fillings, almond paste fillings, choux pastry fillings, pizza toppings, glazes, pastry mixes and cake mixes.
6. A method according to claim 1 , wherein said bakery product is selected from the group consisting of savoury snacks, pastries, pizzas, fruit pies and cakes.
7. A method according to claim 1 , wherein said filling or topping is a bakery cream or fruit filling.
8. A method according to claim 1 , wherein said combined product is baked for 20 minutes at a temperature of 200° C.
9. A method according to claim 1 , wherein said combined product is baked for 45 minutes at a temperature of 175° C.
10. A method according to claim 1 , wherein aid combined product is baked for 10 minutes at a temperature of 200° C.