GB462986A - Improvements relating to the manufacture of bakery products - Google Patents

Abstract

In making bakery products intended especially for diabetics, or doughs or batters therefor, which are prepared with beaten yolks whites or whole eggs, a reduced amount of the egg material mixed with 10-60 per cent by weight of a gum which is easily soluble naturally in cold water is employed, the product having the same characteristics as that prepared with a normal amount of the beaten egg material. The gums may be employed in dried, e.g. powdered or granulated, form or in solution and may first be purified, e.g. by dialysis, to remove sugar &c. The gums used include gum arabic, gum Kordafan and gum Senegal. Various methods of combining the gum and the egg material are described, including adding the gum in solution to the egg material prior or subsequent to beating it, or mixing the powdered gum with dried and pulverized egg material, adding water and beating. In an example, a portion of gum solution is added to egg yokes and, if desired, a portion also to egg whites, the yolk and whites being separately beaten and then mixed and added to the remaining batter constituents. In another form, the gum solution is converted to a froth by blowing air or other gas therethrough or developing gas therein, e.g. producing carbon dioxide by adding a carbonate such as sodium bicarbonate or calcium carbonate and an acid, and is combined with beaten yolks or whites or a mixture thereof. The ordinary flour used in the bakery products may be replaced by flour rich in gluten or flours poor in carbohydrate, such as are produced from wheat or other cereal germs, and flours produced from almond or other nuts, cocoa, bran or casein. In place of cane or beet sugar, other sugars, e.g. galactose or fructose or other sweetening substances including saccharin, sorbitol or glycine or mixtures thereof may be employed.