CONTROL OF BROWNING REACTIONS IN BAKED GOODS BY ADDITION OF SODA AND EMULSIFIER

摘要

CONTROL OF BROWNING REACTIONSIN BAKED GOODS BY ADDITION OFSODA AND AN EMULSIFIERAbstractA method for reducing excessive browning in a bakedgood containing reducing sugars is described. The methodcomprises adding to the dough of the baked good about 0.1596to about 0.65% baking soda and about 0.10% to about 0.65%fatty acid monoglyceride esters of polycarboxylic acids andtheir derivatives. This combination of ingredients minimizesbrowning while avoiding off-flavor often associated with theaddition of leavening agents to control browning. Theinvention is particularly useful with dual-textured cookieswherein a chewy region is made from a dough containingreducing sugars or crystallization-resistant sugars, andwherein a crisp region is made from a dough containingsucrose or readily crystallizable sugars. Browning isminimized in the reducing sugar-containing inner dough sothat if the inner dough shows on the cookie surface it doesnot create an unattractive appearance.