Baking Business
www.bakingbusiness.com/articles/38203-7-914-833-march-29-2011-p-buwalda-et-al-assigned-to-cooperative-avebe-u-a-veendam-the-netherlands

7,914,833 (March 29, 2011), P. Buwalda, et al., assigned to Cooperative AVEBE U.A., Veendam, The Netherlands

05.31.2011

The invention relates to starch used in the baking industry. Creams, fruit fillings, toppings, glazes and other bakery products are often thickened by using starch as a binder, filling or thickening agent, thus providing gel-strength, viscosity, glaze, texture or creaminess to the cream or filling. Commonly used starches have insufficient stability to withstand heat applied during baking. The invention covers a starch-containing filling or topping for a bakery product in which the starch comes from a tuber or root and contains less than 5% amylase. Use of such a filling or topping for improving a bakery product is also covered by the patent. Furthermore, the invention provides a heat-stable starch and bakery products containing a heat-stable starch.