116 Improved performance of breads, laminated and non-laminated sweet goods using rice emulsifiers.

S. PEIRCE. RIBUS, Inc., St. Louis, MO 63105.

A novel and new, rice bran-derived emulsifier is described and its applications defined in breads and sweet good products. The emulsifier, at 2% use levels based on flour, has been demonstrated to enhance the characteristics of breads and sweet good products regardless of flavor. The enhancements identified include increased specific volume (>10%), greater water absorbtion (>15), and stronger structure while retaining a soft texture in finished products. Room temperature shelf life of bread products is extended, while retaining moisture and consistency. A reduction in elasticity of the dough enhances machineability of the dough. Most importantly, the addition of the rice emulsifier reduces the per pound cost of the finished product because of the enhanced volume attained and the increased amounts of water that can be added to the dough. The emulsifier is all natural, non-GMO and Kosher Parve. Specific applications will be defined and quality attributes displayed.