Preparation of yeast leavened dough products

Details Preparation of yeast leavened dough products Preparation of yeast leavened dough products

1976-08-09

1978-06-06

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 19, 426 25, 426 26, 426 27, 426 62, 426 64, 426549, A21D 204, A21D 214

Patent

active

040937496

ABSTRACT:
A dough composition including flour, water, yeast, a starch digesting agent, a yeast nutrient and monosodium glutamate is used to prepare baked products such as bread and rolls. After mixing, the dough is allowed to relax and is then machined, proofed and baked. The monosodium glutamate acts as a gluten reducing agent for a short period during mixing and subsequently accounts for an oxidizing effect over an extended period.

REFERENCES:
patent: 3053666 (1962-09-01), Henika et al.
patent: 3713844 (1973-01-01), Sternberg
patent: 3758311 (1973-09-01), Fortmann
Chemicals Used in Food Processing, publication 1274, National Academy of Sciences-National Research Council, Washington, D. C., 1965 (pp. 163 & 265).
Food Additives, Chemical and Engineering News, vol. 44, 1966 (pp. 100, 102, 109 & 110).

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