Agents for improving bread in quality and bread containing same

Details Agents for improving bread in quality and bread containing same Agents for improving bread in quality and bread containing same

1983-04-28

1985-02-19

Jones, Raymond

Food or edible material: processes, compositions, and products

Dormant ferment containing product, or live microorganism...

Yeast containing

426 23, 426 25, 426653, 426 19, A21D 206, A21D 222

Patent

active

045005516

ABSTRACT:
Bread dough is improved by the addition therein of a composition containing L-ascorbic acid, cystine and aspartic acid or glutamic acid.

REFERENCES:
patent: 2280031 (1942-04-01), Weber
Rubenthaler et al., Food Technology, vol. 19, No. 11, p. 99, 1965, "Effects of Glutamic Acid and Related Compound on Bread Characteristics".
Isen, The Bakers Digest, 10/64, pp. 44-47, "Ascorbic Acid as a Flour Improver".

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