Bakery process and developer composition therefor

Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material

Patent

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

426 23, 426653, A21D 222, A21D 228

Patent

active

040052257

ABSTRACT:
A developer composition is provided for use in a short time process for the manufacture of leaven bread and like bakery products to impart particular desired characteristics to said bakery products in the form of a very soft and fine-grained texture together with a low specific volume. The developer composition consists of a mixture of (a) amino acid reducing substance containing free sulfhydryl groups (b) ascorbic acid and (c) monocalcium phosphate, in combination with a proportion of dry blending agent. The proportion of monocalcium phosphate in the developer composition is much lower than customary levels.

REFERENCES:
patent: 3053666 (1962-09-01), Henika et al.
patent: 3615680 (1971-10-01), Henika
patent: 3803326 (1974-04-01), Craig et al.
patent: 3876805 (1975-04-01), Craig et al.
patent: 3900570 (1975-08-01), Stagler

LandOfFree

Say what you really think

Search LandOfFree.com for the USA inventors and patents. Rate them and share your experience with other people.

Rating

Bakery process and developer composition therefor does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Bakery process and developer composition therefor, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Bakery process and developer composition therefor will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFUS-PAI-O-1479329

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.