Bakery process and developer composition therefor

Details Bakery process and developer composition therefor Bakery process and developer composition therefor

1976-07-30

1977-01-25

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

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

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