Bakery product and process

Details Bakery product and process Bakery product and process

1973-10-18

1976-01-20

Hoffman, James R.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 23, 426 62, 426 63, 426 64, A21D 804, A21D 222, A21D 224

Patent

active

039340406

ABSTRACT:
An additive composition for a flour containing dough, the additive composition consisting essentially of the following ingredients: (a) L-cysteine; and (b) ascorbic acid wherein the proportions of said ingredients are based upon the weight of 100 pounds of the flour in the dough and are in the following amounts: (a) 0.001 to 0.012 pound; and (b) 0.0015 to 0.04 pound.

REFERENCES:
patent: 3053666 (1962-09-01), Henika et al.
patent: 3578462 (1971-05-01), Smerak et al.
patent: 3595671 (1971-07-01), Cooke et al.
patent: 3617305 (1971-11-01), Rolland et al.
patent: 3640730 (1972-02-01), Rolland et al.

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