Baking ingredient for sourdough compositions

Details Baking ingredient for sourdough compositions Baking ingredient for sourdough compositions

1977-05-12

1979-02-27

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Dry flake, dry granular, or dry particulate material

426650, 426653, A21D 208

Patent

active

041419987

ABSTRACT:
A sourdough composition is provided in the form of a flowable powder for the introduction of encapsulated acetic acid into bread doughs and other bakery products. The composition is stabilized against premature loss of acetic acid by intimate dispersion with a minor quantity of a normally solid edible fatty material.

REFERENCES:
patent: 2115088 (1938-04-01), Schwieger
patent: 3734748 (1973-05-01), Ueno et al.
patent: 3826850 (1974-07-01), Shenkenberg et al.
patent: 3897568 (1975-07-01), Johnson
patent: 3922350 (1975-11-01), Dockendorf et al.

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