Benzoyl peroxide to improve the performance of oxidants in bread

Details Benzoyl peroxide to improve the performance of oxidants in bread Benzoyl peroxide to improve the performance of oxidants in bread

1993-02-08

1994-06-07

Golian, Joseph

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 22, 426 62, 426653, A21D 204, A21D 220

Patent

active

053187857

ABSTRACT:
An improvement in dough compositions comprising the replacement of bromate improvers in conventional doughs with compositions comprising ascorbic acid, azodicarbonamide, and mixtures thereof in combination with peroxy compounds such as benzoyl peroxide and hydrogen peroxide in the presence or absence of fungal enzymes such as fungal alpha amylase and processes for their use are disclosed.

REFERENCES:
patent: 2978331 (1961-04-01), Ferrari
patent: 2978332 (1961-04-01), Ferrari
patent: 2992111 (1961-07-01), Ferrari
patent: 3640730 (1972-02-01), Rolland
patent: 3954999 (1976-04-01), Vidal
patent: 4657769 (1987-04-01), Petrofsky et al.

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