Bread and a method of producing the same

Details Bread and a method of producing the same Bread and a method of producing the same

1977-05-26

1979-08-21

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Fermentation processes

In presence of biocide or biostat

426 17, 426 25, 426532, A21D 208

Patent

active

041653866

ABSTRACT:
Flour bread or rye bread containing a suitable amount of rice vinegar. The production steps of the bread comprise adding rice vinegar to flour or rye powder together with a predetermined amount of water in the dough kneading step in an amount of 180ml to 450ml relative to 25kg of the powder, followed by fermenting and, then, baking the dough.

REFERENCES:
patent: 1148815 (1915-08-01), Alexander
patent: 1929829 (1933-10-01), Shroyer
patent: 3826850 (1974-07-01), Shenkenberg et al.
Kirby et al., Further Studies on the Growth of Bread Molds as Influenced by Acidity, Cereal Chem., vol. 14, No. 6, Nov. 1937, pp. 865-878.
Baking Science and Technology, Pyler, 1973, vol. I, Publ. by Siebel Publ. Co.: Chicago, pp. 216-217.
Bakery Materials and Methods, Daniel, 1963, Publ. by Maclaren & Sons, Ltd.: London, p. 170.
Baking Science and Technology, Matz, 1960, The Avi Publ. Co., Inc., Westport, Conn., pp. 90-91.
Baking Science and Technology, Pyler, 1952, Vol. II, Publ. by Siebel Publ. Co.: Chicago, Ill., p. 771.
Commercial Fruits and Vegetable Products, Cruess, 1938, McGraw-Hill Book Co., Inc.: New York, pp. 538-539.
The Technology of Wine Making, Amerine et al., 2nd Ed., 1967, The Avi Publ. Co., Inc.: Westport, Conn., pp. 163, 662-664.

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