Bread mix and process

Details Bread mix and process Bread mix and process

1981-06-01

1983-07-12

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 21, 426 62, 426551, 426555, A21D 800, A21D 1000

Patent

active

043930840

ABSTRACT:
Disclosed are a dry mix and a process which enable the quick preparation of high quality bread. The dry mix is characterized by its ability to form a high quality bread in less than two hours, and preferably less than about 90 minutes. In its broad aspects, the mix requires the presence of flour, from 1.5 to 2.5% quick-leavening active dry yeast, and from 0.1 to 0.75% of a dough conditioner comprising either calcium stearoyl-2-lactylate or sodium stearoyl-2-lactylate. The combined action of the ingredients in this simplified bread formula permits the elimination of the fermentation and kneading steps directly following mixing of the bread mix with water. This permits a simplified process comprising: mixing the dry mix with water to form a dough, shaping the dough for baking, proofing the units for from about 30 to about 45 minutes, and baking.

REFERENCES:
patent: 3535120 (1970-10-01), Bouchard
patent: 3780188 (1973-12-01), Isen et al.
patent: 3897568 (1975-07-01), Johnson
patent: 3962480 (1976-06-01), Wolf
patent: 4109018 (1978-08-01), Thompson
patent: 4164593 (1979-08-01), Marnett et al.

Affiliated with

Also associated with

Rating

Bread mix and process does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Bread mix and process, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Bread mix and process will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-198683