Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1979-07-27
1981-11-17
Golian, Joseph M.
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 21, 426583, 426653, A21D 236
Patent
active
043011799
ABSTRACT:
The present invention relates to a bread dough for standard white bread which incorporates pea flour in an amount between about 2% to 3%. It has been discovered that pea flour in such a relatively small amount acts to substantially reduce dough mixing time, to increase fermentation aroma, and to obtain improved taste in the bread, and yet it does not destroy the well recognized character of the baked product as standard white bread. The present invention also relates to a milk substitute for use in bread which consists essentially of a dry blend of pea flour and whey. Bread dough having the pea-whey milk substitute is not only characterized by reduced mixing and fermentation times, but also the resulting baked bread has been found to have a superior crust color and crumb structure.
REFERENCES:
patent: 1580487 (1926-04-01), Heimerdinger
patent: 2555514 (1951-06-01), Sharp et al.
patent: 3780188 (1973-12-01), Isen et al.
patent: 3873751 (1975-03-01), Arndt
patent: 3941895 (1976-03-01), Ash
"The Pro-Star Story," An 11 Page Brochure Published by Pro Star Mills, Ltd., 1978, pp. 1-11.
Dumas Seed Company
Golian Joseph M.
Hatcher Elizabeth A.
LandOfFree
Bread process using milk substitute 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 process using milk substitute, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Bread process using milk substitute will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1292472