Breadmaking dough conditioner

Details Breadmaking dough conditioner Breadmaking dough conditioner

1992-08-03

1993-11-16

Golian, Joseph

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 23, 426 24, 426 25, 426 26, 426 62, 426653, A21D 224

Patent

active

052621820

ABSTRACT:
A breadmaking dough conditioner is disclosed which comprises (a) an ascorbic acid, (b) at least one amino acid or salts thereof selected from the group consisting of cystine, methionine, asparagic acid, alanine, glycine and salts thereof, (c) an alum and (d) at least one emulsifier selected from the group consisting of a glycerol fatty acid monoester and a sucrose fatty acid ester having an HLB value of 5 to 10. The dough conditioners are especially suitable for the manufacture of bread using a frozen or chilled bread dough. They can prepare breads which have no fisheyes on the surface of the baked bread, have large bread volume and are good in all respects of appearance, inner phase, taste and flavor.

REFERENCES:
patent: 4296133 (1981-10-01), Tanaka et al.
patent: 4405648 (1983-09-01), Atsumi et al.
patent: 4500551 (1985-02-01), Tanaka et al.

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