Calcium fortification of bread dough

Details Calcium fortification of bread dough Calcium fortification of bread dough

2007-01-23

2007-01-23

Pratt, Helen (Department: 1761)

Food or edible material: processes, compositions, and products

Product with added plural inorganic mineral or element...

C426S463000, C426S549000, C426S561000, C426S658000

Reexamination Certificate

active

10770715

ABSTRACT:
Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium additives to fortify baked goods are also disclosed. Generally, the calcium additives comprise suspensions of calcium carbonate in acidic aqueous solutions such as citric acid solutions.

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G. S. Ranhotra et al.; “Increase in Bone Calcification in Young Rats Fed Breads Highly Fortified with Calcium”;American Association of Cereal Chemists, Inc.; vol. 76, No. 3, 1999; (pp. 325-327).

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