Dough conditioning composition

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.

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Details

426551, 426653, 426 19, A21D 1000

Patent

active

044367589

ABSTRACT:
The present invention is concerned with the production of new and improved dough conditioners for use in the manufacture of yeast leavened baked products. The dough conditioners of the present invention are used in concentrated form and consist of a formulation including a combination of certain organic acids and an oxidizing agent to which may be added other dough additives. The organic acids to be employed are selected from the group consisting of adipic acid, citric acid, fumaric acid, malic acid, and succinic acid. Potassium bromate is the oxidizing agent that has been found to be of greater utility in the practice of the present invention. The dough conditioner concentrate produced in accordance with the present invention has been found to be quite stable, imparts improved properties to the dough, eliminates the need for employing additive material, found oftentimes to be objectionable, and in the form used, reduces freight and storage costs and permits the use of mechanical scaling or metering devices, with a corresponding reduction in labor costs.

REFERENCES:
patent: 3777038 (1973-12-01), Thompson
patent: 3922350 (1975-11-01), Dockendorf
patent: 4109018 (1978-08-01), Thompson
patent: 4109023 (1978-08-01), Rucker et al.

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