Dough improver

Details Dough improver Dough improver

1983-05-31

1985-11-05

Yoncoskie, Robert

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426653, A21D 206

Patent

active

045513341

ABSTRACT:
A dough improver containing sodium thiosulphate and a method of manufacture of bread using the dough improver are disclosed. The sodium thiosulphate exerts a conditioning effect on dough gradually during yeast fermentation, in contrast to cysteine which reacts almost immediately with wheat protein. The gradual conditioning effect occurs in the presence of yeast and has been found to be advantageous in producing a final bread product having improved properties.

REFERENCES:
patent: 3053666 (1962-09-01), Henika et al.
patent: 3149979 (1964-09-01), Bohn et al.
patent: 3566807 (1971-03-01), Blanchard et al.
patent: 3615680 (1971-10-01), Henika et al.
patent: 4405648 (1983-09-01), Atsumi et al.

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