Method of using potato supplement in commercial bread making pro

Details Method of using potato supplement in commercial bread making pro Method of using potato supplement in commercial bread making pro

1975-08-04

1977-04-19

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 26, A21D 804

Patent

active

040188981

ABSTRACT:
Potato granules are added in breadmaking with the surprising, unexpected results of reduction in mixing requirements, a higher level of water absorption, and increased retention of bread softness which means increased shelf life. Preferably the potato granules are added in an amount of 2 lbs. per 100 lbs. of flour. It has been found that the mixing speed of the dough can be decreased 20 RPM for each one percent of potato granules added, despite the increased water absorption which results from the addition of the potato granules. At the same time the increased absorption increases the yield of bread; and the bread remains soft even after 72 hours.

REFERENCES:
patent: 1148328 (1915-07-01), Kohman et al.
patent: 1580487 (1926-04-01), Heimerdinger
patent: 2744825 (1956-05-01), Thompson et al.
Braden, The Baker's Digest, June 1966, p. 83 Tx76155.

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