Preparing yeast raised bakery products with glandless cotton-see

Details Preparing yeast raised bakery products with glandless cotton-see Preparing yeast raised bakery products with glandless cotton-see

1979-12-06

1981-07-07

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 21, 426 28, 426507, A21D 236

Patent

active

042775027

ABSTRACT:
Yeast raised bakery products, including bread, are made by combining glandless cotton-seed, including both its meal and oil factions, which has been cracked in a hammer-mill or the like. The cracked glandless cotton-seed is mixed with water, yeast, and flour and, optionally, salt, malt and other types of flour such as rye flour, whole-wheat flour, corn, flax-seed, oats, barley, soy-flour, triticale and rice and other coarse ingredients. If desired, a sour ingredient such as sour culture, lemon juice or other acids can be added. The combined ingredients are mixed, divided, and baked to produce a yeast raised bakery product of desired characteristics.

REFERENCES:
patent: 4119731 (1978-10-01), Kurzius

Affiliated with

Also associated with

Rating

Preparing yeast raised bakery products with glandless cotton-see does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Preparing yeast raised bakery products with glandless cotton-see, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Preparing yeast raised bakery products with glandless cotton-see will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-194035