Process for improving quality of protein-fortified baked goods

Details Process for improving quality of protein-fortified baked goods Process for improving quality of protein-fortified baked goods

1973-04-02

1976-04-06

Hoffman, James R.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426549, 426653, A21D 214, A21D 226, A21D 1306

Patent

active

039490939

ABSTRACT:
The quality of protein-fortified baked goods is improved by incorporation of certain additives into the dough prior to baking. The additives are fatty acid esters of polyoxyethylene ethers of either propylene glycol glycosides or glycerol glycosides.

REFERENCES:
patent: 3679433 (1972-07-01), Pomeranz et al.
patent: 3780188 (1973-12-01), Tsen et al.

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