Process for preparing whole wheat bread and mix for same

Details Process for preparing whole wheat bread and mix for same Process for preparing whole wheat bread and mix for same

1983-11-07

1986-08-05

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 21, 426 62, 426551, 426555, A21D 800

Patent

active

046042890

ABSTRACT:
A quick acting whole wheat bread mix for home use and a process for preparing uniform symmetrical loaves. The essentials of the whole wheat dry mix are a fine grain flour, vital gluten and a carbohydrate mixture of dextrose and sucrose in the proper porportions. The process requires a special shaping such as the lamination technique, which is also applicable to breads other than whole wheat.

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patent: 4393084 (1983-07-01), Pomper
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Renwick, The Real Food Cookbook, Zondervan Publishing House, Michigan, 1978 pp. 128-152.
Horton, Country Commune Cooking, Coward, McCann, & Geoghegan, Inc., N.Y., 1972, pp. 172-176 & 178-180.
Tressler, Food Products Formulary, vol. 2, Avil Publishing Co. Inc., Westport Connecticut, 1975 pp. 210,212,214,215,225,226,231,233.
Hitchcock, The Washington Post, (10-2-83) "Stone-Ground Renaissance".
Dobbins et al., The Low Cholesterol Diet, Doubleday & Company, Inc., N.Y. 1951, p. 74.
De Gouy, The Bread Tray, Greenberg, publisher; N.Y., 1944, pp. 25-26.
"The Secrets of Storage and Flavor", The Washington Post, (Oct. 2, 1983), pp. L1 and L2, Nature's Almost-Perfect Package and Stone-Ground Renaissance, on pp. L1 and L2.

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