Process for the preparation of high quality wheat bread capable

Details Process for the preparation of high quality wheat bread capable Process for the preparation of high quality wheat bread capable

1981-07-24

1983-05-03

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426625, A21D 200

Patent

active

043820964

ABSTRACT:
A process for producing high quality wheat-flour bread capable of long-term storage in which a wheat meal is homogeneously combined with a maize (corn) flake flour produced by partially digesting the maize flour to increase the water absorption capacity thereof and combining the flour with yeast, water, salt and leavening to form a dough which is portioned and formed into loaves, permitted to rise and baked.

REFERENCES:
patent: 492969 (1893-03-01), Putnam
patent: 958494 (1910-05-01), Herendeen
patent: 1262506 (1918-04-01), Johnson
patent: 1272220 (1918-07-01), Clarke
patent: 3429712 (1969-02-01), Turner
patent: 3979523 (1976-09-01), Titcomb

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