Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1993-09-23
1995-01-31
Pratt, Helen
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 20, 426 21, 426 22, 426 27, 426 62, A21D 804
Patent
active
053857429
ABSTRACT:
A dough for the preparation of yeast-leavened flour products whereby the dough comprises a yeast not capable of fermenting malto and an amount of sugar(s) fermentable by the yeast wherein the maximal amount of CO.sub.2 gas produced during the proof is controlled and limited by the amount of fermentable sugar(s) present in the dough.
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Pyler, E. J., 1973, Baking Science and Technology, vol. II, pp. 621-624, Siebel Publishing Company, Chicago, Ill.
Tang et al., Quantitative Changes in Various Sugar Concentrations during Breadmaking, Aug. 1972, The Bakers Digest, p. 48.
Gist-Brocades N.V.
Pratt Helen
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