Reduction of mixing time of yeast leavened dough compositions

Details Reduction of mixing time of yeast leavened dough compositions Reduction of mixing time of yeast leavened dough compositions

1977-11-18

1980-12-16

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 9, A21D 214

Patent

active

042397839

ABSTRACT:
The mixing time required to develop yeast leavened dough compositions is reduced by incorporating in the dough composition prior to mixing from 0.001 to 0.015 parts by weight of sorbic acid or a sodium, potassium or calcium salt of sorbic acid, for each 100 parts by weight of flour. The reduced mixing time is achieved without adverse effect on the quality of the baked product and without significant reduction in tolerance to overmixing by the dough composition.

REFERENCES:
patent: 2997394 (1961-08-01), Melnick et al.a
patent: 3065080 (1962-11-01), Melnick et al.
patent: 3556798 (1971-01-01), Tucker et al.
Chemicals Used in Food Processing, Publication 1274, 1965, National Academy of Sciences--National Research Council, Washington, D. C. p. 5.

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