Yeast leavened dough composition

Details Yeast leavened dough composition Yeast leavened dough composition

1975-12-01

1977-06-07

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426532, 426653, 426 25, 426 9, A21D 220

Patent

active

040284719

ABSTRACT:
A yeast leavened dough composition containing, for each 100 parts by weight of flour, an additive comprising from 0.0020 to 0.0120 parts by weight of a peroxide oxidizing agent and from 0.0025 to 0.090 parts by weight of either sorbic acid or a sodium, potassium or calcium salt of sorbic acid, the ratio of peroxide to sorbate being no greater than one with more than 0.0075 parts by weight of peroxide. A baked product produced from such a composition has a number of improved characteristics including crumb resiliency, overall texture, structure and shelf life.

REFERENCES:
patent: 1385842 (1921-07-01), Patterson
patent: 2971845 (1961-02-01), Ferrari
patent: 2997394 (1961-08-01), Melnick et al.
patent: 3065080 (1962-11-01), Melnick et al.
patent: 3556798 (1971-01-01), Tucker et al.

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