Dry composition for use in bakery products

Details Dry composition for use in bakery products Dry composition for use in bakery products

1980-05-22

1981-12-15

Naff, David M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

For use with batter, dough or baked goods

426661, 426 19, 426549, A23D 200

Patent

active

043059716

ABSTRACT:
Vital wheat gluten in bakery products is replaced with a composition consisting essentially of wheat flour, wheat gluten and heat and acid converted corn starch dextrin. The composition may also contain potassium bromate, ascorbic acid and/or pre-gelatinized wheat starch. The composition enables the production of bakery products as good as obtained by the use of vital wheat gluten per se.

REFERENCES:
patent: 1900094 (1933-03-01), Bohn
patent: 4076845 (1978-02-01), Johannson
patent: 4109018 (1978-08-01), Thompson
patent: 4218485 (1980-08-01), Lee et al.
Bakers Digest, "Ascorbic Acid as a Flour Improver", Tesen, Oct. 1964, pp. 44-49 and p. 59.

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