| abstract |
FUMARIC ACID, FUMARIC ACID SALTS THEREOF, AND ESTERS, HAVING FROM 5 TO ABOUT 9 CARBON ATOMS REDUCE THE MIXING REQUIREMENTS FOR YEAST LEAVENED BREAD DOUGH PRODUCED FROM WHEAT FLOUR. DIBASIC CALCIUM FUMARATE IS PREFERRED. BREAD ADDITIVES CONTAINING FUMARIC ACID, SALTS OR ESTERS THEREOF AND AMMONIUM SALTS OF INORGANIC ACIDS ENABLE THE PRODUCTION OF BREAD HAVING AN IMPROVED SHELF LIFE. WHEAT FLOUR COMPOSITIONS CONTAINING THESE FUMARIC ACIDS, SALTS THEREOF OR ESTERS THEREOF PRODUCE BREAD DOUGHS HAVING A REDUCED MIXING REQUIREMENT. |