| abstract |
A SALT-LIBERATING COMPOSITION FOR USE IN A DOUGH PREPARATION, PERMITTING SUBSTANTIAL SAVINGS IN THE AMOUNT OF WORK REQUIRED FOR MIXING THE DOUGH, WHEREIN A FILM-FORMING EMULSIFIER, FAT, HYDROGENATED OIL OR WAX (LARGELY RELEASABLE FROM THE SALT ONLY LATE IN THE MIXING CYCLE AND DURING SUBSEQUENT DOUGH PREPARATION PERIODS, BUT PRIOR TO BAKING), IS USED AS A COATING UPON THE SALT PARTICLES. WHERE A COARSE SALT PARTICLE IS EMPLOYED ANY FAT, HYDROGENATED OIL OR WAX MUST HAVE A DISPERSING AGENT DISTRIBUTED THROUGHOUT IT TO PREVENT FORMATION OF SALT SPOTS IN THE TOP CRUSTS OF THE BAKED PRODUCT. |