| abstract |
A HIGHLY ADAPTABLE PROCESS FOR MAKING LEAVENED BREAD, ROLLS, BUNS, SWEET GOODS, WITH CONTROLLED BUT GREATLY REDUCED MIXING AND FERMENTATION REQUIREMENTS, TO PROVIDE BAKERY PRODUCTS OF DESIRED REPRODUCIBLE CHARACTERISTICS AS NEEDED FOR DIFFERENT MARKETS. THE PROCESSING TO PRODUCE LOAVES FOR BAKING REQUIRED NO MORE THAN 60 TO 90 MINUTES. THE PROCESSING INVOLVES MIXING CONVENTIONAL DOUGH INGREDIENTS INCLUDING FLOUR, YEAST, SALT AND WATER WITH AN ADDITIVE COMPOSITION CONSISTING OF A MIXTURE OF (A) AMINO ACID REDUCING SUBSTANCE CONTAINING FREE SULFHYDRYL GROUPS (B) DRIED WHEY 8C) ASCORBIC ACID AND (D) DRIED SOYA PROTEIN. ONLY A SMALL AMOUNT OF ADDITIVE COMPOSITION IS REQUIRED RANGING FROM 0.25 TO 0.5% ON THE WEIGHT OF THE FLOUR. THE NEW ADDITIVE COMPOSITION MAY BE ADDED DRY AS A SEPARATE INGREDIENT OR AS A SLURRY OR PASTE DERIVED BY COMBINING THE ADDITIVE COMPOSITION WITH ONE OF THE DOUGH INGREDIENTS (E.G., SHORTENING AND/OR EMULSIFIER). THE ACTIVE INGREDIENT OOF THE ADDITIVE COMPOSITION MAKE IT HIGHLY ADAPTABLE TO FLOURS AND DOUGHS OF DIFFERENT CHARACTERISTICS MERELY BY VARATION IN THE PROPORTION OF THE ADDITIVE WITHIN THE INDICATED RANGE. |