DOUGH IMPROVER

DOUGH IMPROVER

1360145 Bread dough PENNWALT CORP 12 Sept 1972 [13 Sept 1971] 42368/72 Heading A2B A bread dough contains 2-50 parts by weight per million parts of flour of a metaphosphate (defined as a salt of metaphosphoric acid or a phosphate in which at least one P atom in each phosphate ion forms part of at le...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: ROBERT R. JOINER, FREDERICK D. VIDAL
Format: Patent
Sprache:eng
Schlagworte:
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Zusammenfassung:1360145 Bread dough PENNWALT CORP 12 Sept 1972 [13 Sept 1971] 42368/72 Heading A2B A bread dough contains 2-50 parts by weight per million parts of flour of a metaphosphate (defined as a salt of metaphosphoric acid or a phosphate in which at least one P atom in each phosphate ion forms part of at least two P-O-P groups). The metaphosphate may be linear, polylinear, or polycyclic, e.g. sodium hexametaphosphate, sodium trimetaphosphate, sodium tripolyphosphate. Preferred concentration is 5-10 ppm of metaphosphate, 5-125 ppm of an oxidising agent, e.g. acetone peroxide, azodicarbonamide, chlorine dioxide, potassium bromate or iodate, or named mixtures thereof. The examples relate to different methods of baking the dough.