METHOD OF REDUCING VOIDS IN DOUGH

Methods of making dough pieces that can be baked to form baked bread articles having a reduced number of voids in the crumb are provided.

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	KONKLE FRANK, PESTRITTO VINCE S, GALE DAVID A, MOIDL JOSEPH B
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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	Methods of making dough pieces that can be baked to form baked bread articles having a reduced number of voids in the crumb are provided.