Dough conditioning composition and method

A low cost method and composition for conditioning and softening bread doughs or the like to increase the volume, shelf-like, crumb texture, color, cell structure and other desirable taste and organoleptic properties of the finished wheat based baked or fried products. The method comprises incorpora...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	TENNEY, RALPH J
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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