| 摘要 |
1299654 Making bakery products FOREMOST-McKESSON Inc 23 April 1970 [29 April 1969] 19498/70 Heading A2B, A continuous process for making yeast leavened bakery products (e.g. bread, rolls, cakes) comprises continuously mixing in a premixing zone the dough ingredients including flour, yeast which is added in the inactive form, fermentable carbohydrate as yeast activating agent, yeast food, a gluten activating agent, a gluten maturing agent and water to form a dough, continuously mixing and working the dough at not above 100‹F to develop the dough, dividing the dough into units and processing the units (e.g. sheeting and rolling) prior to proofing and baking. The gluten activating agent contains one or more sulphur-containing reducing agents and is used in an amount of 0.005-0.014% by wt. of flour. The gluten material agent is selected from bromate, iodate, persulphate, peroxide and azodicarbonamide compounds and mixtures thereof and is used in an amount of 0.001- 0.013% by wt. of flour. Other dough ingredients include shortening, emulsifier, salt and whey. The yeast activating agent may be fructose, glucose, sucrose or maltose. The gluten activating agent may be L-, D- or DL-cysteine hydrochloride, L-, D- or DL-cysteine, L- cysteine monophosphate, di-L-cysteine sulphate, L-mono-cysteine tartrate, homocysteine, sodium or potassium sulphite or bisulphite, a hydrosulphite or a pyrosulphite and it may be derived from inactive dry yeast or unheated soy flour. The gluten maturing agent may be potassium bromate or iodate, calcium iodate, peroxide or persulphate, acetone peroxide or azodicarbonamide. The yeast may be added to the premixing zone in dry form or as an aqueous slurry. The gluten and yeast activating agents may be mixed with whey, milk or soy bean solids prior to adding them to the premixing zone. |
