| 摘要 |
<p>1337197 Fat blend for dough EASTMAN KODAK CO 21 April 1971 [1 May 1970] 10398/71 Heading A2B A process for the continuous manufacture of dough comprises combining a yeast brew with a fat blend containing a dough conditioning agent to form a pre-mix, and adding sufficient flour to form a dough. The fat component is preferably selected from hard flakes, preferably in amount of 0-16%, plastic fats, and liquid vegetable oils, or mixtures thereof, and having an IV of 45-150. The dough conditioning agent aids in effecting emulsifications of the fat and aqueous yeast brew in the premix, and is preferably selected from succinylated half esters of mono-acylated polyhydric alcohols, salts of stearyl lactylic acid, mixtures of polysorbates and mono- and diglycerides, ethoxylated mono- and diglycerides and mixtures thereof with mono- and diglycerides, and salts of stearyl fumaric acid.</p> |
