| 摘要 |
1293404 Bakery product FOREMOSTMcKESSON Inc 12 Nov 1969 [19 Nov 1968] 55378/69 Heading A2B Leavened bakery 'products which can be produced in less than 90 mins., are prepared by isolating a dry form essential dough ingredients (i.e. flour, yeast and flavoring), at least a part of said ingredients containing 0.005 to 0.014% by weight of the flour, of a gluten activating agent selected from cysteine derivates, glutathione, sulfite salts and mixtures thereof, mixing the dry ingredients with water to form a dough. Kneading, proofiing and baking. The dry ingredients may contain a gluten maturing agent such as calcium peroxide, azodi-carbonamide, or bromate and persulphate oxidising salts, and also a starch modifying agent such as mono- and di-glycerides or their ethoxylated derivatives, and fatty acid esters of lactic acid. Dry whey solids may also be incorporated in the dry ingredients and it is preferred that the gluten activating agent, in granulated form, is homogeneously distributed in the granulated whey solids for incorporation in the dough ingredients. |
