| 摘要 |
<p>1,190,696. Salt for baking. WALLACE & TIERNAN Inc. 8 July, 1968 [7 July, 1967], No. 32565/68. Heading A2B. In baking processes wherein at least flour, water, yeast and salt are blended into a dough which is kneaded, shaped and baked, the salt is employed in the form of particles coated with an edible material, having a melting point of at least 110‹F. but below the baking temperature, selected from fats, hydrogenated animal or vegetable oils, animal or vegetable waxes, and higher alkane waxes having 22-40 carbon atoms. Lecithin may also be present in the coating. Mixed with the particles may be ammonium yeast foods, dough oxidants, dough conditioning enzyme materials, and L-cysteine.</p> |
