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RE36355 Potassium bromate replacer composition  
A method of preparing potassium bromate replacer comprising an ascorbic acid composition in an effective amount to replace an oxidizing agent of potassium bromate is disclosed. The potassium...
5554403 Frozen dough conditioners  
A frozen dough conditioner for preventing freezing damage, such as reduced loaf volume of bread and deteriorated texture and taste, on the frozen dough caused in freezing and thawing processes....
5409717 Process for preparing extended shelf-life bagel  
Bagels with extended shelf life, preferably at least two weeks, and processes and formulations are disclosed. The process includes the steps of: preparing a dough by mixing flour, water, yeast,...
5338552 Process for producing bread dough  
According to the present invention, bread dough can be produced in a very short time by kneading 40 to 80 parts by weight of flour, 30 to 80 parts by weight of water, provided that the amount of...
5262182 Breadmaking dough conditioner  
A breadmaking dough conditioner is disclosed which comprises (a) an ascorbic acid, (b) at least one amino acid or salts thereof selected from the group consisting of cystine, methionine, asparagic...
5183680 Baking agent for leavened dough  
A baking agent and a process for producing a baking agent for leavened doughs includes a phospholipid fraction whereby the portion of phosphatidyl choline to phophtidyl ethanolamine is lower than 1.
5059432 Leavened breads with extended shelf life  
The shelf life of a bakery product is extended by including in the dough mixture, from which such product is formed, both a sucrose ester emulsifier and polyvinylpyrrolidone synthetic hydrocolloid....
4732768 Sponge dough process  
An improved process for producing baked products such as breads and rolls is provided which gives the products an extremely long shelf life and essential batch-to-batch uniformity. Moreover, the...
4695469 Shortening replacing and fresh slice improving agents for yeast-raised bakery products  
Agents and methods of use thereof for replacing the conventional triglyceridal shortening in yeast-raised bakery products, particularly pan breads, with resulting fresh slice characteristics which...
4684526 Antistaling/conditioning agent in producing bakery products  
A blend of a hydrophillic lecithin having an HLB value of at least about 8 and at least one of a monoglyceride, lactic acid esterified monoglyceride, succinic acid esterified monoglyceride, maleic...
4501757 Yeast and dough condition compositions  
Yeast quickener and dough conditioner compositions having the ability to reduce raising and baking times and improving shelf life of the baked product are obtained by adding to the said...
4500548 Fermentation aid for conventional baked goods  
A fermentation aid for yeast-raised bakery goods comprising a fermented mixture of flour, sugar, water and a yeast of the species Saccharomyces cereviseae wherein the mixture is fermented for a...
4423078 Production of Oriental-style breading crumbs  
Oriental-style breading crumbs, useful for application to a variety of fried food products, are formed by a novel procedure in which a leavened dough is first formed by a continuous mixing process,...
4405648 Method for producing bread  
A method for producing bread comprising the steps of kneading a dough containing wheat flour with an additive mixture consisting of a L-ascorbic acid; a reducing agent, and a thickner, fermenting...
4335157 Fluid shortening  
A stabilized fluid shortening containing conditioning and softening agents, comprises about 4 to 10 weight parts of a soft or hard mono- and diglyceride, about 2 to about 8 weight parts of fatty...
4299848 Modified enzyme system to inhibit bread firming method for preparing same and use of same in bread and other bakery products  
A method to inactivate the proteolytic enzyme(s) contained in commercial heat stable bacterial alpha-amylase under conditions which retain full alpha-amylase activity. Use of thus purified...
4234606 Fluid shortening  
An improved stabilized fluid shortening containing conditioning agents and softening agents for use in baking comprises about 4 to 10 weight parts of soft or hard mono- and diglyceride, about 2 to...
4231802 Method of mixing difficulty dispersible material, e.g., fat or wax, in a gum-microcrystalline cellulose matrix, and powder product  
Oleaginous and other materials that are difficult to form into aqueous dispersions are rendered easily dispersible in cold water by impregnating particles with them which comprise from about 70 to...
4229480 Emulsifiers for baked goods  
Disclosed are dry powdered emulsifiers suitable for use in dough from which bakery products are made. The powdered emulsifiers are solid solutions comprising (1) saturated monoesters, or mixtures...
4178393 Method of preparing a monoglyceride dough additive  
The invention concerns a pulverulent, free-flowing monoglyceride based additive for use in the preparation of farinaceous and starch-containing products such as bread, macaroni, spaghetti, noodles...
4164593 Anti-caking dough conditioning composition and method  
An anti-caking, powdered, combined-salt dough conditioning agent, along with a method of producing the same, is provided which effectively resists caking or agglomeration even when stored under...
4160848 Antistaling agent for bakery products  
The staling of bakery products, e.g., bread and rolls, is retarded when said products are prepared from dough containing a combination of (1) a glycerol ester of a C10 -C24 fatty acid wherein at...
4044154 Salts of 6-O-acyl ascorbic acid for yeast-raised baked products  
Salts of ascorbic acid 6-acylates (both the D-isoascorbic and L-ascorbic isomers) are provided which have significant utility as multi-functional, easily dispersible additives for yeast-leavened...
3959495 Reconstitution of dry yeast in dough preparation  
When making dough using active dried yeast the yeast is reconstituted in an emulsion of an ester of a polyglycerol with saturated fatty acid or of an ester of sorbitan or hexitan with a saturated...
3949093 Process for improving quality of protein-fortified baked goods  
The quality of protein-fortified baked goods is improved by incorporation of certain additives into the dough prior to baking. The additives are fatty acid esters of polyoxyethylene ethers of...
3943259 Preparing fluid shortening for use in yeast raised bakery products  
A stabilized fluid shortening containing conditioning agents and softening agents for use in baking comprises about 4 to 14 weight parts of soft mono- and diglycerides, 2 to 8 weight parts ester...
3924006 Active dried yeast  
In the production of dough using active dried yeast, the yeast is first reconstituted in water in the presence of hydrophobic silicic acid and a wetting agent. It is particularly advantageous to...
3900570 Fermentation adjuvant for yeast leavened bread processes  
Yeast leavened bread having improved characteristics is prepared by adding a premixed fermentation adjuvant, including a glyceride emulsifier, yeast nutrients, oxidizing agents and other...
3894155 Process for the preparation of a frozen dough for bakery products  
A frozen dough for bakery products whose storage stability has been considerably improved may be prepared by cooling prefermented dough containing a small amount of yeast to a temperature of 2° to ...
3883669 Method of increasing the protein content of wheat flour based, low shortening, low sugar baked and fried products  
A protein fortified composition and premix for preparing wheat flour based, low shortening and low sugar, baked and fried goods, and a method of incorporating protein supplements into the...
3870799 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...
3859445 STABLE LIQUID EMULSIFIER COMPOSITIONS IN BREAD MAKING  
Stable, clear liquid emulsifier baking compositions comrising an ethoxylated fatty acid ester of a glycerol, hexitol, a hexitan, or an isohexide as a conditioner and a monoglyceride as a softener...
3843817 MANUFACTURE OF AQUEOUS PASTE OF SUCCINYLATED MONOGLYCERIDES  
A process for preparing a stable aqueous paste of a composition including about 15 to 20 percent glyceryl monoesters, about 60 to 65 percent mono-succinylated glyceryl monoesters, about 8 to 12...
3806604 DOUGH CONDITIONER  
Shock resistance of bread dough compositions is increased by including therein a non-agglomerating and free flowing particulate solid dough conditioner consisting of from about 70-90 parts by...
3773521 SHORTENING SPARING PROCESS FOR WHEAT FLOUR BASED BAKED OR FRIED DOUGH PRODUCTS AND DOUGHS PRODUCED THEREBY  
A method of decreasing or completely eliminating the shortening normally required in yeast or chemically leavened wheat flour based bread, baked or fried dough or batter products by incorporating...
3673106 EMULSIFIER SYSTEM  
An emulsifier system is described for various products and particularly for food products which desirably incorporate air such as foams. The emulsifier system comprises, in combination, fatty...
3650764 ENZYMATIC BAKING COMPOSITIONS AND METHODS FOR USING SAME  
Novel dough-treating compositions containing a proteolytic enzyme such as papain, bromelain or ficin in combination with dough aging agents such as alkali metal and alkaline earth metal iodates,...
3615681 YEAST-RAISED BAKED PRODUCTS AND METHOD FOR PREPARING SAME  
A yeast-raised baked product containing a surfactant blend comprising a monoglyceride and polyglycerol esters of higher fatty acids. In the preparation of the final baked product the surfactant...
3615680 HOME BAKING PROCESS  
A home process for making leavened bread, rolls, buns, sweet goods, in a relatively short period of time, with minimal requirements for working and kneading of the dough, and with a high degree of...
3566807 PROCESSES FOR MAKING BREAD  
There is disclosed a process for the continuous production of dough from normal bleached and treated flour, in which a stream of about three-quarters of the flour and a stream of a suspension of...
3549382 METHOD OF PREPARING POWDERED MONOGLYCERIDE MATERIAL  
3547655 METHOD FOR IMPROVING YEAST-RAISED BAKED PRODUCTS  
3488710 PROCESS OF BAKING USING SULFOSUCCINATES AND SULFOSUCCINAMATES  
3669683 BAKED GOODS  
3556805 REDUCTION OF MIXING REQUIREMENTS FOR YEAST LEAVENED BREAD DOUGH  
3667966 YEAST RAISED BAKED PRODUCTS AND PREPARATION THEREOF  
3679430 CONDITIONER FOR BAKED GOODS  
3594181 PROCESS OF UTILIZING MUSTARD AND RAPE SEEDS AS DOUGH IMPROVING AGENTS  
3552977 MICROCRYSTALLINE STEARYL FUMARIC COMPOUNDS AS BREAD SOFTENERS AND DOUGH INPROVERS  
3752675 INCORPORATION OF NON-WHEAT GRAIN OR TUBER FLOURS OR STARCHES IN WHEAT FLOUR BASED BREAD,BAKED OR FRIED DOUGH GOODS  
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