Method of preparing bread

Claim 1

A METHOD FOR PREPARING BREAD COMPRISING COMBINING FLOUR, WATER, OTHER DOUGH-FORMING INGREDIENTS, AND A SMALL BUT EFFECTIVE PROPORATION OF A BREAD IMPROVER COMPOSITION COMPRISING FINELY PARTICULATE CALCIUM PEROXIDE AND AN EDIBLE, NORMALLY SOLID, WATER-EMULSIFIABLE PROTECTIVE COVERING MATERIAL THE PREDOMINANT CONSTITUENT OF WHICH IS AT LEAST ONE MEMBER OF THE GROUP CONSISTING OF LECITHIN, MONOLYCERIDES HAVING AN IODINE VALUE NOT EXCEEDING 50, MIXED MONO- AND DIGLYCERIDES HAVING AN IODINE VALUE NOT EXCEEDING 50, AND THE TARTARIC ACID ESTERS OF MONO- AND DIGLYCERIDES HAVING AN OIDINE VALUE NOT EXCEEDING 50, TOTAL WEIGHT OF SAID PROTECTIVE COVERING MATERIAL BEING EQUAL TO FROM A FEW PERCENT OF THE WEIGHT OF SAID CALCIUM PEROXIDE TO TWICE THE WEIGHT THEREOF, SAID PROTECTIVE MATERIAL COVERING AND ADHERING TO AT LEAST A PORTION OF THE SURFACES OF AT LEAST A MAJORITY OF THE PARTICLES OF SAID PEROXIDE, AND THEREBY FORMING AN INITIAL DOUGH MIX IN WHICH AT LEAST A MAJOR PROPORTION OF THE SURFACE AREA OF SAID CALCIUM PEROXIDE IS PHYSICALLY SEPARATED FROM THE WATER CONTENT OF THE MIX BY SAID PROTECTIVE MATERIAL TO BE REDOUGH MIC TO DEVELOP A COMPLETED DOUGH AND, BY SAID MIXING STEP, CAUSING SAID PROTECTIVE MATERIAL TO BE REMOVED FROM THE CALCIUM PEROXIDE BY THE AQUEOUS PHASE OF THE DOUGH AND THE CALCIUM PEROXIDE THUS TO BE BROUGHT INTO CONTACT WITH TH AQUEOUS PHASE OF THE DOUGH, AND BAKING THE DUGH TO PROVIDE A FINISHED BREAD THE QUALITY OF WHICH IS SUPERIOR TO THE OBTAINED BY EMPLOYING THE SAME AMOUNT OF CALCIUM PEROXIDE WITHOUT SAID PROTECTIVE COVERING MATERIAL.

Claim 2

A METHOD FOR PREPARING BREAD COMPRISING COMBINING FLOUR, WATER, OTHER DOUGH-FORMING INGREDIENTS, AND A SMALL BUT EFFECTIVE PROPORATION OF A BREAD IMPROVER COMPOSITION COMPRISING FINELY PARTICULATE CALCIUM PEROXIDE AND AN EDIBLE, NORMALLY SOLID, WATER-EMULSIFIABLE PROTECTIVE COVERING MATERIAL THE PREDOMINANT CONSTITUENT OF WHICH IS AT LEAST ONE MEMBER OF THE GROUP CONSISTING OF LECITHIN, MONOLYCERIDES HAVING AN IODINE VALUE NOT EXCEEDING 50, MIXED MONO- AND DIGLYCERIDES HAVING AN IODINE VALUE NOT EXCEEDING 50, AND THE TARTARIC ACID ESTERS OF MONO- AND DIGLYCERIDES HAVING AN OIDINE VALUE NOT EXCEEDING 50, TOTAL WEIGHT OF SAID PROTECTIVE COVERING MATERIAL BEING EQUAL TO FROM A FEW PERCENT OF THE WEIGHT OF SAID CALCIUM PEROXIDE TO TWICE THE WEIGHT THEREOF, SAID PROTECTIVE MATERIAL COVERING AND ADHERING TO AT LEAST A PORTION OF THE SURFACES OF AT LEAST A MAJORITY OF THE PARTICLES OF SAID PEROXIDE, AND THEREBY FORMING AN INITIAL DOUGH MIX IN WHICH AT LEAST A MAJOR PROPORTION OF THE SURFACE AREA OF SAID CALCIUM PEROXIDE IS PHYSICALLY SEPARATED FROM THE WATER CONTENT OF THE MIX BY SAID PROTECTIVE MATERIAL TO BE REDOUGH MIC TO DEVELOP A COMPLETED DOUGH AND, BY SAID MIXING STEP, CAUSING SAID PROTECTIVE MATERIAL TO BE REMOVED FROM THE CALCIUM PEROXIDE BY THE AQUEOUS PHASE OF THE DOUGH AND THE CALCIUM PEROXIDE THUS TO BE BROUGHT INTO CONTACT WITH TH AQUEOUS PHASE OF THE DOUGH, AND BAKING THE DUGH TO PROVIDE A FINISHED BREAD THE QUALITY OF WHICH IS SUPERIOR TO THE OBTAINED BY EMPLOYING THE SAME AMOUNT OF CALCIUM PEROXIDE WITHOUT SAID PROTECTIVE COVERING MATERIAL.