Methods for producing baked goods

Claim 1

IN THE METHOD FOR PREPARING BAKED GOODS INCLUDING THE STEPS OF COMBINING DOUGH INGREDIENTS TO FORM A DOUGH MIXTURE HAVING AN AQUEOUS PHASE, AND MECHANICALLY MIXING THE SAME TO DEVELOP A COMPLETED DOUGH, THE IMPROVEMENT COMPRISING INTRODUCING INTO SUCH DOUGH MIXTURE A QUANTITY OF A FINELY PARTICULAR INORGANIC COMPOUND SELECTED FROM THE GROUP CONSISTING OF CALCIUM PEROXIDE, THE PHOSPHATES OF CALCIUM AND AMMONIUM, THE NIUM, POTASSIUM BROMATE, POTASSIUM IODATE, AMMONIUM SULFATE, CALCIUM SULFATE, AMMONIUM CHLORIDE, SODIUM CHLORITE AND CALCIUM CARBONATE, INDIVIDUAL PARTICLES OF SAID BREAD IMPROVER COMPOUND BEING PHYSICALLY DIRECTLY CONNECTED TO AND AT LEAST PARTIALLY COVERED BY DIFFERENT AMOUNTS OF A NORMALLY SOLID WATER-EMULSIFIABLE PROTECTIVE MATERIAL COMPRISING AS ITS PREDOMINANT INGREDIENT AT LEAST ONE MEMBER OF THE GROUP CONSISTING OF LECITHIN, MONOGLYCERIDES HAVING AN IODINE VALUE NOT EXCEEDING 50, MONO- AND DIGLYCERIDES HAVING AN IODINE VALUE NOT EXCEEDING 50, AND THE TARTARIC ACID ESTERS OF MONO- AND DIGLYCERIDES HAVING AN IODINE VALUE NOT EXCEEDING 50, SAID PROTECTIVE MATERIAL BEING PRESENT IN AN EFFECTIVE AMOUNT IN THE RANGE OF FROM 1/4 TO TWICE THE WEIGHT OF SAID BREAD IMPROVER COMPOUND, WHEREBY SAID QUANTITY OF BREAD IMPROVER COMPOUND IS PROGRESSIVELY RELEASED FOR CONTACT WITH THE AQUEOUS PHASE OF THE DOUGH DURING SAID MIXING STEP, PARTICLES OF SAID BREAD IMPROVER COMPOUND WHICH ARE CONNECTED TO GREATER AMOUNTS OF SAID PROTECTIVE MATERIAL BEING RELEASED ONLY AFTER OTHER PARTICLES, CONNECTED TO LESSER AMOUNTS OF SAID PROTECTIVE MATERIAL, HAVE ALREADY BEEN RELEASED.