Ascorbic acid and an oxidizing agent in continuous bread process

Claim 1

IN A PROCESS FOR MAKING BAKERY GOODS COMPRISING ADMIXING DOUGH INGREDIENTS INCLUDING A YEAST FERMENTATION BREW, FLOUR AND SHORTENING TO A VISCOUS BATTER, TRANSFERRING THE BATTER TO AN ENCLOSED CONTINUOUS DEVELOPER STAGE, MIXING THE BATTER AT A HIGH SPEED IN THE DEVELOPER STAGE TO FORM A DOUGH, DEPOSITING THE DOUGH IN PANS, AND BAKING THE DEPOSITED DOUGH TO FORM THE BAKERY GOODS, THE IMPROVEMENT COMPRISING THE STEPS OF ADDING AN EFFECTIVE AMOUNT OF ASCORBIC ACID TO AT LEAST ON E OF THE DOUGH INGREDIENTS PRIOR TO TRANSFERRING THE BATTER TO THE DEVELOPER FOR SUBSTANTIALLY REDUCING THE MIXING SPEED REQUIREMENTS IN THE DEVELOPER STAGE NEEDED TO DEVELOPE THE DOUGH FROM THAT REQUIRED WITHOUT THE ASCORBIC ACID AND ADDING AT LEAST A CONVENTIONAL AMOUNT OF AN EDIBLE OXIDIZING AGENT TO AT LEAST ONE OF THE DOUGH INGREDIENTS PRIOR TO TRANSFERRING THE BATTER TO THE DEVELOPER FOR RENDERING THE FINAL BAKERY GOODS OF A SATISFACTORY QUALITY, THE AMOUNT OF ASCORBIC ACID BEING AT LEAST 10 P.P.M. ON A FLOUR BASIS.