Yeast leavened bread dough composition and process of manufacture
Abstract
Abstract A YEAST LEAVENED BREAD DOUGH CONTAINING A COMPOSITION CONSISTING ESSENTIALLY OF ABOUT 0.0005 TO 0.010 PART BY WIEGHT PER 100 PARTS OF FLOUR EMPLOYED IN THE DOUGH OF AN OXIDIZING AGENT, ABOUT 0.03 TO 1.0 PART BY WIEGHT OF CALCIUM SALT PER 100 PARTS FLOUR EMPLOYED IN THE DOUGH, AND CATALYTICALLY ACTIVE QUANTITIES OF ENZYME SELECTED FROM THE CLASS CONSISTING OF FUNGAL AMYLASE AND FUNGAL PLROTEASE, WHEREIN THE GUNGAL ALPHA AMYLASE ENZYME IS SUFFICIENT TO PROVIDE BETWEEN 3,000 AND 150,000 SKB UNITS FOR 100 POUNDS OF FLOUR EMPLOYED IN THE DOUGH AND THE FUNGAL PROTEASE ENZYME IS SUFFICIENT TO PROVIDE BETWEEN 3,000 AND 500,000 HEMOGLOBIN UNITS FOR 100 POUNDS OF FLOUR EMPLOYED IN THE DOUGH.
Inventors
- 👤 Louis J Smerak
- 👤 Jason A Miller
Bibliographic Details
Claims Analysis
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