Abstract 1. IN THE PREPARATION OF A YEAST-RAISED, FLOUR CONTAINING BAKERY PRODUCT, WHICH COMPRISES PREPARING A DOUGH MIX FROM FLOUR, YEAST, WATER, SHORTENING, SUGAR, AND SALT AND THEREAFTER BAKING SAID MIX, THE IMPROVEMENT WHICH COMPRISES INCORPORATION WITH THE DOUCHT INGREDIENTS FROM ABOUT 5-20 PERCENT BY WEIGHT BASED ON THE WEIGHT OF THE FLOUR OF AN EDIBLE PROTEIN SOURCE CONTAINING 70-90 PERCENT BY WEIGHT PROTEIN AND FROM ABOUT 0.1 PERCENT TO ABOUT 2.5 PERCENT BY WEIGHT OF SAID FLOUR OF AN EMULSIFIER SELECTED FROM THE GROUP CONSISTING OF SUCCINYLATED MONOGLYCERIDES, ETHOXYLATED FATTY ACID PARTIAL ESTERS OF SORBITOL AND SORBITAN, ETHOXYLATED FATTY ACID PARTIAL ESTERS AND COMPLETE ESTERS OF ISOSORBIDE, ETHOXYLATED FATTY ACID ACYCLIC MONOHYDRIDE ALCOHOLS HAVING 11 TO 16 CARBON ATOMS, AND BLENDS OF THESE EMULSIFIERS WITH MONOGLYCERIDES, SAID FATTY ACID COMPONENTS IN SAID ESTERS AND MONOGLYCERIDES HAVING 12 TO 22 CARBON ATOMS AND THE MOL RATIO OF ETHYLENE OXIDE TO MONOGLYCERIDE IN SAID POLYETHOXYLATED DERIVATIVES BEING WITHIN THE RANGE OF 4 TO 40.
IN THE PREPARATION OF A YEAST-RAISED, FLOUR CONTAINING BAKERY PRODUCT, WHICH COMPRISES PREPARING A DOUGH MIX FROM FLOUR, YEAST, WATER, SHORTENING, SUGAR, AND SALT AND THEREAFTER BAKING SAID MIX, THE IMPROVEMENT WHICH COMPRISES INCORPORATION WITH THE DOUCHT INGREDIENTS FROM ABOUT 5-20 PERCENT BY WEIGHT BASED ON THE WEIGHT OF THE FLOUR OF AN EDIBLE PROTEIN SOURCE CONTAINING 70-90 PERCENT BY WEIGHT PROTEIN AND FROM ABOUT 0.1 PERCENT TO ABOUT 2.5 PERCENT BY WEIGHT OF SAID FLOUR OF AN EMULSIFIER SELECTED FROM THE GROUP CONSISTING OF SUCCINYLATED MONOGLYCERIDES, ETHOXYLATED FATTY ACID PARTIAL ESTERS OF SORBITOL AND SORBITAN, ETHOXYLATED FATTY ACID PARTIAL ESTERS AND COMPLETE ESTERS OF ISOSORBIDE, ETHOXYLATED FATTY ACID ACYCLIC MONOHYDRIDE ALCOHOLS HAVING 11 TO 16 CARBON ATOMS, AND BLENDS OF THESE EMULSIFIERS WITH MONOGLYCERIDES, SAID FATTY ACID COMPONENTS IN SAID ESTERS AND MONOGLYCERIDES HAVING 12 TO 22 CARBON ATOMS AND THE MOL RATIO OF ETHYLENE OXIDE TO MONOGLYCERIDE IN SAID POLYETHOXYLATED DERIVATIVES BEING WITHIN THE RANGE OF 4 TO 40.
Claim 2
Dependent Claim
161 words
IN THE PREPARATION OF A YEAST-RAISED, FLOUR CONTAINING BAKERY PRODUCT, WHICH COMPRISES PREPARING A DOUGH MIX FROM FLOUR, YEAST, WATER, SHORTENING, SUGAR, AND SALT AND THEREAFTER BAKING SAID MIX, THE IMPROVEMENT WHICH COMPRISES INCORPORATION WITH THE DOUCHT INGREDIENTS FROM ABOUT 5-20 PERCENT BY WEIGHT BASED ON THE WEIGHT OF THE FLOUR OF AN EDIBLE PROTEIN SOURCE CONTAINING 70-90 PERCENT BY WEIGHT PROTEIN AND FROM ABOUT 0.1 PERCENT TO ABOUT 2.5 PERCENT BY WEIGHT OF SAID FLOUR OF AN EMULSIFIER SELECTED FROM THE GROUP CONSISTING OF SUCCINYLATED MONOGLYCERIDES, ETHOXYLATED FATTY ACID PARTIAL ESTERS OF SORBITOL AND SORBITAN, ETHOXYLATED FATTY ACID PARTIAL ESTERS AND COMPLETE ESTERS OF ISOSORBIDE, ETHOXYLATED FATTY ACID ACYCLIC MONOHYDRIDE ALCOHOLS HAVING 11 TO 16 CARBON ATOMS, AND BLENDS OF THESE EMULSIFIERS WITH MONOGLYCERIDES, SAID FATTY ACID COMPONENTS IN SAID ESTERS AND MONOGLYCERIDES HAVING 12 TO 22 CARBON ATOMS AND THE MOL RATIO OF ETHYLENE OXIDE TO MONOGLYCERIDE IN SAID POLYETHOXYLATED DERIVATIVES BEING WITHIN THE RANGE OF 4 TO 40.