Stable liquid emulsifier compositions in bread making

Claim 1

IN A METHOD OF PREPARING A YEAST-RAISED, FLOUR CONTAINING BAKERY PRODUCT CONTAINING NOT MORE THAN 5 PERCENT SHORTENING AND NOT MORE THAN 8 PERCENT RESIDUAL SUGAR, WHICH COMPRISES PREPARING A DOUGH MIX AND THEREAFTER BAKING SAID MIX, THE IMPROVEMENT WHICH COMPRISES ADDING TO THE DOUGH INGREDIENTS FROM ABOUT 0.5 PERCENT TO ABOUT 3 PERCENT BY WEIGHT OF FLOUR IN SAID INGREDIENTS, A CLEAR LIQUID EMULSIFIER COMPOSITION COMPRISING FROM 60 TO 99.3 WEIGHT PERCENT OF A MIXTURE OF A FATTY ACID MONOGLYCERIDE COMPOUND AND A POLYOXYETHYLENE CONTAINING COMPOUND SELECTED FROM THE GROUP CONSISTING OF POLYOXYETHYLENATED FATTY ACID ESTERS OF GLYCEROL, HEXITAN, HEXITOL, AND ISOHEXIDE AND FATTY ACID ESTER OF POLYOXYETHYLENATED HEXITAN, HEXITOL, GLYCEROL, AND ISOHEXIDE WHEREIN SAID MIXTURE IS FROM 10 TO 80 WEIGHT PERCENT OF SAID MONOGLYCERIDE COMPOUND, SAID MONOGLYCERIDE COMPOUND HAVING FATTY ACID MOIETIES OF 12 TO 22 CARBON ATOMS AND AT LEAST 86 MOL PERCENT OF SAID MOIETIES BEING UNSATURATED FATTY ACID MOIETIES, AND WHICH CONTAINS AT LEAST 40 PERCENT BY WEIGHT TO SAID FATTY ACID MOIETIES SUBSTITUTED IN THE ALPHA POSITION, AND SAID POLYOXYETHYLENE-CONTAINING COMPOUND HAVING MOLS OF ETHYLENE OXIDE PER MOL OF HEXITAN, HEXITOL, GLYCEROL, AND ISOHEXIDE IN THE RANGE OF BETWEEN 4:1 TO 40:1 WHEREIN SAID FATTY ACID MOITIES HAVE 12 TO 22 CARBON ATOMS, AND SAID COMPOSITION FURTHER COMPRISING A CLARIFIER SELECTED FROM THE GROUP CONSISTING OF 3 TO 40 PERCENT BY WEIGHT PROPYLENE GLYCOL, 0.7 TO 40 PERCENT BY WEIGHT ETHANOL, 5 TO 21 PERCENT BY WEIGHT WATER, AND 3 TO 25 PERCENT BY WEIGHT EDIBLE OIL SELECTED FRON THE GROUP CONSISTING OF COTTONSEED, SAFFLOWER, CORN, SOYBEAN, COCONUT, PEANUT, AND HYDROGENATED OILS WHICH ARE LIQUID AT TEMPERATURES ABOUT 35*F.