Process and compositions for manufacture of yeast-raised products without fermentation

Claim 2

A FERMENTATION COMPENSATOR COMPSITION FOR ADMIXTURE WITH A FLOUR YEAST DOUGH MIX, SAID COMPOSITION BEING IN THE FORM OF A DRY POWDER AND CONSISTING ESSENTIALLY OF SUBSTANTIALLY COMPLETELY HYDROLYZED WHEAT GLUTEN PROTEIN PROVIDING A MIXTURE OF THE INDIVIDUAL AMINO ACIDS THEREOF AND A MIXTURE OF FOOD ACCEPTABLE ORGANIC ACID SALTS INCLUDING A PRINCIPAL ORGANIC ACID SALT COMPONENT SELECTED FROM THE WATER SOLUBLE FOOD ACCEPTABLE SALT OF ACETIC ACID, LACTIC ACID, AND MIXTURES THEROF, FROM 1 TO 50 PARTS BY WEIGHT OF SAID MIXTURE OF ORGANIC ACID SALTS BEING PRESENT PER 100 PARTS OF SAID MIXTURES OF AMINO ACIDS.

Claim 3

The composition of claim 1 wherein from 5 to 25 parts by weight of said mixture of organic acid salts are present per 100 parts of said mixture of amino acids.

Claim 4

The composition of claim 1 in which said organic acid salts are composed of from 70 to 95 mole % of a mixture of acetic and lactic acid salts together with 5 to 30 mole % of monocarboxylic acid salts containing from 4 to 6 carbons.

Claim 5

The composition of claim 1 in which from 5 to 25 parts by weight of said mixture of organic acid salts are present per 100 parts of said mixture of amino acids, said mixture of organic acid salts being composed of from 70 to 95 mole % of a mixture of acetic and lactic acid salts together with 5 to 30 mole % of a mixture of monocarboxylic acid salts containing from 4 to 6 carbons, at least three different ones of said C4 to C6 monocarboxylic acids being present.

Claim 6

A flour composition for baking yeast-raised products, comprising baking flour in admixture with a hydrolyzate of wheat gluten protein composed essentially of a mixture of the individual amino acids thereof, and with a mixtuRe of food acceptable organic acid salts including a principal organic acid salt component selected from the water soluble food acceptable salts of acetic acid, lactic acid, and mixtures thereof, said amino acid mixture being present in an amount of from 0.02 to 0.20% by weight based on the weight of the flour, and said organic acid mixture being present in an amount providing from 1 to 10 X 10 4 moles total acid salts per each 700 grams flour.

Claim 7

A flour composition for baking yeast-raised products, comprising baking flour in admixture with a hydrolyzate of wheat gluten protein composed essentially of a mixture of the individual amino acids thereof, and with a mixtuRe of food acceptable organic acid salts including a principal organic acid salt component selected from the water soluble food acceptable salts of acetic acid, lactic acid, and mixtures thereof, said amino acid mixture being present in an amount of from 0.02 to 0.20% by weight based on the weight of the flour, and said organic acid mixture being present in an amount providing from 1 to 10 X 10 4 moles total acid salts per each 700 grams flour.

Claim 8

The flour composition of claim 5 in which said amino acid mixture is present in amount of from 0.03 to 0.15% by weight based on the weight of the flour, and said organic acid mixture is present in an amount providing from 2 to 9 X 10 4 moles of total acid salts per each 700 grams of flour.

Claim 9

The flour composition of claim 5 in which said organic acid salt mixture contains from 80 to 93% on a molar basis of acetic and lactic acid salts together with 7 to 20 mole % of monocarboxylic acid salts containing from 4 to 6 carbons.

Claim 10

The flour composition of claim 5 in which said organic acid salts are selected from the sodium, potassium, and calcium salts thereof, said amino acid mixture is present in an amount of from 0.03 to 0.15% by weight based on the weight of the flour, and said mixture of organic acid salts is present in an amount providing from 2 to 9 X 10 4 moles total acid salts per each 700 grams of flour, said organic acid salt mixture containing from 80 to 93% on a molar basis of a mixture of acetic and lactic acid salts together with 7 to 20 mole % of monocarboxylic acid salts containing from 4 to 6 carbons, and at least three different ones of said C4 to C6 monocarboxylic acid salts are present.

Claim 11

A PROCESS FOR MANUFACTURING YEAST-RAISED BAKED DOUGH PROUCTS OF THE KIND INVOLVING A STANDARD FERMENTATION STAGE FOR THE FLOUR YEAST DOUGH MIX AFTER PREPARATION THEREOF OF FROM 2 TO 24 HOURS BEFORE SAID DOUGH IS FORMED INTO BODIES OF A SIZE AND SHAPE FOR BAKING WITH BROWN CRUST FORMATION, WHEREIN THE IMPROVEMENT COMPRISES REDUCING OR ELIMINATING SAID FEMENTATION STAGE WHILE ACHIEVING AT LEAST AS GOOD FLAVOUR AND PHYSICAL PROPETIES IN THE BAKED PRODUCTS BY THE STEP OF INCORPORATING IN SAID OUGH MIX AS IT IS PREPARED A HYDROLYZATE OF WHEAT GLUTEN PROTEIN COMPOSED ESSENTIALLY OF A MIXTURE OF THE INDIVIDUAL AMINO ACIDS THEREOF TOGETHER WITH A MIXTURE OF FOOD ACCEPTABLE ORGANIC ACIDS INCLUDING A PRINCIPAL ORGANIC ACID COMPONENT SELECTED FROM THE GROUP CONSISTING OF ACETIC ACID, LACTIC ACID, AND MIXTURES THEREOF, SAID ORGANIC ACID BEING IN A FORM SELECTED FROM SAID ORGANIC ACIDS AND SODIUM, POTASSIUM, AND CALCIUM SALTS THEREOF, SAID AMINO ACID MIXTURE BEING INCORPORATED IN AN AMOUNT OF FROM 0.02 TO 0.20% BY WEIGHT BASED ON THE WEIGHT OF THE FLOUR IN SAID MIX, AND PROVIDING FROM 1 TO 10 X 10**4 MOLES TOTAL ACID PER EACH 700 GRAMS OF SAID FLOUR IN SAID MIX.

Claim 12

A PROCESS FOR MANUFACTURING YEAST-RAISED BAKED DOUGH PROUCTS OF THE KIND INVOLVING A STANDARD FERMENTATION STAGE FOR THE FLOUR YEAST DOUGH MIX AFTER PREPARATION THEREOF OF FROM 2 TO 24 HOURS BEFORE SAID DOUGH IS FORMED INTO BODIES OF A SIZE AND SHAPE FOR BAKING WITH BROWN CRUST FORMATION, WHEREIN THE IMPROVEMENT COMPRISES REDUCING OR ELIMINATING SAID FEMENTATION STAGE WHILE ACHIEVING AT LEAST AS GOOD FLAVOUR AND PHYSICAL PROPETIES IN THE BAKED PRODUCTS BY THE STEP OF INCORPORATING IN SAID OUGH MIX AS IT IS PREPARED A HYDROLYZATE OF WHEAT GLUTEN PROTEIN COMPOSED ESSENTIALLY OF A MIXTURE OF THE INDIVIDUAL AMINO ACIDS THEREOF TOGETHER WITH A MIXTURE OF FOOD ACCEPTABLE ORGANIC ACIDS INCLUDING A PRINCIPAL ORGANIC ACID COMPONENT SELECTED FROM THE GROUP CONSISTING OF ACETIC ACID, LACTIC ACID, AND MIXTURES THEREOF, SAID ORGANIC ACID BEING IN A FORM SELECTED FROM SAID ORGANIC ACIDS AND SODIUM, POTASSIUM, AND CALCIUM SALTS THEREOF, SAID AMINO ACID MIXTURE BEING INCORPORATED IN AN AMOUNT OF FROM 0.02 TO 0.20% BY WEIGHT BASED ON THE WEIGHT OF THE FLOUR IN SAID MIX, AND PROVIDING FROM 1 TO 10 X 10**4 MOLES TOTAL ACID PER EACH 700 GRAMS OF SAID FLOUR IN SAID MIX.

Claim 13

The process improvement of claim 9 wherein said amino acid mixture is incorporated in an amount of from 0.03 to 0.15% by weight based on the weight of the flour.

Claim 14

The process improvement of claim 9 wherein said organic acid mixture is incorporated in an amount providing from 2 to 9 X 10 4 moles total acid per each 700 grams of flour in said mix.

Claim 15

The process improvement of claim 9 wherein said organic mixture contains from 70 to 95% on a molar basis of a mixture of acetic and lactic acids together with 5 to 30 mole % of monocarboxylic acids containing from 4 to 6 carbons.

Claim 16

The process improvement of claim 11 wherein said C4 to C6 monocarboxylic acids are present in an amount of 7 to 20 mole % of said organic acid mixture, and at least three different ones of said monocArboxylic acids are present.

Claim 17

A process of manufacturing bread from a flour yeast dough mix of the kind involving a fermentation stage of from 3 to 4 hours after the preparation of the mix and before panning and proofing of the dough, wherein the improvement comprises reducing or eliminating said fermentation stage while achieving at least as good flavor and physical properties in the baked break by the step of incorporating in said dough mix as it is prepared a hydrolyzate of wheat gluten protein composed essentially of a mixture of the individual amino acids thereof together with a mixture of food acceptable organic acids including a principal organic acid component selected from the group consisting of acetic acid, lactic acid, and mixtures thereof, said organic acids being in a form selected from the free organic acids and the sodium, potassium, and calcium salts thereof, said amino acid mixture being incorporated in an amount of from 0.02 to 0.20% by weight based on the weight of the flour in said mix, and said organic acid mixture being incorporated in an amount providing from 1 to 10 X 10 4 moles total acid per each 700 grams of flour in said mix, said improvement being further characterized in that said dough mix is formed into loaves ready for proofing in less than one hour after preparation thereof.

Claim 18

A process of manufacturing bread from a flour yeast dough mix of the kind involving a fermentation stage of from 3 to 4 hours after the preparation of the mix and before panning and proofing of the dough, wherein the improvement comprises reducing or eliminating said fermentation stage while achieving at least as good flavor and physical properties in the baked break by the step of incorporating in said dough mix as it is prepared a hydrolyzate of wheat gluten protein composed essentially of a mixture of the individual amino acids thereof together with a mixture of food acceptable organic acids including a principal organic acid component selected from the group consisting of acetic acid, lactic acid, and mixtures thereof, said organic acids being in a form selected from the free organic acids and the sodium, potassium, and calcium salts thereof, said amino acid mixture being incorporated in an amount of from 0.02 to 0.20% by weight based on the weight of the flour in said mix, and said organic acid mixture being incorporated in an amount providing from 1 to 10 X 10 4 moles total acid per each 700 grams of flour in said mix, said improvement being further characterized in that said dough mix is formed into loaves ready for proofing in less than one hour after preparation thereof.

Claim 19

The process improvement of claim 14 wherein said amino acid mixture is incorporated in an amount of from 0.03 to 0.15% by weight based on the weight of the flour.

Claim 20

The process improvement of claim 14 wherein said organic acid mixture is incorporated in an amount providing from 2 to 9 X 10 4 moles total acid per each 700 grams flour in said mix.

Claim 21

The process improvement of claim 14 wherein said organic acid mixture contains from 70 to 95% on a molar basis of a mixture of acetic and lactic acids together with 5 to 30 mole % of monocarboxylic acids containing from 4 to 6 carbons.

Claim 22

The process improvement of claim 14 wherein said C4 to C6 monocarboxylic acids are present in an amount of 7 to 20 mole % of said organic acid mixture, and at least three different ones of said monocarboxylic acids are present.