Method for making pullman type breads

Details Method for making pullman type breads Method for making pullman type breads

A - Human Necessities

21

D

A21D 2/02 (2006.01) A21D 2/06 (2006.01) A21D 2/22 (2006.01) A21D 8/02 (2006.01) A21D 13/00 (2006.01)

Patent

CA 2514740

There is disclosed a method for making pullman type breads, which comprises incorporating potassium bromate as an aqueous solution in the step of forming a bread dough in combination with ascorbic acid alone, or alternatively, in combination with ferrous sulfate and ascorbic acid, such that the solubility of the incorporated potassium bromate is increased in the bread dough to facilitate chemical decomposition of bromate, wherein the resulting baked breads of the pullman type are free from residual bromate. The pullman type breads thus prepared are advantageous in that potassium bromate, an excellent bread improver, can be used to provide baked breads free from residual bromate without affecting the flavor and taste of the breads.

L'invention concerne un procédé permettant de produire un pain qui consiste: à ajouter du bromate de potassium dans une préparation de pâte à pain; à ajouter une solution aqueuse de bromate de potassium afin d'améliorer la solubilité du bromate de potassium ajouté à la pâte à pain; à favoriser la décomposition chimique de l'acide bromique; et à ajouter ultérieurement éventuellement de l'acide scorbique avec un sulfate ferreux, ce qui empêche l'acide bromique de rester dans le pain après sa cuisson. Le pain produit au moyen de ce procédé est avantageux en ce bien qu'on utilise du bromate de potassium comme excellent agent d'amélioration du pain, aucune trace d'acide bromique ne reste dans le pain cuit et la flaveur et le goût du pain ne sont jamais affectés.

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