Porous yeast leavened dough product

Details Porous yeast leavened dough product Porous yeast leavened dough product

A - Human Necessities

21

D

99/119

A21D 2/14 (2006.01) A21D 2/36 (2006.01)

Patent

CA 1087450

POROUS YEAST LEAVENED DOUGH PRODUCT Abstract of The Disclosure: A yeast leavened dough product, such as an English muffin, having a high and uniform level of porosity contains as an additive therefor, for each 100 parts by weight of flour, from about 0.20 to 5.0 parts by weight of rice flour and from about 0.06 to 1.0 part by weight of fumaric acid. - 1 -

301796

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