Reduction of mixing time of yeast leavened dough compositions

Details Reduction of mixing time of yeast leavened dough compositions Reduction of mixing time of yeast leavened dough compositions

A - Human Necessities

21

D

99/127

A21D 2/14 (2006.01) A21D 13/00 (2006.01)

Patent

CA 1092886

REDUCTION OF MIXING TIME OF YEAST LEAVENED DOUGH COMPOSITIONS Abstract of the Disclosure: The mixing time required to develop yeast leavened dough compositions is reduced by incorporating in the dough composition prior to mixing from 0.001 to 0.05 parts by weight of sorbic acid or a sodium, potassium or calcium salt of sorbic acid, for each 100 parts by weight of flour. The reduced mixing time is achieved without adverse effect on the quality of the baked product and without significant reduction in tolerance to overmixing by the dough composition. - 1 -

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