Yeast leavened dough composition

Details Yeast leavened dough composition Yeast leavened dough composition

A - Human Necessities

21

D

99/119

A21D 8/00 (2006.01) A21D 2/14 (2006.01) A21D 2/20 (2006.01)

Patent

CA 1074175

YEAST LEAVENED DOUGH COMPOSITION ABSTRACT OF THE DISCLOSURE: A yeast leavened dough composition containing, for each 100 parts by weight of flour, an additive comprising from 0.0020 to 0.0120 parts by weight of a peroxide oxidizing agent and from 0.0025 to 0.090 parts by weight of either sorbic acid or a sodium, potassium or calcium salt of sorbic acid, the ratio of peroxide to sorbate being no greater than one with more than 0.0075 parts by weight of peroxide. A baked product produced from such a composition has a number of improved characteristics including crumb resiliency, overall texture, structure and shelf life. -1-

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