Preparation of yeast leavened dough products
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United States of America Patent
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-
Sep 16, 1980
Issued Date -
N/A
app pub date -
Mar 13, 1978
filing date -
Mar 13, 1978
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
A dough composition including flour, water, yeast, a starch digesting agent or digested starch, salt, sugar, shortening, milk, a yeast nutient and monosodium glutamate is used to prepare baked products such as bread and rolls. After mixing, the dough is allowed to relax and is then machined, proofed and baked. The monosodium glutamate acts as a gluten reducing agent for a short period during mixing and subsequently accounts for an oxidizing effect over an extended period.
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