GB735218A - Manufacture of dough and baked products - Google Patents

Abstract

In making doughs for yeast-leavened bakery products, the dough ingredients, including flour, are mixed uniformly with a broth resulting from the fermentation by yeast of a flour-free, yeast nutrient liquid which contains fermentable carbohydrate and preferably contains malt, malt extract or corn steep liquor, such broth containing at least 1 per cent of ethanol and sufficient other products of fermentation together with sufficient live yeast to leaven the dough and allow the production, without long fermentation, of dough having the properties, including flavour, of fully fermented dough. The broth may constitute the entire liquid content of the dough. The flour employed may have been treated with chlorine dioxide, or an improving agent such as potassium bromate and potassium iodate may be included in the dough. According to examples, a broth made by allowing fermentation to proceed for 4-5 hours at 80 DEG F. in a mixture of water, compressed yeast, sugar, yeast foods, non-diastatic malt and wheat malt or malt flour is mixed with salt and white flour, whole wheat flour, whole wheat flour with white flour, or rye flour with wheat flour, and, optionally, sugar, shortening, dried skim milk, an improving agent, the dough so formed is divided into loaf-size pieces, the pieces are proofed for 60 minutes at 90 DEG F. and relative humidity 95 per cent, and are then baked.