GB790733A - Manufacture of dough - Google Patents

Abstract

A fermented flour-free broth containing live yeast in a state of continuing fermentation is mixed with the remaining dough ingredients in making developed dough to be baked into bread or the like, there being present in the broth all the sugar and salt, all the sugar and none of the salt, or sufficient of the sugar for broth fermentation and none of the salt, required for the dough, and there being present in the remaining dough ingredients an improving agent such as a bromate, an iodate or reductic acid. Skim milk, a yeast food which yields ammonium nitrogen and calcium, phosphate and potassium ions, a dough improver such as calcium acid phosphate, a flavour modifier such as lactic acid, a mould-inhibiting agent such as calcium propionate, enriching materials such as iron and vitamins, and a bread softening agent such as monoglyceryl stearate may be incorporated in the broth. The flour may be of wheat, whole wheat, rye, or a mixture. An example is concerned with preparing a broth by allowing fermentation of a warm mixture of water, sucrose, yeast and yeast food for 1-1 1/2 hr. and incorporating the flour, shortening and a 2-3 : 1 potassium bromate-iodate mixture into the broth. Specification 735,218 is referred to.