公开(公告)号：US3615680A

公开(公告)日：1971-10-26

申请号：US3615680D

申请日：1968-11-19

申请人： FOREMOST MCKESSON

发明人： HENIKA RICHARD GRANT ,  COLMEY JOHN C ,  HENSELMAN MARLENE R

IPC分类号： A21D2/00 ,  A21D2/28 ,  A21D2/04 ,  A21D8/02

CPC分类号： A21D2/28 ,  A21D2/00

摘要： A home process for making leavened bread, rolls, buns, sweet goods, in a relatively short period of time, with minimal requirements for working and kneading of the dough, and with a high degree of tolerance to processing errors. Baked produces can be satisfactorily produced in less than 90 minutes, and kneaded and leavened dough is ready for proofing and baking in less than 30 minutes. The processing involves mixing of essential dough ingredients with gluten activating and maturing agents, with the activating agent being present at levels sufficient to react with substantially all of the protein in the dough to achieve desired dough viscosities in a very short mixing period, as determined by dough development and extensibility. Starch modifying agents are also used for improvement of flavor and dough properties. Slow acting oxidants or maturing agents are also advantageously employed.