ES339168A1 - Continuous Process for making Bakery Products - Google Patents

Abstract

A continuous process for making yeast leavened dough for leavened and partially leavened bakery products, from dough ingredients including flour, water and yeast, comprises preparing a liquid brew comprising at least part of the water and yeast, mixing the brew, a gluten activating agent, a gluten maturing agent and the other dough ingredients and developing the resultant mixture by mechanical working. The presence of the maturing agent is not essential for making partially leavened doughs. The gluten activating agent is selected from cysteine, a cysteine derivative, glutathione and sulphite salt and is used in an amount of 0.002% to 0.025% by wt. of flour. The gluten maturing agent is selected from a peroxide, a bromate, an iodate and a persulphate oxidizing salt and is used in amount of 0.001 to 0.013% by wt. of the flour. The activating agent may be L-, D- or DL-cysteine hydrochloride, L-, D- or DL-cysteine, L-cysteine monophosphate, di-L-cysteine sulphate, L-monocysteine tartrate, homocysteine, sodium or potassium sulphite or bisulphite, a hydrosulphite or a pyrosulphite. The activating agent may be derived from inactive dry yeast or unheated soy flour. The maturing agent may be potassium bromate or iodate, calcium iodate, peroxide or persulphate. The activating agent is preferably mixed with whey prior to being mixed with the other dough ingredients.