GB1311789A - Bread - Google Patents

Abstract

1311789 Bread; preserving bread UENO FINE CHEMICAL INDUSTRIES Ltd 24 Dec 1970 61319/70 Headings A2B and A2D A bread of increased stability is prepared from a flour-containing dough comprising 0.2 to 0.5% by wt. relative to the flour in the dough, of an acetate (e.g. Na, K, Ca, Mg or NH 4 ) and a solid acid compound coated with a coating agent which is solid at room temperature but which melts on baking the dough. The acid compound is selected from (a) an organic acid, (b) an acid salt of an organic acid and (c) an acid salt of an organic acid, the amount by wt. of flour, of (a), (b) and (c) in the dough being respectively at least 0.03%, at least 0.06% and at least 0.045%. The acid compound may be fumaric, citric, malic, succinic, adipic or tartaric acid or an acid salt thereof (e.g. Na), sodium or calcium monohydrogen orthophosphate, sodium metaphosphate or potash alum. The coating agent may comprise an animal or vegetable oil (e.g. a hardened oil), mono- or di-glyceride (e.g. monostearin) or wax (e.g. japan wax or bees wax). The dough may comprise wheat, salt, sugar, yeast and shortening.