GB423972A - Process of producing baked products - Google Patents

Abstract

A process of producing baked products from dough comprises incorporating enzyme-oxidized fatty material in the dough mix and baking the resulting mixture to obtain a bleached and baked product. The enzyme-oxidized fatty material is prepared as described in Specification 423,971, and active dough bleaching enzyme-containing material, e.g. enzyme-containing leguminous flour such as soya flour, may be mixed therewith. In an example, a dough is first prepared from 700 parts by weight of unbleached flour, 35 parts of sugar, 13 parts of Fleishmann's yeast, 12,5 parts of salt, and 1,75 of an improver consisting of 40 per cent flour, 25 per cent salt, 25 per cent calcium sulphate, 9,7 per cent ammonium chloride and 0,3 per cent potassium bromate. A shortening is then prepared by aerating about 360 parts by weight of a shortening containing incompletely hydrogenated cottonseed oil and known under the Registered Trade Mark "Scoco" with about 150 parts by weight of soya flour in 360 parts by weight of water at about 100 DEG F. for four to five hours. The mix is centrifuged and the fat decanted. About 0,3 per cent by weight of the fat and about 2,7 per cent of untreated "Scoco" are added to the dough mix which is then fermented and baked for about thirty minutes.