Process for producing loaf bread
AssigneeYamazaki Seipan Kabushiki Kaisha
InventorsSeio Hosoya, Yuji Yamada
Life of this patent
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Abstract
There is disclosed a method for making pullman type breads, which comprises incorporating potassium bromate as an aqueous solution in the step of forming a bread dough in combination with ascorbic acid alone, or alternatively, in combination with ferrous sulfate and ascorbic acid, such that the solubility of the incorporated potassium bromate is increased in the bread dough to facilitate chemical decomposition of bromate, wherein the resulting baked breads of the pullman type are free from residual bromate. The pullman type breads thus prepared are advantageous in that potassium bromate, an excellent bread improver, can be used to provide baked breads free from residual bromate without affecting the flavor and taste of the breads.
Claims17
A method for making pullman type breads by the straight dough process, which comprises:
- incorporating potassium bromate as an aqueous solution in the step of forming a bread dough, in combination with ascorbic acid to prepare a bread dough;
- and
- baking the bread dough in a covered baking pan, wherein the resulting baked breads of the pullman type are free from residual bromate.
A method for making pullman type breads by the straight dough process, which comprises:
- incorporating potassium bromate as an aqueous solution in the step of forming a bread dough, in combination with ferrous sulfate and ascorbic acid to prepare a bread dough;
- and
- baking the bread dough in a covered baking pan, wherein the resulting baked breads of the pullman type are free from residual bromate.
A method for making pullman type breads by the sponge and dough process, which comprises:
- incorporating potassium bromate as an aqueous solution, in combination with ascorbic acid in the step of forming a sponge to prepare a bread dough;
- and
- baking the bread dough in a covered baking pan, wherein the resulting baked breads of the pullman type are free from residual bromate.
A method for making pullman type breads by the sponge and dough process, which comprises:
- incorporating potassium bromate as an aqueous solution, in combination with ferrous sulfate and ascorbic acid in the step of forming a sponge to prepare a bread dough;
- and
- baking the bread dough in a covered baking pan, wherein the resulting baked breads of the pullman type are free from residual bromate.
Dependencies are inferred from the claim text.