Oxidizing agent for making bread
AssigneeBaker Research Development Service, Inc.
InventorsSimon S. Jackel, Volodymyr R. Diachuk
Life of this patent
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Abstract
Ascorbic acid coated with an edible, water insoluble material is used as an oxidizing agent for bread. It may be used to replace conventional bromate and iodate oxidizing agents. Preferably, it is used with conventional bromate oxidizing agent to replace the conventional iodate oxidizing agent. It may be used as an oxidizing agent in any bread making process.
Claims27
In a bread dough including wheat flour, water, leavening and an oxidizing agent, the improvement wherein said oxidizing agent comprises particles of ascorbic acid coated with and encapsulated within a coating of an edible, water insoluble material having a melting point of from 130.degree.F to 155.degree.F, said ascorbic acid being present in an amount of about 5 to 200 parts per million based on the weight of the wheat flour, said water insoluble material being present in an amount of about 5 to 200% by weight based on the ascorbic acid weight.
In a method of making leavened bread from a bread dough comprising wheat flour, water, leavening, and an oxidizing agent in which process the bread dough is baked to form a leavened bread, the improvement wherein said oxidizing agent comprises particles of ascorbic acid coated with and encapsulated within a coating of edible, water insoluble material having a melting point of from 130.degree.F to 155.degree.F, said ascorbic acid being present in an amount of about 5 to 200 parts per million based on the weight of wheat flour, said water insoluble material being present in an amount of about 5 to 200% by weight based on the ascorbic acid weight.
An oxidizing composition for use in bread making comprising an intimate mixture of potassium bromate particles and ascorbic acid particles, the ascorbic acid particles being coated with and encapsulated with an edible, water insoluble triglyceride having a melting point of about 130.degree.-155.degree.F, said ascorbic acid being present in an amount of about 0.04 to 8 parts by weight based on the weight of the potassium bromate, said triglyceride being present in an amount of about 5 to 200% by weight based on the ascorbic acid weight.
In a bread dough including wheat flour, water, leavening and an oxidizing agent, the improvement wherein said oxidizing agent comprises particles of ascorbic acid coated with and encapsulated within an edible, water insoluble material having a melting point of at least 130.degree.F to 155.degree.F.
In a bread dough including wheat flour, water, leavening and an oxidizing agent, the improvement wherein said oxidizing agent comprises potassium bromate particles and ascorbic acid particles, the ascorbic acid particles being coated with and encapsulated within an edible, water insoluble triglyceride having a melting point of about 130.degree.-155.degree.F, said ascorbic acid being present in an amount of about 0.04 to 8 parts by weight based on the weight of the potassium bromate, said triglyceride being present in an amount of about 5 to 200% by weight based on the ascorbic acid weight.
Dependencies are inferred from the claim text.