Method for producing bread
AssigneeNisshin Flour Milling Co., Ltd.
InventorsKenji Tanaka, Shigeru Endo
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Abstract
A method for producing bread is described which involves kneading a dough with an L-ascorbic acid, a dicarboxylic acid or salts thereof of the formula ##STR1## wherein n, X, Y, Z and Z' are as herein defined, cystine, methionine, alums and nicotinic acids, allowing the thus kneaded dough to ferment and then baking the thus fermented dough.
Claims13
A method for producing bread which comprises kneading a dough together with (a) 3 to 30 ppm of an additive selected from the group consisting of L-ascorbic acid, dehydroascorbic acid and salts thereof, and (b) 5 to 60 ppm of an additive selected from the group consisting of malic acid, .alpha.-ketoglutaric acid, tartaric acid, asparagic acid, glutamic acid, hydroxy-oxalic acid, oxo-succinic acid, diamino-succinic acid, .gamma.-hydroxy-glutamic acid and salts thereof;
- or 5 to 80 ppm of methionine;
- or 10 to 60 ppm of an alum;
- or 5 to 70 ppm of a nicotinic acid, wherein all amounts are based on the weight of wheat flour, allowing the thus kneaded dough to ferment, and then baking the thus fermented dough.
A method according to any one of the preceding claims, which method is carried out according to a sponge dough method or a straight dough method.
Dependencies are inferred from the claim text.