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US 4,305,971 AGranted
Dry composition for use in bakery products
AssigneeBerston Products, Inc.
InventorJames P. Stone, Jr.
Life of this patent
Estimating the term…
Abstract
Vital wheat gluten in bakery products is replaced with a composition consisting essentially of wheat flour, wheat gluten and heat and acid converted corn starch dextrin. The composition may also contain potassium bromate, ascorbic acid and/or pre-gelatinized wheat starch. The composition enables the production of bakery products as good as obtained by the use of vital wheat gluten per se.
Claims7
A dry composition for use in making bakery products consisting essentially of:
- ______________________________________ Percent by Weight Ingredients ______________________________________ 40-80 wheat flour, approximately 10.5-15.5% by weight protein 20-60 wheat gluten 1-20 heat and acid converted corn starch dextrin which when mixed in proportions of 0.25% by weight with hard red spring wheat flour and water sufficient to form a dough reduces mixing time required to obtain maximum dough development by at least 50% as compared to the mixing time for maximum dough development without the addition of said dextrin 0-fraction of 1% potassium bromate, 0-fraction of 1% ascorbic acid, and 0-20% pre-gelatinized wheat starch, making a total of about 100%. ______________________________________
Dependencies are inferred from the claim text.