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US 5,178,894 AGranted
High non-fat milk content bread products having improved keeping qualities
AssigneeSilvia P. Rudel
InventorHarry W. Rudel
Life of this patent
Estimating the term…
Abstract
A composition for preparing a bread product containing a wheat flour having a protein content between about 10% and about 17% by weight and about 24% to about 48% by weight per 100 parts of flour of high heat non-fat dry milk solids, and optionally including one or more vegetable gums to improve the loaf volume, shape and structural strength of the bread product. The preparation of leavened doughs from the composition and baked products from the leavened doughs are also disclosed.
Claims16
A composition for preparing a bread product comprising:
- a wheat flour having a protein content between about 10% and about 17% by weight;
- and
- high heat non-fat dry milk solids present in an amount from about 24% to about 48% by weight per 100 parts of flour.
Dependencies are inferred from the claim text.