Claims
- 1. A method of extending the shelf-life of bread produced commercially by a continuous process of the type in which a broth is prepared from a mixture including yeast, nutrients, sugar and water and is fermented for a period of time before being mixed by the impeller of a high speed blender with wheat flour and additives to form a developed dough ready for extrusion into pans, proofing and baking, comprising
- adding to the broth, before adding the wheat flour, a quantity of potato granules ranging from 1 to 3% by weight of the overall quantity of the wheat flour that is to be added to the mixture, said granules being of the type produced by the conventional "add-back" process,
- adding to the broth containing the flour a quantity of water ranging in the ratios of from 2 to 1 to 5 to 1 by weight of the potato granules added to the broth, and
- during the mixing of the flour and broth, operating the blender at a speed which is less, than the speed at which the blender operates when the broth does not contain said potato granules,
- proofing and baking the dough product.
- 2. A method as defined in claim 1, including adding as oxidation ingredients to the broth from 50 to 65 parts per million of potassium bromate and 5 to 15 parts per million of potassium iodate, per hundred pounds of flour in the dough.
- 3. A method as defined in claim 1, including adding to the broth calcium stearoyl-2-lactylate in the ratio of from 0.07 to 1 to 0.30 to 1 by weight of the potato granules added to the broth.
- 4. A method as defined in claim 1, wherein
- said quantity of potato granules comprises approximately 2% by weight of said flour.
- 5. A method as defined in claim 4, including adding as oxidation ingredients approximately 65 ppm. of potassium bromate and 9 ppm. of potassium iodate, per hundred pounds of flour in the dough.
- 6. A method as defined in claim 1, wherein
- 40% of the entire flour in the dough is incorporated in the broth and fermented therewith,
- said blender impeller speed is in the range of 225 to 240 RPM, and
- oxidation ingredients are incorporated in the broth in the amounts of approximately 58 ppm. of potassium bromate and 10 ppm. of potassium iodate, per hundred pounds of flour in the dough.
Parent Case Info
This is a continuation of application Ser. No. 430,180, filed Jan. 2, 1974, now abandoned.
US Referenced Citations (3)
Number |
Name |
Date |
Kind |
1148328 |
Kohman et al. |
Jul 1915 |
|
1580487 |
Heimerdinger |
Apr 1926 |
|
2744825 |
Thompson et al. |
May 1956 |
|
Non-Patent Literature Citations (1)
Entry |
Braden, The Baker's Digest, June 1966, p. 83 Tx76155. |
Continuations (1)
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Number |
Date |
Country |
Parent |
430180 |
Jan 1974 |
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