Class 426/25 - Carboxylic acid or salt thereof, e.g., vinegar, etc.

Subclass of Class 426 - Food or edible material: processes, compositions, and products
Definition: Processes which involve the addition to and or treatment
No. of patents: 19
Last issue date: 08/16/1994

Number	Title	Issue Date
5338552	Process for producing bread dough According to the present invention, bread dough can be produced in a very short time by kneading 40 to 80 parts by weight of flour, 30 to 80 parts by weight of water, provided that the amount of water does not exceed that of flour, and a suitable amount o...	08/16/1994
5262182	Breadmaking dough conditioner A breadmaking dough conditioner is disclosed which comprises (a) an ascorbic acid, (b) at least one amino acid or salts thereof selected from the group consisting of cystine, methionine, asparagic acid, alanine, glycine and salts thereof, (c) an alum and ...	11/16/1993
4759934	Process for preparing high protein bread with ascorbic acid and product A technique for producing baked products, such as bread with very high protein levels, up to about 45% on a dry basis (18 to 25% on a wet basis), by incorporating in the unrisen dough the desired high protein levels, large amounts of ascorbic acid, e.g. 4...	07/26/1988
4743452	Method for producing frozen yeast-leavened dough A frozen dough can be prepared by formulating the frozen dough with a hydrocolloid and a fermentation aid. The dough is prepared by conventional methods and frozen before proofing. Upon removal from the freezer the dough can be thaw-proofed in an oven and...	05/10/1988
4500551	Agents for improving bread in quality and bread containing same Bread dough is improved by the addition therein of a composition containing L-ascorbic acid, cystine and aspartic acid or glutamic acid....	02/19/1985
4401624	Buffered solutions which have a reduced corrosive nature A method is disclosed for preparing and using buffered aqueous solutions of carboxylic acids and metal salts of carboxylic acids. Such solutions are useful as mold inhibitors in bread, cakes, and animal feeds. Buffered aqueous solutions of about 40 to 80 ...	08/30/1983
4346115	Fermentation of acid-containing doughs Fermentation of acid-containing dough in bread-making is carried out with a baker's yeast in the form of compressed fresh yeast or dried yeast that has reduced inhibition to acid in the dough. The yeast is preferably prepared by selecting a strain of quic...	08/24/1982
4296133	Method for producing bread 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 nicot...	10/20/1981
4239783	Reduction of mixing time of yeast leavened dough compositions The mixing time required to develop yeast leavened dough compositions is reduced by incorporating in the dough composition prior to mixing from 0.001 to 0.015 parts by weight of sorbic acid or a sodium, potassium or calcium salt of sorbic acid, for each 1...	12/16/1980
4238512	Production of a natural leavened dough for the preparation of bread and pastries In the production of a natural leavened dough for the preparation of bread and pastries, a culture of isolated leavening dough bacteria is added to a cereal mash, the bacteria being of the kind which form lactic and acetic acid, and the leavening dough ba...	12/09/1980
4223042	Preparation of yeast leavened dough products A dough composition including flour, water, yeast, a starch digesting agent or digested starch, salt, sugar, shortening, milk, a yeast nutient and monosodium glutamate is used to prepare baked products such as bread and rolls. After mixing, the dough is a...	09/16/1980
4165386	Bread and a method of producing the same Flour bread or rye bread containing a suitable amount of rice vinegar. The production steps of the bread comprise adding rice vinegar to flour or rye powder together with a predetermined amount of water in the dough kneading step in an amount of 180ml to ...	08/21/1979
4160848	Antistaling agent for bakery products The staling of bakery products, e.g., bread and rolls, is retarded when said products are prepared from dough containing a combination of (1) a glycerol ester of a C10 -C24 fatty acid wherein at least 10 weight percent of said esters...	07/10/1979
4112122	Preservation process Foodstuffs, especially bread, can be preserved against the growth of microorganisms such as mould growth and rope formation by adding to the foodstuffs an acid propionate salt....	09/05/1978
4109023	Porous yeast leavened dough product A yeast leavened dough product, such as an English muffin, having a high and uniform level of porosity contains as an additive therefor, for each 100 parts by weight of flour, from about 0.20 to 5.0 parts by weight of rice flour and from about 0.06 to 1.0...	08/22/1978
4093749	Preparation of yeast leavened dough products A dough composition including flour, water, yeast, a starch digesting agent, a yeast nutrient and monosodium glutamate is used to prepare baked products such as bread and rolls. After mixing, the dough is allowed to relax and is then machined, proofed and...	06/06/1978
4034125	Sourdough compositions A sourdough composition is provided in the form of a flowable powder for the introduction of acetic acid and lactic acid into bread doughs and other bakery products. The composition is preferably stabilized against premature loss of acetic acid by intimat...	07/05/1977
4028471	Yeast leavened dough composition A yeast leavened dough composition containing, for each 100 parts by weight of flour, an additive comprising from 0.0020 to 0.0120 parts by weight of a peroxide oxidizing agent and from 0.0025 to 0.090 parts by weight of either sorbic acid or a sodium, po...	06/07/1977
3959496	Oxidizing agent for making bread 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 ...	05/25/1976

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Class 426/25 - Carboxylic acid or salt thereof, e.g., vinegar, etc.