Yeast and dough condition compositions
US4501757A · kind A · utility
16Cited by
5References
11Claims
0Family size
Assignees
Inventors
Key dates
| Filing date | Feb 1, 1984 |
| Grant date | Feb 26, 1985 |
| Priority date | — |
| Expiry date | Feb 1, 2004 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D2/36
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Yeast quickener and dough conditioner compositions having the ability to reduce raising and baking times and improving shelf life of the baked product are obtained by adding to the said compositions an activating amount of fenugreek and a rancidity inhibiting amount of rosemary. Particularly superior characteristics are obtained by adding fenugreek and rosemary to a combination of (1) whey solids, (2) lecithin, (3) ascorbic acid, along with fillers and flavoring agents such as starch, salt, dried honey and silica gel or a silicate salt.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.