Improving gas retention of deep frozen yeast risen dough - by incorporating acid calcium di:phosphate into dough mix

摘要

A means for improving the gas retention capability in interrupted fermentation and deep frozen yeast-risen doughs, and for improving the baked vol. of the baked goods made from them, comprises incorporating acid Ca diphosphate (I) in amts. of 0.01-1.0%, esp. 0.05-1.0% per kg. of flour used. Other Ca phosphates than (I) may also be incorporated such as monocalcium orthophosphate, dicalcium orthophosphate, tricalcium-orthophosphate, hydroxyl-apatite and dicalcium diphospate, alone or in admixture. Pref. the wt. ratio (I) to the sum of the other Ca phosphate is in the range 100:0 to 50:50. USE/ADVANTAGE - Incorporation of (I) into yeast-risen doughs which are deep frozen to arrest the fermentation prior to baking overcomes the usual weakening of the gluten protein during storage so that when the dough is baked baked goods with a good rise, loose crumb, good chewing texture and good browning of the crust are obtd.