Improvements relating to bread conditioners

Abstract

Abstract 520,248. Conditioner for dough or bread. POLLAK, A. Oct. 15, 1938, No. 29935. [Class 49] A conditioner for dough or bread is made by preparing a first mixture of neutralized organic acids, phytin and ammonium chloride, the organic acids being at least in part neutralized by nitrogen-containing yeast-assimilable compounds, mixing this first mixture with materials containing diastatic enzymes, and heating the second mixture thus obtained in the presence of water to effect interaction between the diastatic enzymes and the first mixture without damaging the amylolytic enzymes. The, organic acids and phytin may be obtained from such waste products as steep waters from starch factories, press-waters from potato-product factories and spent washes from'distilleries. Or the material supplying the organic acids may be an extract of vegetable material soured to form lactic and/or acetic acids. The materials containing diastatic enzymes may be a malt mash, and the heating may be at 50-60‹C. Phytin is stated to be found in autolyzed yeast and other yeast derivatives.

Inventors

No inventors recorded.

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