Yeast-raised baked products, and method of making same, and composition employed therein

Claim 1

A FARINACEOUS YEAST-RAISED DOUGH CONTAINING DISPERSED THERETHROUGH A FAT COMPOSITION HAVING A FUNGISTAT WHICH ORDINARILY INTERFERES WITH YEAST FERMENTATION INCORPORATED THEREIN, SAID FUNGISTAT BEING SELECTED FROM THE GROUP CONSISTING OF A FUNGISTAT WITH A DISTRIBUTION COEFFICIENT OF LESS THAN 20:1 BUT GREATER THAN 22.5:1, AND A FUNGISTAT WITH A DISTRIBUTION COEFFICIENT OF LESS THAN 0.25:1, THE FUNGISTAT WITH THE DISTRIBUTION COEFFICIENT OF LESS THAN 20:1 BUT GREATER THAN 2.5:1 HAVING BEEN ADDED IN A VEHICULAR FAT INGREDIENT OF MELTING POINT OF AT LEAST 105*F. AND CONTAINING A FUNGISTAT IN AN AMOUNT OF ABOUT 1.25 TO 30% BY WEIGHT OF SAID FAT COMPOSITION AND ABOUT 0.025 TO 0.2% BASED ON THE WEIGHT OF THE FLUOR, THE FUNGISTAT WITH THE DISTRIBUTION COEFFICIENT OF LESS THAN 0.25:1 HAVING BEEN ADDED IN A VEHICULAR FAT INGREDIENT OF MELTING POINT OF AT LEAST 120*F. AND CONTAINING THE FUNGISTAT IN AN AMOUNT OF ABOUT 5 TO 30% BY WEIGHT OF SAID FAT COMPOSITION AND ABOUT 0.1% TO 0.4% BASED ON THE WEIGHT OF THE FLOUR, AND THEREBY PREVENTING INTERFERENCE WITH YEAST FERMENTATION IN SAID DOUGH.