Accession Number : AD0163580
Title : Method of Controlling Leavening in a Bakery Mix at Varying Elevations.
Descriptive Note : Patent,
Corporate Author : OFFICE OF THE SECRETARY OF THE ARMY WASHINGTON D C
Personal Author(s) : Umina,Anthony P. ; Westcott,Donald E.
Report Date : 04 JAN 1972
Pagination or Media Count : 5
Abstract : The invention relates to a method of controlling the leavening of a bakery mix of the type which employs an edible bicarbonate, such as sodium bicarbonate, as the source of carbon dioxide gas for leavening purposes. More particularly, the invention relates to a method of controlling the leavening of such bakery mixes at various elevations above sea level.
Descriptors : (*BREAD, PROCESSING), (*PATENTS, BREAD), BICARBONATES, CARBON DIOXIDE, CONTROL
Subject Categories : FOOD, FOOD SERVICE AND NUTRITION
Distribution Statement : APPROVED FOR PUBLIC RELEASE