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