Abstract: A fermentation process includes contacting a carbohydrate source with a microorganism in an aqueous fermentation broth to form a fermentation product which is a salt or a product with a boiling point above the boiling point of water. The fermentation process is carried out at a pressure which is below atmospheric pressure and at least at the value where the reaction medium is at its boiling point at the fermentation temperature. Water is evaporated and removed from the reactor during the fermentation in an amount which is at least 20% of the volume of liquid present in the reactor at the start of the fermentation. A fermentation process at reduced pressure while removing a substantial amount of water removes a surplus of water in the system, ensures removal of reaction heat, and may lead to improved fermentation quality.

Abstract: A method of modeling a fermentation process comprises providing a first principles model of a fermentation process; determining the concentration of at least one substrate in a fermentation composition at a first time; and predicting the concentration of at least one component of the fermentation composition at a second time using the first principles model, wherein the second time is after the first time.

Abstract: Method for making decontaminated bakery products, including the following, preferably consecutive, steps: (1) preparing a dough by mixing: A. flour; B. water; C. optionally fat(s); D. at least one fermentation agent; E. NaCl; F. optionally sugar(s); G. at least one filler agent; H. at least one bread-making enhancer including an acid and/or acid salt of gluconodelta-lactone (GDL); I. optionally one low sodium content mixture of minerals; J. optionally one or more additives; (2) shaping the dough; (3) fermenting the dough; (4) at least partially baking the dough; (5) optionally cooling the bread; (6) decontaminating the bread by pumped-light processing; (7) optionally slicing the bread; packaging, preferably into bags. Also disclosed is a bakery product free of any additional chemical preservatives of the E200 type or without vaporization of an ethanol-containing liquid, that has an extended shelf-life, and a device for implementing the method.

Abstract: Described are dough compositions and methods of making dough compositions, the dough compositions being chemically leavened and being prepared from ingredients that include a low temperature inactive yeast and a yeast inhibitor; the methods include inactivating the low temperature inactive yeast to inhibit the metabolic activity of the yeast as desired; the compositions and methods can be used, e.g., to prepare refrigerated dough products.

Abstract: Described are sorbitan-containing compositions comprising relatively high levels of sorbitan monoesters. Such compositions have numerous applications, including uses in cosmetics, hard surface cleaners, shampoos, hair conditioners, personal cleaning products, lotions, fabric softeners, pharmaceutical compositions, ice creams, whip creams, other whipped topping, confectioneries, frostings, breads, baked goods, sauces, salad dressings, snacks, and dehydrated starch ingredients.

Abstract: According to the present invention, bread dough can be produced in a very short time by kneading 40 to 80 parts by weight of flour, 30 to 80 parts by weight of water, provided that the amount of water does not exceed that of flour, and a suitable amount of yeast, to such an extent that dough breakdown of the mixture begins within 5 minutes as determined by a resistograph (first step); and adding to the mixture, immediately or after allowing the mixture to rest to cause fermentation, such an amount of flour that the total amount thereof will reach 100 parts by weight, and if necessary, a suitable amount of water, followed by kneading (second step).Further, dough having excellent elasticity can be obtained by adding an acid to the ingredients for kneading in the first step to adjust the pH of the kneaded mixture obtained in the first step to 4-5 and adding a salt to the ingredients for kneading in the second step to adjust the pH of the dough obtained in the second step to 5-6.

Abstract: A breadmaking dough conditioner is disclosed which comprises (a) an ascorbic acid, (b) at least one amino acid or salts thereof selected from the group consisting of cystine, methionine, asparagic acid, alanine, glycine and salts thereof, (c) an alum and (d) at least one emulsifier selected from the group consisting of a glycerol fatty acid monoester and a sucrose fatty acid ester having an HLB value of 5 to 10. The dough conditioners are especially suitable for the manufacture of bread using a frozen or chilled bread dough. They can prepare breads which have no fisheyes on the surface of the baked bread, have large bread volume and are good in all respects of appearance, inner phase, taste and flavor.

Abstract: A frozen dough can be prepared by formulating the frozen dough with a hydrocolloid and a fermentation aid. The dough is prepared by conventional methods and frozen before proofing. Upon removal from the freezer the dough can be thaw-proofed in an oven and baked in a short period of time.

Abstract: Bread dough is improved by the addition therein of a composition containing L-ascorbic acid, cystine and aspartic acid or glutamic acid.

Abstract: A method is disclosed for preparing and using buffered aqueous solutions of carboxylic acids and metal salts of carboxylic acids. Such solutions are useful as mold inhibitors in bread, cakes, and animal feeds. Buffered aqueous solutions of about 40 to 80 percent of compounds of carboxylic acids and carboxylic acid metal salts, such as sodium diacetate, sodium dipropionate, sodium dibutyrate or sodium dibenzoate have been found to have a reduced corrosive nature to metals and alloys used to contain, transport, and apply these solutions, thereby permitting the use of these metals and alloys in existing and new facilities.

Abstract: Fermentation of acid-containing dough in bread-making is carried out with a baker's yeast in the form of compressed fresh yeast or dried yeast that has reduced inhibition to acid in the dough. The yeast is preferably prepared by selecting a strain of quick yeast, adapted to maltose and stable on conversation and drying, and cultivating the yeast by a process wherein during a last discontinuous cycle of multiplication of the yeast, a discontinuous flow of molasses is carried out by brief interruptions of flow.

Abstract: A method for producing bread is described which involves kneading a dough with an L-ascorbic acid, a dicarboxylic acid or salts thereof of the formula ##STR1## wherein n, X, Y, Z and Z' are as herein defined, cystine, methionine, alums and nicotinic acids, allowing the thus kneaded dough to ferment and then baking the thus fermented dough.

Abstract: The mixing time required to develop yeast leavened dough compositions is reduced by incorporating in the dough composition prior to mixing from 0.001 to 0.015 parts by weight of sorbic acid or a sodium, potassium or calcium salt of sorbic acid, for each 100 parts by weight of flour. The reduced mixing time is achieved without adverse effect on the quality of the baked product and without significant reduction in tolerance to overmixing by the dough composition.

Abstract: In the production of a natural leavened dough for the preparation of bread and pastries, a culture of isolated leavening dough bacteria is added to a cereal mash, the bacteria being of the kind which form lactic and acetic acid, and the leavening dough bacteria are allowed to form acid in said cereal mash until bacteriological metabolic activity is inhibited by the lactic and acetic acid produced. Preferably the formation of lactic and acetic acid is allowed to continue until, because of the formation of the acid, the bacteriological metabolic production is so inhibited that self preservation is allowed.

Abstract: A dough composition including flour, water, yeast, a starch digesting agent or digested starch, salt, sugar, shortening, milk, a yeast nutient and monosodium glutamate is used to prepare baked products such as bread and rolls. After mixing, the dough is allowed to relax and is then machined, proofed and baked. The monosodium glutamate acts as a gluten reducing agent for a short period during mixing and subsequently accounts for an oxidizing effect over an extended period.

Abstract: Flour bread or rye bread containing a suitable amount of rice vinegar. The production steps of the bread comprise adding rice vinegar to flour or rye powder together with a predetermined amount of water in the dough kneading step in an amount of 180ml to 450ml relative to 25kg of the powder, followed by fermenting and, then, baking the dough.

Abstract: The staling of bakery products, e.g., bread and rolls, is retarded when said products are prepared from dough containing a combination of (1) a glycerol ester of a C.sub.10 -C.sub.24 fatty acid wherein at least 10 weight percent of said esters are monoesters and (2) a free C.sub.14 -C.sub.20 fatty acid, a sodium or magnesium salt of a C.sub.14 -C.sub.20 fatty acid or a pentaerythritol monoester of a C.sub.14 -C.sub.20 fatty acid. Optionally, but preferably, the combination includes a third ingredient consisting of an enzyme product selected from alpha-amylase, amyloglucosidase and mold derived lipase.

Abstract: Foodstuffs, especially bread, can be preserved against the growth of microorganisms such as mould growth and rope formation by adding to the foodstuffs an acid propionate salt.

Abstract: A yeast leavened dough product, such as an English muffin, having a high and uniform level of porosity contains as an additive therefor, for each 100 parts by weight of flour, from about 0.20 to 5.0 parts by weight of rice flour and from about 0.06 to 1.0 part by weight of fumaric acid.

Abstract: A dough composition including flour, water, yeast, a starch digesting agent, a yeast nutrient and monosodium glutamate is used to prepare baked products such as bread and rolls. After mixing, the dough is allowed to relax and is then machined, proofed and baked. The monosodium glutamate acts as a gluten reducing agent for a short period during mixing and subsequently accounts for an oxidizing effect over an extended period.

Abstract: A sourdough composition is provided in the form of a flowable powder for the introduction of acetic acid and lactic acid into bread doughs and other bakery products. The composition is preferably stabilized against premature loss of acetic acid by intimate dispersion with a minor quantity of a normally solid edible fatty material.

Abstract: A yeast leavened dough composition containing, for each 100 parts by weight of flour, an additive comprising from 0.0020 to 0.0120 parts by weight of a peroxide oxidizing agent and from 0.0025 to 0.090 parts by weight of either sorbic acid or a sodium, potassium or calcium salt of sorbic acid, the ratio of peroxide to sorbate being no greater than one with more than 0.0075 parts by weight of peroxide. A baked product produced from such a composition has a number of improved characteristics including crumb resiliency, overall texture, structure and shelf life.

Abstract: Ascorbic acid coated with an edible, water insoluble material is used as an oxidizing agent for bread. It may be used to replace conventional bromate and iodate oxidizing agents. Preferably, it is used with conventional bromate oxidizing agent to replace the conventional iodate oxidizing agent. It may be used as an oxidizing agent in any bread making process.

Abstract: Foodstuffs, especially bread, can be preserved against the growth of microorganisms such as mould growth and rope formation by adding to the foodstuffs an acid propionate salt.

Abstract: A method of preparing potassium bromate replacer comprising an ascorbic acid composition in an effective amount to replace an oxidizing agent of potassium bromate is disclosed. The potassium bromate replacer essentially comprises ascorbic acid, food acid, and/or phosphate. It is a slow acting oxidant that is functional throughout the entire manufacturing process. It is also an effective oxidant that produces properly oxidized dough needed in the production of high quality, yeast-leavened products using various methods of the breadmaking process.