Abstract: A method of improving the properties of dough and the quality of bread by adding to the flour a versatile dough conditioner which includes an enzyme preparation consisting of an amylase, hemicellulase, and a lipase, an oxidizing agent containing ascorbic acid and azodicarbonamide, and a sulfhydryl reducing agent. The enzyme preparation has the advantageous effect of lowering the percent by weight of additives relative to the flour, while improving the ability to process the dough and the properties of the final baking product. The invention is effective in a variety of baking methods and all types of yeast leavened products.

Abstract: Disclosed is a method of preparing a beta-prime stable, tough, plastic and untempered pastry shortening which is functional for roll-in dough pastry applications over the temperature range of 50 to 90.degree.F. The shortening can be hydrous or anhydrous and is compounded from vegetable fat and mixtures of vegetable fat and animal fats. The compounded shortening is heated to the molten state and rapidly chilled with agitation as in a Votator A heat exchanger to a temperature of 62.degree. to 80.degree. F. and further chilled and kneaded as in Votator C heat exchanger at a temperature of 60.degree. to 75.degree. F. to form a plastic shortening mass which is extruded into desired form.