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