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Patent

Metaphosphates as dough improvers

Joiner R, +1 more
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TLDR
A BREAD DOUGH COMPOSITION CONTAINING from 2-50 PARTS PER MILLION BASED on the WEIGHT OF FLOUR PRESENT in SAID DOUGH OF a METAPHOSPHATE wherein SAID COMPOSEITION CONTAINS AN AMOUNT OF A CONVENTIONAL OXIDIZING AGENT SELECTED FROM the Group CONSISTING of ACETONE PEROXIDE, AZODICARBONAMIDE, CHLORINE DIOXIDE, POTASSIUM BROMATE and POT ASSOCI
Abstract: 
1. A BREAD DOUGH COMPOSITION CONTAINING FROM 2-50 PARTS PER MILLION BASED ON THE WEIGHT OF FLOUR PRESENT IN SAID DOUGH OF A METAPHOSPHATE WHEREIN SAID COMPOSITION CONTAINS AN AMOUNT OF A CONVENTIONAL OXIDIZING AGENT SELECTED FROM THE GROUP CONSISTING OF ACETONE PEROXIDE, AZODICARBONAMIDE, CHLORINE DIOXIDE, POTASSIUM BROMATE AND POTASSIUM IODATE EFFECTIVE TO AGE SAID FLOUR.

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Starch-based products for microwave cooking or heating.

Victor T. Huang, +10 more
TL;DR: In this paper, a treatment means for reducing microwave-induced toughness and/or firmness in microwave-cooked or heated bread-like products is presented, which permits the maintenance of product identity and the reduction of toughness and or firmness regardless of the toughness and firmness of the product.
Patent

Methods of preparation and using antimicrobial products

Kuhn Dale F
TL;DR: In this paper, the antimicrobial products are formed by reacting azodicarbonamide or an ammonia gas with a compound selected from the group consisting of benzoic acid, sodium benzoate, calcium benzosate, potassium benzosite, acetic acid, diacetate, paraben, niacin, calcium acetate, citric acid, lactic acid, fumaric acid and sorbic acid.
Patent

Dough composition and method for making tortillas with sodium phosphate compounds

Lisa Chedid, +2 more
TL;DR: There are also methods for making tortillas as discussed by the authors, which have flour, shortening, water, a leavening system, and a dough conditioner of sodium phosphate compounds.