公开(公告)号：US5993883A

公开(公告)日：1999-11-30

申请号：US69662

申请日：1998-04-29

Applicant: Mark A. Lindsley

Inventor： Mark A. Lindsley

IPC: A21D2/18 ,  A21D10/00 ,  A21D13/00 ,  A21D13/08 ,  A23G3/00

CPC classification number: A21D13/0058 ,  A21D10/002 ,  A21D2/188

Abstract: A sweet dough dry mix is provided which incorporates highly viscous carboxymethyl cellulose in combination with hard wheat flour. When used to make up a sweet dough, the resulting dough exhibits enhanced handling when compared with similar formulations which do not incorporate the combination. Also provided are products baked from the sweet dough. These products have noticeably enhanced height and structured evenness, and they better retard staling when compared with other doughs omitting the carboxymethyl cellulose.

Abstract translation: 提供甜味的面团干混合物，其结合了高粘度的羧甲基纤维素与硬小麦粉。 当用于组合甜面团时，与不结合组合的类似配方相比，所得面团表现出增强的处理。 还提供从甜面团烘焙的产品。 这些产品具有显着增强的高度和结构的均匀度，并且与省略羧甲基纤维素的其他面团相比，它们更好地阻止陈化。