Patent GB-1005805-A (GB)
Title: Improvements in or relating to the production of white bread by the continuous method
IPC: A21D2/16
Filed: 1962-06-22
Abstract: A flavour-promoting composition for white bread comprises 15-30% by weight of hardened fat and 85-70% of an edible, refined, enzyme-peroxidized oil containing from none to a negligible amount of linolenic acid and having an active peroxide content, computed as hydrogen peroxide, of 0.025-0.200 gram mols. per kilogram (preferably 0.140-150 gram mols. per kilogram); the composition may additionaly include 0.1-10.0% by weight of mono- or diglyceride emulsifiers and 0.01-0.10% by weight of a butter flavouring agent. The peroxidized oil is uniformly mixed with molten hardened fat, emulsifier and flavouring agent, and the molten product is chilled under agitation, nitrogen being injected to give a smooth, uniform product; the congealing point is in the range of from 77 DEG  to 100 DEG  F. Hardened fats: fully hydrogenated peanut oil (peanut stearin) and fully hydrogenated cotton seed oil.  Oils: Cottonseed, peanut, corn, sesame, poppyseed, sunflower, wheat germ and oiticica oils; soybean and safflower oils, both relatively rich in linolenic acid, are unsuitable. The oil is preferably peroxidized predominantly by the action of triglyceride lipoxidase derived from legumes such as green peas or peanuts; soybeans, lima beans and red beans, providing a high proportion of fatty acid lipoxidase, are not particularly suitable. The oil employed should be refined but without added anti-oxidants. Mono- and di-glyceride emulsifiers: glyceryl monostearate, glyceryl monopalmitate and monoglyceride esters such as the diacetyl tartaric acid ester of glyceryl monostearate. Butter flavouring agents: natural butter flavour extract or concentrate or any of the aliphatic esters (methyl, ethyl, propyl and butyl) of lower molecular weight fatty acids; specified are diacetyl and ethyl butyrate.  Preparation of peroxidized oil.-Into 100 U.S. gallons of tap water at 60 DEG  F., gently stirred without formation of a vortex, there were added 36 lbs. of enzymatically active flour from smooth green peas; 10 minutes after the addition, agitation was stopped and 85 gallons of clear supernatant extract was siphoned off.  60 gallons of the extract and 35 gallons of refined cotton seed oil were vigorously agitated for two hours, so that a considerable amount of air was incorporated and after the addition of the remainder of the extract, agitation was continued for an additional period of about two hours.  When the active peroxide content of the oil (as determined by the analysis of samples) approached 0.135 gram mols. per kilogram of oil, the emulsion, still at a temperature below 80 DEG  F., was centrifuged to remove most of the water.  The centrifugate was heated to 140-150 DEG F. and again centrifuged; the peroxidized oil product had an active peroxide content, calculated as hydrogen peroxide, of 0.140-0.150 gram mols. per kilogram.  Composition for incorporation in bread dough: 82 lbs. 5 oz. lard, containing mono-glycerides, 5 oz. stearin flakes, a minor amount of diacetyl butter flavouring agent and 7 lbs. 7 oz. of the above peroxidized oil product.  Specifications 423,971, 423,972, 735,184, 808,836, 901,109 and 1,005,804 are referred to.