Patent GB-922424-A (GB)
Title: Methods for preparing baked goods
IPC: A21D2/20
Filed: 1960-06-23
Abstract: Acyclic dihydroperoxide of methyl ethyl ketone is prepared by combining methyl ethyl ketone, hydrogen peroxide, water and 0-5% by weight of an acid catalyst to provide an initially homogeneous liquid reaction mixture containing 10-50%, by volume, water and 0.5-2.5 moles, preferably 1 to 1.5 moles, of hydrogen peroxide per mole of methyl ethyl ketone, maintaining the reaction mixture at a temperature below 100 DEG C., preferably between 15 DEG  and 70 DEG C., for from 1 minute to 48 hours, allowing the resulting liquid reaction product mixture to separate into a phase of lower specific gravity, containing the acyclic methyl ethyl ketone peroxide in solution, and a phase of higher specific gravity, recovering the phase of lower specific gravity and extracting the acyclic methyl ethyl ketone peroxide therefrom, employing hexane or other suitable solvent; it is stated that the acyclic methyl ethyl ketone peroxide obtained appears to be bis-(1,11- hydroperoxy 1,11- ethyl)diethyl peroxide. Preferred catalysts in proportions by weight of the reaction mixture are hydrochloric or sulphuric acid (0.04-1%), and phosphoric acid (0.4-4%).  In a typical example, an initially homogeneous liquid reaction mixture was prepared by blending 50 ml. methyl ethyl ketone, 50 ml. aqueous hydrogen peroxide (35% H2O2 by volume) and 0.5 ml. aqueous sulphuric acid (10% H2SO4 by volume); the molar ratio of the ketone to the hydrogen peroxide was 1 : 1.  The reaction mixture was refluxed for one hour with the temperature kept below 100 DEG C., and was then rapidly cooled to room temperature, promptly separating into distinct upper and lower phases.  The upper phase, which contained the methyl ethyl ketone peroxide, having a volume of 46 ml., was recovered with a separatory funnel and treated with anhydrous sodium sulphate for removal of dissolved water.ALSO:Yeast-leavened baked goods of improved volume, grain, texture and crumb colour are prepared by combining with flour and other dough-forming ingredients an oxidatively active composition containing a proportion of at least one acyclic dihydroperoxide of methyl ethyl ketone, and baking the dough.  The acyclic methyl ethyl ketone peroxide is prepared by combining methyl ethyl ketone, hydrogen peroxide, water and 0-5% by weight of an acid catalyst to provide an initially homogeneous liquid reaction mixture containing 10-50%, by volume, water and 0.5-2.5 mols. of hydrogen peroxide per mol. of methyl ethyl ketone, maintaining the reaction mixture below 100 DEG  C. for from 1 minute to 48 hours, allowing the resulting liquid reaction product mixture to separate into a phase of lower specific gravity, containing the acyclic methyl ethyl ketone peroxide in solution, and a phase of higher specific gravity, and extracting the methyl ethyl ketone peroxide using hexane or other suitable solvent.  The methyl ethyl ketone peroxide may be (1) added to dough in liquid form as the reaction mixture prior to the extraction; or (2) incorporated in the flour employed or added at any stage in the preparation of the dough, mixed with an edible carrier such as starches, especially corn starch, heat-modified starches, dextrines, wheat flour, wheat gluten, corn flour, vegetable proteins such as soy protein, and edible inorganic materials such as the inorganic phosphates and calcium sulphate.  A number of examples are directed to the production of white bread employing doughs containing small proportions of the methyl ethyl ketone peroxide.