Monsanto Company

Solutia Incorporated

Barbara B Heidolph

Louis A Highfill

David R Gard

Joan K Glascock

Frank P Jakse

Sharon Book

Glenn Corliss

Chemically leavened bakery product(s) are disclosed which have characteristics similar to bakery product(s) that have been yeast leavened. A process is provided to make such a bakery product without utilizing yeast as the source of carbon dioxide for leavening. Chemically leavened dough is disclosed which may be heated as a fresh dough, or refrigerated or frozen and thereafter heated to prepare a bakery product. Multi-part dry mixes or compositions for preparing such chemically leavened bakery products are disclosed.

Process and formulation for a chemically leavened dough or bakery product

There is disclosed a novel process for preparing hemipotassium phosphate useful as an acidulant for beverages. An equimolar mixture of monopotassium phosphate and phosphoric acid is heated to a temperature above 100.degree. C. cooled with vigorous agitation whereby the liquid loses its free water and crystallizes to a relatively dry crystalline mass. When prepared by the process of this invention hemipotassium phosphate provides a dry, flowable, crystalline product which can be transported and handled easily.

Process for preparing hemipotassium phosphate

A novel leavening composition containing hemipotassium phosphate in combination with a carbonate factor. The hemipotassium phosphate is prepared by solution crystallization with removal of water.

Leavening system and products therefrom

A novel leavening composition comprising calcium acid pyrophosphate in combination with a carbonate factor, said composition exhibiting, in the dough rate of reaction (DRR) test, a maximum rate of release of carbon dioxide occurring between about 17 to about 40 minutes after initial mixing, said maximum rate being at least twice the rate observed at the termination of the mixing time of said test. The pyrophosphate is particularly useful in leavening systems for refrigerated dough in that an initial low rate of reaction with the carbonate factor is observed after which there is a large increase in the rate of reaction without change in temperature. The leavening composition is also useful in batters, dry mixes, frozen and refrigerated doughs and refrigerated batters.

Leavening composition and process of making

The composition comprises dimagnesium phosphates in combination with a carbonate factor. The dimagnesium phosphates comprise a mixture of dimagnesium phosphates trihydrate, amorphous dimagnesium phosphate and possibly a small amount of dimagnesium pyrophosphate. The dimagnesium phosphates are prepared by removal of water from dimagnesium phosphate trihydrate wherein the weight loss on drying is in the range of from about 10% to about 25% at a temperature in the range of from about 100.degree. C. to about 200.degree. C., depending upon drying conditions.

Leavening composition

There is disclosed novel leavening systems, doughs and baked goods which employ stabilized x-ray amorphous calcium carbonate as the carbonate factor in combination with suitable leavening acids. Also disclosed are sodium-free leavening systems providing equivalent performance of previously known sodium containing leavening systems.

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Wentzville, MO, United States of America

Barbara B Heidolph