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2. 发明授权

US3632355A Method of controlling leavening in a bakery mix at varying elevations 失效
标题翻译：在变化的高度控制烧烤混合物的方法
公开(公告)号：US3632355A
公开(公告)日：1972-01-04
申请号：US3632355D
申请日：1970-06-16
申请人： US ARMY
发明人： UMINA ANTHONY P , WESTCOTT DONALD E
IPC分类号： A21D10/00 , A21D10/02 , A21D8/00 , A23P1/00
CPC分类号： A21D10/005 , A21D10/025
摘要： Method of controlling leavening a bakery mix to be used at various elevations comprising packaging all of one of the ingredients (preferably sodium bicarbonate) which produce leavening in a separate package from that containing the remaining ingredients of the bakery mix, the package containing this one ingredient being provided with indicia at various levels along one face thereof indicating where the package should be cut to separate the contents into two portions, one portion to be discarded while the other portion containing the proper amount of sodium bicarbonate or other leavening ingredient for a selected elevation is added to the remaining ingredients of the bakery mix at the selected elevation and converted into a bakery product in a conventional manner.
摘要翻译：控制在各种海拔处使用的面包混合物的发酵方法，包括将独立包装中产生发酵的所有成分（优选碳酸氢钠）包装成包含面包混合物的剩余成分的所有成分，该包装含有该一种成分在其一侧的不同层面上设有标记，指示包装应在哪里切割以将内容物分成两部分，一部分被丢弃，而另一部分含有适量的碳酸氢钠或其他发酵成分用于选定的高度加入到所选择的高度的面包店混合物的其余成分中，并以常规方式转化成面包店产品。

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