Potassium bromate replacer composition

Abstract

A method of preparing potassium bromate replacer comprising an ascorbic acid composition in an effective amount to replace an oxidizing agent of potassium bromate is disclosed. The potassium bromate replacer essentially comprises ascorbic acid, food acid, and/or phosphate. It is a slow acting oxidant that is functional throughout the entire manufacturing process. It is also an effective oxidant that produces properly oxidized dough needed in the production of high quality, yeast-leavened products using various methods of the breadmaking process.

What is claimed is: 
     
       1. A potassium bromate replacer composition .[.comprising an ascorbic acid composition in an effective amount to replace an oxidizing agent of potassium bromate, said ascorbic acid composition comprising.]. .Iadd.consisting essentially of, by weight.Iaddend.: (a) about .[.15.]. .Iadd.0.001 .Iaddend.to .[.250 ppm.]. .Iadd.0.03 parts .Iaddend.ascorbic acid .[.by weight of flour.]..Iadd.as an oxidant per 100 parts flour.Iaddend.,   (b) about .[.0.02.]. .Iadd.0.015 .Iaddend.to .[.0.15.]. .Iadd.0.2 .Iaddend.parts food acid per 100 parts flour, .Iadd.said food acid selected from the group consisting of acetic acid, citric acid, fumaric acid, lactic acid, malic acid, oxalic acid, phosphoric acid, succinic acid, tartaric acid, fruit juice, fruit juice concentrate, vinegar, wine, and mixtures thereof, .[.and.].   (c) about .[.0.15.]. .Iadd.0.1 .Iaddend.to .[.0.40.]. .Iadd.0.5 .Iaddend.parts phosphate per 100 parts flour.[...]..Iadd., and   (d) flour..Iaddend..[.2. The composition of claim 1, wherein said food acid is selected from the group consisting of acetic acid, citric acid, fumaric acid, lactic acid, malic acid, oxalic acid, tartaric acid, apple juice   
     
     
        concentrate, orange juice concentrate, and mixtures thereof..].3. The composition of claim 1, wherein said phosphate is selected from the group consisting of dipotassium phosphate, disodium phosphate, trisodium 
     
     
        phosphate, tripotassium phosphate, and mixtures thereof. .Iadd.4.  The composition of claim 1, wherein said phosphate enhances the complexing power of the food acid..Iaddend..Iadd.5. A potassium bromate replacer composition consisting essentially of, by weight: (a) about 0.001 to 0.03 parts ascorbic acid as an oxidant per 100 parts flour,   (b) about 0.015 to 0.2 parts food acid per 100 parts flour, said food acid selected from the group consisting of acetic acid, citric acid, fumaric acid, lactic acid, malic acid, oxalic acid, phosphoric acid, succinic acid, tartaric acid, fruit juice, fruit juice concentrate, vinegar, wine, and mixtures thereof, and   (c) flour..Iaddend..Iadd.6. The composition of claim 5, wherein said food acid slows down oxidation of ascorbic acid to dehydroascorbic acid during a manufacturing process of yeast-leavened products..Iaddend..Iadd.7. The composition of claim 5, wherein said ascorbic acid acts as a slow acting oxidant that is functional throughout the entire manufacturing process of yeast-leavened products..Iaddend..Iadd.8. The composition of claim 5, wherein said ascorbic acid is a more effective oxidant than ascorbic acid when used alone during a manufacturing process for making yeast-leavened products..Iaddend..Iadd.9. A potassium bromate replacer composition consisting essentially of, by weight:   (a) about 0.001 to 0.03 parts ascorbic acid as an oxidant per 100 parts flour,   (b) about 0.015 to 0.2 parts food acid per 100 parts flour, said food acid selected from the group consisting of acetic acid, citric acid, fumaric acid, lactic acid, malic acid, oxalic acid, phosphoric acid, succinic acid, tartaric acid, fruit juice, fruit juice concentrate, vinegar, wine, and mixtures thereof,   (c) about 0.1 to 0.5 parts phosphate per 100 parts flour,   (d) about 0.5 parts yeast food per 100 parts flour, and   
     
     
       (e) flour..Iaddend..Iadd.10.  A potassium bromate replacer composition consisting essentially of, by weight: (a) about 0.001 to 0.03 parts ascorbic acid as an oxidant per 100 parts flour,   (b) about 0.015 to 0.2 parts food acid per 100 parts flour, said food acid selected from the group consisting of acetic acid, citric acid, fumaric acid, lactic acid, malic acid, oxalic acid, phosphoric acid, succinic acid, tartaric acid, fruit juice, fruit juice concentrate, vinegar, wine, and mixtures thereof,   (c) about 0.5 parts yeast food per 100 parts flour, and   (d) flour..Iaddend.