GB1095144A - Improvements in farinaceous compositions - Google Patents
Improvements in farinaceous compositionsInfo
- Publication number
- GB1095144A GB1095144A GB19446/64A GB1944664A GB1095144A GB 1095144 A GB1095144 A GB 1095144A GB 19446/64 A GB19446/64 A GB 19446/64A GB 1944664 A GB1944664 A GB 1944664A GB 1095144 A GB1095144 A GB 1095144A
- Authority
- GB
- United Kingdom
- Prior art keywords
- flour
- slurry
- improver
- acid
- milk powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Abstract
Baking flours are improved by mixing therewith a small proportion of a non-oxidizing flour improver which is acid and comprises a sodium polyphosphate or pyrophosphate deposited on a finely divided carrier, which may have been prepared by forming a slurry in water of the improver and the carrier, and drying the slurry. When sodium polyphosphate is employed, an acid compound, such as citric or lactic acid, is preferably also present. Carriers include flour, soya flour, whey powder, sugars, skimmed milk powder, milk powder, and calcium phosphate. Fat soluble carry-through flavours or precursors may be sprayed over the carriers.
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB19446/64A GB1095144A (en) | 1964-05-11 | 1964-05-11 | Improvements in farinaceous compositions |
NL656505636A NL146694B (en) | 1964-05-11 | 1965-05-04 | METHOD FOR PREPARING FLOWER MIXTURES. |
SE06076/65A SE335509B (en) | 1964-05-11 | 1965-05-10 | |
AT426065A AT265166B (en) | 1964-05-11 | 1965-05-11 | Process for the preparation of flour compositions |
DE1442042A DE1442042C3 (en) | 1964-05-11 | 1965-05-11 | Process for making flour compositions |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB19446/64A GB1095144A (en) | 1964-05-11 | 1964-05-11 | Improvements in farinaceous compositions |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1095144A true GB1095144A (en) | 1967-12-13 |
Family
ID=10129515
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB19446/64A Expired GB1095144A (en) | 1964-05-11 | 1964-05-11 | Improvements in farinaceous compositions |
Country Status (5)
Country | Link |
---|---|
AT (1) | AT265166B (en) |
DE (1) | DE1442042C3 (en) |
GB (1) | GB1095144A (en) |
NL (1) | NL146694B (en) |
SE (1) | SE335509B (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102011075239A1 (en) * | 2011-05-04 | 2012-11-08 | Chemische Fabrik Budenheim Kg | flour improver |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
AU4484889A (en) * | 1988-06-29 | 1990-01-23 | Pillsbury Company, The | Starch-based products for microwave cooking or heating |
US5035904A (en) * | 1988-06-29 | 1991-07-30 | The Pillsbury Company | Starch-based products for microwave cooking or heating |
-
1964
- 1964-05-11 GB GB19446/64A patent/GB1095144A/en not_active Expired
-
1965
- 1965-05-04 NL NL656505636A patent/NL146694B/en unknown
- 1965-05-10 SE SE06076/65A patent/SE335509B/xx unknown
- 1965-05-11 AT AT426065A patent/AT265166B/en active
- 1965-05-11 DE DE1442042A patent/DE1442042C3/en not_active Expired
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102011075239A1 (en) * | 2011-05-04 | 2012-11-08 | Chemische Fabrik Budenheim Kg | flour improver |
Also Published As
Publication number | Publication date |
---|---|
NL146694B (en) | 1975-08-15 |
NL6505636A (en) | 1965-11-12 |
SE335509B (en) | 1971-06-01 |
DE1442042C3 (en) | 1973-10-31 |
DE1442042B2 (en) | 1973-04-05 |
DE1442042A1 (en) | 1968-10-17 |
AT265166B (en) | 1968-09-25 |
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