GB1140421A - A method for the treatment of cereal flour - Google Patents
A method for the treatment of cereal flourInfo
- Publication number
- GB1140421A GB1140421A GB396065A GB396065A GB1140421A GB 1140421 A GB1140421 A GB 1140421A GB 396065 A GB396065 A GB 396065A GB 396065 A GB396065 A GB 396065A GB 1140421 A GB1140421 A GB 1140421A
- Authority
- GB
- United Kingdom
- Prior art keywords
- composition
- fatty
- improver
- cereal flour
- flour
- 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
- A21D2/02—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
-
- 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
- A21D2/16—Fatty acid esters
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
1,140,421. Making dough. HENRY SIMON Ltd. 14 April, 1966 [29 Jan., 1965], No. 3960/65. Heading A2B. Prior to dough mixing, conventionally milled cereal flour is mixed with a freeflowing composition comprising a fatty improver dispersed on an edible carrier of food-grade quality and which is compatible with the other ingredients of the composition, the fatty improver comprising 5-25% of the free-flowing composition. The fatty improver is selected from animal or vegetable fats having a melting point in the range 100-165‹F., a partial glycerol ester, or a stearyl tartrate, or mixtures thereof. The carrier may be starch or a cereal flour. Preferably the composition is added in amounts to provide “-2lbs. of fatty improver per 2801bs. of treated flour. The composition may also include bleaches such as benzoyl peroxide and oxidative improvers such as potassium bromate, ammonium persulphate, or ascorbic acid.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB396065A GB1140421A (en) | 1965-01-29 | 1965-01-29 | A method for the treatment of cereal flour |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB396065A GB1140421A (en) | 1965-01-29 | 1965-01-29 | A method for the treatment of cereal flour |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1140421A true GB1140421A (en) | 1969-01-22 |
Family
ID=9768136
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB396065A Expired GB1140421A (en) | 1965-01-29 | 1965-01-29 | A method for the treatment of cereal flour |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB1140421A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1034702A1 (en) * | 1998-09-28 | 2000-09-13 | Fuji Oil Company, Ltd. | Process for producing baked snacks |
-
1965
- 1965-01-29 GB GB396065A patent/GB1140421A/en not_active Expired
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1034702A1 (en) * | 1998-09-28 | 2000-09-13 | Fuji Oil Company, Ltd. | Process for producing baked snacks |
EP1034702A4 (en) * | 1998-09-28 | 2002-02-27 | Fuji Oil Co Ltd | Process for producing baked snacks |
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