GB1316148A - Short time process for the manufacture of partially leavened bakery products and composition therefor - Google Patents

Short time process for the manufacture of partially leavened bakery products and composition therefor

Info

Publication number
GB1316148A
GB1316148A GB3719670A GB3719670A GB1316148A GB 1316148 A GB1316148 A GB 1316148A GB 3719670 A GB3719670 A GB 3719670A GB 3719670 A GB3719670 A GB 3719670A GB 1316148 A GB1316148 A GB 1316148A
Authority
GB
United Kingdom
Prior art keywords
manufacture
partially
time process
bakery products
leavened
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
Application number
GB3719670A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Foremost Mckesson Inc
Original Assignee
Foremost Mckesson Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Foremost Mckesson Inc filed Critical Foremost Mckesson Inc
Publication of GB1316148A publication Critical patent/GB1316148A/en
Expired legal-status Critical Current

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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • 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
    • 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
    • A21D2/28—Organic sulfur compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
    • A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)

Abstract

1316148 Leavened products FOREMOSTMcKESSON Inc 31 July 1970 [31 July 1969] 37196/70 Heading A2B A short-time process for the manufacture of partially leavened bakery products such as crackers and snack foods comprises mixing ingredients including flour, water, and yeast, together with 1-4% by weight of the flour of a naturally or artificially acidified whey having a pH of 4.0-5.0, and 0.005-0.015% of a gluten activating agent selected from cysteine, glutathione, and sulphite salts, holding the mixed dough for not more than 7 hours, preferably at 80-100‹F, and subjecting the resultant dough to conventional processing, such as extruding, laminating and sheeting, to form dividable units for baking. 0.0010-0.015% of a proteolytic enzyme may be incorporated in the mix, in which case the holding time will be 1-20 minutes. The whey may be added as it is, concentrated, or dried.
GB3719670A 1969-07-31 1970-07-31 Short time process for the manufacture of partially leavened bakery products and composition therefor Expired GB1316148A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US84646169A 1969-07-31 1969-07-31

Publications (1)

Publication Number Publication Date
GB1316148A true GB1316148A (en) 1973-05-09

Family

ID=25298014

Family Applications (2)

Application Number Title Priority Date Filing Date
GB3719670A Expired GB1316148A (en) 1969-07-31 1970-07-31 Short time process for the manufacture of partially leavened bakery products and composition therefor
GB2983670A Expired GB1316149A (en) 1969-07-31 1970-07-31 Whey composition

Family Applications After (1)

Application Number Title Priority Date Filing Date
GB2983670A Expired GB1316149A (en) 1969-07-31 1970-07-31 Whey composition

Country Status (3)

Country Link
JP (1) JPS519019B1 (en)
CA (1) CA922573A (en)
GB (2) GB1316148A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0153057A2 (en) * 1984-01-31 1985-08-28 Arnott's Biscuits Limited Fermentation method
AU579044B2 (en) * 1984-01-31 1988-11-10 Arnott's Biscuits Limited Fermentation method
CH686477A5 (en) * 1994-04-12 1996-04-15 Panofina Ag Prodn. of storable raw dough esp. for pizza

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0153057A2 (en) * 1984-01-31 1985-08-28 Arnott's Biscuits Limited Fermentation method
EP0153057A3 (en) * 1984-01-31 1986-06-11 Arnotts Biscuits Ltd Fermentation method
AU579044B2 (en) * 1984-01-31 1988-11-10 Arnott's Biscuits Limited Fermentation method
CH686477A5 (en) * 1994-04-12 1996-04-15 Panofina Ag Prodn. of storable raw dough esp. for pizza

Also Published As

Publication number Publication date
JPS519019B1 (en) 1976-03-23
GB1316149A (en) 1973-05-09
CA922573A (en) 1973-03-13

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Legal Events

Date Code Title Description
PS Patent sealed
PLNP Patent lapsed through nonpayment of renewal fees