GB510367A - Improvements in or relating to the production of edible products from gluten-containing flour - Google Patents

Improvements in or relating to the production of edible products from gluten-containing flour

Info

Publication number
GB510367A
GB510367A GB482938A GB482938A GB510367A GB 510367 A GB510367 A GB 510367A GB 482938 A GB482938 A GB 482938A GB 482938 A GB482938 A GB 482938A GB 510367 A GB510367 A GB 510367A
Authority
GB
United Kingdom
Prior art keywords
flour
sodium
reactant
sulphite
treated
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
GB482938A
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to GB482938A priority Critical patent/GB510367A/en
Publication of GB510367A publication Critical patent/GB510367A/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
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Noodles (AREA)

Abstract

510,367. Treating flour; food preparations. BAUER, H. F. Feb. 16, 1938, No. 4829. [Class 58] [Also in Group VI] Gluten containing flour is improved by mixing therewith from one to seven per cent. of a flour previously treated with sulphur dioxide, sulphurous acid, sodium bisulphite, sodium metabisulphite, sodium pyrosulphite, sodium hydrosulphite, organic addition compounds of sodium hydrosulphite with aldehydes and ketones or sodium sulphite in an amount not more than the equivalent of one per cent. of sodium sulphite. The mixture of flour and reactant may be heated to remove non'absorbed reactant and also to dextrinise partly the starchy components of the flour. In a modification the flour treated with the sulphite salt is acidified with hydrochloric or like acid the mixture being subsequently heated. The flour initially treated with the reactant may be vegetable flour such as soya bean flour, pea flour or potato flour.
GB482938A 1938-02-16 1938-02-16 Improvements in or relating to the production of edible products from gluten-containing flour Expired GB510367A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB482938A GB510367A (en) 1938-02-16 1938-02-16 Improvements in or relating to the production of edible products from gluten-containing flour

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB482938A GB510367A (en) 1938-02-16 1938-02-16 Improvements in or relating to the production of edible products from gluten-containing flour

Publications (1)

Publication Number Publication Date
GB510367A true GB510367A (en) 1939-08-01

Family

ID=9784570

Family Applications (1)

Application Number Title Priority Date Filing Date
GB482938A Expired GB510367A (en) 1938-02-16 1938-02-16 Improvements in or relating to the production of edible products from gluten-containing flour

Country Status (1)

Country Link
GB (1) GB510367A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3053666A (en) * 1962-01-19 1962-09-11 Richard G Henika Process for making yeast leavened bakery products and composition therefor
US3149979A (en) * 1961-09-13 1964-09-22 Ralph M Bohn Pie dough and method for producing same
GB2182540A (en) * 1985-11-08 1987-05-20 Bazzaz Shawki Jaber Al Pastry
US6713099B2 (en) 1999-02-04 2004-03-30 Johansen Lisbeth Hoej Masa based food products modified with an enzyme or a reducing agent

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3149979A (en) * 1961-09-13 1964-09-22 Ralph M Bohn Pie dough and method for producing same
US3053666A (en) * 1962-01-19 1962-09-11 Richard G Henika Process for making yeast leavened bakery products and composition therefor
GB2182540A (en) * 1985-11-08 1987-05-20 Bazzaz Shawki Jaber Al Pastry
GB2182540B (en) * 1985-11-08 1990-03-21 Bazzaz Shawki Jaber Al Pastry
US6713099B2 (en) 1999-02-04 2004-03-30 Johansen Lisbeth Hoej Masa based food products modified with an enzyme or a reducing agent

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