GB536223A - Improvements in dough food products and processes of manufacturing same - Google Patents
Improvements in dough food products and processes of manufacturing sameInfo
- Publication number
- GB536223A GB536223A GB2705939A GB2705939A GB536223A GB 536223 A GB536223 A GB 536223A GB 2705939 A GB2705939 A GB 2705939A GB 2705939 A GB2705939 A GB 2705939A GB 536223 A GB536223 A GB 536223A
- Authority
- GB
- United Kingdom
- Prior art keywords
- dough
- emulsion
- cereal
- white flour
- processes
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
536,223. Cereal preparations such as bread. ROBSON, R. L. Oct. 2, 1939, No. 27059. Convention date, Jan. 3. [Class 49] In the production of a dough food produced, such as bread, an emulsion is formed by heating a vegetable fat to a fairly high temperature, such as 300‹ F., adding thereto and intimately mixing therewith white flour and boiled water and boiling the resulting mixture for, say, about 2 minutes, and a small proportion, say 1 per cent by volume, of this emulsion is then incorporated into a dough devoid of free fat. The dough may be prepared by fermenting a mixture of water, cereal, white flour and yeast and then adding salt and honey and further quantities of cereal and white flour, the emulsion being incorporated in the sponge so prepared.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US536223X | 1939-01-03 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB536223A true GB536223A (en) | 1941-05-07 |
Family
ID=21985494
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB2705939A Expired GB536223A (en) | 1939-01-03 | 1939-10-02 | Improvements in dough food products and processes of manufacturing same |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB536223A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1174033A2 (en) * | 2000-07-19 | 2002-01-23 | Okumoto Flour Milling Co., Ltd. | Method for production of baked, fried or steamed foodstuffs from a dough |
-
1939
- 1939-10-02 GB GB2705939A patent/GB536223A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1174033A2 (en) * | 2000-07-19 | 2002-01-23 | Okumoto Flour Milling Co., Ltd. | Method for production of baked, fried or steamed foodstuffs from a dough |
| EP1174033A3 (en) * | 2000-07-19 | 2003-09-24 | Okumoto Flour Milling Co., Ltd. | Method for production of baked, fried or steamed foodstuffs from a dough |
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