GB567376A - Improvements in or relating to the manufacture of bread and contectionery - Google Patents

Improvements in or relating to the manufacture of bread and contectionery

Info

Publication number
GB567376A
GB567376A GB517443A GB517443A GB567376A GB 567376 A GB567376 A GB 567376A GB 517443 A GB517443 A GB 517443A GB 517443 A GB517443 A GB 517443A GB 567376 A GB567376 A GB 567376A
Authority
GB
United Kingdom
Prior art keywords
flour
making
bread
composition
parts
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
GB517443A
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 GB517443A priority Critical patent/GB567376A/en
Publication of GB567376A publication Critical patent/GB567376A/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
    • A21D2/36—Vegetable material
    • 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
    • A21D2/08—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)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

A composition comprising lactic acid, a highly diastatic malt and a carrier of cereal or leguminous flour is incorporated in dough for making bread &c. .075 part by weight of lactic acid may be incorporated in 3 parts of malt of 80 per cent lintner and the mixture added to 5 parts of oatmeal. In bread making, 2 lbs. of the composition and 280 lbs. flour are well beaten in 1 gallon of water at about 100 DEG F. In making confectionery, one-quarter of the flour is replaced by the composition and half the usual amount of sugar by flour. A batter, particularly for making buns, is made from 1 part of the conposition and 3 parts flour and left overnight so that the sugar required to be added can be reduced.
GB517443A 1943-03-31 1943-03-31 Improvements in or relating to the manufacture of bread and contectionery Expired GB567376A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB517443A GB567376A (en) 1943-03-31 1943-03-31 Improvements in or relating to the manufacture of bread and contectionery

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB517443A GB567376A (en) 1943-03-31 1943-03-31 Improvements in or relating to the manufacture of bread and contectionery

Publications (1)

Publication Number Publication Date
GB567376A true GB567376A (en) 1945-02-12

Family

ID=9791084

Family Applications (1)

Application Number Title Priority Date Filing Date
GB517443A Expired GB567376A (en) 1943-03-31 1943-03-31 Improvements in or relating to the manufacture of bread and contectionery

Country Status (1)

Country Link
GB (1) GB567376A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3031306A (en) * 1959-08-20 1962-04-24 Bak Kraft Corp Ltd Process for fermenting yeast doughs and product therefor
RU2620643C2 (en) * 2011-12-21 2017-05-29 Нестек С.А. Products of dough with the structure of an open-cells, and methods of their production

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3031306A (en) * 1959-08-20 1962-04-24 Bak Kraft Corp Ltd Process for fermenting yeast doughs and product therefor
RU2620643C2 (en) * 2011-12-21 2017-05-29 Нестек С.А. Products of dough with the structure of an open-cells, and methods of their production

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