GB906344A - Improvements in or relating to additives for bread and other fermented products - Google Patents

Improvements in or relating to additives for bread and other fermented products

Info

Publication number
GB906344A
GB906344A GB2265058A GB2265058A GB906344A GB 906344 A GB906344 A GB 906344A GB 2265058 A GB2265058 A GB 2265058A GB 2265058 A GB2265058 A GB 2265058A GB 906344 A GB906344 A GB 906344A
Authority
GB
United Kingdom
Prior art keywords
additives
oil
fat
bread
contain
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
GB2265058A
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.)
WILFRED JOHN RUSSELL
WILLIAM LEONARD RUSSELL
Original Assignee
WILFRED JOHN RUSSELL
WILLIAM LEONARD RUSSELL
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 WILFRED JOHN RUSSELL, WILLIAM LEONARD RUSSELL filed Critical WILFRED JOHN RUSSELL
Priority to GB2265058A priority Critical patent/GB906344A/en
Publication of GB906344A publication Critical patent/GB906344A/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
    • A21D2/362—Leguminous plants
    • 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
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Additives comprising fat or oil and a proteolytic enzyme derived from Bacillus subtilis or Aspergillus oryzae are employed for improvement of the leavening in making bakery goods such as bread and buns and for rendering the goods less susceptible to staling. The fat or oil may consist of or contain superglycerinated fat or oil, e.g. glyceryl monostearate. The additives may contain also phospholipid-containing materials such as soya flour or wheat germ oil, ammonium salts such as ammonium chloride and calcium salts such as calcium sulphate. Specification 701,119 is referred to.
GB2265058A 1958-07-15 1958-07-15 Improvements in or relating to additives for bread and other fermented products Expired GB906344A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB2265058A GB906344A (en) 1958-07-15 1958-07-15 Improvements in or relating to additives for bread and other fermented products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB2265058A GB906344A (en) 1958-07-15 1958-07-15 Improvements in or relating to additives for bread and other fermented products

Publications (1)

Publication Number Publication Date
GB906344A true GB906344A (en) 1962-09-19

Family

ID=10182879

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2265058A Expired GB906344A (en) 1958-07-15 1958-07-15 Improvements in or relating to additives for bread and other fermented products

Country Status (1)

Country Link
GB (1) GB906344A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1350432A1 (en) * 2002-04-05 2003-10-08 Puratos N.V. Method and composition for retarding staling of bakery products by adding a thermostable protease
WO2005077192A1 (en) * 2004-02-17 2005-08-25 Wageningen Centre For Food Sciences A method of preparing a bread dough or part baked bread
ITVE20130041A1 (en) * 2013-07-26 2015-01-27 Vanna Cesaro PROCEDURE FOR GROWTH AND CONTROLLED FERMENTED COMPOSITE REPLY OF ORIGIN MILK FOR BREAST EXTRACTION.

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1350432A1 (en) * 2002-04-05 2003-10-08 Puratos N.V. Method and composition for retarding staling of bakery products by adding a thermostable protease
WO2003084334A2 (en) * 2002-04-05 2003-10-16 Puratos Method and composition for the prevention or retarding of staling
WO2003084334A3 (en) * 2002-04-05 2003-12-11 Puratos Method and composition for the prevention or retarding of staling
EP1790230A2 (en) * 2002-04-05 2007-05-30 Puratos N.V. Method and composition for the prevention or retarding of staling and its effect during the baking process of bakery products
EP1790230A3 (en) * 2002-04-05 2007-09-05 Puratos N.V. Method and composition for the prevention or retarding of staling
US9456616B2 (en) 2002-04-05 2016-10-04 Puratos Naamloze Vennootschap Method and composition for the prevention or retarding of staling of bakery products
WO2005077192A1 (en) * 2004-02-17 2005-08-25 Wageningen Centre For Food Sciences A method of preparing a bread dough or part baked bread
ITVE20130041A1 (en) * 2013-07-26 2015-01-27 Vanna Cesaro PROCEDURE FOR GROWTH AND CONTROLLED FERMENTED COMPOSITE REPLY OF ORIGIN MILK FOR BREAST EXTRACTION.

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