GB1007280A - Prefermentation brew for edible baked product - Google Patents

Prefermentation brew for edible baked product

Info

Publication number
GB1007280A
GB1007280A GB2721562A GB2721562A GB1007280A GB 1007280 A GB1007280 A GB 1007280A GB 2721562 A GB2721562 A GB 2721562A GB 2721562 A GB2721562 A GB 2721562A GB 1007280 A GB1007280 A GB 1007280A
Authority
GB
United Kingdom
Prior art keywords
brew
flour
incorporated
broth
prefermentation
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
GB2721562A
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.)
AMF Inc
Original Assignee
AMF 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 AMF Inc filed Critical AMF Inc
Publication of GB1007280A publication Critical patent/GB1007280A/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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts

Landscapes

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

Abstract

1,007,280. Brews for breadmaking. AMERICAN MACHINE & FOUNDRY CO. July 16, 1962 [July 21, 1961], No. 27215/62. Drawings to Specification. Heading A2B. The production of a flour-containing broth or brew for breadmaking comprises mixing water with yeast, nor more than a fraction, e.g. 1% or less based on the flour, of the sugar to be incorporated in the bread dough, and a substantial amount of the flour to be incorporated in the dough, e.g. more than one third, and allowing fermentation of the flour carbohydrates. Salt, milk solids and yeast foods may be incorporated into the broth or brew. Mould inhibitors may also be incorporated. Shortening and oxidants are preferably excluded from the broth or brew.
GB2721562A 1961-07-21 1962-07-16 Prefermentation brew for edible baked product Expired GB1007280A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US12570261A 1961-07-21 1961-07-21

Publications (1)

Publication Number Publication Date
GB1007280A true GB1007280A (en) 1965-10-13

Family

ID=22420999

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2721562A Expired GB1007280A (en) 1961-07-21 1962-07-16 Prefermentation brew for edible baked product

Country Status (1)

Country Link
GB (1) GB1007280A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3490916A (en) * 1968-04-01 1970-01-20 Foremost Mckesson Brew process for making yeast leavened bakery products and composition therefor
EP0089050A2 (en) * 1982-03-15 1983-09-21 Stauffer Chemical Company Fermentation aid for conventional baked goods
EP0442575A1 (en) * 1990-02-12 1991-08-21 Gist-Brocades N.V. Substrate-limited doughs
US5492702A (en) * 1991-07-18 1996-02-20 The Pillsbury Company Substrate-limited yeast-leavened refrigerated dough products
US5494686A (en) * 1991-07-18 1996-02-27 The Pillsbury Company Substrate-limited yeast-leavened refrigerated dough products
US5514386A (en) * 1991-07-18 1996-05-07 The Pillsbury Company Dough compositions containing temperature sensitive yeast and a temperature sensitive yeast strain and process of making
US5540940A (en) * 1991-07-18 1996-07-30 The Pillsbury Company Substrate-limited, yeast leavened refrigerated dough products and process of making

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3490916A (en) * 1968-04-01 1970-01-20 Foremost Mckesson Brew process for making yeast leavened bakery products and composition therefor
EP0089050A2 (en) * 1982-03-15 1983-09-21 Stauffer Chemical Company Fermentation aid for conventional baked goods
EP0089050A3 (en) * 1982-03-15 1986-06-11 Stauffer Chemical Company Fermentation aid for conventional baked goods
EP0442575A1 (en) * 1990-02-12 1991-08-21 Gist-Brocades N.V. Substrate-limited doughs
AU627646B2 (en) * 1990-02-12 1992-08-27 Dsm N.V. Substrate-limited doughs
JP3058725B2 (en) 1990-02-12 2000-07-04 ギスト ブロカデス ナムローゼ フェンノートシャップ Dough restricted by substrate
US5492702A (en) * 1991-07-18 1996-02-20 The Pillsbury Company Substrate-limited yeast-leavened refrigerated dough products
US5494686A (en) * 1991-07-18 1996-02-27 The Pillsbury Company Substrate-limited yeast-leavened refrigerated dough products
US5514386A (en) * 1991-07-18 1996-05-07 The Pillsbury Company Dough compositions containing temperature sensitive yeast and a temperature sensitive yeast strain and process of making
US5540940A (en) * 1991-07-18 1996-07-30 The Pillsbury Company Substrate-limited, yeast leavened refrigerated dough products and process of making
US5759596A (en) * 1991-07-18 1998-06-02 The Pillsbury Company Yeast-leavened refrigerated dough products

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