CA887595A - Zero fermentation conventional bread process - Google Patents

Zero fermentation conventional bread process

Info

Publication number
CA887595A
CA887595A CA887595A CA887595DA CA887595A CA 887595 A CA887595 A CA 887595A CA 887595 A CA887595 A CA 887595A CA 887595D A CA887595D A CA 887595DA CA 887595 A CA887595 A CA 887595A
Authority
CA
Canada
Prior art keywords
zero
conventional bread
bread process
fermentation
fermentation conventional
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
CA887595A
Inventor
W. Morrison Bradley
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.)
Ogilvie Flour Mills Co Ltd
Original Assignee
Ogilvie Flour Mills Co Ltd
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 Ogilvie Flour Mills Co Ltd filed Critical Ogilvie Flour Mills Co Ltd
Application granted granted Critical
Publication of CA887595A publication Critical patent/CA887595A/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
    • A21D2/14—Organic oxygen compounds
    • A21D2/22—Ascorbic acid
    • 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
    • A21D2/04—Oxygen; Oxygen-generating compounds, e.g. ozone, peroxides

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
CA887595A 1968-09-13 1968-09-13 Zero fermentation conventional bread process Expired CA887595A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CA29969 1968-09-13

Publications (1)

Publication Number Publication Date
CA887595A true CA887595A (en) 1971-12-07

Family

ID=4084503

Family Applications (1)

Application Number Title Priority Date Filing Date
CA887595A Expired CA887595A (en) 1968-09-13 1968-09-13 Zero fermentation conventional bread process

Country Status (2)

Country Link
CA (1) CA887595A (en)
GB (1) GB1243867A (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4759934A (en) * 1985-09-23 1988-07-26 Ferrara Peter J Process for preparing high protein bread with ascorbic acid and product
GB8724138D0 (en) * 1987-10-14 1987-11-18 Spooner Ind Ltd Baking of bread

Also Published As

Publication number Publication date
GB1243867A (en) 1971-08-25

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