CH243086A - Baking powder. - Google Patents
Baking powder.Info
- Publication number
- CH243086A CH243086A CH243086DA CH243086A CH 243086 A CH243086 A CH 243086A CH 243086D A CH243086D A CH 243086DA CH 243086 A CH243086 A CH 243086A
- Authority
- CH
- Switzerland
- Prior art keywords
- baking powder
- acid
- baking
- triglycolamic
- amount
- Prior art date
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
- A21D2/24—Organic nitrogen compounds
Description
Backpulver. Gegenstand der Erfindung ist ein Back pulver, welches dadurch gekennzeichnet ist, dass es Triglykolamidsäure und eine Verbin dung enthält, welche beim Backen unter der Einwirkung der Säure ein inertes Gas zu entwickeln vermag. Solche Verbindungen sind bekanntlich z.
B. Bikarbonate, neutrale Karbo nate, @Superogyde usw. Das Backpulver enthält die Triglykolamidsäure zweckmässig in einer Menge, die zur vollständigen Umsetzung mit der gasliefernden Komponente nicht ganz ausreicht.
Die T'riglykolamidsäure ist aus den wohl feilen Ausgangsstoffen Monochloressigsäure und Ammoniak leicht und in guter Ausbeute zu erhalten. Da sie in ihrem verhältnismässig kleinen Molekül drei Karbogylgruppen ent hält, genügt zur Entwicklung einer bestimm ten Gasmenge etwa ein Drittel der Menge des zu Treibzwecken zumeist verwendeten Ka- liumbitartrates. Infolge der Schwerlöslichkeit der Triglykolamidsäure in kaltem Wasser sind die damit hergestellten Backpulver aus- gezeichnet lagerfähig und gegen Feuchtigkeit wenig empfindlich.
Beim Backen findet eine langsame, gleichmässige Gasentwicklung statt; ihr Endpunkt fällt im allgemeinen zeit lich mit dem Festwerden des Backgutes zu sammen, so dass aus der leicht feststellbaren Beendigung der Treibwirkung auf die Be endigung des Backprozesses geschlossen und somit das gefürchtete "Zusammenfallen" des Backwerkes auch von im Backen wenig Ge übten vermieden werden kann. Die Trigly- kolamidsäure ist weder gesundheitsschädlich noch
werden, wie gefunden wurde, beim Bak- ken mittels des neuen Backpulvers die Ge sundheit beeinträchtigende .Stoffe erzeugt. Weisse Mäuse blieben selbst bei langer Füt terung mit Backwerk, zu dessen Herstellung die fünffache der normalen Menge des neuen Backpulvers: verwendet wurde, völlig sym- ptomlos.
Zur Herstellung des neuen Backpulvers werden beispielsweise 191 g fein pulverisierte Triglykolamidsäure mit 275g Natriumbikar- bongt innig gemischt. Den Pulvern können die üblichen Aromastoffe zugefügt werden. Pro Kilogramm Mehl und Zutaten werden zweck mässig etwa 25 bis 28 g des Backpulvers ver wendet.
Baking powder. The subject of the invention is a baking powder which is characterized in that it contains triglycolamic acid and a compound which is capable of developing an inert gas during baking under the action of the acid. Such compounds are known to be e.g.
B. bicarbonates, neutral carbonates, @Superogyde, etc. The baking powder contains triglycolamic acid in an amount that is not quite sufficient for complete implementation with the gas-supplying component.
Triglycolamic acid can be obtained easily and in good yield from the cheap starting materials monochloroacetic acid and ammonia. Since it contains three carbogyl groups in its relatively small molecule, around a third of the amount of potassium bitartrate, which is mostly used for propellant purposes, is sufficient to develop a certain amount of gas. As a result of the poor solubility of triglycolamic acid in cold water, the baking powder produced with it can be stored excellently and is not very sensitive to moisture.
A slow, even evolution of gas takes place during baking; Their end point generally coincides with the solidification of the baked good, so that the end of the baking process can be concluded from the easily ascertainable termination of the driving effect and thus the dreaded "collapse" of the baked goods can be avoided even by those with little baking practice . Triglycolamic acid is neither harmful to health nor
As has been found, substances that are detrimental to health are generated when baking using the new baking powder. White mice remained completely symptom-free even after long feeding with baked goods, for the manufacture of which five times the normal amount of the new baking powder was used.
To produce the new baking powder, for example, 191 g of finely powdered triglycolamic acid are intimately mixed with 275 g of sodium bicarbonate. The usual flavorings can be added to the powders. It is practical to use around 25 to 28 g of baking powder per kilogram of flour and ingredients.
Claims (1)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CH243086T | 1945-06-02 |
Publications (1)
Publication Number | Publication Date |
---|---|
CH243086A true CH243086A (en) | 1946-06-30 |
Family
ID=4463336
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CH243086D CH243086A (en) | 1945-06-02 | 1945-06-02 | Baking powder. |
Country Status (1)
Country | Link |
---|---|
CH (1) | CH243086A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102009045534A1 (en) * | 2009-10-09 | 2011-04-14 | Chemische Fabrik Budenheim Kg | Glycine-containing drive system for the production of baked goods |
-
1945
- 1945-06-02 CH CH243086D patent/CH243086A/en unknown
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102009045534A1 (en) * | 2009-10-09 | 2011-04-14 | Chemische Fabrik Budenheim Kg | Glycine-containing drive system for the production of baked goods |
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