DE132704C - - Google Patents
Info
- Publication number
- DE132704C DE132704C DENDAT132704D DE132704DA DE132704C DE 132704 C DE132704 C DE 132704C DE NDAT132704 D DENDAT132704 D DE NDAT132704D DE 132704D A DE132704D A DE 132704DA DE 132704 C DE132704 C DE 132704C
- Authority
- DE
- Germany
- Prior art keywords
- yeast
- dough
- added
- baking
- alcohol
- 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.)
- Active
Links
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- 235000011187 glycerol Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 239000007788 liquid Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
KAISERLICHESIMPERIAL
PATENTAMT.PATENT OFFICE.
M 132704 KLASSE Ic. M 132704 CLASS Ic.
Nach dem vorliegenden Verfahren wird dem Backpulver oder dem mit Hefe bezw. einem Hefeersatzmittel zubereiteten Teig aufser den bekannten Zusätzen von Pflanzenöl und Alkohol noch Glycerin zugegeben. Der Alkohol hat den Zweck, die etwa zugesetzten Gewürze in der ganzen Teigmasse intensiver und gleichmäfsiger zur Wirkung zu bringen, während das Pflanzenöl, ähnlich wie bei der gebräuchlichen Verwendung von Pflanzenfetten, das Hochgehen des Teiges beim Mischen der Flüssigkeit mit dem Backpulver bezw. unmittelbar mit dem Teig, verhüten soll. Der gemäfs vorliegendem Verfahren erfolgende weitere Zusatz von Glycerin bewirkt, dafs das Gebäck zum Unterschied von dem mit Hefe oder Backpulver allein hergestellten einige Tage lang frisch erhalten bleibt.According to the present method, the baking powder or the bezw with yeast. one Yeast substitute prepared dough except for the known additives of vegetable oil and alcohol glycerine was also added. The purpose of the alcohol is to remove any spices that have been added in the whole dough mass more intensively and evenly to the effect, while the vegetable oil, similar to the common use of vegetable fats, the Rise of the dough when mixing the liquid with the baking powder BEZW. right away with the dough. The one taking place according to the present procedure The further addition of glycerine makes the pastry different from that made with yeast or baking soda made by itself can be kept fresh for a few days.
Das Verfahren ist folgendes:The procedure is as follows:
Zu einem der üblichen Backpulver von verschiedener, bekannter Zusammensetzung wird das Glycerin zweckmäfsig in Form eines flüssigen Gemisches mit reinem Pflanzenöl, vortheilhaft Provenceröl, und Alkohol zugesetzt. Das Backpulver wird mit diesem flüssigen Gemisch verrührt, so dafs ein syrupartiger Brei entsteht, der seinerseits mit dem fertigen, hefelosen Kuchenteig innig durch einander gerührt wird, oder es wird das aus den genannten Ingredienzien bestehende, flüssige Gemisch unmittelbar dem hefehaltigen Teig zugesetzt, nachdem der Teig den erforderlichen Zusatz von Hefe oder einem Hefeersatzmittel erhalten hat. Der geringe Alkoholgehalt verdampft beim Backen mit den übrigen, wässerigen Bestandtheilen. Becomes one of the usual baking powders of various, known compositions the glycerine in the form of a liquid mixture with pure vegetable oil, beneficial Provencer oil, and alcohol added. The baking soda is made with this liquid mixture stirred, so that a syrupy pulp is formed, which in turn is mixed with the finished, yeast-free Cake dough is intimately stirred together, or it is made from the above Ingredients, liquid mixture added immediately to the yeast-containing dough after the dough has received the necessary addition of yeast or a yeast substitute. The low alcohol content evaporates during baking with the other, watery components.
Ausführungsbeispiele.Embodiments.
1. 20 g Backpulver werden mit 15 bis 20 g Glycerin, 3 bis 5 g Provenceröl und 7 bis 10 g Alkohol gemischt und einer 0,5 kg Mehl enthaltenden Teigmenge zugesetzt.1. 20 g of baking soda are mixed with 15 to 20 g Glycerin, 3 to 5 g of provencer oil and 7 to 10 g of alcohol mixed and one containing 0.5 kg of flour Amount of dough added.
2. Dieselben Gewichtsmengen der genannten Bestandtheile werden ohne Beimischung von Backpulver einer 0,5 kg Mehl enthaltenden Teigmenge zugesetzt, welche mit dem üblichen Gehalt an Hefe oder Hefeersatz versetzt Wurde.2. The same amounts by weight of the components mentioned are used without the addition of Baking powder added to a dough containing 0.5 kg of flour, which is mixed with the usual Yeast content or yeast substitute has been added.
Claims (1)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE132704C true DE132704C (en) |
Family
ID=400952
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DENDAT132704D Active DE132704C (en) |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE132704C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4645560A (en) * | 1983-08-26 | 1987-02-24 | Sumito Electric Industries, Ltd. | Liquid encapsulation method for growing single semiconductor crystals |
-
0
- DE DENDAT132704D patent/DE132704C/de active Active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4645560A (en) * | 1983-08-26 | 1987-02-24 | Sumito Electric Industries, Ltd. | Liquid encapsulation method for growing single semiconductor crystals |
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