DE435973C - Manufacture of baked goods - Google Patents

Manufacture of baked goods

Info

Publication number
DE435973C
DE435973C DESCH73541D DESC073541D DE435973C DE 435973 C DE435973 C DE 435973C DE SCH73541 D DESCH73541 D DE SCH73541D DE SC073541 D DESC073541 D DE SC073541D DE 435973 C DE435973 C DE 435973C
Authority
DE
Germany
Prior art keywords
baked goods
percent
manufacture
cottonseed
rusks
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
DESCH73541D
Other languages
German (de)
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.)
CASPAR SCHMITT FA
Original Assignee
CASPAR SCHMITT FA
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 CASPAR SCHMITT FA filed Critical CASPAR SCHMITT FA
Priority to DESCH73541D priority Critical patent/DE435973C/en
Application granted granted Critical
Publication of DE435973C publication Critical patent/DE435973C/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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Fodder In General (AREA)
  • Feed For Specific Animals (AREA)

Description

Herstellung von Backwaren. Es ist bekannt, daß entölte Baumwollsaat wertvolle Bestandteile für den Aufbau des tierischen Körpers enthält, insbesondere Eiweißstoffe und Phosphorsäure. Infolgedessen wurde das Baumwollsaatmehl als Futtermittel empfohlen und besonders auch die Steigerung der Milchproduktion hervorgehoben.Manufacture of baked goods. It is known that de-oiled cottonseed Contains valuable components for the structure of the animal body, in particular Protein and phosphoric acid. As a result, cottonseed meal was used as animal feed recommended and especially highlighted the increase in milk production.

Das Lactagol ist ein Extrakt aus dem Baumwollsaatmehl, der dessen Ami.de, die Produkte des Eiweißzerfalls, insbesondere das Edestin, in angereicherter Form enthält und deshalb als milchbildendes Produkt für stillende Frauen benutzt wird. (Vgl. Deutsche Medizinal-Zeitung 1903, SS.465.) Darüber hinaus ist das Baumwollsaatinehl für die menschliche Ernährung noch nicht verwertet «-orden, weil es an einer geeigneten Form fehlte, tun seine -Nährstoffe dem Körper zuzuführen.Lactagol is an extract from cottonseed flour, which contains its Ami.de, the products of protein breakdown, especially edestin, in an enriched form and is therefore used as a milk-forming product for breastfeeding women. (Cf. Deutsche Medizinal-Zeitung 1903, pp.465.) In addition, cottonseed oil has not yet been used for human nutrition because it lacks a suitable form to supply its nutrients to the body.

Nach der Erfindung wird diese Aufgabe dadurch gelöst, daß man aus dem Baumwollsaatinehl durch Aussieben einen feinsten Mehlauszug herstellt und diesen »1Zehldunst« in gewisser Menge bei der Bereitung von Backwaren. wie Biskuit, Zwieback, Brot tisw., zusetzt. Durch die Herstellung des feinsten Mehlauszugs wird in diesem der im Baumwollsaatmehl enthaltene Eiweißgehalt um etwa 1o Prozent angereichert. Die leicht verdaulichen Eiweißstoffe enthalten auch hochwertiges E.destin, das für die menschliche Ernährung und Kräftigung ausgenutzt wird. Der Proteingehalt beträgt nach einer Analyse 57,4 Prozent der Trockensubstanz. Dazu kommt noch ein Gehalt von 3 Prozent Phosphorsäure und 1 Prozent Magnesia, die ihrerseits zur Kräftigung des menschlichen Körpers beitragen.According to the invention this object is achieved in that one from the cottonseed hull produces a finest flour extract by sieving it and this »1Zehldunst« in a certain amount when preparing baked goods. like biscuit, rusks, Bread tisw., Added. By producing the finest flour extract in this the protein content in cottonseed meal is enriched by around 10 percent. The easily digestible proteins also contain high quality E. destin, which is used for human nutrition and invigoration are being exploited. The protein content is after an analysis 57.4 percent of the dry matter. There is also a salary of 3 percent phosphoric acid and 1 percent magnesia, which are in turn invigorating of the human body.

Dieser Auszug aus der entölten Baumwollsaat wird beim Herstellen von Biskuit und Zwieback bis zu 1o Prozent, bei Bereitung von Brot in etwas niedrigerem Prozentsatz zugegeben. Die Backwaren, «-elchen diese edeln Eiweißstoffe zugesetzt werden, erhalten eine möglichst kurze Führung, um auch das Aroma zu bewahren. Die unter Zusatz dieser Nährstoffe hergestellten Backwaren sollen ein volkswirtschaftlich wichtiges Stärkungsmittel für Gesunde und Kranke sein. Die Analyse eines nach der Erfindung hergestellten Biskuits ergab die folgenden Zahlen. In Zoo g der natürlichen Substanz sind enthalten Wasser............................................. 9,o8 Prozent, Stickstoffsubstanz .................................... 14,42 - Fett............................................... 4,37 - Gesamtkohlehydrate .................................. 69,94 - davon in Wasser unlösliche Kohlehydrate... r0,84 Prozent, - - - lösliche - ... 59,10 - enthaltend Gesamtzucker 33,38 Prozent, Rohfaser.................... ....................... 1,07 - Asche .............................................. 1,12 - darin Phosphorsäure P2 05 0,553 Prozent 100,0o Prozent. In der Trockensubstanz sind enthalten Stickstoff .......................................... 2,5376 Prozent, - Stickstoffsubstanz ................................... 15,85 Lösliche Kohlehydrate ............................... 65,00 - This extract from the de-oiled cottonseed is added up to 10 percent when making biscuits and rusks, and a slightly lower percentage when making bread. The baked goods, to which these noble proteins are added, are kept as short as possible in order to preserve the aroma. The baked goods produced with the addition of these nutrients are said to be an economically important tonic for the healthy and the sick. Analysis of a biscuit made according to the invention gave the following figures. In zoo g of the natural substance are included Water ............................................. 9, o8 percent , Nitrogen substance .................................... 14.42 - Fat ............................................... 4, 37 - Total carbohydrates .................................. 69.94 - of which carbohydrates insoluble in water ... r0.84 percent, - - - soluble - ... 59.10 - containing total sugar 33.38 percent, Crude fiber .................... ....................... 1.07 - Ash .............................................. 1.12 - therein phosphoric acid P2 05 0.553 percent 100.0 percent. In the dry matter are contained Nitrogen .......................................... 2.5376 percent, - Nitrogen substance ................................... 15.85 Soluble carbohydrates ............................... 65.00 -

Claims (1)

NA'J'litv't -ANSJ'12UG .. Herstellung von Backwaren, wie Bis- kuit, Zwieback, Brot usw., gekennzeichnet
durch den Zusatz eines durch Aussieben gewonnenen feinsten Mehldunstes aus Baumwoll saatmehl. NA'J'litv't -ANSJ'12UG .. Production of baked goods, such as biscuits kuit, rusks, bread, etc., labeled
by adding a fine flour fume obtained by sieving out cotton seed meal.
DESCH73541D 1925-03-22 1925-03-22 Manufacture of baked goods Expired DE435973C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DESCH73541D DE435973C (en) 1925-03-22 1925-03-22 Manufacture of baked goods

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DESCH73541D DE435973C (en) 1925-03-22 1925-03-22 Manufacture of baked goods

Publications (1)

Publication Number Publication Date
DE435973C true DE435973C (en) 1926-10-21

Family

ID=7440705

Family Applications (1)

Application Number Title Priority Date Filing Date
DESCH73541D Expired DE435973C (en) 1925-03-22 1925-03-22 Manufacture of baked goods

Country Status (1)

Country Link
DE (1) DE435973C (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3013348A1 (en) * 1980-04-05 1981-10-08 Paul Klein-Wolkersdorf Haberl METHOD FOR PRODUCING BAKERY PRODUCTS

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3013348A1 (en) * 1980-04-05 1981-10-08 Paul Klein-Wolkersdorf Haberl METHOD FOR PRODUCING BAKERY PRODUCTS

Similar Documents

Publication Publication Date Title
DE2127134A1 (en) Fat preparations for food, process for their production and their use
DE10015006A1 (en) Food and food supplements containing cold-pressed grape seed oil and / or stone meal
DE69831404T2 (en) USE OF AT LEAST ONE IRVINGIA GABONENSIS EXTRACT IN COSMETIC AND / OR PHARMACEUTICAL PRODUCTS
DE2424023C3 (en) Process for obtaining antioxidants
DE435973C (en) Manufacture of baked goods
CH625398A5 (en) Process for preparing a protein-containing leavening composition.
DE2054769A1 (en) Diet pasta
DE859199C (en) Process for the production of a hair restorer using the above and below ground components of nettles, burdock, yellow gentian and St.
Glatzel et al. Ernährungsphysiologische Brotvergleiche II. Nährstoffausnutzung und Darmflora
DE750119C (en) Process for the production of protein substances from muscle fibers of animal origin
DE184182C (en)
AT145820B (en) Process for the manufacture of a dietetic preparation.
DE674996C (en) Process for the preparation of extracts from egg yolk
DE614092C (en) Process for the production of a flour preparation with the addition of germ components
DE2251877A1 (en) Dl-methionyl-dl-methionine - useful as a water- and acid- insoluble additive to foods and animal feeds
AT128370B (en) Process for inulin enrichment in food.
DE697488C (en) Production of emulsion cheese
DE830153C (en) Process for the recovery of whey
DE600496C (en) Production of diabetic bread
DE536178C (en) Production of high-protein baked goods
DE759516C (en) Process for the production of native foamable and bakable milk protein products
DE765365C (en) Process for obtaining a substitute suitable for processing into foodstuffs instead of egg yolk
DE742480C (en) Process for the production of vegetarian fried dishes
DE748271C (en) Process for the production of long-lasting, fat-saving vegetable mixtures or nutrients
DE904763C (en) Process for the production of medical baked goods, such as biscuits or the like