ES355886A1 - Baking Method and Salt Compositions. - Google Patents

Baking Method and Salt Compositions.

Info

Publication number
ES355886A1
ES355886A1 ES355886A ES355886A ES355886A1 ES 355886 A1 ES355886 A1 ES 355886A1 ES 355886 A ES355886 A ES 355886A ES 355886 A ES355886 A ES 355886A ES 355886 A1 ES355886 A1 ES 355886A1
Authority
ES
Spain
Prior art keywords
dough
salt
yeast
animal
baking method
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
ES355886A
Other languages
Spanish (es)
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.)
US Filter Wallace and Tiernan Inc
Original Assignee
Wallace and Tiernan 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 Wallace and Tiernan Inc filed Critical Wallace and Tiernan Inc
Publication of ES355886A1 publication Critical patent/ES355886A1/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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances

Landscapes

  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

In baking processes wherein at least flour, water, yeast and salt are blended into a dough which is kneaded, shaped and baked, the salt is employed in the form of particles coated with an edible material, having a melting point of at least 110 F. but below the baking temperature, selected from fats, hydrogenated animal or vegetable oils, animal or vegetable waxes, and higher alkane waxes having 22-40 carbon atoms. Lecithin may also be present in the coating. Mixed with the particles may be ammonium yeast foods, dough oxidants, dough conditioning enzyme materials, and L-cysteine.
ES355886A 1967-07-07 1968-07-08 Baking Method and Salt Compositions. Expired ES355886A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US65171467A 1967-07-07 1967-07-07

Publications (1)

Publication Number Publication Date
ES355886A1 true ES355886A1 (en) 1970-07-01

Family

ID=24613920

Family Applications (1)

Application Number Title Priority Date Filing Date
ES355886A Expired ES355886A1 (en) 1967-07-07 1968-07-08 Baking Method and Salt Compositions.

Country Status (2)

Country Link
ES (1) ES355886A1 (en)
GB (1) GB1190696A (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0699392A3 (en) * 1994-09-02 1998-07-29 Rhone-Poulenc Inc. Novel encapsulated leavening acid composition
EP1413202A1 (en) * 2002-10-22 2004-04-28 CSM Nederland B.V. Lipid-encapsulated functional bakery ingredients
GB0226877D0 (en) * 2002-11-18 2002-12-24 Danisco An encapsulated product and a method for preparing and the use thereof

Also Published As

Publication number Publication date
GB1190696A (en) 1970-05-06

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