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
Links
- 150000003839 salts Chemical class 0.000 title abstract 3
- 238000000034 method Methods 0.000 title abstract 2
- 239000000203 mixture Substances 0.000 title 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 abstract 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 2
- 239000000463 material Substances 0.000 abstract 2
- 239000002245 particle Substances 0.000 abstract 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 239000004201 L-cysteine Substances 0.000 abstract 1
- 235000013878 L-cysteine Nutrition 0.000 abstract 1
- 150000001335 aliphatic alkanes Chemical class 0.000 abstract 1
- 239000010775 animal oil Substances 0.000 abstract 1
- 239000012164 animal wax Substances 0.000 abstract 1
- 125000004432 carbon atom Chemical group C* 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 230000003750 conditioning effect Effects 0.000 abstract 1
- 239000003925 fat Substances 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 229940067606 lecithin Drugs 0.000 abstract 1
- 235000010445 lecithin Nutrition 0.000 abstract 1
- 239000000787 lecithin Substances 0.000 abstract 1
- 238000002844 melting Methods 0.000 abstract 1
- 230000008018 melting Effects 0.000 abstract 1
- 239000007800 oxidant agent Substances 0.000 abstract 1
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract 1
- 239000008158 vegetable oil Substances 0.000 abstract 1
- 239000012178 vegetable wax Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 239000001993 wax Substances 0.000 abstract 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
- A21D2/02—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.
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)
| 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 |
-
1968
- 1968-07-08 ES ES355886A patent/ES355886A1/en not_active Expired
- 1968-07-08 GB GB3256568A patent/GB1190696A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| GB1190696A (en) | 1970-05-06 |
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