FR2169632A5 - Biscuit/cake mixture - contg tripotassium or trisodium orthophosphate in addition to flour,sugar,emulsifiers and baking powd - Google Patents

Biscuit/cake mixture - contg tripotassium or trisodium orthophosphate in addition to flour,sugar,emulsifiers and baking powd

Info

Publication number
FR2169632A5
FR2169632A5 FR7302294A FR7302294A FR2169632A5 FR 2169632 A5 FR2169632 A5 FR 2169632A5 FR 7302294 A FR7302294 A FR 7302294A FR 7302294 A FR7302294 A FR 7302294A FR 2169632 A5 FR2169632 A5 FR 2169632A5
Authority
FR
France
Prior art keywords
biscuit
sugar
baking
powd
tripotassium
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
FR7302294A
Other languages
French (fr)
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.)
Unilever NV
Original Assignee
Unilever NV
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 Unilever NV filed Critical Unilever NV
Application granted granted Critical
Publication of FR2169632A5 publication Critical patent/FR2169632A5/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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/50—Solidified foamed products, e.g. meringues
    • 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

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Mixtures for the prodn. of biscuits and/or cakes contain flour sugar, emulsifers, baking powder and 0.2-1.5 wt.% ripotassium or trisodium orthophosphate. Critical conditions no longer apply during the heating of the mixtures during biscuit or cake prodn. as a result of the presence of the orthophosphate. The baked goods have a better structure and a better resistance to breaking.
FR7302294A 1972-01-24 1973-01-23 Biscuit/cake mixture - contg tripotassium or trisodium orthophosphate in addition to flour,sugar,emulsifiers and baking powd Expired FR2169632A5 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BE113180 1972-01-24

Publications (1)

Publication Number Publication Date
FR2169632A5 true FR2169632A5 (en) 1973-09-07

Family

ID=3841595

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7302294A Expired FR2169632A5 (en) 1972-01-24 1973-01-23 Biscuit/cake mixture - contg tripotassium or trisodium orthophosphate in addition to flour,sugar,emulsifiers and baking powd

Country Status (3)

Country Link
DE (1) DE2302964B2 (en)
FR (1) FR2169632A5 (en)
IT (1) IT977656B (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2648015A1 (en) * 1989-06-08 1990-12-14 Brangeard Michel Method for preparing bakery (pastry) products of the galette (round flat cake made of puff pastry) type, and products obtained by this method
FR2973198A1 (en) * 2011-04-01 2012-10-05 Batata La Rapee Preparing grated potatoes using apparatus, comprises grating potatoes, mixing potatoes with eggs, flour, shallot, onion, garlic flavored condiments and chives and adding backing powder and preparation containing e.g. lemon juice to mixture

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2648015A1 (en) * 1989-06-08 1990-12-14 Brangeard Michel Method for preparing bakery (pastry) products of the galette (round flat cake made of puff pastry) type, and products obtained by this method
FR2973198A1 (en) * 2011-04-01 2012-10-05 Batata La Rapee Preparing grated potatoes using apparatus, comprises grating potatoes, mixing potatoes with eggs, flour, shallot, onion, garlic flavored condiments and chives and adding backing powder and preparation containing e.g. lemon juice to mixture

Also Published As

Publication number Publication date
DE2302964A1 (en) 1973-08-02
IT977656B (en) 1974-09-20
DE2302964B2 (en) 1978-02-16

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Legal Events

Date Code Title Description
ST Notification of lapse