GB1052292A - - Google Patents
Info
- Publication number
- GB1052292A GB1052292A GB1052292DA GB1052292A GB 1052292 A GB1052292 A GB 1052292A GB 1052292D A GB1052292D A GB 1052292DA GB 1052292 A GB1052292 A GB 1052292A
- Authority
- GB
- United Kingdom
- Prior art keywords
- yeast
- mix
- content
- bread
- flour
- 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
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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
1,052,292. Bread &c. UNIVERSAL FOODS CORPORATION. June 9, 1964 [June 12, 1963], No. 23763/64. Heading A2B. Yeast-leavened bakery goods, bread particularly, of increased shelf life are made from a pre-mix of flour of up to 10% moisture and stabilized active dry yeast containing butylated hydroxyanisole, butylated hydroxytoluene or propyl gallate and having a moisture content of up to 6%, which pre-mix has an aggregate moisture content of up to 10% and a gluten content of at least 5%. The yeast is used in amounts of .5 to 4.5% by weight of the mix; if the mix is to be used in a single rise process a yeast content of 1.5 to 4.5% is preferred but if the process involves fermentation prior to forming then a yeast content of .5 to 1.5% is preferred. The premix may also contain potassium bromate, potassium iodate, calcium bromate or calcium iodate as flour oxidisers.
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1052292A true GB1052292A (en) |
Family
ID=1756927
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB1052292D Active GB1052292A (en) |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB1052292A (en) |
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0
- GB GB1052292D patent/GB1052292A/en active Active
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