GB1095144A - Improvements in farinaceous compositions - Google Patents

Improvements in farinaceous compositions

Info

Publication number
GB1095144A
GB1095144A GB19446/64A GB1944664A GB1095144A GB 1095144 A GB1095144 A GB 1095144A GB 19446/64 A GB19446/64 A GB 19446/64A GB 1944664 A GB1944664 A GB 1944664A GB 1095144 A GB1095144 A GB 1095144A
Authority
GB
United Kingdom
Prior art keywords
flour
slurry
improver
acid
milk powder
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
GB19446/64A
Other languages
English (en)
Inventor
Jan Van Dalfsen
Jan Lagendijk
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 PLC
Original Assignee
Unilever PLC
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 PLC filed Critical Unilever PLC
Priority to GB19446/64A priority Critical patent/GB1095144A/en
Priority to NL656505636A priority patent/NL146694B/xx
Priority to SE06076/65A priority patent/SE335509B/xx
Priority to AT426065A priority patent/AT265166B/de
Priority to DE1442042A priority patent/DE1442042C3/de
Publication of GB1095144A publication Critical patent/GB1095144A/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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • 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
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • 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
    • 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
    • A21D2/145—Acids, anhydrides or salts thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
GB19446/64A 1964-05-11 1964-05-11 Improvements in farinaceous compositions Expired GB1095144A (en)

Priority Applications (5)

Application Number Priority Date Filing Date Title
GB19446/64A GB1095144A (en) 1964-05-11 1964-05-11 Improvements in farinaceous compositions
NL656505636A NL146694B (nl) 1964-05-11 1965-05-04 Werkwijze voor het bereiden van bloemmengsels.
SE06076/65A SE335509B (de) 1964-05-11 1965-05-10
AT426065A AT265166B (de) 1964-05-11 1965-05-11 Verfahren zur Herstellung von Mehlzusammensetzungen
DE1442042A DE1442042C3 (de) 1964-05-11 1965-05-11 Verfahren zur Herstellung von Mehl zusammensetzungen

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB19446/64A GB1095144A (en) 1964-05-11 1964-05-11 Improvements in farinaceous compositions

Publications (1)

Publication Number Publication Date
GB1095144A true GB1095144A (en) 1967-12-13

Family

ID=10129515

Family Applications (1)

Application Number Title Priority Date Filing Date
GB19446/64A Expired GB1095144A (en) 1964-05-11 1964-05-11 Improvements in farinaceous compositions

Country Status (5)

Country Link
AT (1) AT265166B (de)
DE (1) DE1442042C3 (de)
GB (1) GB1095144A (de)
NL (1) NL146694B (de)
SE (1) SE335509B (de)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102011075239A1 (de) * 2011-05-04 2012-11-08 Chemische Fabrik Budenheim Kg Mehlverbesserer

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1990000010A2 (en) * 1988-06-29 1990-01-11 The Pillsbury Company Starch-based products for microwave cooking or heating
US5035904A (en) * 1988-06-29 1991-07-30 The Pillsbury Company Starch-based products for microwave cooking or heating

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102011075239A1 (de) * 2011-05-04 2012-11-08 Chemische Fabrik Budenheim Kg Mehlverbesserer

Also Published As

Publication number Publication date
AT265166B (de) 1968-09-25
DE1442042A1 (de) 1968-10-17
NL146694B (nl) 1975-08-15
SE335509B (de) 1971-06-01
DE1442042C3 (de) 1973-10-31
DE1442042B2 (de) 1973-04-05
NL6505636A (de) 1965-11-12

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