GB1103742A - Ascorbic acid in continuous bread process - Google Patents

Ascorbic acid in continuous bread process

Info

Publication number
GB1103742A
GB1103742A GB4140765A GB4140765A GB1103742A GB 1103742 A GB1103742 A GB 1103742A GB 4140765 A GB4140765 A GB 4140765A GB 4140765 A GB4140765 A GB 4140765A GB 1103742 A GB1103742 A GB 1103742A
Authority
GB
United Kingdom
Prior art keywords
ascorbic acid
flour
continuous bread
bread process
mixing
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
GB4140765A
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.)
INTERNAT MILLING Co Inc
Original Assignee
INTERNAT MILLING Co 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
Priority claimed from US480797A external-priority patent/US3304183A/en
Application filed by INTERNAT MILLING Co Inc filed Critical INTERNAT MILLING Co Inc
Publication of GB1103742A publication Critical patent/GB1103742A/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
    • A21D2/22—Ascorbic acid

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

In the production of yeast-leavened bakery products, such as bread or buns, by the continuous dough process, there is added to the constituents, comprising a fermentation brew, flour, shortening, and an edible oxidizing agent, prior to mixing the batter in a developer an amount of ascorbic acid of at least 10 p.p.m. on a flour basis, for example 10-400 p.p.m., such as to significantly reduce the mixing speed requirements. By the expression "ascorbic acid" is meant both of the isomers 1-ascorbic acid and d-araboascorbic acid. Suitable oxidizing agents include potassium bromate, with or without potassium iodate, and ammonium persulphate.
GB4140765A 1964-10-07 1965-09-29 Ascorbic acid in continuous bread process Expired GB1103742A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US40234664A 1964-10-07 1964-10-07
US480797A US3304183A (en) 1965-08-18 1965-08-18 Ascorbic acid and an oxidizing agent in continuous bread process

Publications (1)

Publication Number Publication Date
GB1103742A true GB1103742A (en) 1968-02-21

Family

ID=27017834

Family Applications (1)

Application Number Title Priority Date Filing Date
GB4140765A Expired GB1103742A (en) 1964-10-07 1965-09-29 Ascorbic acid in continuous bread process

Country Status (1)

Country Link
GB (1) GB1103742A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2577388A1 (en) * 1985-02-20 1986-08-22 Pantin Sa Grands Moulins BREAD MAKING PROCESS
EP0340355A1 (en) * 1985-09-23 1989-11-08 Nutra Products Inc. A process for producing baked cereal goods and goods when produced thereby
GB2416476A (en) * 2003-02-17 2006-02-01 Yamazaki Seipan Kabushiki Kais Method for making pullman type breads
GB2398474B (en) * 2003-02-17 2006-10-11 Yamazaki Seipan Kabushiki Kais Method for making breads
US7341755B2 (en) 2003-02-17 2008-03-11 Yamazaki Seipan Kabushiki Kaisha Method for making breads

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2577388A1 (en) * 1985-02-20 1986-08-22 Pantin Sa Grands Moulins BREAD MAKING PROCESS
EP0194189A1 (en) * 1985-02-20 1986-09-10 Grands Moulins De Pantin S.A. Process for the production of bread
EP0340355A1 (en) * 1985-09-23 1989-11-08 Nutra Products Inc. A process for producing baked cereal goods and goods when produced thereby
GB2416476A (en) * 2003-02-17 2006-02-01 Yamazaki Seipan Kabushiki Kais Method for making pullman type breads
GB2398474B (en) * 2003-02-17 2006-10-11 Yamazaki Seipan Kabushiki Kais Method for making breads
GB2416476B (en) * 2003-02-17 2007-03-14 Yamazaki Seipan Kabushiki Kais Method for making pullman type bread
GB2433189A (en) * 2003-02-17 2007-06-20 Yamazaki Seipan Kabushiki Kais Method of making Pullman type breads
GB2433189B (en) * 2003-02-17 2007-09-19 Yamazaki Seipan Kabushiki Kais Method For Making Pullman Type Breads
US7341755B2 (en) 2003-02-17 2008-03-11 Yamazaki Seipan Kabushiki Kaisha Method for making breads
US7704539B2 (en) 2003-02-17 2010-04-27 Yamazaki Seipan Kabushiki Kaisha Method for making breads
US7736682B2 (en) 2003-02-17 2010-06-15 Yamazaki Seipan Kabushiki Kaisha Process for producing loaf bread

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