GB1106417A - Food product - Google Patents

Food product

Info

Publication number
GB1106417A
GB1106417A GB3799666A GB3799666A GB1106417A GB 1106417 A GB1106417 A GB 1106417A GB 3799666 A GB3799666 A GB 3799666A GB 3799666 A GB3799666 A GB 3799666A GB 1106417 A GB1106417 A GB 1106417A
Authority
GB
United Kingdom
Prior art keywords
dough
propylene glycol
shortening
water
glycerine
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
GB3799666A
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.)
Kraft Inc
Original Assignee
Kraft Inc
National Dairy Products Corp
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 Kraft Inc, National Dairy Products Corp filed Critical Kraft Inc
Publication of GB1106417A publication Critical patent/GB1106417A/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

Landscapes

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

Abstract

A method of producing a stable pastry dough comprises forming a mixture of flour, shortening and water and adding to the mixture sufficient glycerine and/or propylene glycol and optionally sorbic and/or propionic acid or their potassium and/or sodium salts, to provide a plastic dough which is resistant to microbiological deterioration and to dehydration at normal ambient conditions. The glycerol and/or propylene glycol is present in the dough at a level of 3 to 7% by weight of the dough. In the Example the dough comprises wheat flour, shortening, lecithin, salt, glycerine, propylene glycol, sodium propionate, potassium sorbate and water.
GB3799666A 1965-08-24 1966-08-24 Food product Expired GB1106417A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US48228865A 1965-08-24 1965-08-24

Publications (1)

Publication Number Publication Date
GB1106417A true GB1106417A (en) 1968-03-20

Family

ID=23915479

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3799666A Expired GB1106417A (en) 1965-08-24 1966-08-24 Food product

Country Status (1)

Country Link
GB (1) GB1106417A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0097038A1 (en) * 1982-06-14 1983-12-28 The Pillsbury Company Storage stable, ready-to-eat baked goods

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0097038A1 (en) * 1982-06-14 1983-12-28 The Pillsbury Company Storage stable, ready-to-eat baked goods

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