GB1110275A - Improvements in or relating to bakery products - Google Patents
Improvements in or relating to bakery productsInfo
- Publication number
- GB1110275A GB1110275A GB3038065A GB3038065A GB1110275A GB 1110275 A GB1110275 A GB 1110275A GB 3038065 A GB3038065 A GB 3038065A GB 3038065 A GB3038065 A GB 3038065A GB 1110275 A GB1110275 A GB 1110275A
- Authority
- GB
- United Kingdom
- Prior art keywords
- dough
- starch
- flour
- agar
- thickening agent
- 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
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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
In the production of fat-free bakery products such as cakes, pastries, patisserie, and other fine bakery goods, a thickening agent is incorporated in the dough in an amount of 0.1-0.8% wt. Thickening agents are defined as physiologically compatible organic high molecular weight substances which swell by absorbing liquid and thus become transformed into homogeneous viscous colloidal solutions, for example cold gelatinisable starch, alginates, carragesnates, agar-agar, locust bean flour, pectin, guar flour, tragacanth, gum arabic, and cellulose ether. The thickening agent may be added to a dough component, for example flour, starch, starch degradation products, saccharose, polyhydroxy compound, milk powder, or protein, prior to mixing of the dough.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEB0077725 | 1964-07-17 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1110275A true GB1110275A (en) | 1968-04-18 |
Family
ID=6979585
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB3038065A Expired GB1110275A (en) | 1964-07-17 | 1965-07-16 | Improvements in or relating to bakery products |
Country Status (4)
| Country | Link |
|---|---|
| BE (1) | BE666413A (en) |
| CH (1) | CH470840A (en) |
| GB (1) | GB1110275A (en) |
| NL (1) | NL6508862A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114097855A (en) * | 2021-10-09 | 2022-03-01 | 丹香食品科技有限公司 | Cake formula with chocolate coconut shred surface layer and surface layer filling process thereof |
-
1965
- 1965-07-01 CH CH926865A patent/CH470840A/en not_active IP Right Cessation
- 1965-07-05 BE BE666413D patent/BE666413A/xx unknown
- 1965-07-09 NL NL6508862A patent/NL6508862A/xx unknown
- 1965-07-16 GB GB3038065A patent/GB1110275A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114097855A (en) * | 2021-10-09 | 2022-03-01 | 丹香食品科技有限公司 | Cake formula with chocolate coconut shred surface layer and surface layer filling process thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| BE666413A (en) | 1966-01-05 |
| CH470840A (en) | 1969-04-15 |
| NL6508862A (en) | 1966-01-18 |
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