GB1111819A - Culinary mixes - Google Patents

Culinary mixes

Info

Publication number
GB1111819A
GB1111819A GB2640466A GB2640466A GB1111819A GB 1111819 A GB1111819 A GB 1111819A GB 2640466 A GB2640466 A GB 2640466A GB 2640466 A GB2640466 A GB 2640466A GB 1111819 A GB1111819 A GB 1111819A
Authority
GB
United Kingdom
Prior art keywords
starch
amylopectin
mix
maize
wheat
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
GB2640466A
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.)
Procter and Gamble Co
Original Assignee
Procter and Gamble Co
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 Procter and Gamble Co filed Critical Procter and Gamble Co
Priority claimed from US463857A external-priority patent/US3366487A/en
Publication of GB1111819A publication Critical patent/GB1111819A/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
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof

Abstract

A dry culinary mix (e.g. cake mix) comprises sugar, flour, shortening, 0.1 to 4% by weight amylopectin (as defined) and 1-5% by weight of a starch having a gelatinisation temperature higher than wheat starch. The term "amylopectin" means (a) amylopectin derived by fractionation of the starch or (b) pregelatinised high amylopectin starch or treated material of the types (a) and (b), e.g. the amylopectin may be phosphorylated. The amylopectin may be obtained from starches such as wheat, maize, waxy maize, waxy sorghum and tapioca starches. The starch in the mix may be pineapple, maize, arrowroot, rice, sorghum, potato, tapioca, barley, oats or rye starch. There are many examples of sugar and shortenings listed. The mix may also include starch phosphate, milk solids, leavening agents (examples given), egg solids, cocoa, carboxymethyl cellulose and salt.
GB2640466A 1965-06-14 1965-06-14 Culinary mixes Expired GB1111819A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US463857A US3366487A (en) 1965-06-14 1965-06-14 Culinary mixes containing fractionated amylopectin and starch
US54771866A 1966-05-05 1966-05-05

Publications (1)

Publication Number Publication Date
GB1111819A true GB1111819A (en) 1968-05-01

Family

ID=27040764

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2640466A Expired GB1111819A (en) 1965-06-14 1965-06-14 Culinary mixes

Country Status (1)

Country Link
GB (1) GB1111819A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2152796A (en) * 1984-01-17 1985-08-14 Allied Foods Limited Cake or sponge batter
EP0158103A1 (en) * 1984-03-08 1985-10-16 National Starch and Chemical Corporation Bread containing WXSU2 genotype starch as an anti-stalent
GB2276306A (en) * 1993-03-13 1994-09-28 Ginsters Cornish Pasties Limit Snackfood product

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2152796A (en) * 1984-01-17 1985-08-14 Allied Foods Limited Cake or sponge batter
EP0158103A1 (en) * 1984-03-08 1985-10-16 National Starch and Chemical Corporation Bread containing WXSU2 genotype starch as an anti-stalent
GB2276306A (en) * 1993-03-13 1994-09-28 Ginsters Cornish Pasties Limit Snackfood product
GB2276306B (en) * 1993-03-13 1996-05-01 Ginsters Cornish Pasties Limit Snackfood product

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