GB1146395A - Improvements relating to the production of bread dough - Google Patents

Improvements relating to the production of bread dough

Info

Publication number
GB1146395A
GB1146395A GB875067A GB875067A GB1146395A GB 1146395 A GB1146395 A GB 1146395A GB 875067 A GB875067 A GB 875067A GB 875067 A GB875067 A GB 875067A GB 1146395 A GB1146395 A GB 1146395A
Authority
GB
United Kingdom
Prior art keywords
bread dough
production
improvements relating
feb
dough
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
GB875067A
Inventor
William Dixon
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.)
Wallace and Tiernan Ltd
Original Assignee
Wallace and Tiernan Ltd
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 Wallace and Tiernan Ltd filed Critical Wallace and Tiernan Ltd
Priority to GB875067A priority Critical patent/GB1146395A/en
Publication of GB1146395A publication Critical patent/GB1146395A/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
    • 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
    • A21D2/28—Organic sulfur compounds

Landscapes

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

Abstract

1,146,395. Bread dough. WALLACE & TIERNAN Ltd. 23 Feb., 1968 [23 Feb., 1967], No. 8750/67. Heading A2B. In the production of a bread dough employing yeast, wherein development is brought about by chemical agents, for. example a combination of L-cysteine, sorbic acid, and potasium bromate, the ingredients are mixed at approximately atmospheric pressure, and the dough is then subjected to pressure before transfer to a divider, thereby controlling the texture of the final product.
GB875067A 1967-02-23 1967-02-23 Improvements relating to the production of bread dough Expired GB1146395A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB875067A GB1146395A (en) 1967-02-23 1967-02-23 Improvements relating to the production of bread dough

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB875067A GB1146395A (en) 1967-02-23 1967-02-23 Improvements relating to the production of bread dough

Publications (1)

Publication Number Publication Date
GB1146395A true GB1146395A (en) 1969-03-26

Family

ID=9858568

Family Applications (1)

Application Number Title Priority Date Filing Date
GB875067A Expired GB1146395A (en) 1967-02-23 1967-02-23 Improvements relating to the production of bread dough

Country Status (1)

Country Link
GB (1) GB1146395A (en)

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