GB1151986A - Cookies and Biscuit like Foods - Google Patents

Cookies and Biscuit like Foods

Info

Publication number
GB1151986A
GB1151986A GB983268A GB983268A GB1151986A GB 1151986 A GB1151986 A GB 1151986A GB 983268 A GB983268 A GB 983268A GB 983268 A GB983268 A GB 983268A GB 1151986 A GB1151986 A GB 1151986A
Authority
GB
United Kingdom
Prior art keywords
baking
lysine hydrochloride
temperature
biscuit
foods
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
GB983268A
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.)
KH Neochem Co Ltd
Original Assignee
Kyowa Hakko Kogyo Co 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 Kyowa Hakko Kogyo Co Ltd filed Critical Kyowa Hakko Kogyo Co Ltd
Publication of GB1151986A publication Critical patent/GB1151986A/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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/245—Amino acids, nucleic acids

Abstract

1,151,986. Biscuits and the like. KYOWA HAKKO KOGYO CO Ltd. 29 Feb., 1968 [14 March, 1967], No. 9832/68. Heading A2B. To prepare cookies and biscuit-like foods having an improved and lasting flavour, there is incorporated in the raw materials used sugar, lysine hydrochloride, and sodium bicarbonate or baking powder, the amount of sodium bicarbonate or baking powder supplied being at least stoichiometrically equivalent to the lysine hydrochloride present. When preparing the dough, its temperature is maintained at 40‹C. or less, and the baking is effected at an oven temperature of 170-220 ‹C., the temperature of the product upon baking being maintained at 120-150‹C. Preferably 0.01-1 wt per cent of lysine hydrochloride, based on the amount of wheat flour present, is employed.
GB983268A 1967-03-14 1968-02-29 Cookies and Biscuit like Foods Expired GB1151986A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP1559667 1967-03-14

Publications (1)

Publication Number Publication Date
GB1151986A true GB1151986A (en) 1969-05-14

Family

ID=11893083

Family Applications (1)

Application Number Title Priority Date Filing Date
GB983268A Expired GB1151986A (en) 1967-03-14 1968-02-29 Cookies and Biscuit like Foods

Country Status (6)

Country Link
AT (1) AT277104B (en)
BE (1) BE712002A (en)
DE (1) DE1642551A1 (en)
FR (1) FR1566497A (en)
GB (1) GB1151986A (en)
NL (1) NL6803434A (en)

Also Published As

Publication number Publication date
FR1566497A (en) 1969-05-09
NL6803434A (en) 1968-09-16
BE712002A (en) 1968-07-15
AT277104B (en) 1969-12-10
DE1642551A1 (en) 1972-03-30

Similar Documents

Publication Publication Date Title
GB1086550A (en) Dough and baked products prepared therefrom
GB1293404A (en) Home baking process
FR2478431B1 (en)
AU456154B2 (en) Method of increasing protein content of wheat flour based baked and fried products and compositions for preparing same
GB1175595A (en) Powder for use as Starting Material for Pastry Dough
SE7710132L (en) BAKERY PROCEDURE AND PRODUCT
GB1377105A (en) Proteolytic enzyme and its preparation
GB1151986A (en) Cookies and Biscuit like Foods
CA944609A (en) Shortening sparing process for wheat flour based baked or fried dough products and doughs produced thereby
GB1006683A (en) Improvements in or relating to the browning of cooked foods
GB1517158A (en) Baking dough compositions
GB1404899A (en) Bread dough and bread produced therefrom
GR3005223T3 (en)
GB1013356A (en) Bread
GB1472330A (en) Preserving bakery products
GB1103742A (en) Ascorbic acid in continuous bread process
FR2169632A5 (en) Biscuit/cake mixture - contg tripotassium or trisodium orthophosphate in addition to flour,sugar,emulsifiers and baking powd
GB1032246A (en) Bread dough
GB1162270A (en) Bread Softeners and Dough Improvers
GB1143578A (en) Edible products
GB1164919A (en) Sodium Stearyl Fumarate in Chemically Leavened Bakery Products.
GB1510238A (en) Low-calorie crisp bran bread product
GB1386909A (en) Yogurt-containing dough composition and baked product made therefrom
BE778433A (en) Biscuit/cake mixture - contg tripotassium or trisodium orthophosphate in addition to flour,sugar,emulsifiers and baking powd
GB1420856A (en) Bread products

Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee