GB116272A - Improvements in and relating to Bread and other Food Products and Processes of Producing same. - Google Patents

Improvements in and relating to Bread and other Food Products and Processes of Producing same.

Info

Publication number
GB116272A
GB116272A GB7300/18A GB730018A GB116272A GB 116272 A GB116272 A GB 116272A GB 7300/18 A GB7300/18 A GB 7300/18A GB 730018 A GB730018 A GB 730018A GB 116272 A GB116272 A GB 116272A
Authority
GB
United Kingdom
Prior art keywords
malt
grain
hours
malted
bread
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
GB7300/18A
Inventor
Robert Graham
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of GB116272A publication Critical patent/GB116272A/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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain

Landscapes

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

Abstract

116,272. Graham, R. May 28, 1917, [Convention date]. Malt and malting; malt extracts and compositions.-In carrying out a process for preparing bread, biscuits, and the like, malted wheat is used. This may be malt prepared by any usual process, but is preferably malt prepared by steeping soft wheat at about 60-70‹ F. and then slowly germinating it till the acrospire is about two-thirds of the length of the grain. This process takes from 10 to 17 days. The malted grain is then treated in a kiln with dry air heated to about 160-190‹ F., and is next stored in air-tight, bins &c. for from 6 weeks to 3 months to mellow or ripen, after which it is ground. The main supply of grain, which should be a strong kind, high in gluten constituents, is milled, and the middlings and bran therefrom are combined and mixed with a quantity of the malted product and with water to form a soft paste. The mixture is then heated to about 100-150‹ F. for from 12 to 36 hours with occasional stirring. The product obtained, after drying for about 12 hours at 130-150‹ F., may be used as a finished breakfast food product. The superior white, spring clear, and low grade milling fractions of the flour from which the bran &c. had been removed, are now acted upon, preferably separated, by yeast at about 81‹ F., to form sponges, and the sponges obtained are mixed together and with the soft paste previously obtained, salt and water to form a dough. When ripe, the dough is cut up, proved and baked in a slow oven at about 350‹ F., decreasing to about 290‹ F. for from 3¢ to 4 hours to form the desired bread. The invention is stated to be applicable to treating all kinds of cereals, and pulse.
GB7300/18A 1917-05-28 1918-05-01 Improvements in and relating to Bread and other Food Products and Processes of Producing same. Expired GB116272A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US116272XA 1917-05-28 1917-05-28

Publications (1)

Publication Number Publication Date
GB116272A true GB116272A (en) 1919-01-09

Family

ID=32505326

Family Applications (1)

Application Number Title Priority Date Filing Date
GB7300/18A Expired GB116272A (en) 1917-05-28 1918-05-01 Improvements in and relating to Bread and other Food Products and Processes of Producing same.

Country Status (1)

Country Link
GB (1) GB116272A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2406391A1 (en) * 1977-10-21 1979-05-18 Joulin Gerard BRAN BREAD AND ITS MANUFACTURING PROCESS

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2406391A1 (en) * 1977-10-21 1979-05-18 Joulin Gerard BRAN BREAD AND ITS MANUFACTURING PROCESS

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