GB1175595A - Powder for use as Starting Material for Pastry Dough - Google Patents

Powder for use as Starting Material for Pastry Dough

Info

Publication number
GB1175595A
GB1175595A GB728467A GB728467A GB1175595A GB 1175595 A GB1175595 A GB 1175595A GB 728467 A GB728467 A GB 728467A GB 728467 A GB728467 A GB 728467A GB 1175595 A GB1175595 A GB 1175595A
Authority
GB
United Kingdom
Prior art keywords
fat
powder
flour
drying
starting material
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
GB728467A
Inventor
Kurt Kautz
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
Priority to GB728467A priority Critical patent/GB1175595A/en
Publication of GB1175595A publication Critical patent/GB1175595A/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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • 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
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • 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
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides
    • 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
    • A21D2/36—Vegetable material

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Noodles (AREA)

Abstract

1,175,595. Pastry doughs. K. KAUTZ. 15 Feb., 1967, No. 7284/67. Heading A2B. A powder for use as a starting material in the production of pastry doughs, for example for puff eclairs, or doughnuts, is prepared by mixing together at least one melted edible fat, flour, preferably a high gluten flour, in such an amount that the fat comprises 0.1-60 wt per cent of total flour and fat, and at least one tepoid, for example lecithin, with or without milk protein, in amoung of 0.5-25 wt per cent based on the fat, emulsifying the mixture with water, for example in the presence of an emulsifying agent such as a mono or diglyceride ester, heating to a temperature of 65‹C. to boiling point, and drying, preferably by spray drying. Sugar and leavening agents may be incorporated in the emulsion prior to drying. The powder may have starch added.
GB728467A 1967-02-15 1967-02-15 Powder for use as Starting Material for Pastry Dough Expired GB1175595A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB728467A GB1175595A (en) 1967-02-15 1967-02-15 Powder for use as Starting Material for Pastry Dough

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB728467A GB1175595A (en) 1967-02-15 1967-02-15 Powder for use as Starting Material for Pastry Dough

Publications (1)

Publication Number Publication Date
GB1175595A true GB1175595A (en) 1969-12-23

Family

ID=9830146

Family Applications (1)

Application Number Title Priority Date Filing Date
GB728467A Expired GB1175595A (en) 1967-02-15 1967-02-15 Powder for use as Starting Material for Pastry Dough

Country Status (1)

Country Link
GB (1) GB1175595A (en)

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0275878A2 (en) * 1987-01-09 1988-07-27 Cpc International Inc. Room temperature storage stable dough
US4979434A (en) 1989-06-07 1990-12-25 Nabisco Brands, Inc. Extruder apparatus for producing an at least partially baked product having a cookie-like crumb structure
US4999208A (en) 1989-06-07 1991-03-12 Nabisco Brands, Inc. Extrusion baking of cookies having liposome encapsulated ingredients
US5015489A (en) 1989-06-07 1991-05-14 Nabisco Brands, Inc. Production of cookies with extrusion and post extrusion baking
US5015488A (en) 1989-06-07 1991-05-14 Nabisco Brands, Inc. Cookie production with extrusion heat treatment and post extrusion mixing and baking
US5015490A (en) 1989-06-07 1991-05-14 Nabisco Brands, Inc. Production of extruded baked products without oil separation
US5030468A (en) 1989-06-07 1991-07-09 Nabisco Brands, Inc. Production of leavened products using high temperature mixing
US5071668A (en) 1989-06-07 1991-12-10 Nabisco Brands, Inc. Extrusion baking of cookies containing heat and shear sensitive additives
US5077074A (en) 1989-06-07 1991-12-31 Nabisco Brands, Inc. Preparation of cookie products involving extrusion heating and wire cutting
US5079012A (en) 1989-06-07 1992-01-07 Nabisco Brands, Inc. Shelf stable cookie product containing heat and shear sensitive additives and method of making
US5124161A (en) 1989-06-07 1992-06-23 Nabisco Brands, Inc. Filled, microwave expandable snack food product and method and apparatus for its production

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0275878A2 (en) * 1987-01-09 1988-07-27 Cpc International Inc. Room temperature storage stable dough
EP0275878A3 (en) * 1987-01-09 1989-07-12 Cpc International Inc. Room temperature storage stable dough
US4979434A (en) 1989-06-07 1990-12-25 Nabisco Brands, Inc. Extruder apparatus for producing an at least partially baked product having a cookie-like crumb structure
US4999208A (en) 1989-06-07 1991-03-12 Nabisco Brands, Inc. Extrusion baking of cookies having liposome encapsulated ingredients
US5015489A (en) 1989-06-07 1991-05-14 Nabisco Brands, Inc. Production of cookies with extrusion and post extrusion baking
US5015488A (en) 1989-06-07 1991-05-14 Nabisco Brands, Inc. Cookie production with extrusion heat treatment and post extrusion mixing and baking
US5015490A (en) 1989-06-07 1991-05-14 Nabisco Brands, Inc. Production of extruded baked products without oil separation
US5030468A (en) 1989-06-07 1991-07-09 Nabisco Brands, Inc. Production of leavened products using high temperature mixing
US5071668A (en) 1989-06-07 1991-12-10 Nabisco Brands, Inc. Extrusion baking of cookies containing heat and shear sensitive additives
US5077074A (en) 1989-06-07 1991-12-31 Nabisco Brands, Inc. Preparation of cookie products involving extrusion heating and wire cutting
US5079012A (en) 1989-06-07 1992-01-07 Nabisco Brands, Inc. Shelf stable cookie product containing heat and shear sensitive additives and method of making
US5124161A (en) 1989-06-07 1992-06-23 Nabisco Brands, Inc. Filled, microwave expandable snack food product and method and apparatus for its production

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Legal Events

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