GB1187291A - Continuous Process for making Bakery Products - Google Patents

Continuous Process for making Bakery Products

Info

Publication number
GB1187291A
GB1187291A GB1505067A GB1505067A GB1187291A GB 1187291 A GB1187291 A GB 1187291A GB 1505067 A GB1505067 A GB 1505067A GB 1505067 A GB1505067 A GB 1505067A GB 1187291 A GB1187291 A GB 1187291A
Authority
GB
United Kingdom
Prior art keywords
cysteine
agent
gluten
activating agent
leavened
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
GB1505067A
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.)
Foremost Mckesson Inc
Original Assignee
Foremost Mckesson Inc
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 Foremost Mckesson Inc filed Critical Foremost Mckesson Inc
Priority to GB4034668A priority Critical patent/GB1187292A/en
Publication of GB1187291A publication Critical patent/GB1187291A/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
    • A21D2/28—Organic sulfur compounds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C1/00—Mixing or kneading machines for the preparation of dough
    • A21C1/006—Methods
    • 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

1,187,291. Making dough. FOREMOSTMcKESSON Inc. 3 April, 1967 [12 April, 1966], No. 15050/67. Heading A2B. A continuous process for making yeast leavened dough for leavened and partially leavened bakery products, from dough ingredients including flour, water and yeast, comprises preparing a liquid brew comprising at least part of the water and yeast, mixing the brew, a gluten activating agent, a gluten maturing agent and the other dough ingredients and developing the resultant mixture by mechanical working. The presence of the maturing agent is not essential for making partially leavened doughs. The gluten activating agent is selected from cysteine, a cysteine derivative, glutathione and sulphite salt and is used in an amount of 0.002% to 0.025% by wt. of flour. The gluten maturing agent is selected from a peroxide, a bromate, an iodate and a persulphate oxidizing salt and is used in amount of 0.001 to 0.013% by wt. of the flour. The activating agent may be L-, D- or DL-cysteine hydrochloride, L-, D- or DL-cysteine, L-cysteine monophosphate, di-L-cysteine sulphate, L-monocysteine tartrate, homocysteine, sodium or potassium sulphite or bisulphite, a hydrosulphite or a pyrosulphite. The activating agent may be derived from inactive dry yeast or unheated soy flour. The maturing agent may be potassium bromate or iodate, calcium iodate, peroxide or persulphate. The activating agent is preferably mixed with whey prior to being mixed with the other dough ingredients.
GB1505067A 1966-04-12 1967-04-03 Continuous Process for making Bakery Products Expired GB1187291A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB4034668A GB1187292A (en) 1966-04-12 1967-04-03 Improvements in or relating to Additive Compositions Adapted to Alter Dough Characteristics

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US54208166A 1966-04-12 1966-04-12

Publications (1)

Publication Number Publication Date
GB1187291A true GB1187291A (en) 1970-04-08

Family

ID=24162262

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1505067A Expired GB1187291A (en) 1966-04-12 1967-04-03 Continuous Process for making Bakery Products

Country Status (8)

Country Link
AT (2) AT306664B (en)
BE (1) BE696863A (en)
CH (1) CH482409A (en)
DE (1) DE1642544A1 (en)
ES (1) ES339168A1 (en)
GB (1) GB1187291A (en)
NL (1) NL6705147A (en)
YU (1) YU32255B (en)

Also Published As

Publication number Publication date
YU32255B (en) 1974-06-30
NL6705147A (en) 1967-10-13
BE696863A (en) 1967-09-18
ES339168A1 (en) 1968-04-16
CH482409A (en) 1969-12-15
AT306664B (en) 1973-04-25
DE1642544A1 (en) 1972-03-30
AT306663B (en) 1973-04-25
YU71767A (en) 1973-12-31

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Legal Events

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