GB1201625A - Bakery product improving agent and method - Google Patents

Bakery product improving agent and method

Info

Publication number
GB1201625A
GB1201625A GB5239767A GB5239767A GB1201625A GB 1201625 A GB1201625 A GB 1201625A GB 5239767 A GB5239767 A GB 5239767A GB 5239767 A GB5239767 A GB 5239767A GB 1201625 A GB1201625 A GB 1201625A
Authority
GB
United Kingdom
Prior art keywords
improving agent
bakery product
product improving
flour
bakery 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
GB5239767A
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.)
TOP SCOR PRODUCTS
Original Assignee
TOP SCOR PRODUCTS
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 TOP SCOR PRODUCTS filed Critical TOP SCOR PRODUCTS
Publication of GB1201625A publication Critical patent/GB1201625A/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
    • A21D2/16—Fatty acid esters

Landscapes

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

Abstract

1,201,625. Bakery dough. TOP-SCOR PRODUCTS Inc. 17 Nov., 1967 [23 Dec., 1966], No. 52397/67. Heading A2B. [Also in Division C2] A bakery dough composition comprises flour and the glycerol alpha monoester of 12-hydroxy stearic acid in an amount of from 0.05% to 0.5% by weight based on the flour. The additive is said to produce enhanced tolerance to both ingredient quality variations and inappropriate processing conditions and may be added as a dispersion in water.
GB5239767A 1966-12-23 1967-11-17 Bakery product improving agent and method Expired GB1201625A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US60417466A 1966-12-23 1966-12-23

Publications (1)

Publication Number Publication Date
GB1201625A true GB1201625A (en) 1970-08-12

Family

ID=24418495

Family Applications (1)

Application Number Title Priority Date Filing Date
GB5239767A Expired GB1201625A (en) 1966-12-23 1967-11-17 Bakery product improving agent and method

Country Status (2)

Country Link
GB (1) GB1201625A (en)
NL (1) NL6715838A (en)

Also Published As

Publication number Publication date
NL6715838A (en) 1968-06-24

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Legal Events

Date Code Title Description
PS Patent sealed
PLNP Patent lapsed through nonpayment of renewal fees