GB1215718A - Improvements in and relating to the making of bread and like comestibles - Google Patents

Improvements in and relating to the making of bread and like comestibles

Info

Publication number
GB1215718A
GB1215718A GB2355668A GB2355668A GB1215718A GB 1215718 A GB1215718 A GB 1215718A GB 2355668 A GB2355668 A GB 2355668A GB 2355668 A GB2355668 A GB 2355668A GB 1215718 A GB1215718 A GB 1215718A
Authority
GB
United Kingdom
Prior art keywords
flour
brassica
wheat
present
sinapis
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
GB2355668A
Inventor
Albert Alpin
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 GB2355668A priority Critical patent/GB1215718A/en
Priority to BE715750D priority patent/BE715750A/xx
Priority to FR1565295D priority patent/FR1565295A/fr
Priority to DE19681767651 priority patent/DE1767651A1/en
Priority to NL6807709A priority patent/NL6807709A/xx
Publication of GB1215718A publication Critical patent/GB1215718A/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08F—MACROMOLECULAR COMPOUNDS OBTAINED BY REACTIONS ONLY INVOLVING CARBON-TO-CARBON UNSATURATED BONDS
    • C08F20/00—Homopolymers and copolymers of compounds having one or more unsaturated aliphatic radicals, each having only one carbon-to-carbon double bond, and only one being terminated by only one carboxyl radical or a salt, anhydride, ester, amide, imide or nitrile thereof
    • C08F20/02—Monocarboxylic acids having less than ten carbon atoms, Derivatives thereof
    • C08F20/52—Amides or imides
    • 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
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08F—MACROMOLECULAR COMPOUNDS OBTAINED BY REACTIONS ONLY INVOLVING CARBON-TO-CARBON UNSATURATED BONDS
    • C08F24/00—Homopolymers and copolymers of compounds having one or more unsaturated aliphatic radicals, each having only one carbon-to-carbon double bond, and at least one being terminated by a heterocyclic ring containing oxygen

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

1,215,718. Wheat flour products. A. ALPIN. 30 May, 1968 [31 May, 1967; 19 July, 1967], Nos. 24975/67 and 23556/68. Divided out of 1,215,718. Heading A2B. Wheat-flour based doughs, batters, and pastes are improved by the presence therein of a comminuted non-toxic plant, or plant part, or extract, selected from the families Cruciferae, Resedaceae, Capparidaceae, and Tropaeolaceae. Also present may be an oxidizing improving agent, for example ascorbic acid or potassium bromate, or soya bean flour. Yeast or other raising agent may be present. Preferred plants are of the genera Brassica L., Sinapis L., Crambe L., Nasturtium R. Br., Tropaeolum, and Amoracia Gilib. Especially preferred are Brassica rapus L. (rape) and Sinapis alba L. (white mustard).
GB2355668A 1967-05-31 1967-05-31 Improvements in and relating to the making of bread and like comestibles Expired GB1215718A (en)

Priority Applications (5)

Application Number Priority Date Filing Date Title
GB2355668A GB1215718A (en) 1967-05-31 1967-05-31 Improvements in and relating to the making of bread and like comestibles
BE715750D BE715750A (en) 1967-05-31 1968-05-27
FR1565295D FR1565295A (en) 1967-05-31 1968-05-27
DE19681767651 DE1767651A1 (en) 1967-05-31 1968-05-31 Process for the production of food based on wheat flour, in particular bread
NL6807709A NL6807709A (en) 1967-05-31 1968-05-31

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB2497567 1967-05-31
GB2355668A GB1215718A (en) 1967-05-31 1967-05-31 Improvements in and relating to the making of bread and like comestibles

Publications (1)

Publication Number Publication Date
GB1215718A true GB1215718A (en) 1970-12-16

Family

ID=26256585

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2355668A Expired GB1215718A (en) 1967-05-31 1967-05-31 Improvements in and relating to the making of bread and like comestibles

Country Status (5)

Country Link
BE (1) BE715750A (en)
DE (1) DE1767651A1 (en)
FR (1) FR1565295A (en)
GB (1) GB1215718A (en)
NL (1) NL6807709A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3013348A1 (en) * 1980-04-05 1981-10-08 Paul Klein-Wolkersdorf Haberl METHOD FOR PRODUCING BAKERY PRODUCTS

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1094540B (en) * 1958-09-30 1960-12-08 Guenther Heckmann Control slide, preferably for compressed air
DE1204901B (en) * 1958-11-24 1965-11-11 Sperry Rand Corp Device for controlling the inflow and outflow from or to a hydraulic consumer
FR1220057A (en) * 1958-12-22 1960-05-23 Rech Etudes Production Sarl Fluid dispenser
DE1169744B (en) * 1961-08-02 1964-05-06 Concordia Maschinen U Elek Zit Control spool or valve driven by a pressure medium
DE1188397B (en) * 1961-09-29 1965-03-04 Frank G Hough Co Automatic hydraulic control device for double-acting working cylinders
DE1265518B (en) * 1962-10-31 1968-04-04 Ross Operating Valve Co Pressure medium operated control valve
DE1254922B (en) * 1962-12-28 1967-11-23 Mueller Fritz Pressenfab Valve for a double-acting consumer, in particular the working cylinder of a hydraulic press
GB1050300A (en) * 1963-07-05 1900-01-01
EP0008036A1 (en) * 1978-07-26 1980-02-20 Geerd Kleinert Process of making bread with herbs
DE3432555A1 (en) * 1984-09-05 1986-03-06 Dieter Dan. Dr.med. 4000 Düsseldorf Yaron Use of mustard plants and mustard plant parts as an additive for retaining the freshness of bakery products and pasta

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3013348A1 (en) * 1980-04-05 1981-10-08 Paul Klein-Wolkersdorf Haberl METHOD FOR PRODUCING BAKERY PRODUCTS

Also Published As

Publication number Publication date
NL6807709A (en) 1968-12-02
BE715750A (en) 1968-10-16
FR1565295A (en) 1969-04-25
DE1767651A1 (en) 1972-01-13

Similar Documents

Publication Publication Date Title
GB1215718A (en) Improvements in and relating to the making of bread and like comestibles
ES475143A1 (en) High protein wheat product
GB1060071A (en) Improvements in and relating to bakery products
GB1008815A (en) Culinary mix for producing chemically leavened baked goods
GB1522439A (en) Food products
GB1517158A (en) Baking dough compositions
GB1264529A (en)
SE7612227L (en) PROCEDURE FOR PRODUCTION OF BREAD
GB1280555A (en) Alimentary paste product and manufacture thereof
GB1330933A (en) Shortening sparing process for wheat flour based baked or fried dough products and doughs produced thereby
GB1207588A (en) Acyl derivatives of hydroxy and polyesters and their use as baked goods additives
GB1346581A (en) Process for bread production
GB1376824A (en) Foodstuffs
EP0164903A3 (en) Rehydratable instant active dried yeast
US2326278A (en) Making of bread
GB1011812A (en) Method of making pastry
GB1243867A (en) Improved conventional bread process
GB455221A (en) Process of improving the baking strength of flour
GB1495933A (en) Offal processing
GB1469095A (en) Wheat-germ product and its use
GB570363A (en) Treatment of yeast and product
GB1216556A (en) Baking additive and method for producing baked goods
GB1140421A (en) A method for the treatment of cereal flour
GB516917A (en) Improvements in or relating to the treatment of meat for human consumption
GB538713A (en) Improvement in and relating to bakery products