GB123883A - Improvements in and relating to Bread and other Food Products and Process of Producing same. - Google Patents
Improvements in and relating to Bread and other Food Products and Process of Producing same.Info
- Publication number
- GB123883A GB123883A GB697118A GB697118A GB123883A GB 123883 A GB123883 A GB 123883A GB 697118 A GB697118 A GB 697118A GB 697118 A GB697118 A GB 697118A GB 123883 A GB123883 A GB 123883A
- Authority
- GB
- United Kingdom
- Prior art keywords
- flour
- malted
- starch
- yeast
- worked
- 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
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
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
- Noodles (AREA)
Abstract
123,883. Graham, R. April 25, 1918. Food preparations.-The object of the invention is to prepare a bread or like food of great digestibility, solubility, fine flavour, palatableness, and keeping quality from a mixture of cereals and edible tubers, such as potatoes, carrots, parsnips, beet, artichokes, or even rice, peas, beans, lentils, &c. Wheat and potatoes are preferably used. The potatoes &c. are employed so as to provide additional starch-containing material. They are first gelatinized and the starch converted by adding malted barley, extract of malt, or other material containing diastase or starch liquefying and converting enzyme. The treated potatoes are then mixed with the flour to form a dough, and the mixture baked at a low temperature. As an example, dried edible tubers are first ground to a fine powder; 1 lb. of malted cereal is added to 15 lb. of the flour obtained, and 2¢ to 3 times the quantity of water, heated to 120 to 135‹ F., is added. The temperature is raised slowly to 145‹ F., and then quickly to 212‹ F., at which temperature it is kept for ¢ to 1 hour till complete gelatinization occurs, when the temperature is reduced to 160‹ F. If roots in their natural state are used, the process is varied slightly. The malted starch obtained from either source is divided into two unequal parts, in the proportions of 39 and 61. To 70 lb. of the latter are added 67 lb. of fine white flour and 2“ lb. of yeast. The mixture is set and worked up to obtain ferment No. 1. To 42 lb. of the former are added at 160‹ F. 7 lb. of malted cereal, and subsequently 25 lb. of second grade or household flour and 1 lb. of yeast. This also is set and worked to obtain ferment No. 2. The two ferments or sponges are then worked up together with salt to form a dough, set, cut up. scaled, panned, proved and baked at 320 to 350‹ F., dropping after some time to 290 to 270‹ F. If whole meal bread is required, the two ferments are prepared as follows :-Ferment No. 1-44 lb. of the smaller quantity of malted starch are mixed with 48 lb. of first grade flour and 1¢ lb. of yeast. and set and worked. Ferment No. 2-58 lb. of the larger quantity are mixed with 5 lb. of middlings, 10 lb. of bran, 12 lb. of malted cereal, 2 lb. of yeast, and 18 lb. of second grade flour. These two ferments are mixed and treated as in the first example.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB697118A GB123883A (en) | 1918-04-25 | 1918-04-25 | Improvements in and relating to Bread and other Food Products and Process of Producing same. |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB697118A GB123883A (en) | 1918-04-25 | 1918-04-25 | Improvements in and relating to Bread and other Food Products and Process of Producing same. |
Publications (1)
Publication Number | Publication Date |
---|---|
GB123883A true GB123883A (en) | 1919-03-13 |
Family
ID=32342777
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB697118A Expired GB123883A (en) | 1918-04-25 | 1918-04-25 | Improvements in and relating to Bread and other Food Products and Process of Producing same. |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB123883A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3497360A (en) * | 1965-10-24 | 1970-02-24 | Virginia H Tintera | Method and composition for production of dietetic bread |
-
1918
- 1918-04-25 GB GB697118A patent/GB123883A/en not_active Expired
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3497360A (en) * | 1965-10-24 | 1970-02-24 | Virginia H Tintera | Method and composition for production of dietetic bread |
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