GB1260371A - Conditioning bread dough - Google Patents
Conditioning bread doughInfo
- Publication number
- GB1260371A GB1260371A GB1725469A GB1725469A GB1260371A GB 1260371 A GB1260371 A GB 1260371A GB 1725469 A GB1725469 A GB 1725469A GB 1725469 A GB1725469 A GB 1725469A GB 1260371 A GB1260371 A GB 1260371A
- Authority
- GB
- United Kingdom
- Prior art keywords
- april
- mixture
- fatty acid
- emulsifier
- calcium salt
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
1,260,371. Bread. EASTMAN KODAK CO. 2 April, 1969 [5 April 1968], No. 17254/69. Heading A2B. A method of making bread comprises incorporating into the baking mix a dough conditioning amount of at least one calcium salt of a fatty acid having 14-20 carbon atoms per molecule and a monoglyceride emulsifier. The mix may comprise a mixture of calcium salts of myristic, palmitic, margaric, stearic and arichidic acids. The emulsifier may be a mixture of fatty acid (e.g. stearic acid) monoesters of glycerol and 1,2 propane diol. The amount of calcium salt may be up to 10 ozs. per 100 lbs. flour.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US71925368A | 1968-04-05 | 1968-04-05 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1260371A true GB1260371A (en) | 1972-01-19 |
Family
ID=24889359
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB1725469A Expired GB1260371A (en) | 1968-04-05 | 1969-04-02 | Conditioning bread dough |
Country Status (4)
Country | Link |
---|---|
DE (1) | DE1914958A1 (en) |
DK (1) | DK122424B (en) |
GB (1) | GB1260371A (en) |
IT (1) | IT989003B (en) |
-
1969
- 1969-03-24 DE DE19691914958 patent/DE1914958A1/en active Pending
- 1969-03-31 IT IT1489569A patent/IT989003B/en active
- 1969-04-02 GB GB1725469A patent/GB1260371A/en not_active Expired
- 1969-04-02 DK DK189369A patent/DK122424B/en unknown
Also Published As
Publication number | Publication date |
---|---|
DK122424B (en) | 1972-03-06 |
IT989003B (en) | 1975-05-20 |
DE1914958A1 (en) | 1970-09-03 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PS | Patent sealed | ||
PLNP | Patent lapsed through nonpayment of renewal fees |