GB1260371A - Conditioning bread dough - Google Patents

Conditioning bread dough

Info

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
Application number
GB1725469A
Inventor
Gerald Davern Neu
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.)
Eastman Kodak Co
Original Assignee
Eastman Kodak Co
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 Eastman Kodak Co filed Critical Eastman Kodak Co
Publication of GB1260371A publication Critical patent/GB1260371A/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
    • A21D2/145—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.
GB1725469A 1968-04-05 1969-04-02 Conditioning bread dough Expired GB1260371A (en)

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)

Also Published As

Publication number Publication date
DE1914958A1 (en) 1970-09-03
IT989003B (en) 1975-05-20
DK122424B (en) 1972-03-06

Similar Documents

Publication Publication Date Title
GB1455142A (en) Baking process
IE35807L (en) Simulated fruit
IE37987B1 (en) Improvements in and relating to gypsum boards
US2903361A (en) Procedures and compositions for the treatment of flour
MY121134A (en) Diacetyl tartaric acid esters of mono-and diglycerides based on c12 to c 22 fatty acids
ES331096A1 (en) Procedure for preparing improved breakable items (Machine-translation by Google Translate, not legally binding)
GB1293404A (en) Home baking process
JPS6463332A (en) Pre-mix for use in manufacture of confectionary, bread, etc.
US3615681A (en) Yeast-raised baked products and method for preparing same
GB1260371A (en) Conditioning bread dough
GB992429A (en) Shortening product
GB1175595A (en) Powder for use as Starting Material for Pastry Dough
GB1330933A (en) Shortening sparing process for wheat flour based baked or fried dough products and doughs produced thereby
GB1299145A (en) Esters of 1,3 diols and 1,3,5 x-polyols as additives for baked goods
GB1221381A (en) Brew process for making yeast leavened bakery products and composition therefor
US3806604A (en) Dough conditioner
GB550539A (en) Improvements in and relating to baking powders and like raising-compositions
GB1517158A (en) Baking dough compositions
GB1162270A (en) Bread Softeners and Dough Improvers
US1966013A (en) Auxiliary baking means
ES335765A1 (en) Preservation of bread and pastry
US3369907A (en) Preparation of yeast-raised baked products employing a blend of a monoglyceride and a lower monocarboxylic acid ester of a polyhydric alcohol
SE316971B (en)
GB1280264A (en) Method of preparing dough and apparatus therefor
GB1376824A (en) Foodstuffs

Legal Events

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