GB1316148A - Short time process for the manufacture of partially leavened bakery products and composition therefor - Google Patents
Short time process for the manufacture of partially leavened bakery products and composition thereforInfo
- Publication number
- GB1316148A GB1316148A GB3719670A GB3719670A GB1316148A GB 1316148 A GB1316148 A GB 1316148A GB 3719670 A GB3719670 A GB 3719670A GB 3719670 A GB3719670 A GB 3719670A GB 1316148 A GB1316148 A GB 1316148A
- Authority
- GB
- United Kingdom
- Prior art keywords
- manufacture
- partially
- time process
- bakery products
- leavened
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
-
- 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
- A21D2/28—Organic sulfur compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
- A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
Abstract
1316148 Leavened products FOREMOSTMcKESSON Inc 31 July 1970 [31 July 1969] 37196/70 Heading A2B A short-time process for the manufacture of partially leavened bakery products such as crackers and snack foods comprises mixing ingredients including flour, water, and yeast, together with 1-4% by weight of the flour of a naturally or artificially acidified whey having a pH of 4.0-5.0, and 0.005-0.015% of a gluten activating agent selected from cysteine, glutathione, and sulphite salts, holding the mixed dough for not more than 7 hours, preferably at 80-100‹F, and subjecting the resultant dough to conventional processing, such as extruding, laminating and sheeting, to form dividable units for baking. 0.0010-0.015% of a proteolytic enzyme may be incorporated in the mix, in which case the holding time will be 1-20 minutes. The whey may be added as it is, concentrated, or dried.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US84646169A | 1969-07-31 | 1969-07-31 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1316148A true GB1316148A (en) | 1973-05-09 |
Family
ID=25298014
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB3719670A Expired GB1316148A (en) | 1969-07-31 | 1970-07-31 | Short time process for the manufacture of partially leavened bakery products and composition therefor |
GB2983670A Expired GB1316149A (en) | 1969-07-31 | 1970-07-31 | Whey composition |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB2983670A Expired GB1316149A (en) | 1969-07-31 | 1970-07-31 | Whey composition |
Country Status (3)
Country | Link |
---|---|
JP (1) | JPS519019B1 (en) |
CA (1) | CA922573A (en) |
GB (2) | GB1316148A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0153057A2 (en) * | 1984-01-31 | 1985-08-28 | Arnott's Biscuits Limited | Fermentation method |
AU579044B2 (en) * | 1984-01-31 | 1988-11-10 | Arnott's Biscuits Limited | Fermentation method |
CH686477A5 (en) * | 1994-04-12 | 1996-04-15 | Panofina Ag | Prodn. of storable raw dough esp. for pizza |
-
1970
- 1970-07-14 CA CA088184A patent/CA922573A/en not_active Expired
- 1970-07-30 JP JP6646470A patent/JPS519019B1/ja active Pending
- 1970-07-31 GB GB3719670A patent/GB1316148A/en not_active Expired
- 1970-07-31 GB GB2983670A patent/GB1316149A/en not_active Expired
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0153057A2 (en) * | 1984-01-31 | 1985-08-28 | Arnott's Biscuits Limited | Fermentation method |
EP0153057A3 (en) * | 1984-01-31 | 1986-06-11 | Arnotts Biscuits Ltd | Fermentation method |
AU579044B2 (en) * | 1984-01-31 | 1988-11-10 | Arnott's Biscuits Limited | Fermentation method |
CH686477A5 (en) * | 1994-04-12 | 1996-04-15 | Panofina Ag | Prodn. of storable raw dough esp. for pizza |
Also Published As
Publication number | Publication date |
---|---|
CA922573A (en) | 1973-03-13 |
JPS519019B1 (en) | 1976-03-23 |
GB1316149A (en) | 1973-05-09 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PS | Patent sealed | ||
PLNP | Patent lapsed through nonpayment of renewal fees |