GB1346581A - Process for bread production - Google Patents

Process for bread production

Info

Publication number
GB1346581A
GB1346581A GB1346581DA GB1346581A GB 1346581 A GB1346581 A GB 1346581A GB 1346581D A GB1346581D A GB 1346581DA GB 1346581 A GB1346581 A GB 1346581A
Authority
GB
United Kingdom
Prior art keywords
bread
dough
flour
june
protein
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
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.)
J Lyons and Co Ltd
Original Assignee
J Lyons and Co Ltd
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 J Lyons and Co Ltd filed Critical J Lyons and Co Ltd
Publication of GB1346581A publication Critical patent/GB1346581A/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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • 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
    • A21D2/16—Fatty acid esters
    • 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
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

1346581 Bread and like products J LYONS & CO Ltd 14 June 1971 [17 June 1970] 29482/70 Heading A2B Bread which retains the softness characteristics of newly baked bread over an extended period is prepared by forming a dough from flour, yeast, and water, and at least 2% added wheat flour protein having a high activity, the dough containing 13-18%. protein, and 0.7-1.2% of a monoglyceride of a saturated fatty acid (based on the weight of the flour) added in the form of an aqueous dispersion, said dough being developed and baked under conditions to yield a bread of a specific volume below 4.0 ml./gm.
GB1346581D 1970-06-17 1970-06-17 Process for bread production Expired GB1346581A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB2948270 1970-06-17

Publications (1)

Publication Number Publication Date
GB1346581A true GB1346581A (en) 1974-02-13

Family

ID=10292250

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1346581D Expired GB1346581A (en) 1970-06-17 1970-06-17 Process for bread production

Country Status (1)

Country Link
GB (1) GB1346581A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4308287A (en) * 1977-01-28 1981-12-29 Rich Products Corporation Intermediate-moisture frozen acidophilus pudding
US4332824A (en) 1979-03-26 1982-06-01 Rich Products Corporation Intermediate-moisture frozen foods
EP0115108A1 (en) * 1983-01-26 1984-08-08 General Foods Corporation Frozen dough having improved frozen storage shelf life
US5620734A (en) * 1992-03-05 1997-04-15 Van Den Bergh Foods Co., Division Of Conopco, Inc. Spreads and other products including mesomorphic phases
US6368653B1 (en) 1992-03-05 2002-04-09 Van Den Berghfoods Co., Division Of Conopco, Inc. Use of mesomorphic phases in food products

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4308287A (en) * 1977-01-28 1981-12-29 Rich Products Corporation Intermediate-moisture frozen acidophilus pudding
US4332824A (en) 1979-03-26 1982-06-01 Rich Products Corporation Intermediate-moisture frozen foods
EP0115108A1 (en) * 1983-01-26 1984-08-08 General Foods Corporation Frozen dough having improved frozen storage shelf life
US5620734A (en) * 1992-03-05 1997-04-15 Van Den Bergh Foods Co., Division Of Conopco, Inc. Spreads and other products including mesomorphic phases
US6368653B1 (en) 1992-03-05 2002-04-09 Van Den Berghfoods Co., Division Of Conopco, Inc. Use of mesomorphic phases in food products

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Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee