GB1358548A - Sugar syrup for bread dough preparation - Google Patents

Sugar syrup for bread dough preparation

Info

Publication number
GB1358548A
GB1358548A GB919073A GB919073A GB1358548A GB 1358548 A GB1358548 A GB 1358548A GB 919073 A GB919073 A GB 919073A GB 919073 A GB919073 A GB 919073A GB 1358548 A GB1358548 A GB 1358548A
Authority
GB
United Kingdom
Prior art keywords
yeast
dough
dough preparation
composition
content
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
GB919073A
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.)
Amstar Corp
Original Assignee
Amstar Corp
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
Priority claimed from GB5835171A external-priority patent/GB1378482A/en
Application filed by Amstar Corp filed Critical Amstar Corp
Publication of GB1358548A publication Critical patent/GB1358548A/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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/268—Hydrolysates from proteins
    • 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
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols

Landscapes

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

Abstract

1358548 Sugar syrups for dough AMSTAR CORP 24 Feb 1973 9190/73 Heading A2B A composition for use in dough preparation comprises an aqueous syrup containing 76-77% solids, of which 50 to 60.5% is sucrose, 39.5 to 50% is invert sugar comprising substantially equal amounts of dextrose and laevulose, and 20 to 1500 ppm. of water soluble autolysed brewers yeast. The yeast contains substantially no fibre or fat, is at least 70% soluble in water, and has a nitrogen content of 6.5-9.1%, amino nitrogen content of 2.8-4.4%, ash content of 9.2-23.1% and chloride content of 0.2-11.1%. The yeast may be in powder form., or paste form. The syrup is preferably refined. The composition is used in continuous dough making processes.
GB919073A 1971-12-15 1973-02-24 Sugar syrup for bread dough preparation Expired GB1358548A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB5835171A GB1378482A (en) 1970-12-18 1971-12-15 Soil compressing members

Publications (1)

Publication Number Publication Date
GB1358548A true GB1358548A (en) 1974-07-03

Family

ID=10481392

Family Applications (1)

Application Number Title Priority Date Filing Date
GB919073A Expired GB1358548A (en) 1971-12-15 1973-02-24 Sugar syrup for bread dough preparation

Country Status (1)

Country Link
GB (1) GB1358548A (en)

Similar Documents

Publication Publication Date Title
AU459240B2 (en) Improvements in or relating tothe production of titanium
SU513645A3 (en) Reagent for the determination of glucose
GB1253300A (en) Improvements in and relating to the preparation of foodstuffs
GB1292760A (en) Edible packaged mixes
IE39659L (en) Milk chocolate.
GB1411786A (en) Substituted cyclohexanamides their preparation and use as cold receptor stimulants
GB1358548A (en) Sugar syrup for bread dough preparation
GB1517158A (en) Baking dough compositions
GB1007280A (en) Prefermentation brew for edible baked product
GB1324510A (en) Process for the production of ketose and for the subsequent inclusion thereof in foodstuffs
GB1443892A (en) Glazing compositions for baked farinaceous products
GB1327938A (en) Composition for use in forming tablets
GB786774A (en) A glaze for pastry, biscuits and bread
ES2008729A6 (en) Bakery products and process for their production.
CA975267A (en) Determination of glucose
GB1355745A (en) Chemical compositions
FR2165795A1 (en) Laxative biscuits - contg a mucilage
GB525766A (en) Improvements in the art of making bread and other bakery products
AU425688B2 (en) Production of malt liquor products having very low protein, sugar and real extract contents with distinctive vinous flavor
ES213778A1 (en) Improvements introduced in the preparation of compositions to give in pastry, gallery and bakery.190254 (Machine-translation by Google Translate, not legally binding)
CA838089A (en) Production of malt liquor having very low protein, sugar and real extract contents with distinctive vinous flavor
GB1376348A (en) Method of feeding crabs
NL7805360A (en) Confectionery prods. for diabetics - contg. soya flour and powdered egg white, have low carbohydrate and fat content
GB1229101A (en)
GB1349492A (en) High maltose containing candies and process of producing them

Legal Events

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