GB1443892A - Glazing compositions for baked farinaceous products - Google Patents

Glazing compositions for baked farinaceous products

Info

Publication number
GB1443892A
GB1443892A GB365874A GB365874A GB1443892A GB 1443892 A GB1443892 A GB 1443892A GB 365874 A GB365874 A GB 365874A GB 365874 A GB365874 A GB 365874A GB 1443892 A GB1443892 A GB 1443892A
Authority
GB
United Kingdom
Prior art keywords
baked
jan
aqueous
producing
farinaceous products
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
GB365874A
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.)
Boehringer Ingelheim GmbH
Original Assignee
Boehringer Ingelheim GmbH
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 Boehringer Ingelheim GmbH filed Critical Boehringer Ingelheim GmbH
Publication of GB1443892A publication Critical patent/GB1443892A/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
    • A21D13/20—Partially or completely coated products

Abstract

1443892 Producing a gloss on baked products BOEHRINGER INGELHEIM GmbH 25 Jan 1974 [26 Jan 1973] 03658/74 Heading A2A [Also in Division C3] A process for producing a stable surface glass on baked farinaceous products comprises the application of a dialdehyde starch to the farinaceous product either before or after baking, whereby a stable surface glass is obtained. Preferably a glazing composition comprising the dialdehyde starch in association with an effective amount of a physiologically acceptable emulsifying agent, e.g. lecithin and/or a mono- or di-glyceride of a fatty acid and generally in aqueous, aqueous/alcoholic or alcoholic solution suspension (see Division C3) is used.
GB365874A 1973-01-26 1974-01-25 Glazing compositions for baked farinaceous products Expired GB1443892A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE2303703A DE2303703A1 (en) 1973-01-26 1973-01-26 BAKED GOODS WITH A NEW SURFACE GLOSS AND PROCESS FOR MANUFACTURING SUCH BAKED GOODS

Publications (1)

Publication Number Publication Date
GB1443892A true GB1443892A (en) 1976-07-28

Family

ID=5869984

Family Applications (1)

Application Number Title Priority Date Filing Date
GB365874A Expired GB1443892A (en) 1973-01-26 1974-01-25 Glazing compositions for baked farinaceous products

Country Status (3)

Country Link
JP (1) JPS5649528B2 (en)
DE (1) DE2303703A1 (en)
GB (1) GB1443892A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4389420A (en) * 1981-05-11 1983-06-21 The Pillsbury Company Dough glaze
GB2275171A (en) * 1993-02-20 1994-08-24 Forrester Foods Limited Process for making a pizza base
GB2291578A (en) * 1994-07-22 1996-01-31 Penmoy Holdings Ltd Method of marking baked products
EP0878132A2 (en) * 1997-04-21 1998-11-18 Red Arrow Products Company LLC Browning composition and method of browning dough-based foodstuffs

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2139857A1 (en) * 1992-07-10 1994-01-20 Jeroen Johannes J. J. Brockhus Glazing agent
US5281660A (en) * 1992-11-05 1994-01-25 Corning Incorporated Method of attaching dialdehyde starch to a surface and products produced by that method

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4389420A (en) * 1981-05-11 1983-06-21 The Pillsbury Company Dough glaze
GB2275171A (en) * 1993-02-20 1994-08-24 Forrester Foods Limited Process for making a pizza base
GB2291578A (en) * 1994-07-22 1996-01-31 Penmoy Holdings Ltd Method of marking baked products
EP0878132A2 (en) * 1997-04-21 1998-11-18 Red Arrow Products Company LLC Browning composition and method of browning dough-based foodstuffs
EP0878132A3 (en) * 1997-04-21 1999-05-26 Red Arrow Products Company LLC Browning composition and method of browning dough-based foodstuffs

Also Published As

Publication number Publication date
JPS49108256A (en) 1974-10-15
JPS5649528B2 (en) 1981-11-24
DE2303703A1 (en) 1974-08-01

Similar Documents

Publication Publication Date Title
GB1459740A (en) Cat food
ES2035408T3 (en) METHOD TO IMPROVE THE PROPERTIES OF THE MASS AND THE QUALITY OF THE BREAD.
IE792322L (en) Non-cariogenic starch hydrolysate
ZA827345B (en) A process for preparing surface-active glycosides and the use of the glycosides in cosmetic,pharmaceutical and household products
GB1086550A (en) Dough and baked products prepared therefrom
GB1391876A (en) Cholesterol oxidase
GB1510847A (en) Process for the production of saccharified starch product
GB1443892A (en) Glazing compositions for baked farinaceous products
GB1306264A (en)
GB1323380A (en) Process for making light desserts
AR008088A1 (en) YEAST COMPOSITION FOR BAKERY; METHOD FOR THE PRODUCTION OF A YEAST FERMENTATION BROTH; A MASS CONTAINING SUCH COMPOSITION; A BAKERY PRODUCT AND THE USE OF SUCH COMPOSITION
GB1330933A (en) Shortening sparing process for wheat flour based baked or fried dough products and doughs produced thereby
EP0078182A3 (en) Doughs comprising alcohol-resistant yeasts
GB1517158A (en) Baking dough compositions
GB1264529A (en)
GB1346581A (en) Process for bread production
GB1007280A (en) Prefermentation brew for edible baked product
KR900700013A (en) How to control the corruption of baked goods
CA1016010A (en) Process for preserving bread and bakery products with sobric acid
SE8204299L (en) PROCEDURE FOR THE PREPARATION AND TORREST PREPARATION WITH IMPROVED ACTIVITY OR JESFORMAGA IN ACID ENVIRONMENT AND THE APPLICATION OF THE YESTERDAY MADE FOR THE PREPARATION
IE872226L (en) Producing baked goods
GB1246231A (en) Method of pasteurizing yeast
GB787225A (en) Improvements in or relating to flour or dough
GB1032333A (en) Process for the production of compounds of the b-vitamin group
GB1342311A (en) Process for the production of citric acid by submerged fer mentation

Legal Events

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

Effective date: 19930125