GB1517158A - Baking dough compositions - Google Patents
Baking dough compositionsInfo
- Publication number
- GB1517158A GB1517158A GB4181574A GB4181574A GB1517158A GB 1517158 A GB1517158 A GB 1517158A GB 4181574 A GB4181574 A GB 4181574A GB 4181574 A GB4181574 A GB 4181574A GB 1517158 A GB1517158 A GB 1517158A
- Authority
- GB
- United Kingdom
- Prior art keywords
- flour
- dough
- dough compositions
- baking dough
- weight
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
1517158 Dough additive W J SMITH 19 May 1975 [26 Sept 1974] 41815/74 Heading A2B A flour-free premix composition for preparing a dough comprises by weight based upon the. weight of the dough containing from 25 to 75% flour and the premix composition - from 5 to 30% fat, from 5 to 30% water, and from 5 to 25%, based upon the dry weight of the fat and flour, of low DE polysaccharide material having a DE of from 1 to 40. The polysaccharide may be a starch hydrolysate and the composition may also contain sugar, eggs, milk powder.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB4181574A GB1517158A (en) | 1975-05-19 | 1975-05-19 | Baking dough compositions |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB4181574A GB1517158A (en) | 1975-05-19 | 1975-05-19 | Baking dough compositions |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1517158A true GB1517158A (en) | 1978-07-12 |
Family
ID=10421494
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB4181574A Expired GB1517158A (en) | 1975-05-19 | 1975-05-19 | Baking dough compositions |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB1517158A (en) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0192542A2 (en) * | 1985-02-15 | 1986-08-27 | NABISCO BRANDS, Inc. | Cookies with reduced sucrose content and doughs for production thereof |
EP0208509A2 (en) * | 1985-07-05 | 1987-01-14 | United Biscuits (Uk) Limited | Baked products with shelf stable texture |
JPS6314654A (en) * | 1986-07-04 | 1988-01-21 | ユナイテツド ビスケツツ(ユ−ケイ)リミテツド | Baking product and its production |
US5080919A (en) * | 1985-02-15 | 1992-01-14 | Nabisco Brands, Inc. | Cookies with reduced sucrose content and doughs for production thereof |
US5223292A (en) * | 1984-11-09 | 1993-06-29 | Nabisco, Inc. | Method and dough compositions for making shelf-stable soft or chewy cookies |
US5523107A (en) * | 1994-07-19 | 1996-06-04 | Bunge Foods Corporation | Sugarless bakery goods, E.G., cakes and muffins |
FR2786663A1 (en) * | 1998-12-07 | 2000-06-09 | Lu | CONTINUOUS METHOD FOR MANUFACTURING A BISCUIT HAVING AT LEAST ONE MARKING PATTERN AND BISCUIT THUS OBTAINED |
-
1975
- 1975-05-19 GB GB4181574A patent/GB1517158A/en not_active Expired
Cited By (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5223292A (en) * | 1984-11-09 | 1993-06-29 | Nabisco, Inc. | Method and dough compositions for making shelf-stable soft or chewy cookies |
EP0192542A2 (en) * | 1985-02-15 | 1986-08-27 | NABISCO BRANDS, Inc. | Cookies with reduced sucrose content and doughs for production thereof |
EP0192542A3 (en) * | 1985-02-15 | 1988-08-24 | NABISCO BRANDS, Inc. | Cookies with reduced sucrose content and doughs for production thereof |
US5080919A (en) * | 1985-02-15 | 1992-01-14 | Nabisco Brands, Inc. | Cookies with reduced sucrose content and doughs for production thereof |
EP0208509A2 (en) * | 1985-07-05 | 1987-01-14 | United Biscuits (Uk) Limited | Baked products with shelf stable texture |
EP0208509A3 (en) * | 1985-07-05 | 1988-01-20 | United Biscuits (Uk) Limited | Baked products with shelf stable texture |
AU605463B2 (en) * | 1985-07-05 | 1991-01-17 | United Biscuits (Uk) Limited | Baked products with shelf stable texture |
JPS6314654A (en) * | 1986-07-04 | 1988-01-21 | ユナイテツド ビスケツツ(ユ−ケイ)リミテツド | Baking product and its production |
JPH0724536B2 (en) * | 1986-07-04 | 1995-03-22 | ユナイテツド ビスケツツ(ユ−ケイ)リミテツド | Baking product and its manufacturing method |
US5523107A (en) * | 1994-07-19 | 1996-06-04 | Bunge Foods Corporation | Sugarless bakery goods, E.G., cakes and muffins |
US5700511A (en) * | 1994-07-19 | 1997-12-23 | Bunge Foods Corporation | Sugarless bakery goods, e.g., cakes and muffins |
US5804242A (en) * | 1994-07-19 | 1998-09-08 | Bunge Foods Corporation | Sugarless bakery goods, e.g., cakes |
FR2786663A1 (en) * | 1998-12-07 | 2000-06-09 | Lu | CONTINUOUS METHOD FOR MANUFACTURING A BISCUIT HAVING AT LEAST ONE MARKING PATTERN AND BISCUIT THUS OBTAINED |
EP1008300A1 (en) * | 1998-12-07 | 2000-06-14 | Lu | Continuous production method of a biscuit with a design marking |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PS | Patent sealed | ||
PCNP | Patent ceased through non-payment of renewal fee |