GB177783A - Process of bread making - Google Patents

Process of bread making

Info

Publication number
GB177783A
GB177783A GB8884/22A GB888422A GB177783A GB 177783 A GB177783 A GB 177783A GB 8884/22 A GB8884/22 A GB 8884/22A GB 888422 A GB888422 A GB 888422A GB 177783 A GB177783 A GB 177783A
Authority
GB
United Kingdom
Prior art keywords
peroxide
dough
bread
hydrogen
bread making
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
GB8884/22A
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.)
CAMPBELL BAKING Co
Original Assignee
CAMPBELL BAKING Co
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 CAMPBELL BAKING Co filed Critical CAMPBELL BAKING Co
Publication of GB177783A publication Critical patent/GB177783A/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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A21D2/04—Oxygen; Oxygen-generating compounds, e.g. ozone, peroxides

Landscapes

  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

177,783. Campbell Baking Co., (Assignees of Patterson, C. J.). March 30, 1921, [Convention date]. Void [Published under Sect. 91 of the Act]. Bread.-The keeping qualities of bread are increased by adding a a non-toxic peroxide, to the dough batch, which is thus able to absorb more moisture than ordinarily. The amount of peroxide added is small, the breaking-down of the gluten being thus avoided. Suitable proportions of hydrogen, calcium, magnesium, sodium and potassium peroxides are stated. The peroxide is generally introduced in powder form at the dough stage of the sponge, but it may be previously mixed with any of the dough constituents. Hydrogen peroxide is introduced with the water.
GB8884/22A 1921-03-30 1922-03-28 Process of bread making Expired GB177783A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US177783XA 1921-03-30 1921-03-30

Publications (1)

Publication Number Publication Date
GB177783A true GB177783A (en) 1922-04-27

Family

ID=21784492

Family Applications (1)

Application Number Title Priority Date Filing Date
GB8884/22A Expired GB177783A (en) 1921-03-30 1922-03-28 Process of bread making

Country Status (1)

Country Link
GB (1) GB177783A (en)

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