GB187935A - A new or improved bread and process for making same - Google Patents

A new or improved bread and process for making same

Info

Publication number
GB187935A
GB187935A GB30842/21A GB3084221A GB187935A GB 187935 A GB187935 A GB 187935A GB 30842/21 A GB30842/21 A GB 30842/21A GB 3084221 A GB3084221 A GB 3084221A GB 187935 A GB187935 A GB 187935A
Authority
GB
United Kingdom
Prior art keywords
yeast
soya
rye
bean
flour
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
GB30842/21A
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of GB187935A publication Critical patent/GB187935A/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
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Botany (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

187,935. Graham, R. Oct. 27, 1921, [Convention date]. Void [Published under Sect. 91 of the Act]. Bread.-In bread-making from cereal and Soya-bean flours, the unpleasant taste of the Soya-bean is removed by using a large amount of yeast, or by using a yeast food, such as inactivated yeast, sugars (glucose, levulose, cane sugar or molasses sugar), rye or buckwheat flours, and fermenting as quickly and coolly as possible. Examples of suitable proportions are given, the doughs being fermented for one or one and a half hours and, it is stated, at a tempera. ture of 20‹ C. (55‹ F.). When rye flour is used it is mixed with yeast and water and, after threequarters of an hour, is kneaded with the other materials. When using old Soya-bean flour, additional rye or buckwheat flour is added, or the ebullition point of the liquid in the dough is raised by increasing the content of crystalloid solubles, i.e. salts, sugars.
GB30842/21A 1921-10-27 1921-11-18 A new or improved bread and process for making same Expired GB187935A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
AT187935X 1921-10-27

Publications (1)

Publication Number Publication Date
GB187935A true GB187935A (en) 1923-01-04

Family

ID=3664076

Family Applications (1)

Application Number Title Priority Date Filing Date
GB30842/21A Expired GB187935A (en) 1921-10-27 1921-11-18 A new or improved bread and process for making same

Country Status (1)

Country Link
GB (1) GB187935A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2710499A1 (en) * 1993-09-30 1995-04-07 Leveque Maurice Bread flour composition and its use

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2710499A1 (en) * 1993-09-30 1995-04-07 Leveque Maurice Bread flour composition and its use

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