GB191011247A - An Improved Oat Bread, and a Process for the Manufacture thereof. - Google Patents

An Improved Oat Bread, and a Process for the Manufacture thereof.

Info

Publication number
GB191011247A
GB191011247A GB191011247DA GB191011247A GB 191011247 A GB191011247 A GB 191011247A GB 191011247D A GB191011247D A GB 191011247DA GB 191011247 A GB191011247 A GB 191011247A
Authority
GB
United Kingdom
Prior art keywords
manufacture
oat bread
oatmeal
mixed
bread
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
Inventor
Jams Dennis Roots
Fenton Frederick Stratton
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
Application granted granted Critical
Publication of GB191011247A publication Critical patent/GB191011247A/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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • 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

Landscapes

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

Abstract

11,247. Roots, J. D., and Stratton, F. F. May 6. Cereal preparations.-Oat bread is prepared from oatmeal &c. which is damped with water containing salt and, after eight or ten hours, mixed with about an equal weight of wheat flour, an acid such as glutaric or tannic acid or " glutax " being preferably added to assist in the disintegration of the oatmeal. Sugar may also be added, and yeast is mixed with the dough.
GB191011247D 1910-05-06 1910-05-06 An Improved Oat Bread, and a Process for the Manufacture thereof. Expired GB191011247A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB191011247T 1910-05-06

Publications (1)

Publication Number Publication Date
GB191011247A true GB191011247A (en) 1911-05-08

Family

ID=32561636

Family Applications (1)

Application Number Title Priority Date Filing Date
GB191011247D Expired GB191011247A (en) 1910-05-06 1910-05-06 An Improved Oat Bread, and a Process for the Manufacture thereof.

Country Status (1)

Country Link
GB (1) GB191011247A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1992019109A1 (en) * 1991-05-08 1992-11-12 Anthony James Locke Comestible formulations
WO1995017823A1 (en) * 1993-12-28 1995-07-06 The Quaker Oats Company Process for preparing low fat baked goods
CN113261580A (en) * 2021-04-30 2021-08-17 国家粮食和物资储备局科学研究院 Low-GI oat fructose bread and preparation method thereof
CN115530210A (en) * 2022-10-13 2022-12-30 白马未来食品研究院 Preparation method of bread with high oat content

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1992019109A1 (en) * 1991-05-08 1992-11-12 Anthony James Locke Comestible formulations
WO1995017823A1 (en) * 1993-12-28 1995-07-06 The Quaker Oats Company Process for preparing low fat baked goods
CN113261580A (en) * 2021-04-30 2021-08-17 国家粮食和物资储备局科学研究院 Low-GI oat fructose bread and preparation method thereof
CN115530210A (en) * 2022-10-13 2022-12-30 白马未来食品研究院 Preparation method of bread with high oat content

Similar Documents

Publication Publication Date Title
US3934040A (en) Bakery product and process
JPH06169681A (en) Ferment article and method for improving quality of bread
EP0171995B1 (en) A food quality improving agentcontaining vital gluten
JPH0335749A (en) Bread-improving agent
Defloor et al. of the Breadmaking Potential of Wheat Flour
RU2297148C2 (en) Baker's flour with low wheat content and method for preparing of bakery products with low wheat content
US5318785A (en) Benzoyl peroxide to improve the performance of oxidants in breadmaking
GB191011247A (en) An Improved Oat Bread, and a Process for the Manufacture thereof.
US4642237A (en) Stable oxidant alpha-amylase concentrates for use in baking
ES381220A1 (en) Treatment of flour and dough
US4436758A (en) Dough conditioning composition
US2983613A (en) Addition of dextran to bread doughs
US1894135A (en) Making dough and bread
US1843051A (en) Baking composition and mode of preparing same
GB191201194A (en) Improvements in the Manufacture of Flour and Bread.
US3365300A (en) Flour compositions and baked products with sodium, potassium and calcium salts of n-alkanoylglycines and alanines included therein
GB567376A (en) Improvements in or relating to the manufacture of bread and contectionery
US1502888A (en) Process of making leavened bread
US4239783A (en) Reduction of mixing time of yeast leavened dough compositions
US2356635A (en) Process for improving the baking quality of flour
GB191504295A (en) A New or Improved Flour Improver or Preparation for the Treatment of Flour or Dough.
GB190603650A (en) A Method of Manufacturing Bread and other Baked Goods Poor in Carbo-hydrates.
IL42357A (en) Enzyme preparations and their use in baking
DE69116549T2 (en) PRODUCTION PROCESS FOR BREAD Dough
US1148815A (en) Process of making germ and bran bread.