GB236210A - Process for the manufacture of yeast-containing baking powders - Google Patents

Process for the manufacture of yeast-containing baking powders

Info

Publication number
GB236210A
GB236210A GB16070/25A GB1607025A GB236210A GB 236210 A GB236210 A GB 236210A GB 16070/25 A GB16070/25 A GB 16070/25A GB 1607025 A GB1607025 A GB 1607025A GB 236210 A GB236210 A GB 236210A
Authority
GB
United Kingdom
Prior art keywords
yeast
powder
baking
sacchariferous
bodies
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
GB16070/25A
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 GB236210A publication Critical patent/GB236210A/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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

236,210. Pollak, A. June 24, 1924, [Convention date]. Void [Published under Sect. 91 of the Act]. Baking-powders.-A yeast-containing baking- powder is made by intimately mixing the usual constituents of baking-powder with yeast which has been liquefied, the yeast or the mixture being dried at a low temperature. The liquefaction may be effected by the aid of sacchariferous bodies such as dry sugar, concentrated syrups or malt extract, or by the use of organic acids, such as lactic acid, preferably in conjunction with sacchariferous substances. To expedite the drying process, to render the mass less hygroscopic, and to increase the enzymatic content of the baking-powder, substances such as amylaceous bodies, albumen, fat, starch flour, ordinary flour, casein, dried milk, malt extract or powder, phosphates or other salts, diastase of fungi or the like, &c. are preferably added to the liquefied mass prior to drying.
GB16070/25A 1924-06-24 1925-06-22 Process for the manufacture of yeast-containing baking powders Expired GB236210A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE236210X 1924-06-24

Publications (1)

Publication Number Publication Date
GB236210A true GB236210A (en) 1926-04-01

Family

ID=5900694

Family Applications (1)

Application Number Title Priority Date Filing Date
GB16070/25A Expired GB236210A (en) 1924-06-24 1925-06-22 Process for the manufacture of yeast-containing baking powders

Country Status (1)

Country Link
GB (1) GB236210A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0619947A1 (en) * 1993-03-31 1994-10-19 Gist-Brocades N.V. Yeast formulation for production of baked products

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0619947A1 (en) * 1993-03-31 1994-10-19 Gist-Brocades N.V. Yeast formulation for production of baked products

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