GB244489A - Improvements in the manufacture of bread - Google Patents

Improvements in the manufacture of bread

Info

Publication number
GB244489A
GB244489A GB31492/25A GB3149225A GB244489A GB 244489 A GB244489 A GB 244489A GB 31492/25 A GB31492/25 A GB 31492/25A GB 3149225 A GB3149225 A GB 3149225A GB 244489 A GB244489 A GB 244489A
Authority
GB
United Kingdom
Prior art keywords
dough
potassium
bread
flour
grain
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
GB31492/25A
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 GB244489A publication Critical patent/GB244489A/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

244,489. Kohman, H. A. Dec. 12, 1924, [Convention date]. Bread.-A process of making bread consists in adding a considerable quantity of dough-maturing agent to the flour, yeast, and other ingredients of the dough batch, mixing the batch vigorously for a prolonged period, and then immediately dividing or scaling, proofing, and baking the dough. For weak flours the time for mixing in a highspeed mixer is about 10 minutes, and for strong flours 20 or 30 minutes. The dough-maturing agent may be potassium iodate, potassium bromate, potassium persulphate, &c., or two or more of these salts; e.g. .015 grain of potassium iodate and .75 grain potassium persulphate may be used for 1000 grams of flour. Specification 213,522 is referred to.
GB31492/25A 1924-12-12 1925-12-14 Improvements in the manufacture of bread Expired GB244489A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US244489XA 1924-12-12 1924-12-12

Publications (1)

Publication Number Publication Date
GB244489A true GB244489A (en) 1927-03-14

Family

ID=21820649

Family Applications (1)

Application Number Title Priority Date Filing Date
GB31492/25A Expired GB244489A (en) 1924-12-12 1925-12-14 Improvements in the manufacture of bread

Country Status (1)

Country Link
GB (1) GB244489A (en)

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