GB281979A - An improved process for making bread and other cereal baked foods - Google Patents

An improved process for making bread and other cereal baked foods

Info

Publication number
GB281979A
GB281979A GB2277027A GB2277027A GB281979A GB 281979 A GB281979 A GB 281979A GB 2277027 A GB2277027 A GB 2277027A GB 2277027 A GB2277027 A GB 2277027A GB 281979 A GB281979 A GB 281979A
Authority
GB
United Kingdom
Prior art keywords
lbs
dough
baking
baked foods
improved process
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
GB2277027A
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
Priority to GB2277027A priority Critical patent/GB281979A/en
Publication of GB281979A publication Critical patent/GB281979A/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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof

Landscapes

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

Abstract

281,979. Stein, W. D. Sept. 28, 1926. Cereal food preparations.- Bread, cakes, and like baked foods, including macaroni, are made by adding to the flour the starch conversion product of Specification 282,178, making dough from the mixture, and baking. The dough may be made from 100 lbs. of flour, 57 lbs. of water, 1¢ lbs. of yeast., 1 lb. of shortening, 1¥ lbs. of salt, 3 lbs. of the starch conversion product, and ¢ lb. of malt extract. For straight-dough baking the dough is fermented, punched, proofed, panned, and then baked, but for a shorter time than usual; for a sponge method of baking one half of the starch conversion product may be put into the sponge and the other half into the dough.
GB2277027A 1926-09-28 1926-09-28 An improved process for making bread and other cereal baked foods Expired GB281979A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB2277027A GB281979A (en) 1926-09-28 1926-09-28 An improved process for making bread and other cereal baked foods

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB2277027A GB281979A (en) 1926-09-28 1926-09-28 An improved process for making bread and other cereal baked foods

Publications (1)

Publication Number Publication Date
GB281979A true GB281979A (en) 1927-12-15

Family

ID=10184787

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2277027A Expired GB281979A (en) 1926-09-28 1926-09-28 An improved process for making bread and other cereal baked foods

Country Status (1)

Country Link
GB (1) GB281979A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE747993C (en) * 1941-02-21 1944-10-23 Paul Breunig Process for the production of a baking aid
EP0463935A1 (en) * 1990-06-18 1992-01-02 Matsutani Chemical Industries Co. Ltd. Method for preparing bakery foods containing dietary fibers

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE747993C (en) * 1941-02-21 1944-10-23 Paul Breunig Process for the production of a baking aid
EP0463935A1 (en) * 1990-06-18 1992-01-02 Matsutani Chemical Industries Co. Ltd. Method for preparing bakery foods containing dietary fibers
US5629036A (en) * 1990-06-18 1997-05-13 Matsutani Chemical Industries Co., Ltd. Method for preparing bakery food containing dietary fibers

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