GB305217A - Improvements in and relating to the production of dough for making bread and other baked products - Google Patents

Improvements in and relating to the production of dough for making bread and other baked products

Info

Publication number
GB305217A
GB305217A GB3038/29A GB303829A GB305217A GB 305217 A GB305217 A GB 305217A GB 3038/29 A GB3038/29 A GB 3038/29A GB 303829 A GB303829 A GB 303829A GB 305217 A GB305217 A GB 305217A
Authority
GB
United Kingdom
Prior art keywords
grams
dough
cereal
bread
gluten
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
GB3038/29A
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 GB305217A publication Critical patent/GB305217A/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
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria

Landscapes

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

Abstract

305,217. Passek, F., and Bollmann, H. Feb. 3, 1928, [Convention date]. Cereal and vegetable preparations.- A dough for making bread, biscuits &c. is made by adding to cereal flour and a substantial proportion of one or more albumen-rich meals, e.g. soy-bean meal, cotton-seed meal, a quantity of leaven approximating to half the amount of the cereal flour and a quantity of gluten sufficient to produce a rise approximateing to that of ordinary cereal bread, with or without the addition of a small quantity of yeast. The gluten may be first rubbed into the meal and the mixture then added to the cereal flour. By way of example, the dough may consist of 76 grams of bread or rye flour, 3 grams of moist gluten, 8.6 grams of soy-bean meal, 0.4 grams of calcium carbonate, 60 grams of water, 40 grams of leaven, 3 grams of yeast and 1 gram of common salt. The dough is fermented at 30‹ C. for 1“ hours and baked at 220‹ C. for 35 minutes.
GB3038/29A 1928-02-03 1929-01-29 Improvements in and relating to the production of dough for making bread and other baked products Expired GB305217A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE305217X 1928-02-03

Publications (1)

Publication Number Publication Date
GB305217A true GB305217A (en) 1929-11-21

Family

ID=6120764

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3038/29A Expired GB305217A (en) 1928-02-03 1929-01-29 Improvements in and relating to the production of dough for making bread and other baked products

Country Status (1)

Country Link
GB (1) GB305217A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2654672A (en) * 1951-03-22 1953-10-06 Raef Corp De Composition for making bread
US3185574A (en) * 1961-03-21 1965-05-25 Mead Johnson & Co High protein baked piece and method of producing the same
EP0008988A1 (en) * 1978-09-12 1980-03-19 André Fievez Pastry board, pressing device cooperating with such board and method for using the board and the pressing device

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2654672A (en) * 1951-03-22 1953-10-06 Raef Corp De Composition for making bread
US3185574A (en) * 1961-03-21 1965-05-25 Mead Johnson & Co High protein baked piece and method of producing the same
EP0008988A1 (en) * 1978-09-12 1980-03-19 André Fievez Pastry board, pressing device cooperating with such board and method for using the board and the pressing device

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