GB318522A - Improvements in food composition of matter and improved process of fermentation for producing the same - Google Patents

Abstract

318,522. Musae, P. L. Sept. 4, 1928, [Convention date]. Cereal preparations.-In making bread, biscuits, confections &c. the flours of carob and soy beans, or the essential elements of these beans, are used in addition to the usual ingredients; during the fermentation which proceeds as the dough is worked the cane sugar of the usual ingredients is quickly exhausted, but the carob sugar is released more slowly or later, and the protein of the soy bean furnishes food for the yeast. Bread &c. may be made by adding water to a mixture of malt syrup, cane sugar, lard, salt, and carob flour or carbohydrates and mixing thoroughly. Wheat, flour, cracked wheat, and soy bean flour are then added, and finally the yeast, dissolved in water. The dough thus formed is preferably maintained at 80-82‹ F. in a dough room of corresponding temperature, and, after fermenting for, say, 1¢-2 hours, it is kneaded and turned over both sides and ends, left for an hour, punched and kneaded again, divided, left 10 minutes, placed in a steam chamber, of 85-95‹ F. with very little steam, to rise for, say, 45 minutes, and finally baked at 376-400‹ F. with steam pressure in the oven. A cake may be made from water, soy bean flour, wheat flour, carob syrup or flour, salt, lard and baking soda