GB335214A - Improvements in or relating to flour and dough - Google Patents

Improvements in or relating to flour and dough

Info

Publication number
GB335214A
GB335214A GB1886529A GB1886529A GB335214A GB 335214 A GB335214 A GB 335214A GB 1886529 A GB1886529 A GB 1886529A GB 1886529 A GB1886529 A GB 1886529A GB 335214 A GB335214 A GB 335214A
Authority
GB
United Kingdom
Prior art keywords
flour
mixture
dough
grams
added
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
GB1886529A
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.)
JOSEF DAPPER
Original Assignee
JOSEF DAPPER
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 JOSEF DAPPER filed Critical JOSEF DAPPER
Priority to GB1886529A priority Critical patent/GB335214A/en
Publication of GB335214A publication Critical patent/GB335214A/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

Abstract

335,214. Dapper, J. June 19, 1929. Treating with solid substances. - In the process for improving the baking property of flour or dough wherein a small proportion of a mixture of persulphates and bromates is added thereto, an acid-neutralizing constituent, such as magnesium carbonate and/or calcium carbonate, preferably in a quantity exceeding that of the additions, is incorporated with the mixture or is added, jointly with the mixture, to the flour or dough. Thus a mixture, of 3 grams of potassium bromate, 5 grams of potassium persulphate, and 50 grams of magnesium carbonate is added to 100 kgs. of flour.
GB1886529A 1929-06-19 1929-06-19 Improvements in or relating to flour and dough Expired GB335214A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1886529A GB335214A (en) 1929-06-19 1929-06-19 Improvements in or relating to flour and dough

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1886529A GB335214A (en) 1929-06-19 1929-06-19 Improvements in or relating to flour and dough

Publications (1)

Publication Number Publication Date
GB335214A true GB335214A (en) 1930-09-19

Family

ID=10119738

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1886529A Expired GB335214A (en) 1929-06-19 1929-06-19 Improvements in or relating to flour and dough

Country Status (1)

Country Link
GB (1) GB335214A (en)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0286723A1 (en) 1983-03-30 1988-10-19 Nabisco Brands, Inc. Process for making low sodium crackers and cookies and products obtained thereby
WO2004075657A2 (en) * 2003-02-21 2004-09-10 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties

Cited By (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0286723A1 (en) 1983-03-30 1988-10-19 Nabisco Brands, Inc. Process for making low sodium crackers and cookies and products obtained thereby
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US7763306B2 (en) 2003-02-21 2010-07-27 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
WO2004075657A3 (en) * 2003-02-21 2004-11-11 Frito Lay North America Inc Method for reducing acrylamide formation in thermally processed foods
US7763304B2 (en) 2003-02-21 2010-07-27 Frito-Lay North America, Inc. Methods for reducing acrylamide formation in thermally processed foods
US7763305B2 (en) 2003-02-21 2010-07-27 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7767247B2 (en) 2003-02-21 2010-08-03 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
WO2004075657A2 (en) * 2003-02-21 2004-09-10 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US8114463B2 (en) 2003-02-21 2012-02-14 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US8124160B2 (en) 2003-02-21 2012-02-28 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product

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