GB342657A - Improvements relating to the preparation of bread - Google Patents

Improvements relating to the preparation of bread

Info

Publication number
GB342657A
GB342657A GB32876/29A GB3287629A GB342657A GB 342657 A GB342657 A GB 342657A GB 32876/29 A GB32876/29 A GB 32876/29A GB 3287629 A GB3287629 A GB 3287629A GB 342657 A GB342657 A GB 342657A
Authority
GB
United Kingdom
Prior art keywords
bicarbonate
calcium
bread
preparation
solution
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
GB32876/29A
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 GB342657A publication Critical patent/GB342657A/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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The yeast is replaced wholly or partially by a solution, which is added to the dough, and contains bicarbonate of iron, bicarbonate of lime, calcium chloride, sodium chloride, magnesia and lactic acid, suitable proportions being specified. The solution is effected in mineral water containing all or mostly all of the following: sodium bicarbonate, magnesium bicarbonate, calcium bicarbonate, sodium chloride, calcium sulphate, lithium and free carbon-di-oxide.
GB32876/29A 1929-06-10 1929-10-29 Improvements relating to the preparation of bread Expired GB342657A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH342657X 1929-06-10

Publications (1)

Publication Number Publication Date
GB342657A true GB342657A (en) 1931-01-29

Family

ID=4506240

Family Applications (1)

Application Number Title Priority Date Filing Date
GB32876/29A Expired GB342657A (en) 1929-06-10 1929-10-29 Improvements relating to the preparation of bread

Country Status (1)

Country Link
GB (1) GB342657A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2195073A (en) * 1986-09-19 1988-03-30 Stauffer Chemical Co Alkali metal acid pyrophosphate leavening acid compositions and methods for producing the same
WO2011064146A1 (en) * 2009-11-25 2011-06-03 Basf Se Method for producing baked goods

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2195073A (en) * 1986-09-19 1988-03-30 Stauffer Chemical Co Alkali metal acid pyrophosphate leavening acid compositions and methods for producing the same
GB2195073B (en) * 1986-09-19 1990-04-11 Stauffer Chemical Co Alkali metal acid pyrophosphate leavening acid compositions and methods for producing the same
WO2011064146A1 (en) * 2009-11-25 2011-06-03 Basf Se Method for producing baked goods

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