GB342697A - Improvements relating to the treatment of cereal flour or dough - Google Patents

Improvements relating to the treatment of cereal flour or dough

Info

Publication number
GB342697A
GB342697A GB3342929A GB3342929A GB342697A GB 342697 A GB342697 A GB 342697A GB 3342929 A GB3342929 A GB 3342929A GB 3342929 A GB3342929 A GB 3342929A GB 342697 A GB342697 A GB 342697A
Authority
GB
United Kingdom
Prior art keywords
dough
flour
auto
bleaching
oxidizable substance
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
GB3342929A
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.)
BRITISH ARKADY Co Ltd
Original Assignee
BRITISH ARKADY Co Ltd
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 BRITISH ARKADY Co Ltd filed Critical BRITISH ARKADY Co Ltd
Priority to GB3342929A priority Critical patent/GB342697A/en
Publication of GB342697A publication Critical patent/GB342697A/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
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Botany (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Noodles (AREA)
  • Cereal-Derived Products (AREA)

Abstract

A process for bleaching a cereal dough, particularly dough made from wheat or rye, comprises incorporating in the dough or any of the ingredients from which the dough is made, a small proportion of an auto-oxidizable substance, the dough being then subjected to a treatment (high-speed mixing) which exposes a large surface and rapidly changing parts of the dough to the atmosphere. The autooxidizable substance is one which will combine with molecular oxygen to form a reactive body or superoxide through the agency of which colouring matter not ordinarily capable of undergoing oxidation by molecular oxygen is oxidized; it may, for example, consist of soya bean flour, haricot bean flour, pea flour, lentil flour or an extract or suspension of such flour or flours. To the auto-oxidizable substance may be added a small quantity of a bleaching, oxidizing or gluten-maturing agent, such as a per-acid or an oxyhalogen acid or their salts e.g. persulphates, iodates, formates or an organic p peroxide. Specifications 3686/99, 17248/09, 30350/10 and 318,522, [all in Class 49, Food &c.], are referred to.ALSO:A process for bleaching a cereal dough, particularly dough made from wheat or rye, comprises incorporating in the dough or any of the ingredients from which the dough is made a small proportion of an auto-oxidizable substance, the dough being then subjected to a treatment (high-speed mixing) which exposes a large surface and rapidly changing parts of the dough to the atmosphere. The auto-oxidizable substance is one which will combine with molecular oxygen to form a reactive body or super-oxide through the agency of which colouring matter not ordinarily capable of undergoing oxidation by molecular oxygen is oxidized; it may, for example, consist of soya bean flour, haricot bean flour, pea flour, lentil flour or an extract or suspension of such flour or flours. To the auto-oxidizable substance may be added a small quantity of a bleaching, oxidizing or gluten-maturing agent, such as a per-acid or any oxy-halogen acid or their salts e.g. persulphates, iodates, formates or an organic peroxide. Specifications 3686/99, 17248/09, 30350/10 and 318,522, [all in Class 49, Food &c.], are referred to.
GB3342929A 1929-11-02 1929-11-02 Improvements relating to the treatment of cereal flour or dough Expired GB342697A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB3342929A GB342697A (en) 1929-11-02 1929-11-02 Improvements relating to the treatment of cereal flour or dough

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3342929A GB342697A (en) 1929-11-02 1929-11-02 Improvements relating to the treatment of cereal flour or dough

Publications (1)

Publication Number Publication Date
GB342697A true GB342697A (en) 1931-02-02

Family

ID=10352837

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3342929A Expired GB342697A (en) 1929-11-02 1929-11-02 Improvements relating to the treatment of cereal flour or dough

Country Status (1)

Country Link
GB (1) GB342697A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0514550A1 (en) * 1990-11-30 1992-11-25 Kyowa Hakko Kogyo Co., Ltd. Process for producing bread dough

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0514550A1 (en) * 1990-11-30 1992-11-25 Kyowa Hakko Kogyo Co., Ltd. Process for producing bread dough
EP0514550A4 (en) * 1990-11-30 1993-05-26 Kyowa Hakko Kogyo Kabushiki Kaisha Process for producing bread dough
US5338552A (en) * 1990-11-30 1994-08-16 Kyowa Hakko Kogyo, Co. Process for producing bread dough

Similar Documents

Publication Publication Date Title
Vemulapalli et al. Glucose oxidase effects on gluten and water solubles
US4567046A (en) Bread or other cereal-based food improver composition involving the addition of phospholipase A to the flour
Hoseney et al. Increases mixing tolerance
Sahi Ascorbic acid and redox agents in bakery systems
Menkovska et al. Effect of cold plasma on wheat flour and bread making quality.
GB342697A (en) Improvements relating to the treatment of cereal flour or dough
JPH04200339A (en) Bread making improver and bread-making method using said improver
US2478043A (en) Treatment of wheat, rye, and other cereals, and bran
DE1959937B2 (en) Flour-based dry mixes for home baking and their use for making home-baked products from yeast dough
US1957688A (en) Treatment of grain products
US1391065A (en) Food product made from corn and method of manufacturing the same
Hawthorn et al. Some effects of oxygen on the mixing of bread doughs
US1203361A (en) Manufacture of bread.
US2450260A (en) Treatment of flour for controlling its strength
US1380334A (en) Process for treating meal or flour and milling products
GB211505A (en) An improved process for the treatment of the flours of cereals for use in the production of pastes of adhesives
Xie et al. Effects of purple cabbage anthocyanin extract on the gluten characteristics and the gluten network evolution of high‐gluten dough
GB401941A (en) A new or improved manufacture of wheaten flour, millers offals, cattle and poultry foods and general provender
DE852938C (en) Process for the treatment of grain germs and for the production of strengthening agents therefrom
US1811263A (en) Baking powder
GB300515A (en) A process for manufacturing a flour improver and products treated therewith
AT145488B (en) Process for making baked goods.
US1385842A (en) Process of bread-making
GB951531A (en) Methods for oxidatively treating flour
GB343193A (en) Improvements relating to the preparation of dough