GB367799A - Improved method of treating cereal products in preparation for baking - Google Patents
Improved method of treating cereal products in preparation for bakingInfo
- Publication number
- GB367799A GB367799A GB34946/30A GB3494630A GB367799A GB 367799 A GB367799 A GB 367799A GB 34946/30 A GB34946/30 A GB 34946/30A GB 3494630 A GB3494630 A GB 3494630A GB 367799 A GB367799 A GB 367799A
- Authority
- GB
- United Kingdom
- Prior art keywords
- flour
- temperature
- heated
- water
- ground
- 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
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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/003—Heat treatment
Landscapes
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
Abstract
In preparation for baking, cereal flour, more particularly wheaten or rye flour, is heated in a steam chamber for at least twenty minutes at a temperature of 100 DEG C., water at a boiling temperature then being added to the heated flour while continuing the heating. The flour and water are preferably mixed in the proportion by weight of 1 : 2. The water is preferably added in a number of stages and after such addition the mixture is heated in the presence of saturated steam for a further forty to fifty minutes at a temperature sufficient to cause the coagulation of the albuminous substances and the breaking up of the starch grains. The viscous paste obtained is then dried at as high a temperature as possible below the temperature of caramel formation until the material is capable of being ground. The drying may be carried out on drying rolls from which the material is removed in shavings. The dried material is ground and from four to six per cent of it mixed with ordinary flour.ALSO:In preparation for baking, cereal flour, more particularly wheaten or rye flour, is heated in a steam chamber for at least twenty minutes at a temperature of 100 DEG C., water at a boiling temperature then being added to the heated flour while continuing the heating. The flour and water are preferably mixed in the proportion by weight of 1,2. The water is preferably added in a number of stages and after such addition the mixture is heated in the presence of saturated steam for a further forty to fifty minutes at a temperature sufficient to cause the coagulation of the albuminous substances and the breaking up of the starch grains. The viscous paste obtained is then dried at as high a temperature as possible below the temperature of caramel formation until the material is capable of being ground. The drying may be carried out on drying rolls from which the material is removed in shavings. The dried material is ground and from four to six per cent of it mixed with ordinary flour.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| HU367799X | 1929-11-21 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB367799A true GB367799A (en) | 1932-02-22 |
Family
ID=10978959
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB34946/30A Expired GB367799A (en) | 1929-11-21 | 1930-11-20 | Improved method of treating cereal products in preparation for baking |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB367799A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110430760A (en) * | 2017-05-05 | 2019-11-08 | 雀巢产品有限公司 | The method for being used to prepare the food product based on cereal through Overheating Treatment |
-
1930
- 1930-11-20 GB GB34946/30A patent/GB367799A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110430760A (en) * | 2017-05-05 | 2019-11-08 | 雀巢产品有限公司 | The method for being used to prepare the food product based on cereal through Overheating Treatment |
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