GB375342A - Improvements relating to the making of bread - Google Patents

Improvements relating to the making of bread

Info

Publication number
GB375342A
GB375342A GB576431A GB576431A GB375342A GB 375342 A GB375342 A GB 375342A GB 576431 A GB576431 A GB 576431A GB 576431 A GB576431 A GB 576431A GB 375342 A GB375342 A GB 375342A
Authority
GB
United Kingdom
Prior art keywords
bread
making
improvements relating
added
papain
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
GB576431A
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 GB576431A priority Critical patent/GB375342A/en
Publication of GB375342A publication Critical patent/GB375342A/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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

In bread-making, papain is added as a gluten softening agent to the dough or to any of the ingredients thereof. An ammonium salt, e.g. ammonium chloride, may also be added to stimulate gas production by the yeast. Specifications 17732/93, [Class 28, Cooking &c.], and 340,072 are referred to.
GB576431A 1931-02-24 1931-02-24 Improvements relating to the making of bread Expired GB375342A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB576431A GB375342A (en) 1931-02-24 1931-02-24 Improvements relating to the making of bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB576431A GB375342A (en) 1931-02-24 1931-02-24 Improvements relating to the making of bread

Publications (1)

Publication Number Publication Date
GB375342A true GB375342A (en) 1932-06-24

Family

ID=9802201

Family Applications (1)

Application Number Title Priority Date Filing Date
GB576431A Expired GB375342A (en) 1931-02-24 1931-02-24 Improvements relating to the making of bread

Country Status (1)

Country Link
GB (1) GB375342A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1350432A1 (en) * 2002-04-05 2003-10-08 Puratos N.V. Method and composition for retarding staling of bakery products by adding a thermostable protease
EP0796559B2 (en) † 1996-03-19 2006-03-01 DSM IP Assets B.V. A novel enzyme combination

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0796559B2 (en) † 1996-03-19 2006-03-01 DSM IP Assets B.V. A novel enzyme combination
EP1350432A1 (en) * 2002-04-05 2003-10-08 Puratos N.V. Method and composition for retarding staling of bakery products by adding a thermostable protease
WO2003084334A2 (en) * 2002-04-05 2003-10-16 Puratos Method and composition for the prevention or retarding of staling
WO2003084334A3 (en) * 2002-04-05 2003-12-11 Puratos Method and composition for the prevention or retarding of staling
EP1790230A2 (en) * 2002-04-05 2007-05-30 Puratos N.V. Method and composition for the prevention or retarding of staling and its effect during the baking process of bakery products
EP1790230A3 (en) * 2002-04-05 2007-09-05 Puratos N.V. Method and composition for the prevention or retarding of staling
US9456616B2 (en) 2002-04-05 2016-10-04 Puratos Naamloze Vennootschap Method and composition for the prevention or retarding of staling of bakery products

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