GB375679A - Process for stimulating the sugar production, effected in bread making by the diastase of flours and baking agents containing diastase - Google Patents
Process for stimulating the sugar production, effected in bread making by the diastase of flours and baking agents containing diastaseInfo
- Publication number
- GB375679A GB375679A GB3136931A GB3136931A GB375679A GB 375679 A GB375679 A GB 375679A GB 3136931 A GB3136931 A GB 3136931A GB 3136931 A GB3136931 A GB 3136931A GB 375679 A GB375679 A GB 375679A
- Authority
- GB
- United Kingdom
- Prior art keywords
- diastase
- activity
- flours
- stimulating
- baking agents
- 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
- 102000013142 Amylases Human genes 0.000 title abstract 6
- 108010065511 Amylases Proteins 0.000 title abstract 6
- 229940111205 diastase Drugs 0.000 title abstract 6
- 235000013312 flour Nutrition 0.000 title abstract 3
- 238000000034 method Methods 0.000 title abstract 3
- 230000004936 stimulating effect Effects 0.000 title abstract 3
- 235000008429 bread Nutrition 0.000 title 1
- 239000003795 chemical substances by application Substances 0.000 abstract 4
- 230000000694 effects Effects 0.000 abstract 4
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 abstract 2
- 239000004160 Ammonium persulphate Substances 0.000 abstract 2
- 108010068370 Glutens Proteins 0.000 abstract 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 2
- 239000004159 Potassium persulphate Substances 0.000 abstract 2
- 235000019395 ammonium persulphate Nutrition 0.000 abstract 2
- 235000013339 cereals Nutrition 0.000 abstract 2
- 230000002478 diastatic effect Effects 0.000 abstract 2
- 239000000284 extract Substances 0.000 abstract 2
- 235000021312 gluten Nutrition 0.000 abstract 2
- JRKICGRDRMAZLK-UHFFFAOYSA-L persulfate group Chemical group S(=O)(=O)([O-])OOS(=O)(=O)[O-] JRKICGRDRMAZLK-UHFFFAOYSA-L 0.000 abstract 2
- USHAGKDGDHPEEY-UHFFFAOYSA-L potassium persulfate Chemical compound [K+].[K+].[O-]S(=O)(=O)OOS([O-])(=O)=O USHAGKDGDHPEEY-UHFFFAOYSA-L 0.000 abstract 2
- 235000019394 potassium persulphate Nutrition 0.000 abstract 2
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A process for increasing the activity of the diastase of flours which are lacking in diastatic activity but whose gluten quality does not need improvement consists in the addition of a small quantity of a persulphate, e.g. ammonium or potassium persulphate, for the purpose of stimulating the sugar production effected in bread-making. Baking agents containing diastase, such as extracts of malt, may also be added, and it is stated that the activity of these baking agents is also increased. Specifications 2778/11, 235,874, 244,489, [all in Class 28 (i), Bread-making &c.], and 258,279, [Class 58, Grain &c.], are referred to.ALSO:A process for increasing the activity of the diastase of flours which are lacking in diastatic activity but whose gluten quality does not need improvement consists in the addition of a small quantity of a persulphate, e.g. ammonium or potassium persulphate, for the purpose of stimulating the sugar production effected in bread-making. Baking agents containing diastase, such as extracts of malt, may also be added, and it is stated that the activity of these baking agents is also increased. Specifications 2778/11, 235,874, 244,489, [all in Class 28 (i), Bread-making &c.], and 258,279, [Class 58, Grain &c.], are referred to.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB3136931A GB375679A (en) | 1931-11-12 | 1931-11-12 | Process for stimulating the sugar production, effected in bread making by the diastase of flours and baking agents containing diastase |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB3136931A GB375679A (en) | 1931-11-12 | 1931-11-12 | Process for stimulating the sugar production, effected in bread making by the diastase of flours and baking agents containing diastase |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB375679A true GB375679A (en) | 1932-06-30 |
Family
ID=10322070
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB3136931A Expired GB375679A (en) | 1931-11-12 | 1931-11-12 | Process for stimulating the sugar production, effected in bread making by the diastase of flours and baking agents containing diastase |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB375679A (en) |
-
1931
- 1931-11-12 GB GB3136931A patent/GB375679A/en not_active Expired
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| GB989247A (en) | Process for the preparation of baker's yeast, and for the manufacture of bread with the aid of such yeast, as well as the bread and bakery products thus obtained | |
| GB1215718A (en) | Improvements in and relating to the making of bread and like comestibles | |
| GB375679A (en) | Process for stimulating the sugar production, effected in bread making by the diastase of flours and baking agents containing diastase | |
| US2236867A (en) | Bread improver | |
| US1599930A (en) | Manufacture of bread | |
| GB1346581A (en) | Process for bread production | |
| US2356635A (en) | Process for improving the baking quality of flour | |
| GB375342A (en) | Improvements relating to the making of bread | |
| US2067911A (en) | Process of making leavened bread | |
| GB388319A (en) | Improvements in the manufacture of bread for diabetics | |
| GB567376A (en) | Improvements in or relating to the manufacture of bread and contectionery | |
| GB377533A (en) | Process for increasing the fermenting power of and economising yeast in bread making | |
| DE2052572A1 (en) | Use of thermally unstable alpha-amylase - to improve raising of bakery products | |
| US2478099A (en) | Process for compounding and treating dough for baked products | |
| GB787225A (en) | Improvements in or relating to flour or dough | |
| GB305217A (en) | Improvements in and relating to the production of dough for making bread and other baked products | |
| GB203240A (en) | Improvements in or relating to the production of cereal foods | |
| GB474288A (en) | Improvements in or relating to the manufacture of bread, rolls or the like | |
| GB260278A (en) | Process for the production of bread and the like baked goods | |
| DE868882C (en) | Process to improve baking ability | |
| GB538713A (en) | Improvement in and relating to bakery products | |
| US2352046A (en) | Method of producing baker's ware by means of the fermentation of yeast dough | |
| GB191201194A (en) | Improvements in the Manufacture of Flour and Bread. | |
| GB264890A (en) | Process of obtaining an artificial malt product suitable for use in brewing and bread making | |
| GB1349900A (en) | Process for the production of morning goods |