GB377533A - Process for increasing the fermenting power of and economising yeast in bread making - Google Patents

Process for increasing the fermenting power of and economising yeast in bread making

Info

Publication number
GB377533A
GB377533A GB3137031A GB3137031A GB377533A GB 377533 A GB377533 A GB 377533A GB 3137031 A GB3137031 A GB 3137031A GB 3137031 A GB3137031 A GB 3137031A GB 377533 A GB377533 A GB 377533A
Authority
GB
United Kingdom
Prior art keywords
yeast
economising
fermenting power
increasing
dough
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
GB3137031A
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
Priority to GB3137031A priority Critical patent/GB377533A/en
Publication of GB377533A publication Critical patent/GB377533A/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)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The fermenting power of yeast in breadmaking is increased by adding to the flour and/or the dough a yeast nutritive which gives rise to an increase of the yeast during fermentation of the dough, but excluding nutrients having a softening action such as diastatic malt, together with a persulphate to activate the yeast during the fermentation period. Nutritives mentioned are sugar and ammonium salts. An example is given of the effect obtained by the addition of a small amount of ammonium persulphate to yeast along with a mixture containing ammonium chloride, calcium sulphate, and potassium bromate. Specifications 2778/11 and 235,874, [both in Class 14 (ii), Beverages &c.], are referred to.
GB3137031A 1931-11-12 1931-11-12 Process for increasing the fermenting power of and economising yeast in bread making Expired GB377533A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB3137031A GB377533A (en) 1931-11-12 1931-11-12 Process for increasing the fermenting power of and economising yeast in bread making

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3137031A GB377533A (en) 1931-11-12 1931-11-12 Process for increasing the fermenting power of and economising yeast in bread making

Publications (1)

Publication Number Publication Date
GB377533A true GB377533A (en) 1932-07-28

Family

ID=10322083

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3137031A Expired GB377533A (en) 1931-11-12 1931-11-12 Process for increasing the fermenting power of and economising yeast in bread making

Country Status (1)

Country Link
GB (1) GB377533A (en)

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