GB386686A - Process for making and treating dough - Google Patents
Process for making and treating doughInfo
- Publication number
- GB386686A GB386686A GB25056/32A GB2505632A GB386686A GB 386686 A GB386686 A GB 386686A GB 25056/32 A GB25056/32 A GB 25056/32A GB 2505632 A GB2505632 A GB 2505632A GB 386686 A GB386686 A GB 386686A
- Authority
- GB
- United Kingdom
- Prior art keywords
- dough
- cereals
- making
- diastase
- milled
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
In a process for making dough for baking from milled or ground cereals the cereals are made into a dough which is subjected to an applied continuously increasing pressure until a high pressure is reached and then to a vacuum whereby the cells are explosively opened out. Lactic acid, sodium chloride and a substance rich in diastase may be added to the dough. The process may be carried out in the apparatus described in the parent Specification.ALSO:In a process for making dough for baking from milled or ground cereals the cereals are made into a dough which is subjected to an applied continuously increasing pressure until a high pressure is reached and then to a vacuum whereby the cells are explosively opened out. Lactic acid, sodium chloride, and a substance rich in diastase may be added to the dough. The process may be carried out in the apparatus described in the parent Specification.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE386686X | 1930-05-24 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB386686A true GB386686A (en) | 1933-01-20 |
Family
ID=6371015
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB25056/32A Expired GB386686A (en) | 1930-05-24 | 1931-05-20 | Process for making and treating dough |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB386686A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2116828A (en) * | 1982-03-16 | 1983-10-05 | New Generation Foods | Cooked wheat product |
-
1931
- 1931-05-20 GB GB25056/32A patent/GB386686A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2116828A (en) * | 1982-03-16 | 1983-10-05 | New Generation Foods | Cooked wheat product |
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