GB414916A - Improvements in edible baked products - Google Patents

Improvements in edible baked products

Info

Publication number
GB414916A
GB414916A GB26942/33A GB2694233A GB414916A GB 414916 A GB414916 A GB 414916A GB 26942/33 A GB26942/33 A GB 26942/33A GB 2694233 A GB2694233 A GB 2694233A GB 414916 A GB414916 A GB 414916A
Authority
GB
United Kingdom
Prior art keywords
fatty acid
shortening
free fatty
lard
added
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
GB26942/33A
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.)
Procter and Gamble Co
Original Assignee
Procter and Gamble Co
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 Procter and Gamble Co filed Critical Procter and Gamble Co
Publication of GB414916A publication Critical patent/GB414916A/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
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/145—Acids, anhydrides or salts thereof
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Edible Oils And Fats (AREA)

Abstract

To increase the volume of cakes and like sweet baked goods containing at least as much sugar as flour, free fatty acid containing 16 or more carbon atoms in its molecule is added to the batter, e.g. by replacing 2-10 per cent of the shortening by the fatty acid. Preferably a plastic or semi-solid shortening of very low free fatty acid content, e.g. lard, butter or partially hydrogenated cottonseed oil, is used. The fatty acid may be saturated or, preferably, unsaturated and may be prepared by alkali saponification of purified edible fats such as lard, peanut oil or hydrogenated cottonseed oil and treatment of the resulting soap with mineral acid, the fatty acid preferably being kept from contact with air during and after the process by using air-tight containers and nitrogen or other inert gas. The free fatty acid may be added to the batter itself or to ingredients thereof, e.g. the shortening.
GB26942/33A 1932-10-03 1933-09-30 Improvements in edible baked products Expired GB414916A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US414916XA 1932-10-03 1932-10-03

Publications (1)

Publication Number Publication Date
GB414916A true GB414916A (en) 1934-08-16

Family

ID=21916787

Family Applications (1)

Application Number Title Priority Date Filing Date
GB26942/33A Expired GB414916A (en) 1932-10-03 1933-09-30 Improvements in edible baked products

Country Status (1)

Country Link
GB (1) GB414916A (en)

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