GB431065A - Improvements in the shortening of dough - Google Patents

Improvements in the shortening of dough

Info

Publication number
GB431065A
GB431065A GB3665933A GB3665933A GB431065A GB 431065 A GB431065 A GB 431065A GB 3665933 A GB3665933 A GB 3665933A GB 3665933 A GB3665933 A GB 3665933A GB 431065 A GB431065 A GB 431065A
Authority
GB
United Kingdom
Prior art keywords
oil
fat
mixture
emulsion
water
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
GB3665933A
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 GB3665933A priority Critical patent/GB431065A/en
Publication of GB431065A publication Critical patent/GB431065A/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
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • 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
    • A21D2/16—Fatty acid esters

Landscapes

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

Abstract

Dough for use in making cakes, pastry, bread, and similar products is mixed with a shortening-agent consisting of an emulsion having a fatty continuous phase and an aqueous dispersed phase. Suitable emulsions are prepared by mixing an oil or fat such as a mixture of soya bean oil and lard with an oil-soluble emulsifying agent such as Palsgaard's emulsion oil, then adding an amount of water not less than 1/5 the amount of oil or fat, and emulsifying the mixture. The water may contain sugar, salt or albumen, and may be replaced by milk. Reference has been directed by the Comptroller to Specifications 178,885, 187,298, and 187,299, [all in Class 84].ALSO:A shortening-agent for use in making cakes, pastry, and similar products, consists of an emulsion having a fatty continuous phase and an aqueous dispersed phase. Suitable emulsions are prepared by mixing an oil or fat such as a mixture of soya bean oil and lard with an oil-soluble emulsifying agent such as Palsgaards emulsion oil, then adding an amount of water not less than 1/5 the amount of oil or fat, and emulsifying the mixture. The water may contain sugar, salt, or albumen, and may be replaced by milk. Reference has been directed by the Comptroller to Specifications 178,885, 187,298, and 187,299, [all in Class 84].
GB3665933A 1933-12-30 1933-12-30 Improvements in the shortening of dough Expired GB431065A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB3665933A GB431065A (en) 1933-12-30 1933-12-30 Improvements in the shortening of dough

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3665933A GB431065A (en) 1933-12-30 1933-12-30 Improvements in the shortening of dough

Publications (1)

Publication Number Publication Date
GB431065A true GB431065A (en) 1935-07-01

Family

ID=10390099

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3665933A Expired GB431065A (en) 1933-12-30 1933-12-30 Improvements in the shortening of dough

Country Status (1)

Country Link
GB (1) GB431065A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0059505A2 (en) * 1981-03-02 1982-09-08 THE PROCTER & GAMBLE COMPANY Compositions, methods and culinary mixes for providing nonadherent dough for baked goods

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0059505A2 (en) * 1981-03-02 1982-09-08 THE PROCTER & GAMBLE COMPANY Compositions, methods and culinary mixes for providing nonadherent dough for baked goods
EP0059505A3 (en) * 1981-03-02 1986-03-19 THE PROCTER & GAMBLE COMPANY Compositions, methods and culinary mixes for providing nonadherent dough for baked goods

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