GB445768A - Improvements in and relating to cakes and other cake-like baked products and methodsof making the same - Google Patents

Improvements in and relating to cakes and other cake-like baked products and methodsof making the same

Info

Publication number
GB445768A
GB445768A GB26001/34A GB2600134A GB445768A GB 445768 A GB445768 A GB 445768A GB 26001/34 A GB26001/34 A GB 26001/34A GB 2600134 A GB2600134 A GB 2600134A GB 445768 A GB445768 A GB 445768A
Authority
GB
United Kingdom
Prior art keywords
rising
value
mixture
time
hydrogen peroxide
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
GB26001/34A
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.)
EIDP Inc
Original Assignee
EI Du Pont de Nemours and 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 EI Du Pont de Nemours and Co filed Critical EI Du Pont de Nemours and Co
Publication of GB445768A publication Critical patent/GB445768A/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
    • 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

In a method of making cakes and other cake-like baked products from a mixture containing both sugar and fat, hydrogen peroxide is employed as the rising agent instead of baking powder and is added in quantity sufficient to effect the necessary rising, and the mixture, the pH value of which is such, being regulated if necessary, that the hydrogen peroxide is substantially decomposed in the time in which it is desired the rising should be completed, is allowed to stand outside the oven until the hydrogen peroxide is substantially decomposed and is then baked. The time of rising is dependent upon the pH value of the prepared mixture after the addition of the hydrogen peroxide, a mixture having a pH value between 2 and 6 requiring a longer time than a mixture having a pH value of 7 to 8 or more. If the time of rising does not correspond to the value necessary for obtaining the desired rising in the desired time, the pH value is increased by the addition of a substance which combines with acid, e.g. borax, trisodium phosphate or sodium carbonate or bicarbonate.
GB26001/34A 1933-09-09 1934-09-10 Improvements in and relating to cakes and other cake-like baked products and methodsof making the same Expired GB445768A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US445768XA 1933-09-09 1933-09-09

Publications (1)

Publication Number Publication Date
GB445768A true GB445768A (en) 1936-04-14

Family

ID=21933131

Family Applications (1)

Application Number Title Priority Date Filing Date
GB26001/34A Expired GB445768A (en) 1933-09-09 1934-09-10 Improvements in and relating to cakes and other cake-like baked products and methodsof making the same

Country Status (1)

Country Link
GB (1) GB445768A (en)

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