GB462986A - Improvements relating to the manufacture of bakery products - Google Patents
Improvements relating to the manufacture of bakery productsInfo
- Publication number
- GB462986A GB462986A GB2593135A GB2593135A GB462986A GB 462986 A GB462986 A GB 462986A GB 2593135 A GB2593135 A GB 2593135A GB 2593135 A GB2593135 A GB 2593135A GB 462986 A GB462986 A GB 462986A
- Authority
- GB
- United Kingdom
- Prior art keywords
- gum
- egg
- whites
- beaten
- solution
- 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
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/262—Animal proteins from eggs
-
- 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
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/18—Carbohydrates
- A21D2/183—Natural gums
-
- 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
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
In making bakery products intended especially for diabetics, or doughs or batters therefor, which are prepared with beaten yolks whites or whole eggs, a reduced amount of the egg material mixed with 10-60 per cent by weight of a gum which is easily soluble naturally in cold water is employed, the product having the same characteristics as that prepared with a normal amount of the beaten egg material. The gums may be employed in dried, e.g. powdered or granulated, form or in solution and may first be purified, e.g. by dialysis, to remove sugar &c. The gums used include gum arabic, gum Kordafan and gum Senegal. Various methods of combining the gum and the egg material are described, including adding the gum in solution to the egg material prior or subsequent to beating it, or mixing the powdered gum with dried and pulverized egg material, adding water and beating. In an example, a portion of gum solution is added to egg yokes and, if desired, a portion also to egg whites, the yolk and whites being separately beaten and then mixed and added to the remaining batter constituents. In another form, the gum solution is converted to a froth by blowing air or other gas therethrough or developing gas therein, e.g. producing carbon dioxide by adding a carbonate such as sodium bicarbonate or calcium carbonate and an acid, and is combined with beaten yolks or whites or a mixture thereof. The ordinary flour used in the bakery products may be replaced by flour rich in gluten or flours poor in carbohydrate, such as are produced from wheat or other cereal germs, and flours produced from almond or other nuts, cocoa, bran or casein. In place of cane or beet sugar, other sugars, e.g. galactose or fructose or other sweetening substances including saccharin, sorbitol or glycine or mixtures thereof may be employed.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB2593135A GB462986A (en) | 1935-09-18 | 1935-09-18 | Improvements relating to the manufacture of bakery products |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB2593135A GB462986A (en) | 1935-09-18 | 1935-09-18 | Improvements relating to the manufacture of bakery products |
Publications (1)
Publication Number | Publication Date |
---|---|
GB462986A true GB462986A (en) | 1937-03-18 |
Family
ID=10235644
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB2593135A Expired GB462986A (en) | 1935-09-18 | 1935-09-18 | Improvements relating to the manufacture of bakery products |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB462986A (en) |
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1158463B (en) * | 1959-09-16 | 1963-12-05 | Wander Ag Dr A | Process for the production of a starch-free, bakable flour |
US3658553A (en) * | 1969-01-14 | 1972-04-25 | Sol B Radlove | Dietary dry cake mix |
FR2409008A1 (en) * | 1977-11-17 | 1979-06-15 | Hygiene Nutritionnelle | Low calorie dietetic fibre based foodstuff - contg. bran cereal germs, sweet cholagogue and fruit |
FR2412262A1 (en) * | 1977-12-22 | 1979-07-20 | Stamag | PROCESS FOR MANUFACTURING BAKERY PRODUCTS MAINLY CONSISTING OF ITS |
EP0029478A2 (en) * | 1979-11-22 | 1981-06-03 | Ferrero S.p.A. | Saccharose-free pastries as well as their manufacture and use |
FR2591859A1 (en) * | 1985-12-23 | 1987-06-26 | Nabisco Brands Sa | NEW PASTRY AND / OR BISCUITRY PRODUCT, IN PARTICULAR THE MACARON TYPE AND METHOD OF MANUFACTURING THE SAME |
FR2782606A1 (en) * | 1998-04-23 | 2000-03-03 | Sunline | Flour useful for making products for human or animal nutrition, especially bread, contains a protein supplement |
FR2783402A1 (en) * | 1998-09-21 | 2000-03-24 | Sunline | Protein-enriched flour for making bread, pastry, pancakes, biscuits, cakes, etc. |
-
1935
- 1935-09-18 GB GB2593135A patent/GB462986A/en not_active Expired
Cited By (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1158463B (en) * | 1959-09-16 | 1963-12-05 | Wander Ag Dr A | Process for the production of a starch-free, bakable flour |
US3658553A (en) * | 1969-01-14 | 1972-04-25 | Sol B Radlove | Dietary dry cake mix |
FR2409008A1 (en) * | 1977-11-17 | 1979-06-15 | Hygiene Nutritionnelle | Low calorie dietetic fibre based foodstuff - contg. bran cereal germs, sweet cholagogue and fruit |
FR2412262A1 (en) * | 1977-12-22 | 1979-07-20 | Stamag | PROCESS FOR MANUFACTURING BAKERY PRODUCTS MAINLY CONSISTING OF ITS |
US4327116A (en) * | 1977-12-22 | 1982-04-27 | STAMAG Stadkauer Malzfabrik Aktiengesellschaft | Bakery products consisting predominantly of bran and method of producing them |
EP0029478A2 (en) * | 1979-11-22 | 1981-06-03 | Ferrero S.p.A. | Saccharose-free pastries as well as their manufacture and use |
EP0029478A3 (en) * | 1979-11-22 | 1982-03-03 | Ferrero S.p.A. | Saccharose-free pastries as well as their manufacture and use |
FR2591859A1 (en) * | 1985-12-23 | 1987-06-26 | Nabisco Brands Sa | NEW PASTRY AND / OR BISCUITRY PRODUCT, IN PARTICULAR THE MACARON TYPE AND METHOD OF MANUFACTURING THE SAME |
EP0231701A1 (en) * | 1985-12-23 | 1987-08-12 | Belin S.A. | Pastry or biscuit product, especially one of the macaroon type, and process for its production |
FR2782606A1 (en) * | 1998-04-23 | 2000-03-03 | Sunline | Flour useful for making products for human or animal nutrition, especially bread, contains a protein supplement |
FR2783402A1 (en) * | 1998-09-21 | 2000-03-24 | Sunline | Protein-enriched flour for making bread, pastry, pancakes, biscuits, cakes, etc. |
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