GB501630A - Improvements in or relating to the manufacture of bakery products - Google Patents

Abstract

501,630. Bakery products ; albumens. HILTNER, P. P. May 19, 1938, No. 14997. [Class 49] [Also in Group IV] In manufacturing bakery products, albumen obtained from muscle fibres of animal origin and partially or wholly freed from the more readily. water-soluble components and from fatty substances is incorporated in the baking mixture which is then baked. The albuminous substances may be converted into watersoluble form by disintegration or degradation chemically or biologically, dried, ground, and, if desired, sieved. They may be used in the form of aqueous dispersions or solutions, or, beaten up with air as a froth or foam, or combined with the flour to which they may be added as powder or in solution or by precipitation, or with disintegrated starch or other thickening agants, or with other types of albumen of animal or vegetable origin, e.g. from yolks, whites or whole eggs, or with fatty substances in an aqueous medium, e.g. in milk in an emulsion which may also contain lactic or. other organic acids or in sour milk, or with carbohydrate materials, e.g. sugar or malt flour. In an example, animal muscle fibres, e.g. from fresh codfish flesh, are comminuted, suspended in water, adjusted to pH4, e.g. with citric acid, maintained with stirring at 65‹ C. for up to about an hour, centrifuged to remove the main portion of the water and colouring and odour- and taste-imparting and fatty substances and mineral content. This intermediate product is extracted with alcohol to remove residual fat, swelled in water with alkali, heated, e.g. to 90‹ C. for a short time and wholly or partially neutralized by addition of acid, a water-soluble product resulting. Both the intermediate products, which are not wholly soluble or swell in water only, and the soluble end product may be used in baking. The intermediate products may, for example, be added dry to the baking mixture for biscuits. In examples: (1) butter biscuits are prepared from a dough containing the water-soluble albumen, flour, sugar, butter, ammonium carbonate and spice; (2) a foam mass for use in producing meringues .is obtained by dissolving 33, gm. of the water-soluble albumen in 500 gm. of water with 1500 gm. of sugar and beating up the solution, preferably warmed; (3) in making sponge cake an aqueous solution of the albumen is mixed with whole egg and made into a dough with maize starch, maize flour, sugar, butter or other fat, baking powder and spices.