GB505612A - A process for the manufacture of a product for improving the baking qualities of flour and meal of cereals - Google Patents
A process for the manufacture of a product for improving the baking qualities of flour and meal of cerealsInfo
- Publication number
- GB505612A GB505612A GB3139737A GB3139737A GB505612A GB 505612 A GB505612 A GB 505612A GB 3139737 A GB3139737 A GB 3139737A GB 3139737 A GB3139737 A GB 3139737A GB 505612 A GB505612 A GB 505612A
- Authority
- GB
- United Kingdom
- Prior art keywords
- flour
- added
- temperature
- cereals
- meal
- 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
- A21D2/30—Organic phosphorus compounds
- A21D2/32—Phosphatides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J7/00—Phosphatide compositions for foodstuffs, e.g. lecithin
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
505,612. Flour improvers. JOOS, O.H., and HEUTSZ, J. B. VAN. Nov. 15, 1937, No.31397. [Class 49] Vegetable phosphatides while at a temperature between 60 and 130‹ C., are mixed with flour, the mixture being subsequently added to the flour to be improved. Edible oils, such as soya bean oil, or arachis oil, may be added to the phosphatides, these oils also being raised to the temperature specified. Malt, malt extract, glucose, dextrine, phos- .phates or potassium bromate may also be added to the improver. In a specific example, 86À5 per cent of wheat flour and 13À5 per cent of soya lecithin rendered fluid by raising to the temperature mentioned above were mixed together with or without the addition of a little household salt.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB3139737A GB505612A (en) | 1937-11-15 | 1937-11-15 | A process for the manufacture of a product for improving the baking qualities of flour and meal of cereals |
| NL8281A NL89281B (en) | 1937-11-15 | 1938-08-11 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB3139737A GB505612A (en) | 1937-11-15 | 1937-11-15 | A process for the manufacture of a product for improving the baking qualities of flour and meal of cereals |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB505612A true GB505612A (en) | 1939-05-15 |
Family
ID=10322480
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB3139737A Expired GB505612A (en) | 1937-11-15 | 1937-11-15 | A process for the manufacture of a product for improving the baking qualities of flour and meal of cereals |
Country Status (2)
| Country | Link |
|---|---|
| GB (1) | GB505612A (en) |
| NL (1) | NL89281B (en) |
-
1937
- 1937-11-15 GB GB3139737A patent/GB505612A/en not_active Expired
-
1938
- 1938-08-11 NL NL8281A patent/NL89281B/xx unknown
Also Published As
| Publication number | Publication date |
|---|---|
| NL89281B (en) | 1940-11-15 |
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