GB517348A - Improvements in and relating to improving agents for the baking quality of flour andother milling products - Google Patents

Improvements in and relating to improving agents for the baking quality of flour andother milling products

Info

Publication number
GB517348A
GB517348A GB2205138A GB2205138A GB517348A GB 517348 A GB517348 A GB 517348A GB 2205138 A GB2205138 A GB 2205138A GB 2205138 A GB2205138 A GB 2205138A GB 517348 A GB517348 A GB 517348A
Authority
GB
United Kingdom
Prior art keywords
flour
finely divided
ascorbic acid
copper
improving agents
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
GB2205138A
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 GB2205138A priority Critical patent/GB517348A/en
Publication of GB517348A publication Critical patent/GB517348A/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
    • A21D2/22—Ascorbic acid
    • 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
    • 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)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Cereal-Derived Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

517,348. Improving agents for flour. POLLAK, J. E. (Maltha, P. R. A.). July 25, 1938, No. 22051. [Class 49] [Also in Group IV] An improving agent for flour and other meal and milling products is obtained by mixing l-ascorbic acid or substances containing the l-ascorbic radical with a finely divided activating agent selected from the following:- finely divided heavy metals such as copper, manganese, cobalt and iron or their compounds such as their salts, especially the proteic acid salts, or proteins containing such metals, or finely divided powder of " Hubbard Squash " (Cucurbita maxima), Klentang (Moringa pterygosperma), cucumbers, cabbage leaves and tomatoes. The activating agent may also be mixed with indifferent substances, according to Specification 503,476. In the examples (a) copper proteinate (prepared by heating gelatin with copper hydroxide) and l-ascorbic acid are added to maize starch and the mixture is added to flour ; a loaf baked from the treated flour is found to have an increase of volume of 14 per cent. over one from untreated flour; (2) an improving agent for flour is prepared by mixing the finely divided powder of kelor (Moringa pterygosperma), l-ascorbic acid, wheat starch and calcium diphosphate. Specification 455,221 also is referred to.
GB2205138A 1938-07-25 1938-07-25 Improvements in and relating to improving agents for the baking quality of flour andother milling products Expired GB517348A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB2205138A GB517348A (en) 1938-07-25 1938-07-25 Improvements in and relating to improving agents for the baking quality of flour andother milling products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB2205138A GB517348A (en) 1938-07-25 1938-07-25 Improvements in and relating to improving agents for the baking quality of flour andother milling products

Publications (1)

Publication Number Publication Date
GB517348A true GB517348A (en) 1940-01-26

Family

ID=10173091

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2205138A Expired GB517348A (en) 1938-07-25 1938-07-25 Improvements in and relating to improving agents for the baking quality of flour andother milling products

Country Status (1)

Country Link
GB (1) GB517348A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006029757A1 (en) * 2004-09-16 2006-03-23 Hans Schwarzkopf & Henkel Gmbh & Co. Kg Active agent mixtures for the treatment of keratin fibres

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006029757A1 (en) * 2004-09-16 2006-03-23 Hans Schwarzkopf & Henkel Gmbh & Co. Kg Active agent mixtures for the treatment of keratin fibres

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