GB521532A - Improvements in or relating to substances for use as auxiliaries in baking mixtures and to methods of producing the same - Google Patents

Improvements in or relating to substances for use as auxiliaries in baking mixtures and to methods of producing the same

Info

Publication number
GB521532A
GB521532A GB8838/39A GB883839A GB521532A GB 521532 A GB521532 A GB 521532A GB 8838/39 A GB8838/39 A GB 8838/39A GB 883839 A GB883839 A GB 883839A GB 521532 A GB521532 A GB 521532A
Authority
GB
United Kingdom
Prior art keywords
auxiliaries
relating
substances
producing
methods
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
GB8838/39A
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 GB8838/39A priority Critical patent/GB521532A/en
Publication of GB521532A publication Critical patent/GB521532A/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
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • 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
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

521,532. Auxiliary baking preparations. ERMATINGER, F. March 20, 1939, No. 8838. [Class 49] An auxiliary baking product is made by mixing bee honey and pea or like legume flour with such an amount of water as to obtain a doughy mass, and this mass is allowed to ferment. In an example, equal weights of pure honey and yellow pea flour are bound with water and the mixture is allowed to stand at about 28‹.C. ; the product is ready after 24 hours for use in making dough.
GB8838/39A 1939-03-20 1939-03-20 Improvements in or relating to substances for use as auxiliaries in baking mixtures and to methods of producing the same Expired GB521532A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB8838/39A GB521532A (en) 1939-03-20 1939-03-20 Improvements in or relating to substances for use as auxiliaries in baking mixtures and to methods of producing the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB8838/39A GB521532A (en) 1939-03-20 1939-03-20 Improvements in or relating to substances for use as auxiliaries in baking mixtures and to methods of producing the same

Publications (1)

Publication Number Publication Date
GB521532A true GB521532A (en) 1940-05-23

Family

ID=9860185

Family Applications (1)

Application Number Title Priority Date Filing Date
GB8838/39A Expired GB521532A (en) 1939-03-20 1939-03-20 Improvements in or relating to substances for use as auxiliaries in baking mixtures and to methods of producing the same

Country Status (1)

Country Link
GB (1) GB521532A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008000883A1 (en) * 2006-06-21 2008-01-03 Consejo Superior De Investigaciones Científicas Composition of fibres for obtaining low-calorie, fibre-rich products

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008000883A1 (en) * 2006-06-21 2008-01-03 Consejo Superior De Investigaciones Científicas Composition of fibres for obtaining low-calorie, fibre-rich products
ES2307389A1 (en) * 2006-06-21 2008-11-16 Consejo Superior Investig. Cientificas Composition of fibres for obtaining low-calorie, fibre-rich products

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