GB537231A - Improvements in or relating to the preparation of dough or batter compositions, and to edible baked goods - Google Patents
Improvements in or relating to the preparation of dough or batter compositions, and to edible baked goodsInfo
- Publication number
- GB537231A GB537231A GB31843/39A GB3184339A GB537231A GB 537231 A GB537231 A GB 537231A GB 31843/39 A GB31843/39 A GB 31843/39A GB 3184339 A GB3184339 A GB 3184339A GB 537231 A GB537231 A GB 537231A
- Authority
- GB
- United Kingdom
- Prior art keywords
- baked goods
- dough
- relating
- preparation
- batter compositions
- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/097—Preservation
- A23C19/10—Addition of preservatives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
537,231. Baked goods. ATLAS POWDER CO. Dec. 8, 1939, No. 31843. Convention date, Dec. 17, 1938. [Class 49] To inhibit the tendency of baked goods to become stale on storage, there is incorporated into the dough or batter compositions comprising flour and water as their principal ingredients, an amount of sorbitol lying between a lower limit of about 0.5 per cent and an upper limit not exceeding about 4 per cent by weight of the composition, such amount not altering the normal taste of the baked goods. In making dough for the manufacture of bread, a sponge may be first prepared and then the balance of flour, water &c. admixed therewith together with the sorbitol.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US537231XA | 1938-12-17 | 1938-12-17 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB537231A true GB537231A (en) | 1941-06-13 |
Family
ID=21986120
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB31843/39A Expired GB537231A (en) | 1938-12-17 | 1939-12-08 | Improvements in or relating to the preparation of dough or batter compositions, and to edible baked goods |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB537231A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105285713A (en) * | 2015-12-03 | 2016-02-03 | 石林 | Anredera cordifolia noodles and making method thereof |
-
1939
- 1939-12-08 GB GB31843/39A patent/GB537231A/en not_active Expired
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105285713A (en) * | 2015-12-03 | 2016-02-03 | 石林 | Anredera cordifolia noodles and making method thereof |
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