GB538713A - Improvement in and relating to bakery products - Google Patents

Improvement in and relating to bakery products

Info

Publication number
GB538713A
GB538713A GB2593839A GB2593839A GB538713A GB 538713 A GB538713 A GB 538713A GB 2593839 A GB2593839 A GB 2593839A GB 2593839 A GB2593839 A GB 2593839A GB 538713 A GB538713 A GB 538713A
Authority
GB
United Kingdom
Prior art keywords
per cent
flour
dried
amount
shortening
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
GB2593839A
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.)
ROBERT LYNWOOD LLOYD
Cerestar USA Inc
Original Assignee
ROBERT LYNWOOD LLOYD
American Maize Products Co
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 ROBERT LYNWOOD LLOYD, American Maize Products Co filed Critical ROBERT LYNWOOD LLOYD
Priority to GB2593839A priority Critical patent/GB538713A/en
Publication of GB538713A publication Critical patent/GB538713A/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
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

538,713. Baked food preparations. LLOYD, R. L., and AMERICAN MAIZE-PRODUCTS CO. Nov. 9, 1939, No. 25938. Addition to 538,084. [Class 49] Unleavened bakery products containing flour and a relatively large amount of shortening are made by a process wherein use is made of solidified, finely divided, substantially dried starch conversion syrup or cereal sugars, prepared by heating corn starch with water in the presence of an acid at super-atmospheric pressure; the dried syrup contains reducing sugars in amount from 15 per cent up to about 60 per cent, the remainder being principally dextrins, and it is preferably used in amount of at least 5 per cent of the weight of the flour. The dried solidified starch material is first uniformly blended with the flour and then the shortening is rubbed into the blend.
GB2593839A 1939-11-09 1939-11-09 Improvement in and relating to bakery products Expired GB538713A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB2593839A GB538713A (en) 1939-11-09 1939-11-09 Improvement in and relating to bakery products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB2593839A GB538713A (en) 1939-11-09 1939-11-09 Improvement in and relating to bakery products

Publications (1)

Publication Number Publication Date
GB538713A true GB538713A (en) 1941-08-14

Family

ID=10235754

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2593839A Expired GB538713A (en) 1939-11-09 1939-11-09 Improvement in and relating to bakery products

Country Status (1)

Country Link
GB (1) GB538713A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3116149A (en) * 1962-10-08 1963-12-31 Procter & Gamble Method of making pastry

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3116149A (en) * 1962-10-08 1963-12-31 Procter & Gamble Method of making pastry

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