GB546666A - Improvements relating to the production of baked goods - Google Patents

Improvements relating to the production of baked goods

Info

Publication number
GB546666A
GB546666A GB1679240A GB1679240A GB546666A GB 546666 A GB546666 A GB 546666A GB 1679240 A GB1679240 A GB 1679240A GB 1679240 A GB1679240 A GB 1679240A GB 546666 A GB546666 A GB 546666A
Authority
GB
United Kingdom
Prior art keywords
yeast
acid
mix
colour
water
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
GB1679240A
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.)
BRITISH ARKADY Co Ltd
WALTER PERCY FORD
Original Assignee
BRITISH ARKADY Co Ltd
WALTER PERCY FORD
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 BRITISH ARKADY Co Ltd, WALTER PERCY FORD filed Critical BRITISH ARKADY Co Ltd
Priority to GB1679240A priority Critical patent/GB546666A/en
Publication of GB546666A publication Critical patent/GB546666A/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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A21D2/04—Oxygen; Oxygen-generating compounds, e.g. ozone, peroxides
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

546,666. Food preparations. BRITISH ARKADY CO., Ltd., FORD, W. P., and EGERTON, W. E. Nov. 22, 1940, No. 16792. [Class 49] A golden brown or yellow crust colour is imparted to baked unfermented goods such as scones, cakes, biscuits, pastries and pies by incorporating in the dough mix, prior to baking, yeast solids in the proportion of 0.01 to 2 per cent. of the total weight of the mix (including water). Also may be added a substance containing a large proportion of watersoluble protein, such as skim milk powder or soya bean flour; this water-soluble protein assists in tne caramelisation of sugars produced by the yeast during baking, which causes the development of the golden brown &c. colour. The yeast may be distillers', bakers' or brewers'. If a dried yeast preparation is used, it should be soaked in water before addition to the mix. To neutralise the effect of the yeast on the crumb colour, acid or acid salts may be added-e.g. lactic acid, citric acid, acid calcium phosphate, potassium hydrogen tartrate or sodium bisulphate. Specification 484,616 is referred to.
GB1679240A 1940-11-22 1940-11-22 Improvements relating to the production of baked goods Expired GB546666A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1679240A GB546666A (en) 1940-11-22 1940-11-22 Improvements relating to the production of baked goods

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1679240A GB546666A (en) 1940-11-22 1940-11-22 Improvements relating to the production of baked goods

Publications (1)

Publication Number Publication Date
GB546666A true GB546666A (en) 1942-07-24

Family

ID=10083742

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1679240A Expired GB546666A (en) 1940-11-22 1940-11-22 Improvements relating to the production of baked goods

Country Status (1)

Country Link
GB (1) GB546666A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2564763A (en) * 1946-04-27 1951-08-21 Interchem Corp Baked goods with cheese flavor
EP0107315A2 (en) * 1982-09-10 1984-05-02 NABISCO BRANDS, Inc. Nutritional cookie
EP1104245A1 (en) * 1998-08-10 2001-06-06 Jones-Hamilton Co. Sodium bisulfate as acidulant in foods

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2564763A (en) * 1946-04-27 1951-08-21 Interchem Corp Baked goods with cheese flavor
EP0107315A2 (en) * 1982-09-10 1984-05-02 NABISCO BRANDS, Inc. Nutritional cookie
EP0107315A3 (en) * 1982-09-10 1986-06-25 Nabisco Brands Inc. Nutritional cookie
EP1104245A1 (en) * 1998-08-10 2001-06-06 Jones-Hamilton Co. Sodium bisulfate as acidulant in foods
EP1104245A4 (en) * 1998-08-10 2004-09-15 Hamilton Jones Co Sodium bisulfate as acidulant in foods

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