GB614545A - Process for making dry bakery products and products made thereby - Google Patents

Process for making dry bakery products and products made thereby

Info

Publication number
GB614545A
GB614545A GB27172/45A GB2717245A GB614545A GB 614545 A GB614545 A GB 614545A GB 27172/45 A GB27172/45 A GB 27172/45A GB 2717245 A GB2717245 A GB 2717245A GB 614545 A GB614545 A GB 614545A
Authority
GB
United Kingdom
Prior art keywords
ascorbic acid
per cent
baked
acid
products
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
GB27172/45A
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.)
Verkade S Fabrieken N V
Original Assignee
Verkade S Fabrieken N V
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 Verkade S Fabrieken N V filed Critical Verkade S Fabrieken N V
Publication of GB614545A publication Critical patent/GB614545A/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

Landscapes

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

Abstract

In making biscuits, rusks, wafers and small cakes of moisture content not more than 12 per cent, and preferably less than 8 per cent, the mixture of ingredients baked contains such a proportion of ascorbic acid or of a substance containing ascorbic acid that the freshly-baked products contain per 100 g. at least 10 mg. of ascorbic acid. In the mixture may be incorporated substances which counteract the oxidation of vitamin C, e.g. metaphosphoric acid or a salt thereof, glucose, disodium phosphate, and the baking may be carried out in an atmosphere of inert gas. A dough baked to biscuits which retain 94 per cent of the added ascorbic acid consists of flour, powdered sugar, skim milk, butter, skim milk powder, ammonium bicarbonate, salt, hydro - chloric acid, ascorbic acid, glucose, and water.
GB27172/45A 1943-05-31 1945-10-17 Process for making dry bakery products and products made thereby Expired GB614545A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL614545X 1943-05-31

Publications (1)

Publication Number Publication Date
GB614545A true GB614545A (en) 1948-12-17

Family

ID=19788210

Family Applications (1)

Application Number Title Priority Date Filing Date
GB27172/45A Expired GB614545A (en) 1943-05-31 1945-10-17 Process for making dry bakery products and products made thereby

Country Status (1)

Country Link
GB (1) GB614545A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0340355A1 (en) * 1985-09-23 1989-11-08 Nutra Products Inc. A process for producing baked cereal goods and goods when produced thereby

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0340355A1 (en) * 1985-09-23 1989-11-08 Nutra Products Inc. A process for producing baked cereal goods and goods when produced thereby

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