GB627956A - Improvements in or relating to the baking of dough - Google Patents

Improvements in or relating to the baking of dough

Info

Publication number
GB627956A
GB627956A GB2479047A GB2479047A GB627956A GB 627956 A GB627956 A GB 627956A GB 2479047 A GB2479047 A GB 2479047A GB 2479047 A GB2479047 A GB 2479047A GB 627956 A GB627956 A GB 627956A
Authority
GB
United Kingdom
Prior art keywords
dough
esters
ester
fatty acid
dispersion
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
GB2479047A
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
Publication of GB627956A publication Critical patent/GB627956A/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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/08—Prevention of sticking, e.g. to baking plates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B3/00—Parts or accessories of ovens
    • A21B3/16—Machines for cleaning or greasing baking surfaces

Landscapes

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

Abstract

To prevent dough from sticking to oven shelves during baking, the dough on the oven shelves is coated with a layer of a higher fatty acid ester of a liquid monovalent alcohol or a solution or dispersion of the ester as a continuous or disperse phase. The acid radicals of the esters are wholly or mainly saturated fatty acid radicals. Examples used are stearic or palmitic acid ethyl ester heated to 50 DEG C, or specified dispersion of ethyl ester derived from mustard seed oil. The ethyl esters may be substituted by, e.g., methyl or propyl esters.
GB2479047A 1946-06-22 1947-09-09 Improvements in or relating to the baking of dough Expired GB627956A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SE71126X 1946-06-22

Publications (1)

Publication Number Publication Date
GB627956A true GB627956A (en) 1949-08-18

Family

ID=20270450

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2479047A Expired GB627956A (en) 1946-06-22 1947-09-09 Improvements in or relating to the baking of dough

Country Status (6)

Country Link
AT (1) AT165048B (en)
CH (1) CH261628A (en)
DE (1) DE819985C (en)
DK (1) DK71126C (en)
FR (1) FR946113A (en)
GB (1) GB627956A (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1442009A1 (en) * 1962-04-07 1968-10-24 Witten Gmbh Chem Werke Release agent for bread and baked goods

Also Published As

Publication number Publication date
FR946113A (en) 1949-05-24
CH261628A (en) 1949-05-31
DE819985C (en) 1951-11-05
DK71126C (en) 1950-06-19
AT165048B (en) 1950-01-10

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