GB648782A - Improvements in the manufacture of bread and like products - Google Patents

Improvements in the manufacture of bread and like products

Info

Publication number
GB648782A
GB648782A GB98248A GB98248A GB648782A GB 648782 A GB648782 A GB 648782A GB 98248 A GB98248 A GB 98248A GB 98248 A GB98248 A GB 98248A GB 648782 A GB648782 A GB 648782A
Authority
GB
United Kingdom
Prior art keywords
vegetable oil
flour
yeast
salt
bread
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
GB98248A
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 GB98248A priority Critical patent/GB648782A/en
Publication of GB648782A publication Critical patent/GB648782A/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
    • A21D2/16—Fatty acid esters

Landscapes

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

Abstract

In making bread, buns and the like fermented bakery goods, there is added to the dough, before fermentation, moulding and baking, a solid ester of a fatty acid containing at least 12, preferably at least 16, carbon atoms and a polyhydric alcohol containing 4 or more hydroxyl groups or an internal ether derived from a polyhydric alcohol containing 4 or more hydroxyl groups, 1/2 oz.-10 lb. of the ester being added to 280 lb. of flour. Examples are concerned with incorporation in wheat flour, yeast, salt and water containing bread doughs of erythritol stearate dissolved in fat, glucose palmitate dissolved in a vegetable oil such as groundnut, cottonseed or soya bean oil, mannitan and mannide esters of stearic acid in water, sorbitan and sorbide esters of stearic acid in vegetable oil with lecithin, finely powdered glucose laurate and starch laurate stirred into flour and into a wheat flour, yeast, salt, sugar and skim milk or water containing bun dough of inositol stearate in vegetable oil. Specification 576,055 is referred to.
GB98248A 1948-01-13 1948-01-13 Improvements in the manufacture of bread and like products Expired GB648782A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB98248A GB648782A (en) 1948-01-13 1948-01-13 Improvements in the manufacture of bread and like products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB98248A GB648782A (en) 1948-01-13 1948-01-13 Improvements in the manufacture of bread and like products

Publications (1)

Publication Number Publication Date
GB648782A true GB648782A (en) 1951-01-10

Family

ID=9713940

Family Applications (1)

Application Number Title Priority Date Filing Date
GB98248A Expired GB648782A (en) 1948-01-13 1948-01-13 Improvements in the manufacture of bread and like products

Country Status (1)

Country Link
GB (1) GB648782A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2850389A (en) * 1957-01-30 1958-09-02 Chester W Ofelt Process for inhibiting staling of yeast raised bakery products
US2889227A (en) * 1958-08-19 1959-06-02 Chester W Ofelt Process of retaining softness in bakery products
US2962419A (en) * 1957-05-20 1960-11-29 Heyden Newport Chemical Corp Dietetic compositions

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2850389A (en) * 1957-01-30 1958-09-02 Chester W Ofelt Process for inhibiting staling of yeast raised bakery products
US2962419A (en) * 1957-05-20 1960-11-29 Heyden Newport Chemical Corp Dietetic compositions
US2889227A (en) * 1958-08-19 1959-06-02 Chester W Ofelt Process of retaining softness in bakery products

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