GB652006A - Improvements in the manufacture of bread and like products - Google Patents

Improvements in the manufacture of bread and like products

Info

Publication number
GB652006A
GB652006A GB1929448A GB1929448A GB652006A GB 652006 A GB652006 A GB 652006A GB 1929448 A GB1929448 A GB 1929448A GB 1929448 A GB1929448 A GB 1929448A GB 652006 A GB652006 A GB 652006A
Authority
GB
United Kingdom
Prior art keywords
cetyl
vegetable oil
tartrate
dissolved
flour
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
GB1929448A
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 GB1929448A priority Critical patent/GB652006A/en
Publication of GB652006A publication Critical patent/GB652006A/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

Abstract

In making bread and like fermented baked goods there is added to the dough a solid ester of an acid and a fatty alcohol containing at least 8, preferably at least 12, carbon atoms. Examples are concerned with bread from doughs of flour, salt, yeast and water or skim milk containing cetyl citrate blended with flour, lauryl tartrate blended with baking fat, the sulphuric acid ester of a mixture of cetyl and stearyl alcohols dissolved in vegetable oil, the acetic acid ester of the higher fatty alcohols of beeswax dissolved in vegetable oil, cetyl succinate dissolved in vegetable oil, octyl tartrate, powered stearyl tartrate, cetyl tartrate dissolved in vegetable oil, cetyl phosphate dispersed in water with the aid of an edible emulsifying agent, and the mucic acid ester of a mixture of cetyl and steary alcohols dissolved in hot vegetable oil, and with a richer bread from a sponge of flour, water and yeast and a dough of flour, salt, skim milk powder, fat and sugar, containing stearyl tartrate. Specifications 576,055 and 648,782 are referred to.
GB1929448A 1948-07-19 1948-07-19 Improvements in the manufacture of bread and like products Expired GB652006A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1929448A GB652006A (en) 1948-07-19 1948-07-19 Improvements in the manufacture of bread and like products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1929448A GB652006A (en) 1948-07-19 1948-07-19 Improvements in the manufacture of bread and like products

Publications (1)

Publication Number Publication Date
GB652006A true GB652006A (en) 1951-04-11

Family

ID=10127004

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1929448A Expired GB652006A (en) 1948-07-19 1948-07-19 Improvements in the manufacture of bread and like products

Country Status (1)

Country Link
GB (1) GB652006A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2889227A (en) * 1958-08-19 1959-06-02 Chester W Ofelt Process of retaining softness in bakery products
US3343964A (en) * 1963-09-03 1967-09-26 Pfizer & Co C Cereal products having incorporated therein alkali salts of monoalkyl fumarates and maleates
US3360375A (en) * 1967-05-16 1967-12-26 Paniplus Company Yeast leavened bakery products and shortening compositions
US3365300A (en) * 1965-01-13 1968-01-23 Pfizer & Co C Flour compositions and baked products with sodium, potassium and calcium salts of n-alkanoylglycines and alanines included therein
US3370958A (en) * 1964-09-08 1968-02-27 Nat Dairy Prod Corp Compositions comprising succinyl half esters
US3388996A (en) * 1965-02-12 1968-06-18 Nat Starch Chem Corp Process and product of baked goods preparation
AT410502B (en) * 1996-06-13 2003-05-26 Haas Franz Waffelmasch METHOD FOR PRODUCING EDIBLE WAFFLE PRODUCTS

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2889227A (en) * 1958-08-19 1959-06-02 Chester W Ofelt Process of retaining softness in bakery products
US3343964A (en) * 1963-09-03 1967-09-26 Pfizer & Co C Cereal products having incorporated therein alkali salts of monoalkyl fumarates and maleates
US3370958A (en) * 1964-09-08 1968-02-27 Nat Dairy Prod Corp Compositions comprising succinyl half esters
US3365300A (en) * 1965-01-13 1968-01-23 Pfizer & Co C Flour compositions and baked products with sodium, potassium and calcium salts of n-alkanoylglycines and alanines included therein
US3388996A (en) * 1965-02-12 1968-06-18 Nat Starch Chem Corp Process and product of baked goods preparation
US3360375A (en) * 1967-05-16 1967-12-26 Paniplus Company Yeast leavened bakery products and shortening compositions
AT410502B (en) * 1996-06-13 2003-05-26 Haas Franz Waffelmasch METHOD FOR PRODUCING EDIBLE WAFFLE PRODUCTS

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