GB661461A - A process for treating cereal flours - Google Patents

A process for treating cereal flours

Info

Publication number
GB661461A
GB661461A GB152349A GB152349A GB661461A GB 661461 A GB661461 A GB 661461A GB 152349 A GB152349 A GB 152349A GB 152349 A GB152349 A GB 152349A GB 661461 A GB661461 A GB 661461A
Authority
GB
United Kingdom
Prior art keywords
cereal flours
treating cereal
treating
flours
risen
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
GB152349A
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.)
JOHN WILLIAM CORRAN
Reckitt Benckiser Ltd
Original Assignee
JOHN WILLIAM CORRAN
Reckitt and Colman PLC
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 JOHN WILLIAM CORRAN, Reckitt and Colman PLC filed Critical JOHN WILLIAM CORRAN
Priority to GB152349A priority Critical patent/GB661461A/en
Publication of GB661461A publication Critical patent/GB661461A/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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/005—Irradiation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cereal-Derived Products (AREA)

Abstract

Cereal flours are treated to reduce their enzyme content by subjecting to dielectric heating at high frequencies between the plates of a condenser and preferably whilst travelling in a conveyer band until the temperature has risen to between 70-110 DEG C within a time not greater than 10 minutes.
GB152349A 1949-01-19 1949-01-19 A process for treating cereal flours Expired GB661461A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB152349A GB661461A (en) 1949-01-19 1949-01-19 A process for treating cereal flours

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB152349A GB661461A (en) 1949-01-19 1949-01-19 A process for treating cereal flours

Publications (1)

Publication Number Publication Date
GB661461A true GB661461A (en) 1951-11-21

Family

ID=9723459

Family Applications (1)

Application Number Title Priority Date Filing Date
GB152349A Expired GB661461A (en) 1949-01-19 1949-01-19 A process for treating cereal flours

Country Status (1)

Country Link
GB (1) GB661461A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1184296B (en) * 1961-12-27 1964-12-31 Georg Plange Weizenmuehle Process for preserving packaged cereal products such as flour and semolina mixes and the like. like
DE1275491B (en) * 1962-06-15 1968-08-22 Erich Eggebrecht Process for improving the baking properties of flour or ground products
DE1294800B (en) * 1961-08-25 1969-05-08 Edward Dr-Chem Mohr Process for the production of agglomerates from semolina or powdery foods

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1294800B (en) * 1961-08-25 1969-05-08 Edward Dr-Chem Mohr Process for the production of agglomerates from semolina or powdery foods
DE1184296B (en) * 1961-12-27 1964-12-31 Georg Plange Weizenmuehle Process for preserving packaged cereal products such as flour and semolina mixes and the like. like
DE1275491B (en) * 1962-06-15 1968-08-22 Erich Eggebrecht Process for improving the baking properties of flour or ground products

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