GB691401A - Improvements relating to the manufacture of bread - Google Patents

Improvements relating to the manufacture of bread

Info

Publication number
GB691401A
GB691401A GB2844850A GB2844850A GB691401A GB 691401 A GB691401 A GB 691401A GB 2844850 A GB2844850 A GB 2844850A GB 2844850 A GB2844850 A GB 2844850A GB 691401 A GB691401 A GB 691401A
Authority
GB
United Kingdom
Prior art keywords
per cent
bread
monoglycerides
flour
contain
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
GB2844850A
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 BAKING IND RES ASS
JOHN BRIDGEFORD MAXWELL COPPOC
Original Assignee
BRITISH BAKING IND RES ASS
JOHN BRIDGEFORD MAXWELL COPPOC
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 BAKING IND RES ASS, JOHN BRIDGEFORD MAXWELL COPPOC filed Critical BRITISH BAKING IND RES ASS
Priority to GB2844850A priority Critical patent/GB691401A/en
Publication of GB691401A publication Critical patent/GB691401A/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

For increasing the softness and volume of bread and for improving its texture, there is incorporated in the dough mix from which the bread is baked 0.02-0.40 per cent, based on the weight of the flour, of G.M.S., or 0.10-0.50 per cent of a triglyceride fat and 0.02-0.20 per cent, based on the weight of the flour, of G.M.S. G.M.S. is a solid product obtained by the reaction of glycerol with predominantly saturated fatty acid or fat of chain length 16 carbon atoms or more to the molecule, as in stearic or palmitic acid, which product may contain some alkali soap from neutralizing unreacted fatty acid at the end of the reaction, and may contain up to 100 per cent monoglycerides, but usually contains 15-50 per cent monoglycerides, 75-45 per cent diglycerides and up to 10 per cent triglycerides. Specification 517,319 is referred to.
GB2844850A 1950-11-21 1950-11-21 Improvements relating to the manufacture of bread Expired GB691401A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB2844850A GB691401A (en) 1950-11-21 1950-11-21 Improvements relating to the manufacture of bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB2844850A GB691401A (en) 1950-11-21 1950-11-21 Improvements relating to the manufacture of bread

Publications (1)

Publication Number Publication Date
GB691401A true GB691401A (en) 1953-05-13

Family

ID=10275780

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2844850A Expired GB691401A (en) 1950-11-21 1950-11-21 Improvements relating to the manufacture of bread

Country Status (1)

Country Link
GB (1) GB691401A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3111409A (en) * 1961-03-02 1963-11-19 Top Scor Products Corp Inc Anti-staling ingredients for baked food products and process for improving the texture and freshness retention of baked food products

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3111409A (en) * 1961-03-02 1963-11-19 Top Scor Products Corp Inc Anti-staling ingredients for baked food products and process for improving the texture and freshness retention of baked food products

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