GB700869A - Improvements relating to the manufacture of bread and to the treatment of flour used - Google Patents

Improvements relating to the manufacture of bread and to the treatment of flour used

Info

Publication number
GB700869A
GB700869A GB502451A GB502451A GB700869A GB 700869 A GB700869 A GB 700869A GB 502451 A GB502451 A GB 502451A GB 502451 A GB502451 A GB 502451A GB 700869 A GB700869 A GB 700869A
Authority
GB
United Kingdom
Prior art keywords
flour
ascorbic acid
bread
salt
manufacture
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
GB502451A
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
RUTH BENNETT
Original Assignee
BRITISH BAKING IND RES ASS
JOHN BRIDGEFORD MAXWELL COPPOC
RUTH BENNETT
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, RUTH BENNETT filed Critical BRITISH BAKING IND RES ASS
Priority to GB502451A priority Critical patent/GB700869A/en
Publication of GB700869A publication Critical patent/GB700869A/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
    • A21D2/22—Ascorbic acid
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

In flour or a dough mixture for bread are incorporated ascorbic acid, dehydroascorbic acid or a salt thereof and a crumb-softening agent, exemplified by natural fats, other polyhydric alcohol esters of fatty acids, and surface active agents such as lecithin, in quantities less than the optimum quantities when either substance is used alone. Examples are concerned with making bread from doughs of flour, yeast, salt and water in which there are, for 1000 g. of flour, 9.01 g. of ascorbic acid and 1.5 g. of commercial glyceryl monostearate, 0.01 g. of ascorbic acid and 3.5 g. of baking compound fat, 0.01 g. of ascorbic acid and 2 g. of full fat soya flour.
GB502451A 1951-03-01 1951-03-01 Improvements relating to the manufacture of bread and to the treatment of flour used Expired GB700869A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB502451A GB700869A (en) 1951-03-01 1951-03-01 Improvements relating to the manufacture of bread and to the treatment of flour used

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB502451A GB700869A (en) 1951-03-01 1951-03-01 Improvements relating to the manufacture of bread and to the treatment of flour used

Publications (1)

Publication Number Publication Date
GB700869A true GB700869A (en) 1953-12-09

Family

ID=9788308

Family Applications (1)

Application Number Title Priority Date Filing Date
GB502451A Expired GB700869A (en) 1951-03-01 1951-03-01 Improvements relating to the manufacture of bread and to the treatment of flour used

Country Status (1)

Country Link
GB (1) GB700869A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3043699A (en) * 1959-07-02 1962-07-10 F H Peavey & Company Ascorbic acid for color stabilization in wheat flour

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3043699A (en) * 1959-07-02 1962-07-10 F H Peavey & Company Ascorbic acid for color stabilization in wheat flour

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