GB706942A - Improved method of making bread with untreated and unbleached flour - Google Patents

Improved method of making bread with untreated and unbleached flour

Info

Publication number
GB706942A
GB706942A GB2511651A GB2511651A GB706942A GB 706942 A GB706942 A GB 706942A GB 2511651 A GB2511651 A GB 2511651A GB 2511651 A GB2511651 A GB 2511651A GB 706942 A GB706942 A GB 706942A
Authority
GB
United Kingdom
Prior art keywords
untreated
dough
making bread
improved method
unbleached 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
GB2511651A
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.)
JOSEPH RANK Ltd
Original Assignee
JOSEPH RANK Ltd
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 JOSEPH RANK Ltd filed Critical JOSEPH RANK Ltd
Priority to GB2511651A priority Critical patent/GB706942A/en
Publication of GB706942A publication Critical patent/GB706942A/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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking

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 from flour untreated with bleaching or improving agents, a straight dough is mixed, at atmospheric pressure, for a period of from two to seven times that of the normal period of dough mixing. The dough may be cooled during the mixing. The dough becomes sticky when so over-mixed, but attains the usual consistency during fermentation. Specification 646,311 is referred to.
GB2511651A 1951-10-26 1951-10-26 Improved method of making bread with untreated and unbleached flour Expired GB706942A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB2511651A GB706942A (en) 1951-10-26 1951-10-26 Improved method of making bread with untreated and unbleached flour

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB2511651A GB706942A (en) 1951-10-26 1951-10-26 Improved method of making bread with untreated and unbleached flour

Publications (1)

Publication Number Publication Date
GB706942A true GB706942A (en) 1954-04-07

Family

ID=10222469

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2511651A Expired GB706942A (en) 1951-10-26 1951-10-26 Improved method of making bread with untreated and unbleached flour

Country Status (1)

Country Link
GB (1) GB706942A (en)

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