GB745926A - Improvements in or relating to wafers and the like bakery products - Google Patents

Improvements in or relating to wafers and the like bakery products

Info

Publication number
GB745926A
GB745926A GB11441/53A GB1144153A GB745926A GB 745926 A GB745926 A GB 745926A GB 11441/53 A GB11441/53 A GB 11441/53A GB 1144153 A GB1144153 A GB 1144153A GB 745926 A GB745926 A GB 745926A
Authority
GB
United Kingdom
Prior art keywords
cellulose
salt
carboxymethyl cellulose
methyl cellulose
making
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
GB11441/53A
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.)
Merck and Co Inc
Original Assignee
Merck and Co Inc
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 Merck and Co Inc filed Critical Merck and Co Inc
Publication of GB745926A publication Critical patent/GB745926A/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
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/24—Cellulose or derivatives thereof

Abstract

Wafer-type bakery products which swell on ingestion to produce a feeling of satiety, and are thus of use in the treatment of obesity, contain 10-20 per cent of carboxymethyl cellulose, sodium carboxymethyl cellulose, or methyl cellulose. Examples are concerned with making graham crackers from mixes of methyl cellulose, carboxymethyl cellulose or sodium carboxymethyl cellulose, flours, shortening, sugars, salt, sodium carbonate, ammonium bicarbonate, baking powder, ginger, and water, the shortening being mixed preliminary with the cellulose derivative in order to minimize its swelling during preparation of the dough, and so ensuring a palatable crispness in the baked products. Other examples are concerned with making wafers and cookies from vanilla-flavoured mixes of different viscosity grades of methyl cellulose and carboxymethyl cellulose, flour, butter or hydrogenated fat, sugar, salt, baking powder, and water, with making zwiebacks from a yeast-leavened dough of methyl cellulose, flour, butter, sugar, salt, cinnamon powder, and milk, and with making soda crackers from a mix of methyl cellulose, flour, sugars, shortening, salt, sodium bicarbonate, ammonium carbonate, and water.
GB11441/53A 1952-11-20 1953-04-24 Improvements in or relating to wafers and the like bakery products Expired GB745926A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US745926XA 1952-11-20 1952-11-20

Publications (1)

Publication Number Publication Date
GB745926A true GB745926A (en) 1956-03-07

Family

ID=22120410

Family Applications (1)

Application Number Title Priority Date Filing Date
GB11441/53A Expired GB745926A (en) 1952-11-20 1953-04-24 Improvements in or relating to wafers and the like bakery products

Country Status (1)

Country Link
GB (1) GB745926A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3097946A (en) * 1959-09-16 1963-07-16 Wander Ag Dr A Edible low calorie composition and process of production
EP1161872A2 (en) * 2000-06-09 2001-12-12 Basf Aktiengesellschaft Process for preparing a hydrophilic derivate of cellulose and bakery products comprising the same
EP2204095A1 (en) 2008-12-23 2010-07-07 Basf Se Mix crystal, method for their manufacture and application thereof in the production of baking goods
WO2011139763A1 (en) * 2010-04-29 2011-11-10 Dow Global Technologies Llc Methods and compositions for inducing satiety

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3097946A (en) * 1959-09-16 1963-07-16 Wander Ag Dr A Edible low calorie composition and process of production
EP1161872A2 (en) * 2000-06-09 2001-12-12 Basf Aktiengesellschaft Process for preparing a hydrophilic derivate of cellulose and bakery products comprising the same
EP1161872A3 (en) * 2000-06-09 2003-07-23 Basf Aktiengesellschaft Process for preparing a hydrophilic derivate of cellulose and bakery products comprising the same
EP2204095A1 (en) 2008-12-23 2010-07-07 Basf Se Mix crystal, method for their manufacture and application thereof in the production of baking goods
US9894905B2 (en) 2008-12-23 2018-02-20 Basf Se Mixed crystals, method for the production thereof and use thereof in the production of baked goods
US10609931B2 (en) 2008-12-23 2020-04-07 Basf Se Mixed crystals, method for the production thereof and use thereof in the production of baked goods
WO2011139763A1 (en) * 2010-04-29 2011-11-10 Dow Global Technologies Llc Methods and compositions for inducing satiety
US8623840B2 (en) 2010-04-29 2014-01-07 Dow Global Tchnologies LLC Methods and compositions for inducing satiety

Similar Documents

Publication Publication Date Title
EP0113174A1 (en) Hard dough biscuits with a filling and production process thereof
KR102151881B1 (en) Manufacturing method of fish-shaped bread composition
ES373567A1 (en) Home baking process
GB745926A (en) Improvements in or relating to wafers and the like bakery products
US2865757A (en) Process of making cake containing protopectin
US2158392A (en) Bread and bakery product
US2394791A (en) Baking batters
SE7614443L (en) PROCEDURE FOR BAKING BREAD
JP6907100B2 (en) Bakery food flour composition, bakery food dough and bakery food
US3537863A (en) Method of making garlic bread
JPH11276058A (en) Flour processed food containing no gluten and its production
JPS6123971B2 (en)
US3042527A (en) Pie wash
JP6859478B1 (en) Flour for bakery products and manufacturing methods for bakery products
RU2002132521A (en) METHOD FOR PREPARING A CRACKER
US1148815A (en) Process of making germ and bran bread.
GB1143578A (en) Edible products
PH22018000352U1 (en) Processing of sweet bamboo shoot roll
SU120790A1 (en) Method of making bread from non-baking flour, for example rice, corn and grain-bean, as well as from starch without vegetable protein
GB403102A (en) Manufacture of a baked cereal preparation
GB670415A (en) Improvements in or relating to the production of voluminous bakery products
US423263A (en) John montgomerie
JP2021052642A (en) Method of manufacturing final fermented bread frozen dough, and method of manufacturing bread
GB525766A (en) Improvements in the art of making bread and other bakery products
JP2020167943A (en) Grain flour composition for bakery food product, dough for bakery food product, and bakery food product