GB784416A - Manufacture of an improving ingredient for baked products and of bread containing the same - Google Patents

Manufacture of an improving ingredient for baked products and of bread containing the same

Info

Publication number
GB784416A
GB784416A GB35484/54A GB3548454A GB784416A GB 784416 A GB784416 A GB 784416A GB 35484/54 A GB35484/54 A GB 35484/54A GB 3548454 A GB3548454 A GB 3548454A GB 784416 A GB784416 A GB 784416A
Authority
GB
United Kingdom
Prior art keywords
water
baked products
flour
manufacture
same
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
GB35484/54A
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.)
CUNO BRABENDER
Original Assignee
CUNO BRABENDER
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 CUNO BRABENDER filed Critical CUNO BRABENDER
Publication of GB784416A publication Critical patent/GB784416A/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

An improving ingredient for baked products is obtained by beating a flour-water suspension, prepared from a non-chemically pre-treated flour and a quantity of water at least sufficient for the complete swelling of the albumen micelle colloids, in air or oxygen until the albumen micelle colloids, which are swollen by the absorption of water, break down into smaller particles, preferably until the resistance to beating has fallen by at least 20 per cent of the maximum. As an example, a batter of flour and water in the proportions 1 : 1.06-1 : 2.1 is beaten for 4-30 minutes and converted into a dry powder at a temperature not exceeding 50 DEG C.
GB35484/54A 1953-12-07 1954-12-07 Manufacture of an improving ingredient for baked products and of bread containing the same Expired GB784416A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE784416X 1953-12-07

Publications (1)

Publication Number Publication Date
GB784416A true GB784416A (en) 1957-10-09

Family

ID=6698530

Family Applications (1)

Application Number Title Priority Date Filing Date
GB35484/54A Expired GB784416A (en) 1953-12-07 1954-12-07 Manufacture of an improving ingredient for baked products and of bread containing the same

Country Status (1)

Country Link
GB (1) GB784416A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007073191A1 (en) * 2005-12-23 2007-06-28 Stichting Top Institute Food And Nutrition Batter, food product having a coating comprising the batter and method of making a batter

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007073191A1 (en) * 2005-12-23 2007-06-28 Stichting Top Institute Food And Nutrition Batter, food product having a coating comprising the batter and method of making a batter
EP1817960A1 (en) * 2005-12-23 2007-08-15 Wageningen Centre for Food Sciences Batter, food product having a coating comprising the batter and method of making a batter

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