GB791861A - Improvements in or relating to bread improvement - Google Patents

Improvements in or relating to bread improvement

Info

Publication number
GB791861A
GB791861A GB3203552A GB3203552A GB791861A GB 791861 A GB791861 A GB 791861A GB 3203552 A GB3203552 A GB 3203552A GB 3203552 A GB3203552 A GB 3203552A GB 791861 A GB791861 A GB 791861A
Authority
GB
United Kingdom
Prior art keywords
beans
heating
seeds
sulphate
salt
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
GB3203552A
Inventor
Frank Longworth
Eric Mitchell Learmonth
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 Soya Products Ltd
Original Assignee
British Soya Products 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 British Soya Products Ltd filed Critical British Soya Products Ltd
Priority to GB3203552A priority Critical patent/GB791861A/en
Publication of GB791861A publication Critical patent/GB791861A/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
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • 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
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Improvers for incorporation into bread doughs are made by comminuting raw leguminous seeds, e.g. soya beans, haricot beans, peas or broad beans, or the separated radicle and/or husk of such seeds, mixing therewith an alkali metal, ammonium or alkaline earth metal halogen acid salt or sulphate, e.g. sodium chloride, calcium sulphate, or a slurry or concentrated solution of such a salt to form a non-liquid mixture, and heating this mixture at a temperature insufficiently high to impair its enzyme content. A proportion of the comminuted seed product, preferably not more than 90 per cent, may be replaced by cereal flour. A fat, a fatty acid ester such as glyceryl monooleate or glyceryl monostearate, sugar, or malt may be incorporated before the heating. Specifications 727,641, [Group I], and 784,831 are referred to.
GB3203552A 1952-12-17 1952-12-17 Improvements in or relating to bread improvement Expired GB791861A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB3203552A GB791861A (en) 1952-12-17 1952-12-17 Improvements in or relating to bread improvement

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3203552A GB791861A (en) 1952-12-17 1952-12-17 Improvements in or relating to bread improvement

Publications (1)

Publication Number Publication Date
GB791861A true GB791861A (en) 1958-03-12

Family

ID=10332095

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3203552A Expired GB791861A (en) 1952-12-17 1952-12-17 Improvements in or relating to bread improvement

Country Status (1)

Country Link
GB (1) GB791861A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3013348A1 (en) * 1980-04-05 1981-10-08 Paul Klein-Wolkersdorf Haberl METHOD FOR PRODUCING BAKERY PRODUCTS
GB2126867A (en) * 1982-09-20 1984-04-04 Nisshin Flour Milling Co Wheat flour composition
GB2336093A (en) * 1998-04-08 1999-10-13 Ingredients Limited Ab A microbiologically stable slurry of soya flour in brine

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3013348A1 (en) * 1980-04-05 1981-10-08 Paul Klein-Wolkersdorf Haberl METHOD FOR PRODUCING BAKERY PRODUCTS
GB2126867A (en) * 1982-09-20 1984-04-04 Nisshin Flour Milling Co Wheat flour composition
GB2336093A (en) * 1998-04-08 1999-10-13 Ingredients Limited Ab A microbiologically stable slurry of soya flour in brine
GB2336093B (en) * 1998-04-08 2002-09-25 Ingredients Ltd Ab Apparatus and method of forming biologically stable soya flour suspension

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