GB859454A - Method of improving the baking qualities of rye and wheat flour - Google Patents

Method of improving the baking qualities of rye and wheat flour

Info

Publication number
GB859454A
GB859454A GB22256/58A GB2225658A GB859454A GB 859454 A GB859454 A GB 859454A GB 22256/58 A GB22256/58 A GB 22256/58A GB 2225658 A GB2225658 A GB 2225658A GB 859454 A GB859454 A GB 859454A
Authority
GB
United Kingdom
Prior art keywords
flour
rye
wheat flour
improving
baking qualities
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
GB22256/58A
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.)
MAX STEMMER
Original Assignee
MAX STEMMER
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 MAX STEMMER filed Critical MAX STEMMER
Publication of GB859454A publication Critical patent/GB859454A/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
    • A21D2/183—Natural gums

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The baking qualities of flour, e.g. rye and wheat flour, are improved by the incorporation therein of a small quantity of gum arabic, e.g. 0,2 parts by weight per thousand parts by weight of the flour. The gum arabic, which is preferably of high purity, may be dusted on to the flour as a fine powder, e.g. before the last stage of the flour manufacture to ensure adequate intermixing; alternatively a dilute aqueous solution of the gum may be sprayed on to the flour.
GB22256/58A 1957-07-11 1958-07-11 Method of improving the baking qualities of rye and wheat flour Expired GB859454A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE859454X 1957-07-11

Publications (1)

Publication Number Publication Date
GB859454A true GB859454A (en) 1961-01-25

Family

ID=6790117

Family Applications (1)

Application Number Title Priority Date Filing Date
GB22256/58A Expired GB859454A (en) 1957-07-11 1958-07-11 Method of improving the baking qualities of rye and wheat flour

Country Status (1)

Country Link
GB (1) GB859454A (en)

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