GB897381A - Improvements in or relating to dough-bleaching preparations and bread-making processes utilising the same - Google Patents

Improvements in or relating to dough-bleaching preparations and bread-making processes utilising the same

Info

Publication number
GB897381A
GB897381A GB1935057A GB1935057A GB897381A GB 897381 A GB897381 A GB 897381A GB 1935057 A GB1935057 A GB 1935057A GB 1935057 A GB1935057 A GB 1935057A GB 897381 A GB897381 A GB 897381A
Authority
GB
United Kingdom
Prior art keywords
fat
dough
parts
soya
oxidizable
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
GB1935057A
Other languages
English (en)
Inventor
Eric Mitchell Learmonth
John Lamont Logan
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 GB1935057A priority Critical patent/GB897381A/en
Priority to NL228847A priority patent/NL111523C/xx
Publication of GB897381A publication Critical patent/GB897381A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with 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)
GB1935057A 1957-06-19 1957-06-19 Improvements in or relating to dough-bleaching preparations and bread-making processes utilising the same Expired GB897381A (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
GB1935057A GB897381A (en) 1957-06-19 1957-06-19 Improvements in or relating to dough-bleaching preparations and bread-making processes utilising the same
NL228847A NL111523C (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) 1957-06-19 1958-06-19

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1935057A GB897381A (en) 1957-06-19 1957-06-19 Improvements in or relating to dough-bleaching preparations and bread-making processes utilising the same

Publications (1)

Publication Number Publication Date
GB897381A true GB897381A (en) 1962-05-23

Family

ID=10127880

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1935057A Expired GB897381A (en) 1957-06-19 1957-06-19 Improvements in or relating to dough-bleaching preparations and bread-making processes utilising the same

Country Status (2)

Country Link
GB (1) GB897381A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
NL (1) NL111523C (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3506448A (en) * 1967-09-27 1970-04-14 Short Milling Co J Bread improving composition and method
EP0255966A1 (en) * 1986-07-15 1988-02-17 Sonneveld B.V. Kneadable bread improving additive and a method and the use thereof
WO2004012512A3 (en) * 2002-08-01 2004-03-18 Pillsbury Co Method of preparing a food intermediate under a controlled atmosphere
WO2005094599A1 (en) * 2004-04-02 2005-10-13 Bakery Technology Centre B.V. Pan release agent

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3506448A (en) * 1967-09-27 1970-04-14 Short Milling Co J Bread improving composition and method
EP0255966A1 (en) * 1986-07-15 1988-02-17 Sonneveld B.V. Kneadable bread improving additive and a method and the use thereof
WO2004012512A3 (en) * 2002-08-01 2004-03-18 Pillsbury Co Method of preparing a food intermediate under a controlled atmosphere
WO2005094599A1 (en) * 2004-04-02 2005-10-13 Bakery Technology Centre B.V. Pan release agent

Also Published As

Publication number Publication date
NL111523C (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) 1965-07-15

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