GB969724A - Pie dough - Google Patents

Pie dough

Info

Publication number
GB969724A
GB969724A GB355863A GB355863A GB969724A GB 969724 A GB969724 A GB 969724A GB 355863 A GB355863 A GB 355863A GB 355863 A GB355863 A GB 355863A GB 969724 A GB969724 A GB 969724A
Authority
GB
United Kingdom
Prior art keywords
bisulphite
flour
sodium
sulphur dioxide
pie dough
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
GB355863A
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.)
RALPH MAXWELL BOHN
ROBERT LEE WISEMAN
Original Assignee
RALPH MAXWELL BOHN
ROBERT LEE WISEMAN
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 RALPH MAXWELL BOHN, ROBERT LEE WISEMAN filed Critical RALPH MAXWELL BOHN
Priority to GB355863A priority Critical patent/GB969724A/en
Publication of GB969724A publication Critical patent/GB969724A/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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances

Landscapes

  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Easily-worked, elastic doughs for baking to pie crust contain, in addition to the flour, shortening and water, and, if desired, sugar, a reducing agent exemplified by sulphur dioxide or a sulphur dioxide yielding substance, e.g. sodium, potassium, calcium or ammonium sulphite, bisulphite, thiosulphate or meta-bisulphite, or a substance containing the sulphydryl group. A dry mix for the dough may be prepared, 0.25-4 oz. of sodium bisulphite in 100 lb. of flour being used.
GB355863A 1963-01-29 1963-01-29 Pie dough Expired GB969724A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB355863A GB969724A (en) 1963-01-29 1963-01-29 Pie dough

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB355863A GB969724A (en) 1963-01-29 1963-01-29 Pie dough

Publications (1)

Publication Number Publication Date
GB969724A true GB969724A (en) 1964-09-16

Family

ID=9760611

Family Applications (1)

Application Number Title Priority Date Filing Date
GB355863A Expired GB969724A (en) 1963-01-29 1963-01-29 Pie dough

Country Status (1)

Country Link
GB (1) GB969724A (en)

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