US2816A - Improvement in raising bread - Google Patents
Improvement in raising bread Download PDFInfo
- Publication number
- US2816A US2816A US2816DA US2816A US 2816 A US2816 A US 2816A US 2816D A US2816D A US 2816DA US 2816 A US2816 A US 2816A
- Authority
- US
- United States
- Prior art keywords
- dough
- bread
- dry
- flour
- improvement
- 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 - Lifetime
Links
- 235000008429 bread Nutrition 0.000 title description 12
- 239000002253 acid Substances 0.000 description 20
- 235000013312 flour Nutrition 0.000 description 16
- 150000007513 acids Chemical class 0.000 description 12
- 239000003513 alkali Substances 0.000 description 8
- 150000001875 compounds Chemical class 0.000 description 8
- 235000014594 pastries Nutrition 0.000 description 8
- 210000004080 Milk Anatomy 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 235000012054 meals Nutrition 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000000034 method Methods 0.000 description 4
- YSGQGNQWBLYHPE-CFUSNLFHSA-N (7R,8R,9S,10R,13S,14S,17S)-17-hydroxy-7,13-dimethyl-2,6,7,8,9,10,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-one Chemical compound C1C[C@]2(C)[C@@H](O)CC[C@H]2[C@@H]2[C@H](C)CC3=CC(=O)CC[C@@H]3[C@H]21 YSGQGNQWBLYHPE-CFUSNLFHSA-N 0.000 description 2
- 241000256844 Apis mellifera Species 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-N Carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 2
- FEWJPZIEWOKRBE-XIXRPRMCSA-N Mesotartaric acid Chemical compound OC(=O)[C@@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-XIXRPRMCSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M NaHCO3 Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 240000003670 Sesamum indicum Species 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 229940037003 alum Drugs 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000003111 delayed Effects 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016337 monopotassium tartrate Nutrition 0.000 description 2
- AVTYONGGKAJVTE-OLXYHTOASA-L potassium L-tartrate Chemical compound [K+].[K+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O AVTYONGGKAJVTE-OLXYHTOASA-L 0.000 description 2
- 230000001007 puffing Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 229960001367 tartaric acid Drugs 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
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
Definitions
- inyinvention consistsin using tartaric acid, cream of tartar, citric acid, alum, or any other known acid,in a dry state, or any compound of acids, or any compound of which acid or acids are the principal ingredientfln a dry state, and mixing the dry acid or acids or the dry compound, in adrystate, withdry flour; and in dissolving salerat'us or other alkali in a sufiicient quantityot pure water sweet milk, or other liquid to neutralize the acids in the flour, and to make it into dough; and .in mixing the flour, acids, alkali, and liquids thus prepared into good dough; and in thoroughly kneading the dough so made, and making it into small loaves or rolls and baking imme 'diately; or,if other pastry than brcad,in cooking immediately in the usual way after the dough has been prepared substantially as flour.
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)
Description
UNITE STATES PATENT OFFICE.
, ABEL GONANT, OF LOWELL, MASSACHUSETTS.
lMPROVE MENT IN RAISING BREAD.
Specification forming part of Letters Patent No. 2,816, dated October 12, 1842.
To all whom it may concern:
Be it known that l, ABEL CONANT, of Lowcl], in-the county of Middlesex and State of Massachusetts, have invented a new and Improved Mode of Raisin g and Making Bread and other Pastry; and I do hereby declare that the following is afull and exact description.
The natureof inyinvention consistsin using tartaric acid, cream of tartar, citric acid, alum, or any other known acid,in a dry state, or any compound of acids, or any compound of which acid or acids are the principal ingredientfln a dry state, and mixing the dry acid or acids or the dry compound, in adrystate, withdry flour; and in dissolving salerat'us or other alkali in a sufiicient quantityot pure water sweet milk, or other liquid to neutralize the acids in the flour, and to make it into dough; and .in mixing the flour, acids, alkali, and liquids thus prepared into good dough; and in thoroughly kneading the dough so made, and making it into small loaves or rolls and baking imme 'diately; or,if other pastry than brcad,in cooking immediately in the usual way after the dough has been prepared substantially as flour. I then dissolve one tea-spoonful of saleratus in a sufficient quantity of pure water or sweet milk to make the flour so prepared into dough. I then mix the whoie'together till the dough is thoroughly formed. 1 then knead the dough five or ten minutcs,-or the usual time, 7
in the ns'ualway, and make it into rolls or loaves and bakeimmediately, For other pastry than bread I prepare the dough in a similar way and cook immediately in the usual man- .ner of boiling, frying, or baking, according to the kind. The diflerence between this and the usual'process arises from the-fact that when the dry acid is mixed with the dry flour the chemical action-with the alkali is delayed un-- til the heat of baking determines this action, and thus a large'portion of the carbonic acid is detained in thcbread,wliich in the ordinary process escapes before the bread comes to the baking.
What I-claim as my invention, and desire to secure by Letters Patent, is--- I The manner of using, as herein described, dry acidsor compounds of dry acids thoroughly mixed with dry flour or meal and a solution of alkali in water, sweet milk,or other liquid with which the flour or meal is to be made into dough, for the purpose of puffing up or raising the dough, so that when cooked it will make good light bread or other pastry without dc stroyingtlie sugar of theflour or meal.
ABE-L OONANT.
Publications (1)
| Publication Number | Publication Date |
|---|---|
| US2816A true US2816A (en) | 1842-10-12 |
Family
ID=2063108
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US2816D Expired - Lifetime US2816A (en) | Improvement in raising bread |
Country Status (1)
| Country | Link |
|---|---|
| US (1) | US2816A (en) |
-
0
- US US2816D patent/US2816A/en not_active Expired - Lifetime
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