US6418A - Improvement in the preparation of flour for bread-making - Google Patents
Improvement in the preparation of flour for bread-making Download PDFInfo
- Publication number
- US6418A US6418A US6418DA US6418A US 6418 A US6418 A US 6418A US 6418D A US6418D A US 6418DA US 6418 A US6418 A US 6418A
- Authority
- US
- United States
- Prior art keywords
- flour
- bread
- making
- preparation
- 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
- 235000013312 flour Nutrition 0.000 title description 15
- 238000002360 preparation method Methods 0.000 title description 2
- 239000002253 acid Substances 0.000 description 5
- 235000008429 bread Nutrition 0.000 description 4
- 239000003513 alkali Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 241000543381 Cliftonia monophylla Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
Definitions
- my invention consists in the adding to a certain weight of flour such quan tities of alkalines and acids,sngar, and salt as shall,by the addition of wateronly, enable such prepared flour to be manufactured into bread, &c., without the use of fermenting matter.
- My prepared flour when used to make bread, biscuits, or other like food, only requires to be made into dough with cold water in the proportionot' ten ounces of water to one pound of flour for bread,and about sixounces to one pound of flour for biscuits, and baked at once in a well-heated oven.
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
UNITED STATES,
PATENT OFFICE.
HENRY JONES, OF BROADMEAD, BRISTOL, ENGLAND, ASSIGNOR TO JNO. FOWLER, OF BALTIMORE, MARYLAND.
IMPROVEMENT IN THE PREPARATION OF FLOUR FOR BREAD-MAKING.
Specification forming part of Letters Patent No. 6,418, dated May 1, 1849.
To all whom it may concern:
Be it known that I, HENRYJ ONES, of Broadmead, in the city and county-of Bristol, in the Kingdom of Great Britain, baker, have invented a new Preparation of Flour, for certain purposes hereinalter mentioned; and I do hereby declare that the following is a full and exact description.
The nature of my invention consists in the adding to a certain weight of flour such quan tities of alkalines and acids,sngar, and salt as shall,by the addition of wateronly, enable such prepared flour to be manufactured into bread, &c., without the use of fermenting matter.
To enable others skilled in the art to make and use my invention, 1 will proceed to describe the method of preparing the flour.
I take the wheat or other grain trom which the flour to be prepared is made. of fine qualit perfectly dry, or make it so'by passing it over a kiln. After grinding and dressing itl add to one hundrtd-weight of it ten and a halt ounces (avoirdupois) of tartaric acid, finest quality, and as dry as possible, and which has passed through a sieve of sixty wires to the inch. I mix it well with the flour, and pass both through a flour-dressing machine, and allow it to remain untouched for two or three days, that the water of crystallization, always more or less present in the tartaric acid, may be absorbed b the flour, and so form around the particles of acid a coatingof flour that will" prevent its immediate contact with the particles of alkali, and thereby I avoid reducing'its power of action. Afterward I mix with the quantity of flour and acid before named twelve tralization of both.
My prepared flour, when used to make bread, biscuits, or other like food, only requires to be made into dough with cold water in the proportionot' ten ounces of water to one pound of flour for bread,and about sixounces to one pound of flour for biscuits, and baked at once in a well-heated oven.
I do not claim mixing acid and alkali with flour as a substitute for yeast; nor do I claim mixing one of these ingredients with flour in the dry state when the other is dissolved for making bread; but
What I do claim is- Mixing both the acid and alkali with the tlour in the dry state, sugar and salt being added or not at will,substantially in the manner and for the purpose herein set forth, as a new article of manufacture.
Dated in Bristol aforesaid this 1st day of August, 1848.
HENRY JONES.
Witnesses:
RIGHD. BRADFORD, JAMES HEADER.
Publications (1)
| Publication Number | Publication Date |
|---|---|
| US6418A true US6418A (en) | 1849-05-01 |
Family
ID=2066717
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US6418D Expired - Lifetime US6418A (en) | Improvement in the preparation of flour for bread-making |
Country Status (1)
| Country | Link |
|---|---|
| US (1) | US6418A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040147054A1 (en) * | 2002-12-20 | 2004-07-29 | Haberern Kevin Ward | Methods of forming semiconductor devices including mesa structures and multiple passivation layers and related devices |
| US20050212405A1 (en) * | 2004-03-29 | 2005-09-29 | Negley Gerald H | Semiconductor light emitting devices including flexible film having therein an optical element, and methods of assembling same |
-
0
- US US6418D patent/US6418A/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040147054A1 (en) * | 2002-12-20 | 2004-07-29 | Haberern Kevin Ward | Methods of forming semiconductor devices including mesa structures and multiple passivation layers and related devices |
| US20050212405A1 (en) * | 2004-03-29 | 2005-09-29 | Negley Gerald H | Semiconductor light emitting devices including flexible film having therein an optical element, and methods of assembling same |
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