GB375841A - Improvements in and relating to the production of bakery products - Google Patents
Improvements in and relating to the production of bakery productsInfo
- Publication number
- GB375841A GB375841A GB892131A GB892131A GB375841A GB 375841 A GB375841 A GB 375841A GB 892131 A GB892131 A GB 892131A GB 892131 A GB892131 A GB 892131A GB 375841 A GB375841 A GB 375841A
- Authority
- GB
- United Kingdom
- Prior art keywords
- phosphatide
- flour
- dough
- bakery products
- fat
- 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
Links
- 235000015173 baked goods and baking mixes Nutrition 0.000 title abstract 5
- 235000013312 flour Nutrition 0.000 abstract 11
- 102000002322 Egg Proteins Human genes 0.000 abstract 4
- 108010000912 Egg Proteins Proteins 0.000 abstract 4
- 244000068988 Glycine max Species 0.000 abstract 4
- 235000010469 Glycine max Nutrition 0.000 abstract 4
- 235000013345 egg yolk Nutrition 0.000 abstract 4
- 210000002969 egg yolk Anatomy 0.000 abstract 4
- 239000004615 ingredient Substances 0.000 abstract 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract 2
- 240000006394 Sorghum bicolor Species 0.000 abstract 2
- 241000209140 Triticum Species 0.000 abstract 2
- 235000021307 Triticum Nutrition 0.000 abstract 2
- 235000008429 bread Nutrition 0.000 abstract 2
- 229940067606 lecithin Drugs 0.000 abstract 2
- 235000010445 lecithin Nutrition 0.000 abstract 2
- 239000000787 lecithin Substances 0.000 abstract 2
- 235000013311 vegetables Nutrition 0.000 abstract 2
- 102000013142 Amylases Human genes 0.000 abstract 1
- 108010065511 Amylases Proteins 0.000 abstract 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 235000007238 Secale cereale Nutrition 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 235000014633 carbohydrates Nutrition 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 229940111205 diastase Drugs 0.000 abstract 1
- 230000002478 diastatic effect Effects 0.000 abstract 1
- 239000000284 extract Substances 0.000 abstract 1
- 238000010348 incorporation Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 230000008961 swelling Effects 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 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
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/30—Organic phosphorus compounds
- A21D2/32—Phosphatides
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
For the purpose of increasing the volume yield of bread or similar bakery products made from dough free from egg yolk or egg-yolk substitute and substantially free from fat, a proportion of phosphatide of the order of ,05-1 per cent of the dry ingredients may be incorporated in the flour from which this is made. The phosphatide may be a vegetable phosphatide, e.g. lecithin from soya beans. The phosphatide may be used in admixture with a small quantity of the oil contained in the raw phosphatides or of other oil or fat. A larger proportion than usual of flour rich in albumen, e.g. corn flour or soya bean flour may be used for the preparation of the bakery products. Specification 366,516 is referred to.ALSO:For the purpose of increasing the volume yield of bread or similar bakery products made from dough free from egg yolk or egg yolk substitute and substantially free from fat, a proportion of phosphatide of the order of ,05-1 per cent of the dry ingredients is incorporated in the dough prior to baking. Carbohydrates adapted to nourish the yeast or baking agents containing diastase, e.g. malt flour or diastatic extracts may also be added. The phosphatide may be a vegetable phosphatide, e.g. lecithin from soya beans. The phosphatide may be used in admixture with a small quantity of the oil contained in the raw phosphatides or of other oil or fat. The phosphatide may be mixed with any of the ingredients of the dough, e.g. it may be mixed with wheat flour or with a mixture of wheat flour and rye or corn flour, or it may be added directly to the dough; a swelling of the phosphatides may be effected by rubbing up the phosphatides with water prior to incorporation in the dough. A larger proportion than usual of flour rich in albumen, e.g. corn flour or soya bean flour may be used for the preparation of the bakery products. Specification 366,516 is referred to.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB892131A GB375841A (en) | 1931-03-23 | 1931-03-23 | Improvements in and relating to the production of bakery products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB892131A GB375841A (en) | 1931-03-23 | 1931-03-23 | Improvements in and relating to the production of bakery products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB375841A true GB375841A (en) | 1932-06-23 |
Family
ID=9861884
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB892131A Expired GB375841A (en) | 1931-03-23 | 1931-03-23 | Improvements in and relating to the production of bakery products |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB375841A (en) |
-
1931
- 1931-03-23 GB GB892131A patent/GB375841A/en not_active Expired
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