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GB1545320A - Flour and dough additive compositions - Google Patents

Flour and dough additive compositions

Info

Publication number
GB1545320A
GB1545320A GB1395376A GB1395376A GB1545320A GB 1545320 A GB1545320 A GB 1545320A GB 1395376 A GB1395376 A GB 1395376A GB 1395376 A GB1395376 A GB 1395376A GB 1545320 A GB1545320 A GB 1545320A
Authority
GB
United Kingdom
Prior art keywords
flour
additive compositions
dough additive
dough
compositions
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
GB1395376A
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.)
Pennwalt Corp
Original Assignee
Pennwalt Corp
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 Pennwalt Corp filed Critical Pennwalt Corp
Priority to GB1395376A priority Critical patent/GB1545320A/en
Publication of GB1545320A publication Critical patent/GB1545320A/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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • 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)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
GB1395376A 1976-04-06 1976-04-06 Flour and dough additive compositions Expired GB1545320A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1395376A GB1545320A (en) 1976-04-06 1976-04-06 Flour and dough additive compositions

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1395376A GB1545320A (en) 1976-04-06 1976-04-06 Flour and dough additive compositions

Publications (1)

Publication Number Publication Date
GB1545320A true GB1545320A (en) 1979-05-10

Family

ID=10032367

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1395376A Expired GB1545320A (en) 1976-04-06 1976-04-06 Flour and dough additive compositions

Country Status (1)

Country Link
GB (1) GB1545320A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4374150A (en) 1980-06-23 1983-02-15 Cain Food Industries, Inc. Urea yeast food for baking
WO1985002324A1 (en) * 1983-11-24 1985-06-06 Pharmaconsult Oy Mixture of salts and uses of the mixture
GB2264429A (en) * 1992-02-28 1993-09-01 Atochem North America Elf Compositions useful in improving dough and bread, and their use
EP0588496A1 (en) * 1992-09-16 1994-03-23 Kraft Foods, Inc. Baked goods, doughs or batters, dry mixes and methods for production thereof
WO1996039877A1 (en) * 1995-06-07 1996-12-19 Tillin, Inc. Novel mold inhibitors and methos of making and using the same
GB2360438A (en) * 2000-03-22 2001-09-26 Kerry Ingredients Liquid compositions

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4374150A (en) 1980-06-23 1983-02-15 Cain Food Industries, Inc. Urea yeast food for baking
WO1985002324A1 (en) * 1983-11-24 1985-06-06 Pharmaconsult Oy Mixture of salts and uses of the mixture
GB2159413A (en) * 1983-11-24 1985-12-04 Pharmaconsult Oy Mixture of salts and uses of the mixture
AU572927B2 (en) * 1983-11-24 1988-05-19 Pharmaconsult Oy Dietary mixture of salts
AT395798B (en) * 1983-11-24 1993-03-25 Pharmaconsult Oy METHOD FOR PRODUCING A MIXTURE FROM PHYSIOLOGICALLY APPLICABLE COMPOUNDS
GB2264429A (en) * 1992-02-28 1993-09-01 Atochem North America Elf Compositions useful in improving dough and bread, and their use
EP0588496A1 (en) * 1992-09-16 1994-03-23 Kraft Foods, Inc. Baked goods, doughs or batters, dry mixes and methods for production thereof
WO1996039877A1 (en) * 1995-06-07 1996-12-19 Tillin, Inc. Novel mold inhibitors and methos of making and using the same
GB2360438A (en) * 2000-03-22 2001-09-26 Kerry Ingredients Liquid compositions
GB2360438B (en) * 2000-03-22 2004-04-07 Kerry Ingredients Liquid dough conditioner

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Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee