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GB1517158A - Baking dough compositions - Google Patents

Baking dough compositions

Info

Publication number
GB1517158A
GB1517158A GB4181574A GB4181574A GB1517158A GB 1517158 A GB1517158 A GB 1517158A GB 4181574 A GB4181574 A GB 4181574A GB 4181574 A GB4181574 A GB 4181574A GB 1517158 A GB1517158 A GB 1517158A
Authority
GB
United Kingdom
Prior art keywords
flour
dough
dough compositions
baking dough
weight
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
GB4181574A
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to GB4181574A priority Critical patent/GB1517158A/en
Publication of GB1517158A publication Critical patent/GB1517158A/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
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

1517158 Dough additive W J SMITH 19 May 1975 [26 Sept 1974] 41815/74 Heading A2B A flour-free premix composition for preparing a dough comprises by weight based upon the. weight of the dough containing from 25 to 75% flour and the premix composition - from 5 to 30% fat, from 5 to 30% water, and from 5 to 25%, based upon the dry weight of the fat and flour, of low DE polysaccharide material having a DE of from 1 to 40. The polysaccharide may be a starch hydrolysate and the composition may also contain sugar, eggs, milk powder.
GB4181574A 1975-05-19 1975-05-19 Baking dough compositions Expired GB1517158A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB4181574A GB1517158A (en) 1975-05-19 1975-05-19 Baking dough compositions

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB4181574A GB1517158A (en) 1975-05-19 1975-05-19 Baking dough compositions

Publications (1)

Publication Number Publication Date
GB1517158A true GB1517158A (en) 1978-07-12

Family

ID=10421494

Family Applications (1)

Application Number Title Priority Date Filing Date
GB4181574A Expired GB1517158A (en) 1975-05-19 1975-05-19 Baking dough compositions

Country Status (1)

Country Link
GB (1) GB1517158A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0208509A3 (en) * 1985-07-05 1988-01-20 United Biscuits (Uk) Limited Baked products with shelf stable texture
JPS6314654A (en) * 1986-07-04 1988-01-21 ユナイテツド　ビスケツツ（ユ−ケイ）リミテツド Baking product and its production
EP0192542A3 (en) * 1985-02-15 1988-08-24 NABISCO BRANDS, Inc. Cookies with reduced sucrose content and doughs for production thereof
US5080919A (en) * 1985-02-15 1992-01-14 Nabisco Brands, Inc. Cookies with reduced sucrose content and doughs for production thereof
US5223292A (en) * 1984-11-09 1993-06-29 Nabisco, Inc. Method and dough compositions for making shelf-stable soft or chewy cookies
US5523107A (en) * 1994-07-19 1996-06-04 Bunge Foods Corporation Sugarless bakery goods, E.G., cakes and muffins
FR2786663A1 (en) * 1998-12-07 2000-06-09 Lu CONTINUOUS METHOD FOR MANUFACTURING A BISCUIT HAVING AT LEAST ONE MARKING PATTERN AND BISCUIT THUS OBTAINED

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5223292A (en) * 1984-11-09 1993-06-29 Nabisco, Inc. Method and dough compositions for making shelf-stable soft or chewy cookies
EP0192542A3 (en) * 1985-02-15 1988-08-24 NABISCO BRANDS, Inc. Cookies with reduced sucrose content and doughs for production thereof
US5080919A (en) * 1985-02-15 1992-01-14 Nabisco Brands, Inc. Cookies with reduced sucrose content and doughs for production thereof
EP0208509A3 (en) * 1985-07-05 1988-01-20 United Biscuits (Uk) Limited Baked products with shelf stable texture
AU605463B2 (en) * 1985-07-05 1991-01-17 United Biscuits (Uk) Limited Baked products with shelf stable texture
JPS6314654A (en) * 1986-07-04 1988-01-21 ユナイテツド　ビスケツツ（ユ−ケイ）リミテツド Baking product and its production
US5523107A (en) * 1994-07-19 1996-06-04 Bunge Foods Corporation Sugarless bakery goods, E.G., cakes and muffins
US5700511A (en) * 1994-07-19 1997-12-23 Bunge Foods Corporation Sugarless bakery goods, e.g., cakes and muffins
US5804242A (en) * 1994-07-19 1998-09-08 Bunge Foods Corporation Sugarless bakery goods, e.g., cakes
FR2786663A1 (en) * 1998-12-07 2000-06-09 Lu CONTINUOUS METHOD FOR MANUFACTURING A BISCUIT HAVING AT LEAST ONE MARKING PATTERN AND BISCUIT THUS OBTAINED
EP1008300A1 (en) * 1998-12-07 2000-06-14 Lu Continuous production method of a biscuit with a design marking

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Legal Events

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