GB337930A - Improvements relating to processes for the manufacture of leavened bread - Google Patents
Improvements relating to processes for the manufacture of leavened breadInfo
- Publication number
- GB337930A GB337930A GB3095429A GB3095429A GB337930A GB 337930 A GB337930 A GB 337930A GB 3095429 A GB3095429 A GB 3095429A GB 3095429 A GB3095429 A GB 3095429A GB 337930 A GB337930 A GB 337930A
- Authority
- GB
- United Kingdom
- Prior art keywords
- urea
- urease
- mix
- sugar
- flour
- 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
- 235000008429 bread Nutrition 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title 1
- 238000000034 method Methods 0.000 title 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 abstract 7
- 239000004202 carbamide Substances 0.000 abstract 7
- 239000000203 mixture Substances 0.000 abstract 5
- 108010046334 Urease Proteins 0.000 abstract 4
- DSLZVSRJTYRBFB-UHFFFAOYSA-N Galactaric acid Natural products OC(=O)C(O)C(O)C(O)C(O)C(O)=O DSLZVSRJTYRBFB-UHFFFAOYSA-N 0.000 abstract 3
- 235000013312 flour Nutrition 0.000 abstract 3
- DSLZVSRJTYRBFB-DUHBMQHGSA-N galactaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)[C@@H](O)[C@H](O)C(O)=O DSLZVSRJTYRBFB-DUHBMQHGSA-N 0.000 abstract 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 abstract 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 2
- 239000000945 filler Substances 0.000 abstract 2
- 239000000126 substance Substances 0.000 abstract 2
- 235000000346 sugar Nutrition 0.000 abstract 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 abstract 1
- 229920002261 Corn starch Polymers 0.000 abstract 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract 1
- 235000019764 Soybean Meal Nutrition 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 239000002253 acid Substances 0.000 abstract 1
- WQZGKKKJIJFFOK-DVKNGEFBSA-N alpha-D-glucose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-DVKNGEFBSA-N 0.000 abstract 1
- 229910021529 ammonia Inorganic materials 0.000 abstract 1
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 abstract 1
- 229910000389 calcium phosphate Inorganic materials 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 abstract 1
- 239000008120 corn starch Substances 0.000 abstract 1
- GPRLSGONYQIRFK-UHFFFAOYSA-N hydron Chemical compound [H+] GPRLSGONYQIRFK-UHFFFAOYSA-N 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000019691 monocalcium phosphate Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 239000004455 soybean meal Substances 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 235000013311 vegetables Nutrition 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
- A21D2/24—Organic nitrogen compounds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
337,930. Gill, H. A., (Standard. Brands, Inc.). Oct. 11, 1929. Cereal, vegetable, and yeast preparations.-In making leavened bread, a small quantity of urea is mixed with the flour, yeast and other ingredients. Less urea may be used if urease is also added to the mix; for example to a mix containing 300 lbs. of flour 0.5 urea alone, or 0.2-0.25 1bs. of urea and 0.2-0.25 Ibs. of urease, are added. The urea allows corn sugar, pure maltose and other sugar substances to be used in the mix in place of cane sugar, a satisfactory crust colour being obtained. To counteract the effect of the ammonia liberated by the urea on the hydrogen-ion concentration of the mix, a small amount of a relatively insoluble acid substance, e.g. mucic acid or a mixture of mucic acid and acid calcium phosphate, may be added. The urea, urease and mucic acid may for convenience first be uniformly distributed in a filler material, e.g. flour, sugar or corn starch. A portion of the filler may be soy bean meal which will furnish urease.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB3095429A GB337930A (en) | 1929-10-11 | 1929-10-11 | Improvements relating to processes for the manufacture of leavened bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB3095429A GB337930A (en) | 1929-10-11 | 1929-10-11 | Improvements relating to processes for the manufacture of leavened bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB337930A true GB337930A (en) | 1930-11-13 |
Family
ID=10315696
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB3095429A Expired GB337930A (en) | 1929-10-11 | 1929-10-11 | Improvements relating to processes for the manufacture of leavened bread |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB337930A (en) |
Cited By (1)
| 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 |
-
1929
- 1929-10-11 GB GB3095429A patent/GB337930A/en not_active Expired
Cited By (1)
| 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 |
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