GB372738A - Improvements in the manufacture of baked articles - Google Patents
Improvements in the manufacture of baked articlesInfo
- Publication number
- GB372738A GB372738A GB3274930A GB3274930A GB372738A GB 372738 A GB372738 A GB 372738A GB 3274930 A GB3274930 A GB 3274930A GB 3274930 A GB3274930 A GB 3274930A GB 372738 A GB372738 A GB 372738A
- Authority
- GB
- United Kingdom
- Prior art keywords
- dough
- flour
- leaven
- yeast
- bacteria
- 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
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 235000013312 flour Nutrition 0.000 abstract 9
- 239000007788 liquid Substances 0.000 abstract 9
- 241000894006 Bacteria Species 0.000 abstract 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 8
- 239000002253 acid Substances 0.000 abstract 8
- 238000000855 fermentation Methods 0.000 abstract 8
- 230000004151 fermentation Effects 0.000 abstract 8
- 239000000203 mixture Substances 0.000 abstract 6
- 238000002156 mixing Methods 0.000 abstract 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 abstract 4
- 230000000050 nutritive effect Effects 0.000 abstract 4
- 239000000126 substance Substances 0.000 abstract 3
- 229920002472 Starch Polymers 0.000 abstract 2
- 229910000019 calcium carbonate Inorganic materials 0.000 abstract 2
- 235000013339 cereals Nutrition 0.000 abstract 2
- 238000001035 drying Methods 0.000 abstract 2
- 238000000227 grinding Methods 0.000 abstract 2
- 235000013336 milk Nutrition 0.000 abstract 2
- 239000008267 milk Substances 0.000 abstract 2
- 210000004080 milk Anatomy 0.000 abstract 2
- 239000000843 powder Substances 0.000 abstract 2
- 239000008107 starch Substances 0.000 abstract 2
- 235000019698 starch Nutrition 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 102000013142 Amylases Human genes 0.000 abstract 1
- 108010065511 Amylases Proteins 0.000 abstract 1
- 229940111205 diastase Drugs 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 235000020183 skimmed milk 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
An acidifying medium for use in manufacturing baked articles is prepared by fermenting a mixture containing nutritive substances, such as flour from cereals or other sources, with leaven or leaven bacteria under conditions which favour the development of the bacteria. The acidifying medium thus produced is mixed with dough which contains yeast and which may be partially fermented, and the acidified dough loosened under conditions which favour the development of the yeast and then baked. Alternatively the acid liquid may be used as the liquid for mixing with flour and yeast to form the dough. The acidifying medium may be obtained in powder form for addition to the dough by mixing the acid liquid obtained by fermentation with flour, preferably flour rich in starch which is capable of absorbing a large amount of water, and then drying and grinding the mixture. The acid liquid produced during the acid fermentation may be partially neutralized by calcium carbonate &c. To avoid undesirable subsidiary fermentations the fermentation with the leaven or leaven bacteria may be carried on for several hours at two different temperatures, first at about 32-35 DEG C. at which temperature the undesirable bacteria are subdued and then at about 24-28 DEG C.ALSO:A method of manufacturing baked articles from acidified dough using yeast as a raising medium comprises producing an acidifying medium by fermenting a mixture containing nutritive substances, such as wort, milk, flour from cereals or other sources, with leaven or leaven bacteria under conditions which favour the development of the bacteria, mixing the acidifying medium thus produced with dough which contains yeast and which may be partially fermented, loosening the acidified dough under conditions which favour the development of the yeast and then baking. Alternatively the acid liquid may be used as the liquid for mixing with the flour and yeast to form the dough. The acidifying medium may be obtained in powder form for addition to the dough by mixing the acid liquid obtained by fermentation with flour, preferably flour rich in starch which is capable of absorbing a large amount of water, and then drying and grinding the mixture. Mixtures of nutritive substances specified are thin dough and a mixture of flour with milk which may be skim milk. Malted preparations containing diastase and/or yeast autolysate may be added to the nutritive liquid. The acid liquid produced during the acid fermentation may be partially neutralized by calcium carbonate &c. To avoid undesirable subsidiary fermentations the fermentation with the leaven or leaven bacteria may be carried on for several hours at two different temperatures, p first at about 32-35 DEG C. at which temperature the undesirable bacteria are subdued and then at about 24-28 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB3274930A GB372738A (en) | 1930-10-31 | 1930-10-31 | Improvements in the manufacture of baked articles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB3274930A GB372738A (en) | 1930-10-31 | 1930-10-31 | Improvements in the manufacture of baked articles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB372738A true GB372738A (en) | 1932-05-02 |
Family
ID=10343440
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB3274930A Expired GB372738A (en) | 1930-10-31 | 1930-10-31 | Improvements in the manufacture of baked articles |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB372738A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2344228A1 (en) * | 1976-03-20 | 1977-10-14 | Menge Wilhelm | PROCESS FOR OBTAINING A NATURAL LEAVES FOR THE PREPARATION OF BREAD AND BAKERY PRODUCTS |
| WO1990007881A1 (en) * | 1989-01-23 | 1990-07-26 | Superior Fermitech Inc. | Fermentation system and method of use thereof |
| EP0684306A1 (en) * | 1994-05-27 | 1995-11-29 | Agrano Ag | Process for production of biomass from a cereal medium, use of the obtained products and bread leavening agent |
| EP0684308A1 (en) * | 1994-05-27 | 1995-11-29 | Agrano Ag | Process for production of a biomass, use of the resulting biomass and bread leavening agent |
| EP0684307A1 (en) * | 1994-05-27 | 1995-11-29 | Agrano Ag | Process for the production of culture media usable for the individual culture of yeasts and bacteria and lactic bacteria, and use of this culture medium |
-
1930
- 1930-10-31 GB GB3274930A patent/GB372738A/en not_active Expired
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2344228A1 (en) * | 1976-03-20 | 1977-10-14 | Menge Wilhelm | PROCESS FOR OBTAINING A NATURAL LEAVES FOR THE PREPARATION OF BREAD AND BAKERY PRODUCTS |
| WO1990007881A1 (en) * | 1989-01-23 | 1990-07-26 | Superior Fermitech Inc. | Fermentation system and method of use thereof |
| US5185165A (en) * | 1989-01-23 | 1993-02-09 | Superior Fermitech Liquidating Trust | Fermentation system |
| EP0684306A1 (en) * | 1994-05-27 | 1995-11-29 | Agrano Ag | Process for production of biomass from a cereal medium, use of the obtained products and bread leavening agent |
| EP0684308A1 (en) * | 1994-05-27 | 1995-11-29 | Agrano Ag | Process for production of a biomass, use of the resulting biomass and bread leavening agent |
| EP0684307A1 (en) * | 1994-05-27 | 1995-11-29 | Agrano Ag | Process for the production of culture media usable for the individual culture of yeasts and bacteria and lactic bacteria, and use of this culture medium |
| US6159724A (en) * | 1994-05-27 | 2000-12-12 | Agrano Ag | Process for preparing culture mediums for culturing yeasts and lactic acid bacteria |
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