GB367799A - Improved method of treating cereal products in preparation for baking - Google Patents
Improved method of treating cereal products in preparation for bakingInfo
- Publication number
- GB367799A GB367799A GB34946/30A GB3494630A GB367799A GB 367799 A GB367799 A GB 367799A GB 34946/30 A GB34946/30 A GB 34946/30A GB 3494630 A GB3494630 A GB 3494630A GB 367799 A GB367799 A GB 367799A
- Authority
- GB
- United Kingdom
- Prior art keywords
- flour
- temperature
- heated
- water
- ground
- 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
- 238000002360 preparation method Methods 0.000 title abstract 3
- 235000011868 grain product Nutrition 0.000 title 1
- 235000013312 flour Nutrition 0.000 abstract 10
- 239000000463 material Substances 0.000 abstract 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 6
- 235000013339 cereals Nutrition 0.000 abstract 4
- 238000001035 drying Methods 0.000 abstract 4
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 abstract 2
- 229920002472 Starch Polymers 0.000 abstract 2
- 230000015572 biosynthetic process Effects 0.000 abstract 2
- 238000009835 boiling Methods 0.000 abstract 2
- 235000013736 caramel Nutrition 0.000 abstract 2
- 230000015271 coagulation Effects 0.000 abstract 2
- 238000005345 coagulation Methods 0.000 abstract 2
- 238000010438 heat treatment Methods 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 229920006395 saturated elastomer Polymers 0.000 abstract 2
- 235000019698 starch Nutrition 0.000 abstract 2
- 239000008107 starch Substances 0.000 abstract 2
- 239000000126 substance Substances 0.000 abstract 2
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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
- A21D6/003—Heat treatment
Landscapes
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
Abstract
In preparation for baking, cereal flour, more particularly wheaten or rye flour, is heated in a steam chamber for at least twenty minutes at a temperature of 100 DEG C., water at a boiling temperature then being added to the heated flour while continuing the heating. The flour and water are preferably mixed in the proportion by weight of 1 : 2. The water is preferably added in a number of stages and after such addition the mixture is heated in the presence of saturated steam for a further forty to fifty minutes at a temperature sufficient to cause the coagulation of the albuminous substances and the breaking up of the starch grains. The viscous paste obtained is then dried at as high a temperature as possible below the temperature of caramel formation until the material is capable of being ground. The drying may be carried out on drying rolls from which the material is removed in shavings. The dried material is ground and from four to six per cent of it mixed with ordinary flour.ALSO:In preparation for baking, cereal flour, more particularly wheaten or rye flour, is heated in a steam chamber for at least twenty minutes at a temperature of 100 DEG C., water at a boiling temperature then being added to the heated flour while continuing the heating. The flour and water are preferably mixed in the proportion by weight of 1,2. The water is preferably added in a number of stages and after such addition the mixture is heated in the presence of saturated steam for a further forty to fifty minutes at a temperature sufficient to cause the coagulation of the albuminous substances and the breaking up of the starch grains. The viscous paste obtained is then dried at as high a temperature as possible below the temperature of caramel formation until the material is capable of being ground. The drying may be carried out on drying rolls from which the material is removed in shavings. The dried material is ground and from four to six per cent of it mixed with ordinary flour.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| HU367799X | 1929-11-21 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB367799A true GB367799A (en) | 1932-02-22 |
Family
ID=10978959
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB34946/30A Expired GB367799A (en) | 1929-11-21 | 1930-11-20 | Improved method of treating cereal products in preparation for baking |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB367799A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110430760A (en) * | 2017-05-05 | 2019-11-08 | 雀巢产品有限公司 | The method for being used to prepare the food product based on cereal through Overheating Treatment |
-
1930
- 1930-11-20 GB GB34946/30A patent/GB367799A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110430760A (en) * | 2017-05-05 | 2019-11-08 | 雀巢产品有限公司 | The method for being used to prepare the food product based on cereal through Overheating Treatment |
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