GB388319A - Improvements in the manufacture of bread for diabetics - Google Patents
Improvements in the manufacture of bread for diabeticsInfo
- Publication number
- GB388319A GB388319A GB22882/32A GB2288232A GB388319A GB 388319 A GB388319 A GB 388319A GB 22882/32 A GB22882/32 A GB 22882/32A GB 2288232 A GB2288232 A GB 2288232A GB 388319 A GB388319 A GB 388319A
- Authority
- GB
- United Kingdom
- Prior art keywords
- dough
- bread
- ground
- making
- usual
- 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 5
- 238000004519 manufacturing process Methods 0.000 title 1
- 235000013339 cereals Nutrition 0.000 abstract 4
- 244000068988 Glycine max Species 0.000 abstract 2
- 235000010469 Glycine max Nutrition 0.000 abstract 2
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 2
- 235000013312 flour Nutrition 0.000 abstract 2
- 238000010438 heat treatment Methods 0.000 abstract 2
- 238000000034 method Methods 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
- 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
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Botany (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A process for making bread for diabetics comprises grinding non-disembittered soya beans, which have been de-oiled to the extent of about one half of the oil content, working up the ground product to dough without adding cereal flour, and baking the dough in the usual manner but using about 10-12 per cent more fermenting agent, e.g. yeast, than is otherwise usual for making ordinary cereal bread. The partial de-oiling may be effected by roughly grinding the peeled beans, heating the ground mass to about 70 DEG C. and subjecting it to hydraulic pressure; the compressed cakes are ground and worked into dough.ALSO:A process for making bread for diabetics comprises grinding non-disembittered soya beans, which have been de-oiled to the extent of about one half of the oil content, working up the ground product to dough without adding cereal flour, and baking the dough in the usual manner but using about 10-12 per cent more fermenting agent, e.g. yeast, than is otherwise usual for making ordinary cereal bread. The partial de-oiling may be effected by roughly grinding the peeled beans, heating the ground mass to about 70 DEG C., and subjecting it to hydraulic pressure; the compressed cakes are ground and worked into dough.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE388319X | 1931-08-24 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB388319A true GB388319A (en) | 1933-02-23 |
Family
ID=6371258
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB22882/32A Expired GB388319A (en) | 1931-08-24 | 1932-08-15 | Improvements in the manufacture of bread for diabetics |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB388319A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2654672A (en) * | 1951-03-22 | 1953-10-06 | Raef Corp De | Composition for making bread |
| US3097946A (en) * | 1959-09-16 | 1963-07-16 | Wander Ag Dr A | Edible low calorie composition and process of production |
| WO2001087075A1 (en) * | 2000-03-21 | 2001-11-22 | Garai Janos | Bakery product containing large quantity of oil-seeds |
| WO2001089319A2 (en) * | 2000-05-26 | 2001-11-29 | Hudson Susan P | Tryptophan source from plants and uses therefor |
| US6866874B2 (en) | 2000-05-26 | 2005-03-15 | Susan P. Hudson | Tryptophan source from plants and uses therefor |
-
1932
- 1932-08-15 GB GB22882/32A patent/GB388319A/en not_active Expired
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2654672A (en) * | 1951-03-22 | 1953-10-06 | Raef Corp De | Composition for making bread |
| US3097946A (en) * | 1959-09-16 | 1963-07-16 | Wander Ag Dr A | Edible low calorie composition and process of production |
| WO2001087075A1 (en) * | 2000-03-21 | 2001-11-22 | Garai Janos | Bakery product containing large quantity of oil-seeds |
| WO2001089319A2 (en) * | 2000-05-26 | 2001-11-29 | Hudson Susan P | Tryptophan source from plants and uses therefor |
| WO2001089319A3 (en) * | 2000-05-26 | 2002-08-01 | Susan P Hudson | Tryptophan source from plants and uses therefor |
| US6503543B1 (en) | 2000-05-26 | 2003-01-07 | Craig J. Hudson | Tryptophan source from plants and uses therefor |
| US6656473B2 (en) | 2000-05-26 | 2003-12-02 | Susan P. Hudson | Tryptophan source from plants and uses thereof |
| US6866874B2 (en) | 2000-05-26 | 2005-03-15 | Susan P. Hudson | Tryptophan source from plants and uses therefor |
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