http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-235874-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2ceaaca7678f5196d544925c0e0f4aa6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e9c8f8c105864e59348fa52b2c23fece |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-02 |
| filingDate | 1925-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1926-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-235874-A |
| titleOfInvention | Improvements in or relating to the production of leavened bread and other dough products |
| abstract | 235,874. Wagner, T. B., and Glabau, C. A. June 21, 1924, [Convention date]. Bread and cakes. - In the making of leavened bread and other yeast-dough products a yeast activator and a gluten-making agent are added to the dough batch, the maturing agent being in quantity sufficient to form with the usual water of the batch a solution strong enough to mature the gluten during the leavening period even though no acid be produced by the yeast, the batch is then mixed, leavened and baked; or the agent may be in quantity sufficient to form with the usual water in the dough batch a solution substantially strong enough to mature the gluten in about an hour even if no acid be produced by the yeast, the mass being then mixed, proofed and baked. Ammonium salts such as phosphate or sulphate, or oxidizing agents such as potassium bromate, persulphate, or perchlorate may be used as the yeast activator, but preferably an organic substance obtained by steeping Indian corn is employed. The acidity of the steep water is removed by adding milk of lime, and then the mixture is heated and the resultant precipitate washed and dried; or the steep water is heated and rendered alkaline as by ammonia, and then the precipitate washed and dried. The glutenmaturing agent may be malt extracts or syrups. buttermilk, acid salts, or acids, such as lactic, malic, mucic, phosphoric and hydrochoric acids. The Specification as open to inspection under Sect. 91 (3) (a) comprises also the mixture of the yeast activator and the gluten-maturing agent, by itself, or diluted with another substance such as a small quantity of flour, or mixed with flour to form a " prepared flour." This subject-matter does not appear in the Specification as accepted. |
| priorityDate | 1924-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.