GB890205A - - Google Patents
Info
- Publication number
- GB890205A GB890205A GB890205DA GB890205A GB 890205 A GB890205 A GB 890205A GB 890205D A GB890205D A GB 890205DA GB 890205 A GB890205 A GB 890205A
- Authority
- GB
- United Kingdom
- Prior art keywords
- sucrose
- bread
- doughs
- baking
- howards
- 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
- 229930006000 Sucrose Natural products 0.000 abstract 2
- 235000008429 bread Nutrition 0.000 abstract 2
- 239000005720 sucrose Substances 0.000 abstract 2
- 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
- AGKBDNTTZPNFSG-SSRCRYROSA-N [(2r,3r,4s,5s)-3,4-di(dodecanoyloxy)-5-(dodecanoyloxymethyl)-5-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxolan-2-yl]methyl dodecanoate Chemical compound CCCCCCCCCCCC(=O)O[C@H]1[C@H](OC(=O)CCCCCCCCCCC)[C@@H](COC(=O)CCCCCCCCCCC)O[C@@]1(COC(=O)CCCCCCCCCCC)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 AGKBDNTTZPNFSG-SSRCRYROSA-N 0.000 abstract 1
- HKUQYGCLGSOOKR-ASBBTYHDSA-N [(2r,3r,4s,5s)-3,4-di(dodecanoyloxy)-5-[(2r,3r,4s,5s,6r)-3-dodecanoyloxy-4,5-dihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-5-(dodecanoyloxymethyl)oxolan-2-yl]methyl dodecanoate Chemical compound CCCCCCCCCCCC(=O)O[C@H]1[C@H](OC(=O)CCCCCCCCCCC)[C@@H](COC(=O)CCCCCCCCCCC)O[C@@]1(COC(=O)CCCCCCCCCCC)O[C@@H]1[C@H](OC(=O)CCCCCCCCCCC)[C@@H](O)[C@H](O)[C@@H](CO)O1 HKUQYGCLGSOOKR-ASBBTYHDSA-N 0.000 abstract 1
- NJWPTAJOXLJZHJ-XQAXEFKXSA-N [(2s,3s,4r,5r)-3,4-di(dodecanoyloxy)-5-(hydroxymethyl)-2-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxolan-2-yl]methyl dodecanoate Chemical compound O([C@@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@]1(COC(=O)CCCCCCCCCCC)O[C@H](CO)[C@@H](OC(=O)CCCCCCCCCCC)[C@@H]1OC(=O)CCCCCCCCCCC NJWPTAJOXLJZHJ-XQAXEFKXSA-N 0.000 abstract 1
- 239000002253 acid Substances 0.000 abstract 1
- 235000015895 biscuits Nutrition 0.000 abstract 1
- 235000014121 butter Nutrition 0.000 abstract 1
- 235000012970 cakes Nutrition 0.000 abstract 1
- 125000004432 carbon atom Chemical group C* 0.000 abstract 1
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 abstract 1
- 229930195729 fatty acid Natural products 0.000 abstract 1
- 239000000194 fatty acid Substances 0.000 abstract 1
- 150000004665 fatty acids Chemical class 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 235000020044 madeira Nutrition 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 229940049964 oleate Drugs 0.000 abstract 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 abstract 1
- 235000014594 pastries Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 235000012461 sponges Nutrition 0.000 abstract 1
- -1 sucrose ester Chemical class 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
890,205. Baked food products. HOWARDS OF ILFORD Ltd. March 20, 1959 [April 18, 1958], No. 12423/58. Class 49. Improved bread, buns, cakes, biscuits, pastries, sponges, &c., are made from doughs or baking mixtures containing up to 5% of a partial sucrose ester of a fatty acid having not less than 8 carbon atoms in the acid radical. Examples are concerned with making (i) madeira cake from a batter of butter, sugar, eggs, flour, baking powder, milk and sucrose pentalaurate dispersed in water; (ii) bread from yeast-leavened doughs containing sucrose oleate, sucrose trilaurate and sucrose tetralaurate. Specification 890,206 is referred to.
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB890205A true GB890205A (en) | 1900-01-01 |
Family
ID=1753074
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB890205D Expired GB890205A (en) |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB890205A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0086527A2 (en) * | 1982-02-16 | 1983-08-24 | The Procter & Gamble Company | Low calorie baked products |
| EP0307152A2 (en) * | 1987-09-09 | 1989-03-15 | The Procter & Gamble Company | Improved baked goods made with sucrose fatty acid esters |
-
0
- GB GB890205D patent/GB890205A/en not_active Expired
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0086527A2 (en) * | 1982-02-16 | 1983-08-24 | The Procter & Gamble Company | Low calorie baked products |
| EP0086527A3 (en) * | 1982-02-16 | 1983-11-16 | The Procter & Gamble Company | Low calorie baked products |
| EP0307152A2 (en) * | 1987-09-09 | 1989-03-15 | The Procter & Gamble Company | Improved baked goods made with sucrose fatty acid esters |
| EP0307152A3 (en) * | 1987-09-09 | 1989-07-26 | The Procter & Gamble Company | Improved baked goods made with sucrose fatty acid esters |
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