| 摘要 |
670,415. Foamed bakery products. LENDERINK & CO. N.V. March 19, 1947 [March 19, 1946; June 6, 1946], Nos. 7591/47 and 7592/47. Class 49. In making voluminous bakery products such as sponge cakes, the batter is formed by mixing an aqueous protein solution having foaming properties with the whole, or a substantial part of, the cereal flour, e.g. wheaten flour, or starch, e.g. potato starch, and the mixture is then whipped to a foam. To the mixture may be added sweetening agents, egg yolk, a phosphatide, substances which improve the taste or aroma. The pH is preferably adjusted to 8-9, e.g. by addition of sodium or calcium hydroxide, or to 4-5, e.g. by addition of phosphoric, tartaric or citric acid. If only part of the flour or starch is employed before foaming, the remainder is stirred into the foam. The foaming may be augmented by fermentation or by the use of baking powders. Examples are concerned with baking sponge cakes from a batter made by whipping a mixture of the protein solution obtained by the method of Specification 670,413, flour, and a sugar-glucose syrup mixture, and stirring flour into the foam so obtained, and a batter made by whipping a mixture of the protein solution obtained by the method of Specification 670,413, sugar, and flour, adjusted to pH 8.8 by the addition of 10 per cent caustic soda solution. The Specification as open to inspection under Sect. 91, comprises also the whipping of a mixture containing water, any protein or other foam producing agent, and other farinaceous products in addition to flour and starch. This subjectmatter does not appear in the Specification as accepted. |
