PROCESS FOR PREPARING PASTRY PRODUCTS HAVING ANTACID ACTIVITY

Process for preparing pastry products having antacid activity wherein 24-50 % by weight of magnesium oxide and 24-50 % by weight of aluminium hydroxide calculated on the weight of the flour being in the product are added to the known raw materials of a pastry product in any phase of the making up of...

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Main Authors STARCZ, JUDIT, SZEBENI, RUDOLF, KOESZEGI, BELA, KORO, JOZSEF, VEGH, MIKLOS, MIHALYAI, MARGIT, RIESZ, TAMAS
Format Patent
LanguageEnglish
Published 30.06.1988
Edition4
Subjects
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
HYGIENE
MEDICAL OR VETERINARY SCIENCE
PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Summary:Process for preparing pastry products having antacid activity wherein 24-50 % by weight of magnesium oxide and 24-50 % by weight of aluminium hydroxide calculated on the weight of the flour being in the product are added to the known raw materials of a pastry product in any phase of the making up of the dough, then the dough thus obtained is baked at a temperature between 130 and 160 DEG C. Dans le procédé décrit, qui sert à préparer des produits de pâtisserie ayant une activité antiacide, 24 à 50 % en poids d'oxyde de magnésium et 24 à 50 % en poids d'hydroxyde d'aluminium, calculés sur la base du poids de la farine présente dans le produit, sont additionnés aux substances brutes connues d'un produit de pâtisserie à n'importe quelle phase de la fabrication de la pâte, puis la pâte ainsi obtenue est cuite au four à une température comprise entre 130 et 160°C.
Bibliography:Application Number: WO1987HU00059