A New or Improved Process for the Manufacture of Bread and the like with Extract of Malt.
Year: 1892

page_text: Date of Application, 25th Nov., 1892-Accepted, 21st Jan., 1893
COMPLETE SPECIFICATION.
A New or Improved Process for the Manufacture of Bread and the
like with Extract of Malt.
I, WILLIAM PATERSON of Phoenix Works, Maryhill, Glasgow, in the County
of Lanark, North Britain, Manufacturing Chemist, do hereby declare the nature
of this invention and in what manner the same is to be performed, to be particu-
larly described and ascertained in and by the following statement :-
This invention relates to a new or improved process for the manufacture of bread
and the like with extract of malt, and has for its object to manufacture a more
nutritive and easily digested bread or the like than hitherto.
I take any suitable flour, meal or farinaceous substance or any suitable mixture
or mixtures of flour, meal or farinaceous substances hereinafter to be called "flour"
and I place any convenient quantity say from 5 lbs. to 7 lbs. or more or less, in any
suitable vessel, copper or pan and I add a sufficient quantity of tepid water to form
the flour into a thick paste. To the thick paste or flour 1 add about 1 gallon, more
or less of boiling or very hot water, that is to say sufficient boiling water to raise
the temperature up to say 190 degrees, Fahrenheit or thereby carefully stirring the
mixture during such addition of water until all the hot water is added; I allow
this mixture of flour and water to cool down to say 150° F. and add about 1lb.
or 14 lbs., more or less of extract of malt preferably the pure extract of malt as
described in the Specification of my Patent No. 6337 dated 1890. At lower
temperature than this 150° F. the formation of dextrins is slow and favors that of
glucose or sugar at the expense of the dextrins. I then mix the said ingredients
thoroughly together and place them in a vessel, copper or pan over a gas or other
stove, fire, water bath or other suitable apparatus, and in ten minutes or thereby
the temperature will have risen to say 158° F. which is a very suitable temperature
for the formation of dextrins. After maintaining the latter temperature for
15 minutes or thereby, stirring the mixture frequently-I take about 15 minutes to
increase the temperature to say 165° F. or thereby, and as the latter temperature is
near the point at which the efficacy of the diastase contained in the extract of malt
ceases, provided always that the extract of malt has been prepared and quickly
evaporated down at very low temperature as prolonged boiling is apt to destroy the
valuable reducing properties of the same. Great care must be taken not to raise
the temperature of the now detrinous mixture too quick or too high until the end
of the operation which will be about say to of an hour, more or less, from
beginning at the temperature of say 150° F. to the 165° F. when the active pro-
perties of the extract of malt are nearly exhausted. The temperature of the
detrinous mixture can now be raised quickly to 175° F. or if convenient to the
boiling point or nearly so by the aforesaid means or by the addition of boiling water
during which raising of temperature the reduction of the dextrins into sugar is
prevented by the diastase becoming inert at say about 175° F. or thereby. After
the dextrinous mixture has been raised to the high temperature it may be set aside
to cool down sufficiently so as to suit the temperature of the materials intended for
the batch of bread, biscuits, or other articles. Or if desired when the dextrinous
mixture has reached the temperature of say 165° F. or thereby, it may be then
allowed to be quickly cooled and mixed with the materials from which the batch of
bread, biscuits or articles are to be made. This dextrinous mixture can now be
added to any well known mixture of meal, flour or mixture of flours or meal
whether in a fermented, partly fermented or unfermented state, for example-it
may be mixed, with say, about 25 lbs. or thereby, of such mixture or materials
intended for a batch of bread biscuits and the like.

page_text: The said dextrinous mixture and mixture of materials are then mixed and
doughed up in the usual and well known manner as already practised.
Another method I have found very suitable for the reduction of the starch of
the flour into dextrins and malt sugar is as follows.-When say 5 lbs. more or less
of any suitable and convenient mixture of flour or other ferinaceous substance or
substances or other mixture and about 1 lb. or 1½ lbs. of pure extract of malt
preferably my said patented extract of malt. Of course I wish it to be under-
stood that when I say 1 lb. or 14 lbs. of malt extract to 5 lbs. of flour I do not in
any way limit myself to the above quantities, but I have always found these
quantities very suitable; more or less flour can be added and more or less malt
extract can be added; according to circumstances. When the flour has been mixed
into a uniform thick paste with tepid water in a pan or copper of sufficient size to
hold the combined total quantities of the flour, water, and malt extract. To this
thick paste I add a sufficient quantity of hot or boiling water, in a gentle stream,
stirring continually or frequently until the temperature of the mixed flour is raised
to say 150° F. or thereby, when I now add the extract of malt. After mixing the
said flour and malt extract I then raise it up to the temperature of say 158° F. by
means of a gas or fire stove, a gentle stream of steam or otherwise. I then main-
tain the temperature of 158° F. for about of an hour or thereby, after which I
gradually raise the temperature say in about 15 minutes or thereby, to 165° F. or
thereby when the latter temperature is reached the dextrinous mixture can now
be cooled down if necessary.
;
If not for immediate use the temperature of the finished dextrinous mixture can
be raised from say 165° F. or thereby, up to or about the boiling point and
afterwards allowed to cool as before described, when the dextrinous mixture will be
ready for use.
As a modification of my said invention I may use in lieu of the pure extract of
malt as described, any other kind of malt extract, infusion of malt, crushed,
powdered or sifted malt, in either of which case the quantity of malt used would
preferably be increased so as to give the same resulting or proportional strength as
would be obtained by the pure malt extract.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is :-
:-
The new or improved process for the manufacture of dextrinous bread, biscuits,
rusks and the like with the aid of extract of malt as described.
Dated this 23rd day of November 1899
J. Y. JOHNSON,
115, St. Vincent Street, Glasgow, Applicant's Agent.