IMPROVEMENTS IN THE MANU- FACTURE OF FLOUR, AND IN ARTICLES COMPOSED THEREOF
Year: 1876

page_text: LETTERS PATENT to Joseph Anthony Dixon, of Glasgow, in the County...of
Lanark, North Britain, for the Invention of "IMPROVEMENTS IN THE MANU-
FACTURE OF FLOUR, AND IN ARTICLES COMPOSED THEREOF."
Sealed the 23rd March 1877, and dated the 7th December 1876.
PROVISIONAL SPECIFICATION left by the said Joseph Anthony Dixon at
the Office of the Commissioners of Patents on the 7th December 1870.
JOSEPH ANTHONY DIXON, of Glasgow, in the County of Lanark, North Britain.
"IMPROVEMENTS IN THE MANUFACTURE OF FLOUR, AND IN ARTICLES COMPOSED
THEREOF."
The object of this Invention is to improve or enrich the flours obtained from
wheats, which are unsuited or less perfectly suited for particular applications, by
reason of their deficiency in amidon or in gluten, by adding to thein as the case
inay require the proportion of amidon or faecula or of gluten, which may be needed
to render them more suitable for the said applications. I can thus concentrate in
the flour an amount of amidon or of gluten, or both, to a greater extent than that
in which these principles naturally exist in even the best qualities of wheat,
and can vary and adjust the proportions of either or both to suit all requirements...
It is well known that certain wheat flours, otherwise perfectly suitable for the
manufacture of white bread, rolls, pastry, and other articles, which require a very
white flour, are at present inapplicable to that purpose on account of their dark
colour, and recourse is sometimes had to bleaching of such flours with alum, sulphate
of copper, and other injurious ingredients to give them the requisite whiteness.
This object I attain by mixing with any of the said flours a certain proportion of
amidon or faccula, usually amounting to about 10 per cent., but varying according
to the qualities of the particular flour in question, whereby in addition to enriching
or increasing the amylaceous content of the flour, I bring up the flour to the degree
of whiteness suitable for the finest kinds of fancy bread and pastry; amidon or
faecula for this purpose may be obtained by well known methods from cereal,
tuberose, and siliquose substances, for example, tlie grain, flour, or meal of wheat,
barley, rye, oats, buck wheat, maize, indian corn, peas, beans, rice, or potatoes,
or any of them, and the amidon or faccula from various other well known sources,
such as chesnuts, or those which yield what is commonly known as arrowroot, may
be used.

page_text: Wheat and other grains partly damaged by long keeping in granaries may be
advantageously used as a source of amidon, as this constituent remains uninjured
whilst the gluten is destroyed. There are also certain cereal substances, such as
barley and oatmeal, which do not contain gluten in sufficient quantity to permit of
their being made into fermented bread, but are rich in amidon or any amylaceous
principle which can be readily separated from them and utilized in the making of
such fermented bread by adding it to wheaten flour or grist which is not sufficiently
rich in amidon. On the other hand there are certain wheaten flours which are
deficient in strength, that is to say, which contain too little gluten for such purposes
as the manufacture of macaroni, vermicelli, and similar substances, requiring rather
a flour of great strength than of especial whiteness. To such flours the requisite
strength may be imparted by adding the requisite quantity of gluten, which is
separated from various cereal and other substances by well known processes, and in
particular is largely produced as a bye product or residual product in certain
processes for the manufacture of starch from grain, and it is also treated by certain
well known processes, so as to prevent the tendency it would otherwise have to
rapid decomposition. The gluten so separated and treated I admix with the flour
in the process of grinding, or it may be ground separately or otherwise reduced to
flour and afterwards mixed.
Amidon and gluten may both be obtained from the bran, pollard, seconds, and
other grists produced along with fine flour in the grinding of wheat.
The amidon or gluten inay be mixed with the flour at any stage of the manu-
facturing of flour, or it may be mixed with the flour during the process of making
bread, pastry, or other articles from it, but it is preferred to mix it with the flour
during the final dressing.
SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Joseph Anthony Dixon in the Great Seal Patent Office on the 31st May
1877.
JOSEPH ANTHONY DIXON, of Glasgow, in the County of Lanark, North Britain.
"IMPROVEMENTS IN THE MANUFACTURE OF FLOUR, AND IN ARTICLES COMPOSED
THEREOF."
The object of my said Invention is to improve or enrich the flours obtained from
wheats which are unsuited or less perfectly suited for particular applications, by
reason of their deficiency in amidon or in gluten, by adding to them as the case may
require the proportion of amidon or faecula, or of gluten, which may be needed to
render them more suitable for the said applications. I can thus concentrate in the
flour an amount of amidon or of gluten, or both, to a greater extent than that in
which these principles naturally exist in even the best qualities of wheat, and can
vary and adjust the proportions of either or both to suit all requirements.
It is well known that certain wheat flours otherwise perfectly suitable for the
manufacture of white bread, rolls, pastry, and other articles which require a very
white flour are at present inapplicable to that purpose on account of their dark colour,
and recourse is sometimes had to bleaching of such flours with alum, sulphate of
copper, and other injurious ingredients to give them the requisite whiteness.
This
object I attain by mixing with any of the said flours a certain proportion of amidon
or faccula, usually amounting to about 10 per cent., but varying according to the
qualities of the particular flour in question, whereby in addition to enriching or
increasing the amylaceous content of the flour, I bring up the flour to the degree
of whiteness suitable for the finest kinds of fancy bread and pastry. Amidon or
faecula for this purpose may be obtained by well known inethods from cereal,
tuberose, and siliquose substances, for example, the grain, flour, or meal of wheat,
barley, rye, oats, buck wheat, maize, indian corn, peas, beans, rice, or potatoes, or
any of them, and the amidon or faecula from various other well known sources, such

page_text: as chesnuts, or those which yield what is commonly known as arrowroot, may be
used.
Wheat and other grains partly damaged by long keeping in granaries may be
advantageously used as a source of amidon, as this constituent remains uninjured,
whilst the gluten is destroyed. There are also certain cereal substances, such as
barley and oatmeal, which do not contain gluten in sufficient quantity to permit of
their being made into fermented bread, but are rich in amidon or any amylaceous
principle, which can be readily separated from them and utilized in the making of
such fermented bread by adding it to wheaten flour or grist which is not sufficiently.
rich in amidon. On the other hand there are certain wheaten flours which are
deficient in strength, that is to say, which contain too little gluten for such purposes
as the manufacture of macaroni, vermicelli, and similar substances, requiring rather
a flour of great strength than of especial whiteness. To such flours the requisite
strength may be imparted by adding the requisite quantity of gluten, which is
separated from various cereal and other substances by well known processes, and in
particular is largely produced as a bye product or residual product in certain processes
for the manufacture of starch from grain, and it is also treated by certain well
known processes, so as to prevent the tendency it would otherwise have to rapid
decomposition. The gluten so separated and treated I admix with the flour in the
process of grinding, or it may be ground separately or otherwise reduced to flour.
and afterwards mixed.
Amidon and gluten may both be obtained froin the bran, pollards, seconds, and
other grists produced along with fine flour in the grinding of wheat.
The amidon or gluten may be mixed with the flour at any stage of the manu-
facturing of flour, or it may be mixed with the flour during the process of making
bread, pastry, or other articles from it but, it is preferred to mix it with the flour
during the final dressing.
Having now described and particularly ascertained the nature of my said
Invention, and the system, mode, or manner in or under which the same is or may
be used or practically carried into effect, I would observe in conclusion that what I
consider to be novel and original, and therefore claim as the Invention secured to mo
by the herein-before in part recited Letters Patent is, the improving or enriching of
flour by treating it in the manner herein-before described.
In witness whereof, I, the said Joseph Anthony Dixon, have hereunto set.
my hand and seal, this Thirtieth day of May, in the year of our Lord One
thousand eight hundred and seventy-seven.
TANDIT.YA