GB1400972A - Dough conditioner product and process of manufacture and dough process and product - Google Patents

Dough conditioner product and process of manufacture and dough process and product

Info

Publication number
GB1400972A
GB1400972A GB903873A GB903873A GB1400972A GB 1400972 A GB1400972 A GB 1400972A GB 903873 A GB903873 A GB 903873A GB 903873 A GB903873 A GB 903873A GB 1400972 A GB1400972 A GB 1400972A
Authority
GB
United Kingdom
Prior art keywords
dough
conditioner
emulsifier
containing material
sulphur containing
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
Application number
GB903873A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Patent Technology Inc
Original Assignee
Patent Technology Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from US00230421A external-priority patent/US3803326A/en
Application filed by Patent Technology Inc filed Critical Patent Technology Inc
Publication of GB1400972A publication Critical patent/GB1400972A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/28—Organic sulfur compounds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/245—Amino acids, nucleic acids
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

1400972 Dough conditioners PATENT TECHNOLOGY Inc 23 Feb 1973 [29 Feb 1972 6 Nov 1972] 9038/73 Heading A2B A dough conditioner comprises discrete particles of a sulphur containing material which is a member of the group consisting of cysteine (e.g. as L-cysteine hydrochloride), glutathione sulphite salts or mixtures thereof, the particles being coated with an emulsifier which is one or more of mono- or di-glycerides, ethoxylated monoglycerides, or polyoxyethylene sorbitan esters of long chain fatty acids, or sodium or calcium stearoyl lactylates. An oxidising agent such as potassium bromate, iodate or persulphate, or calcium peroxide, may be included as a gluten maturing agent. The conditioner is made by melting the emulsifier and adding the particles of -SU compound thereto. The mixture is then converted to a powder by atomising and cooling, or by cooling and milling. A diluent and the maturing agent are added if required either before or after the mix has been converted to powder to give a conditioner comprising, e.g. 42-87.35% diluent, 50-12.5% emulsifier and 8-0.25% sulphur containing material. Ascorbic acid may be added to the emulsifier at the same time as the sulphur containing material. When the conditioner as added to dough the sulphur containing material is present at a level of 0.0015-0.0120% by wt. of flour, and the emulsifier at 0.125-1.000%. The diluent may be whey solids. The dough can be made by mixing cereal flour, water and other ingredients with a prefermented yeast brew, including the conditioner. The dough may be baked or sold as a frozen product.
GB903873A 1972-02-29 1973-02-23 Dough conditioner product and process of manufacture and dough process and product Expired GB1400972A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US00230421A US3803326A (en) 1972-02-29 1972-02-29 Bread process and additive composition therefor
US30395272A 1972-11-06 1972-11-06

Publications (1)

Publication Number Publication Date
GB1400972A true GB1400972A (en) 1975-07-16

Family

ID=26924215

Family Applications (1)

Application Number Title Priority Date Filing Date
GB903873A Expired GB1400972A (en) 1972-02-29 1973-02-23 Dough conditioner product and process of manufacture and dough process and product

Country Status (7)

Country Link
JP (1) JPS4898052A (en)
AU (1) AU445498B2 (en)
DE (1) DE2309340A1 (en)
FR (1) FR2174622A5 (en)
GB (1) GB1400972A (en)
IE (1) IE37355B1 (en)
NL (1) NL7302329A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1998038869A1 (en) * 1997-03-03 1998-09-11 Danisco A/S Edible food improving composition with deferred activity
US5952034A (en) * 1991-10-12 1999-09-14 The Regents Of The University Of California Increasing the digestibility of food proteins by thioredoxin reduction
US6114504A (en) * 1991-10-12 2000-09-05 The Regents Of The University Of California Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins
US6190723B1 (en) 1991-10-12 2001-02-20 The Regents Of The University Of California Neutralization of food allergens by thioredoxin
EP1106068A2 (en) * 1999-12-08 2001-06-13 Cognis Deutschland GmbH Process for preparing an emulsifier-containing powder
US6555116B1 (en) * 1991-10-12 2003-04-29 Regents Of The University Of California Alleviation of the allergenic potential of airborne and contact allergens by thioredoxin
US6677433B2 (en) 1999-01-27 2004-01-13 The Regents Of The University Of California Stabilization of hypoallergenic, hyperdigestible previously reduced proteins

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS559703A (en) * 1978-06-15 1980-01-23 Nisshin Flour Milling Co Preparation of breads
JPS60232043A (en) * 1984-04-28 1985-11-18 新化食品株式会社 Modifier for breads

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6555116B1 (en) * 1991-10-12 2003-04-29 Regents Of The University Of California Alleviation of the allergenic potential of airborne and contact allergens by thioredoxin
US5952034A (en) * 1991-10-12 1999-09-14 The Regents Of The University Of California Increasing the digestibility of food proteins by thioredoxin reduction
US6114504A (en) * 1991-10-12 2000-09-05 The Regents Of The University Of California Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins
US6113951A (en) * 1991-10-12 2000-09-05 The Regents Of The University Of California Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins
US6190723B1 (en) 1991-10-12 2001-02-20 The Regents Of The University Of California Neutralization of food allergens by thioredoxin
US6600021B1 (en) 1991-10-12 2003-07-29 The Regents Of The University Of California Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins
US6610334B1 (en) 1991-10-12 2003-08-26 The Regents Of The University Of California Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins
US6838113B1 (en) 1991-10-12 2005-01-04 The Regents Of The University Of California Increasing the digestibility of food proteins by thioredoxin reduction
US7074900B2 (en) 1994-10-21 2006-07-11 The Regents Of The University Of California Alleviation of the allergenic potential of airborne and contact allergens by thioredoxin
WO1998038869A1 (en) * 1997-03-03 1998-09-11 Danisco A/S Edible food improving composition with deferred activity
US6677433B2 (en) 1999-01-27 2004-01-13 The Regents Of The University Of California Stabilization of hypoallergenic, hyperdigestible previously reduced proteins
EP1106068A2 (en) * 1999-12-08 2001-06-13 Cognis Deutschland GmbH Process for preparing an emulsifier-containing powder
EP1106068A3 (en) * 1999-12-08 2004-01-07 Cognis Deutschland GmbH & Co. KG Process for preparing an emulsifier-containing powder

Also Published As

Publication number Publication date
IE37355B1 (en) 1977-07-06
DE2309340A1 (en) 1973-09-06
AU445498B2 (en) 1974-02-21
AU5273873A (en) 1974-02-21
IE37355L (en) 1973-08-29
NL7302329A (en) 1973-08-31
FR2174622A5 (en) 1973-10-12
JPS4898052A (en) 1973-12-13

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Legal Events

Date Code Title Description
PS Patent sealed
PLNP Patent lapsed through nonpayment of renewal fees