AU2003226459A1 - Improver premix for chapatis comprising ascorbic acid, sodium stearoyl lactylate and guar gum - Google Patents

Improver premix for chapatis comprising ascorbic acid, sodium stearoyl lactylate and guar gum

Info

Publication number
AU2003226459A1
AU2003226459A1 AU2003226459A AU2003226459A AU2003226459A1 AU 2003226459 A1 AU2003226459 A1 AU 2003226459A1 AU 2003226459 A AU2003226459 A AU 2003226459A AU 2003226459 A AU2003226459 A AU 2003226459A AU 2003226459 A1 AU2003226459 A1 AU 2003226459A1
Authority
AU
Australia
Prior art keywords
chapatis
ascorbic acid
guar gum
sodium stearoyl
stearoyl lactylate
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.)
Abandoned
Application number
AU2003226459A
Other languages
English (en)
Inventor
Ragu Sai Manohar
Gandham Venkateswara Rao
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.)
Council of Scientific and Industrial Research CSIR
Original Assignee
Council of Scientific and Industrial Research CSIR
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
Application filed by Council of Scientific and Industrial Research CSIR filed Critical Council of Scientific and Industrial Research CSIR
Publication of AU2003226459A1 publication Critical patent/AU2003226459A1/en
Abandoned 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums
    • 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
    • A21D2/22—Ascorbic acid

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
AU2003226459A 2003-03-31 2003-03-31 Improver premix for chapatis comprising ascorbic acid, sodium stearoyl lactylate and guar gum Abandoned AU2003226459A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IN2003/000128 WO2004086870A1 (fr) 2003-03-31 2003-03-31 Pre-melange ameliorant pour galettes «chapatis» comprenant de l'acide ascorbique, du lactate de stearoyle de sodium et de la gomme de guar

Publications (1)

Publication Number Publication Date
AU2003226459A1 true AU2003226459A1 (en) 2004-10-25

Family

ID=33104977

Family Applications (1)

Application Number Title Priority Date Filing Date
AU2003226459A Abandoned AU2003226459A1 (en) 2003-03-31 2003-03-31 Improver premix for chapatis comprising ascorbic acid, sodium stearoyl lactylate and guar gum

Country Status (2)

Country Link
AU (1) AU2003226459A1 (fr)
WO (1) WO2004086870A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20080233240A1 (en) * 2005-11-07 2008-09-25 Margaretha Wegman Bread Improver Comprising Emulsifier and Stabiliser
US8133527B2 (en) 2006-06-16 2012-03-13 Kraft Foods Global Brands Llc Production of stabilized whole grain wheat flour and products thereof

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AUPM922194A0 (en) * 1994-11-03 1994-11-24 Burns Philp Food Holdings Pty Limited Liquid bread improver
AU1814100A (en) * 1998-11-05 2000-05-22 Kellogg Company Psyllium enriched dough products and methods for making same
US6579554B2 (en) * 2000-04-14 2003-06-17 The Pillsbury Company Freezer-to-oven, laminated, unproofed dough and products resulting therefrom

Also Published As

Publication number Publication date
WO2004086870A1 (fr) 2004-10-14

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Legal Events

Date Code Title Description
MK6 Application lapsed section 142(2)(f)/reg. 8.3(3) - pct applic. not entering national phase