AU445498B2 - 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
AU445498B2
AU445498B2 AU52738/73A AU5273873A AU445498B2 AU 445498 B2 AU445498 B2 AU 445498B2 AU 52738/73 A AU52738/73 A AU 52738/73A AU 5273873 A AU5273873 A AU 5273873A AU 445498 B2 AU445498 B2 AU 445498B2
Authority
AU
Australia
Prior art keywords
product
dough
manufacture
conditioner
conditioner product
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
AU52738/73A
Other versions
AU5273873A (en
Inventor
WARREN CRAIG and RICHARD GRANT DEVIKA THEODORE
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
Application granted granted Critical
Publication of AU5273873A publication Critical patent/AU5273873A/en
Publication of AU445498B2 publication Critical patent/AU445498B2/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)
AU52738/73A 1972-02-29 1973-02-28 Dough conditioner product and process of manufacture and dough process and product Expired AU445498B2 (en)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
USUS230.421 1972-02-29
US00230421A US3803326A (en) 1972-02-29 1972-02-29 Bread process and additive composition therefor
US30395272A 1972-11-06 1972-11-06
USUS303952 1972-11-06

Publications (2)

Publication Number Publication Date
AU5273873A AU5273873A (en) 1974-02-21
AU445498B2 true AU445498B2 (en) 1974-02-21

Family

ID=26924215

Family Applications (1)

Application Number Title Priority Date Filing Date
AU52738/73A Expired AU445498B2 (en) 1972-02-29 1973-02-28 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)

Families Citing this family (9)

* 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
CZ83294A3 (en) * 1991-10-12 1995-08-16 Univ California The use of thioredox proteins for reducing disulfidic bonds
US5792506A (en) 1991-10-12 1998-08-11 The Regents Of The University Of California Neutralization of food allergens by thioredoxin
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
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
DE19959036A1 (en) * 1999-12-08 2001-06-21 Cognis Deutschland Gmbh Process for the manufacture of powder products

Also Published As

Publication number Publication date
AU5273873A (en) 1974-02-21
GB1400972A (en) 1975-07-16
NL7302329A (en) 1973-08-31
FR2174622A5 (en) 1973-10-12
DE2309340A1 (en) 1973-09-06
IE37355B1 (en) 1977-07-06
IE37355L (en) 1973-08-29
JPS4898052A (en) 1973-12-13

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