BE395499A - - Google Patents
Info
- Publication number
- BE395499A BE395499A BE395499DA BE395499A BE 395499 A BE395499 A BE 395499A BE 395499D A BE395499D A BE 395499DA BE 395499 A BE395499 A BE 395499A
- Authority
- BE
- Belgium
- Prior art keywords
- lecithin
- phosphatides
- flour
- dough
- oil
- Prior art date
Links
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 13
- 235000010445 lecithin Nutrition 0.000 claims description 13
- 229940067606 lecithin Drugs 0.000 claims description 13
- 239000000787 lecithin Substances 0.000 claims description 13
- 235000013312 flour Nutrition 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 235000013311 vegetables Nutrition 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 4
- 102000009027 Albumins Human genes 0.000 claims description 3
- 108010088751 Albumins Proteins 0.000 claims description 3
- 235000014633 carbohydrates Nutrition 0.000 claims description 3
- 150000001720 carbohydrates Chemical class 0.000 claims description 3
- 230000002478 diastatic effect Effects 0.000 claims description 3
- 239000000839 emulsion Substances 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000015927 pasta Nutrition 0.000 claims description 2
- -1 for example Chemical class 0.000 claims 1
- 235000013601 eggs Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 238000007792 addition Methods 0.000 description 3
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 3
- 230000002349 favourable effect Effects 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/30—Organic phosphorus compounds
- A21D2/32—Phosphatides
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE395499A true BE395499A (enrdf_load_stackoverflow) |
Family
ID=62534
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE395499D BE395499A (enrdf_load_stackoverflow) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE395499A (enrdf_load_stackoverflow) |
-
0
- BE BE395499D patent/BE395499A/fr unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| SU1694088A1 (ru) | Способ производства хлебобулочных изделий | |
| CN108208066A (zh) | 复配乳化剂及其制备方法 | |
| CN106857749A (zh) | 一种复配乳化酶制剂的面包改良剂 | |
| JPS605246B2 (ja) | ベーカリープロセスおよび製品 | |
| BE395499A (enrdf_load_stackoverflow) | ||
| JP4215368B2 (ja) | シュー用乳化油脂組成物およびこれを用いたシューケース | |
| RU2085081C1 (ru) | Способ производства диетического бисквитного полуфабриката | |
| JP7094718B2 (ja) | ベーカリー食品 | |
| JP4792339B2 (ja) | 麺類改質剤及び麺類改良用組成物 | |
| WO2010124975A1 (en) | Method of preparing an egg composition | |
| EP2509448A1 (fr) | NOUVEL AGENT SUBSTITUT DE NaCl | |
| RU2300199C1 (ru) | Способ приготовления бисквита "сонет" | |
| JP2000106816A (ja) | パンの製造方法 | |
| IE871273L (en) | Baking agent for leavened doughs | |
| JP2002238442A (ja) | 混合物、プレミックス、パンおよびパンの製造法 | |
| RU2171583C1 (ru) | Способ приготовления теста | |
| JP4924456B2 (ja) | パン生地及びパン類 | |
| AU2012318244A1 (en) | Flax emulsion composition for baked food | |
| JP7420163B2 (ja) | 製パン用油脂組成物、製パン用穀粉生地及びパン | |
| JP7427478B2 (ja) | 乳化粉末の製造方法 | |
| RU2052251C1 (ru) | Способ приготовления высокобелкового пищевого продукта | |
| WO2021177067A1 (ja) | パン類練り込み用油中水型乳化組成物 | |
| DE2417530A1 (de) | Verfahren zur herstellung eines proteinreichen nahrungsmittels | |
| JP2016214159A (ja) | プロテアーゼを含有する菓子及び菓子用生地 | |
| JP2023176557A (ja) | 油中水型乳化油脂組成物およびそれを用いた菓子、パン |