BE798343A - Composition d'additifs pour pates a pains - Google Patents

Composition d'additifs pour pates a pains

Info

Publication number
BE798343A
BE798343A BE130121A BE130121A BE798343A BE 798343 A BE798343 A BE 798343A BE 130121 A BE130121 A BE 130121A BE 130121 A BE130121 A BE 130121A BE 798343 A BE798343 A BE 798343A
Authority
BE
Belgium
Prior art keywords
additives
composition
bread dough
bread
dough
Prior art date
Application number
BE130121A
Other languages
English (en)
French (fr)
Original Assignee
Patent Technology
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 Patent Technology filed Critical Patent Technology
Publication of BE798343A publication Critical patent/BE798343A/xx

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
    • A21D2/14—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
    • 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
    • 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
    • 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

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)
BE130121A 1972-02-29 1973-04-17 Composition d'additifs pour pates a pains BE798343A (fr)

Applications Claiming Priority (1)

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

Publications (1)

Publication Number Publication Date
BE798343A true BE798343A (fr) 1973-10-17

Family

ID=22865164

Family Applications (1)

Application Number Title Priority Date Filing Date
BE130121A BE798343A (fr) 1972-02-29 1973-04-17 Composition d'additifs pour pates a pains

Country Status (9)

Country Link
US (1) US3803326A (sv)
AU (1) AU453492B2 (sv)
BE (1) BE798343A (sv)
CA (1) CA995513A (sv)
FR (1) FR2174621A5 (sv)
GB (1) GB1420843A (sv)
IE (1) IE37354B1 (sv)
IT (1) IT979589B (sv)
NL (1) NL161972B (sv)

Families Citing this family (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1471108A (en) * 1973-04-11 1977-04-21 Unilever Ltd Batter
US3888996A (en) * 1973-07-23 1975-06-10 Central Soya Co Bakery formulation containing non-fat dry milk substitute
US4005225A (en) * 1975-08-13 1977-01-25 Patent Technology Inc. Bakery process and developer composition therefor
DE2752464C2 (de) * 1977-11-24 1984-03-22 Fr. Winkler KG Spezialfabrik für Bäckereimaschinen und Backöfen, 7730 Villingen-Schwenningen Anlage zur automatischen Herstellung von arabischem Fladenbrot
US4371561A (en) * 1978-03-20 1983-02-01 Top-Scor Products, Inc. Stearoyl lactylate salt composition having improved physical properties and method of production
US4264639A (en) * 1978-03-20 1981-04-28 Top-Scor Products, Inc. Stearoyl lactylate salt composition having improved physical properties and method of production
US4544569A (en) * 1978-03-20 1985-10-01 Top-Scor Products, Inc. Stearoyl lactylate salt composition having improved physical properties and method of production
FR2544589A1 (fr) * 1983-04-22 1984-10-26 Tireau Jean Claude Procede perfectionne de fabrication d'un pain au levain
US4501757A (en) * 1984-02-01 1985-02-26 Don L. Smith Yeast and dough condition compositions
US4643900A (en) * 1984-10-17 1987-02-17 Basic American Foods Method for making bakery products
US4759934A (en) * 1985-09-23 1988-07-26 Ferrara Peter J Process for preparing high protein bread with ascorbic acid and product
US4957750A (en) * 1989-05-05 1990-09-18 Kraft General Foods Microwaveable baked goods
JP3691053B2 (ja) 1991-10-12 2005-08-31 ザ リージェンツ オブ ザ ユニバーシティ オブ カリフォルニア ジスルフィド結合を還元するためのチオールレドックスタンパクの利用
EP0863154A1 (en) * 1991-10-12 1998-09-09 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
US5952034A (en) * 1991-10-12 1999-09-14 The Regents Of The University Of California Increasing the digestibility of food proteins by thioredoxin reduction
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
US5792506A (en) 1991-10-12 1998-08-11 The Regents Of The University Of California Neutralization of food allergens by thioredoxin
US6365210B1 (en) 1998-09-10 2002-04-02 M & M Holdings, Inc. Pizza crust and process and apparatus for making same
US6677433B2 (en) 1999-01-27 2004-01-13 The Regents Of The University Of California Stabilization of hypoallergenic, hyperdigestible previously reduced proteins
US6733815B2 (en) * 1999-04-16 2004-05-11 Cargill, Incorporated Food ingredient containing wheat gluten, soy grits and soy flour
US20040022916A1 (en) * 2000-12-22 2004-02-05 Atwell William Alan Particulate-based ingredient delivery system
WO2014017139A1 (ja) * 2012-07-25 2014-01-30 不二製油株式会社 デニッシュ生地の製造方法
US20150296809A1 (en) * 2012-12-06 2015-10-22 Fuji Oil Company Limited Pizza dough and method for producing the same
WO2018191449A1 (en) * 2017-04-13 2018-10-18 Mgpi Processing, Inc. L-cysteine-treated proteins with altered functionalities and preparation thereof

Also Published As

Publication number Publication date
DE2309254B2 (de) 1975-03-27
DE2309254A1 (de) 1973-10-04
IT979589B (it) 1974-09-30
CA995513A (en) 1976-08-24
GB1420843A (en) 1976-01-14
US3803326A (en) 1974-04-09
AU5273973A (en) 1974-08-29
NL7206518A (sv) 1973-08-31
FR2174621A5 (sv) 1973-10-12
IE37354B1 (en) 1977-07-06
NL161972B (nl) 1979-11-15
AU453492B2 (en) 1974-10-03
IE37354L (en) 1973-08-29

Similar Documents

Publication Publication Date Title
BE798343A (fr) Composition d'additifs pour pates a pains
FR2324726A1 (fr) Compositions pour detergents en pains
BE818736A (fr) Produits d'enduction pour constructions
BE829115A (fr) Produit hygienique intravaginal
AU474584B2 (en) Continuous casting of anodes
BR7405695D0 (pt) Bloco estrutural para subdivisao de areas de trabalho
BE821289A (fr) Table d'exposition notamment pour verrerie
RO63547A (fr) Procede pour la preparation d'elastomeres dieniques
RO66809A (ro) Diblu de spraituire
ZA728988B (en) Novel anti-inflammatory agents
BR7402723D0 (pt) Composicao aperfeicoada para a desinfeccao de estabulos
BE821341A (fr) Preparation de dichlorure de dimethyl-etain
BE816691A (fr) 2-furfural-acetals, agents anti-inflammatoires pour produits cosmetiques
BE794063A (fr) Anti-inflammatoires pour compositions cosmetiques
CA1030635A (en) Observation of moving webs
BE808968A (fr) Articulateur pour dentier
BE815380A (fr) Produit cremeux
FR2275998A1 (fr) Attractif pour fourmis
AR194271A1 (es) Una composicion de masa para pan
BE818303A (fr) Formulaire d'affaire continu pour des calculatrices
BE809558A (fr) Ciseaux pour etoffes
BE815673A (fr) Agents anti-inflammatoires pour produits cosmetiques
FR2281725A1 (fr) Petrisseuse perfectionnee pour panification
BE779447A (fr) Additifs ameliores pour pates alimentaires
BE776566A (fr) Armoire de fermentation pour la boulangerie

Legal Events

Date Code Title Description
RE Patent lapsed

Owner name: PATENT TECHNOLOGY INC

Effective date: 19900430