CA1076877A - Proteinaceous mixture and bakery product containing said mixture - Google Patents

Proteinaceous mixture and bakery product containing said mixture

Info

Publication number
CA1076877A
CA1076877A CA245,693A CA245693A CA1076877A CA 1076877 A CA1076877 A CA 1076877A CA 245693 A CA245693 A CA 245693A CA 1076877 A CA1076877 A CA 1076877A
Authority
CA
Canada
Prior art keywords
weight
mixture
product
protein
flour
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
CA245,693A
Other languages
English (en)
French (fr)
Inventor
Dominick J. Chirafisi
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.)
Stauffer Chemical Co
Original Assignee
Stauffer Chemical Co
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 Stauffer Chemical Co filed Critical Stauffer Chemical Co
Application granted granted Critical
Publication of CA1076877A publication Critical patent/CA1076877A/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
    • A21D2/24—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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
CA245,693A 1975-03-17 1976-02-13 Proteinaceous mixture and bakery product containing said mixture Expired CA1076877A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US55886375A 1975-03-17 1975-03-17

Publications (1)

Publication Number Publication Date
CA1076877A true CA1076877A (en) 1980-05-06

Family

ID=24231302

Family Applications (1)

Application Number Title Priority Date Filing Date
CA245,693A Expired CA1076877A (en) 1975-03-17 1976-02-13 Proteinaceous mixture and bakery product containing said mixture

Country Status (10)

Country Link
AR (1) AR205779A1 (nl)
BE (1) BE839693A (nl)
CA (1) CA1076877A (nl)
CH (1) CH625398A5 (nl)
DE (1) DE2609066A1 (nl)
FR (1) FR2304294A1 (nl)
GB (1) GB1472738A (nl)
IT (1) IT1057993B (nl)
NL (1) NL7601683A (nl)
ZA (1) ZA76897B (nl)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2411574A1 (fr) * 1977-12-15 1979-07-13 Stauffer Chemical Co Concentre proteique pour le remplacement du lait en poudre non-gras et de l'albumine d'oeuf dans des compositions alimentaires
DE2847876C2 (de) * 1978-11-04 1982-12-30 Kali-Chemie Ag, 3000 Hannover Hocheiweißangereicherte Backwaren
US4966778A (en) * 1981-12-02 1990-10-30 Kraft General Foods, Inc. Method for producing frozen proofed dough
JPS5951730A (ja) * 1982-09-20 1984-03-26 日清製粉株式会社 新規な小麦粉組成物
FR2538676A1 (fr) * 1982-12-30 1984-07-06 Nil Robert Procede et adjuvant pour la fabrication d'une pate de boulangerie a travail rapide, et produits ainsi obtenus
US4871577A (en) 1986-04-25 1989-10-03 Nisshin Flour Milling Co., Ltd. New modified gluten product and bread improver composition
EP1453384A1 (en) 2001-12-13 2004-09-08 Techcom International Inc. High protein, low carbohydrate dough and bread products, and method for making same
US7252850B2 (en) 2003-05-30 2007-08-07 Delavau Llc High protein and high fiber food products
PE20130575A1 (es) 2011-07-12 2013-05-05 Benavides Miguel Alvaro Zuniga Formulacion nutricional a base de proteina aislada de soya, albumina, suero lacteo y concentrado proteico de calostro

Also Published As

Publication number Publication date
GB1472738A (en) 1977-05-04
CH625398A5 (en) 1981-09-30
BE839693A (nl) 1976-09-17
ZA76897B (en) 1977-01-26
NL7601683A (nl) 1976-09-21
DE2609066A1 (de) 1976-09-30
FR2304294A1 (fr) 1976-10-15
AR205779A1 (es) 1976-05-31
IT1057993B (it) 1982-03-30
FR2304294B1 (nl) 1981-06-26

Similar Documents

Publication Publication Date Title
US4109018A (en) Low calorie diet bread
Claughton et al. Protein enrichment of sugar‐snap cookies with sunflower protein isolate
US3803326A (en) Bread process and additive composition therefor
US3919434A (en) Shortening sparing process for chemically leavened baked and fried products and compositions for preparing the same
US3888839A (en) Isolated yeast protein product with intact rna and a process for making same
CA1076877A (en) Proteinaceous mixture and bakery product containing said mixture
US3883669A (en) Method of increasing the protein content of wheat flour based, low shortening, low sugar baked and fried products
RU2683636C1 (ru) Кекс
Harinder et al. Studies on the baking properties of wheat: Pigeonpea flour blends
US4643900A (en) Method for making bakery products
Khan et al. Baking properties of plasma protein isolate
US4879133A (en) Modified gluten product and bread improver composition
US4178391A (en) Process for improving the functional properties of protein material
US4093748A (en) Process for the preparation of bread
US3773521A (en) Shortening sparing process for wheat flour based baked or fried dough products and doughs produced thereby
EP0992193B1 (en) Process for making bread with addition of a gliadin-rich fraction, without incorporation of yeast food and emulsifier
Paul et al. Utilization of whey in bakery products-A review
US3756832A (en) Bread including large amount of non wheat protein
US3060031A (en) Chemically leavened bread process
DE60119728T2 (de) Proteinhyperreicher und kalorienarmer teig zur herstellung von brotähnlichen produkten, und verfahren zu dessen herstellung
EP0107315A2 (en) Nutritional cookie
IE45420B1 (en) A process for improving the functional properties of protein material
CA1108006A (en) Wheat-based food products using protein isolates
CA1102614A (en) Bread having high protein content and high protein efficiency ratio
US3529969A (en) Protein base for bakery goods

Legal Events

Date Code Title Description
MKEX Expiry