DE1642539B2 - Verfahren zur herstellung von backwaren - Google Patents
Verfahren zur herstellung von backwarenInfo
- Publication number
- DE1642539B2 DE1642539B2 DE1966A0053524 DEA0053524A DE1642539B2 DE 1642539 B2 DE1642539 B2 DE 1642539B2 DE 1966A0053524 DE1966A0053524 DE 1966A0053524 DE A0053524 A DEA0053524 A DE A0053524A DE 1642539 B2 DE1642539 B2 DE 1642539B2
- Authority
- DE
- Germany
- Prior art keywords
- bread
- monoglycerides
- weight
- dough
- additives
- 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.)
- Granted
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 15
- 238000000034 method Methods 0.000 title claims description 13
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims description 36
- 235000008429 bread Nutrition 0.000 claims description 33
- 239000000654 additive Substances 0.000 claims description 31
- 235000013312 flour Nutrition 0.000 claims description 26
- 235000019964 ethoxylated monoglyceride Nutrition 0.000 claims description 19
- IAYPIBMASNFSPL-UHFFFAOYSA-N Ethylene oxide Chemical compound C1CO1 IAYPIBMASNFSPL-UHFFFAOYSA-N 0.000 claims description 10
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 9
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 8
- 238000010924 continuous production Methods 0.000 claims description 8
- OEUVSBXAMBLPES-UHFFFAOYSA-L calcium stearoyl-2-lactylate Chemical group [Ca+2].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O.CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O OEUVSBXAMBLPES-UHFFFAOYSA-L 0.000 claims description 7
- 230000000996 additive effect Effects 0.000 claims description 6
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 4
- 235000011187 glycerol Nutrition 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims 1
- 125000004432 carbon atom Chemical group C* 0.000 claims 1
- 239000007795 chemical reaction product Substances 0.000 claims 1
- 239000000047 product Substances 0.000 claims 1
- 150000003626 triacylglycerols Chemical class 0.000 claims 1
- 238000004904 shortening Methods 0.000 description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 239000000203 mixture Substances 0.000 description 10
- 239000006260 foam Substances 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 8
- 239000003292 glue Substances 0.000 description 7
- 235000013336 milk Nutrition 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- -1 lactyl group Chemical group 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 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 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- SXDBWCPKPHAZSM-UHFFFAOYSA-M bromate Inorganic materials [O-]Br(=O)=O SXDBWCPKPHAZSM-UHFFFAOYSA-M 0.000 description 1
- SXDBWCPKPHAZSM-UHFFFAOYSA-N bromic acid Chemical compound OBr(=O)=O SXDBWCPKPHAZSM-UHFFFAOYSA-N 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000013367 dietary fats Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000009969 flowable effect Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- ICIWUVCWSCSTAQ-UHFFFAOYSA-M iodate Chemical compound [O-]I(=O)=O ICIWUVCWSCSTAQ-UHFFFAOYSA-M 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000010699 lard oil Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 235000012794 white bread Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/02—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fatty acids with glycerol
- C11C3/025—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fatty acids with glycerol with a stoechiometric excess of glycerol
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
- C11C3/06—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils with glycerol
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US48874765A | 1965-09-20 | 1965-09-20 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| DE1642539A1 DE1642539A1 (de) | 1971-11-04 |
| DE1642539B2 true DE1642539B2 (de) | 1976-10-07 |
Family
ID=23940957
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE1966A0053524 Granted DE1642539B2 (de) | 1965-09-20 | 1966-09-17 | Verfahren zur herstellung von backwaren |
Country Status (5)
| Country | Link |
|---|---|
| US (1) | US3433645A (enExample) |
| BE (1) | BE687033A (enExample) |
| DE (1) | DE1642539B2 (enExample) |
| ES (1) | ES331096A1 (enExample) |
| NL (1) | NL153761B (enExample) |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3806604A (en) * | 1970-10-26 | 1974-04-23 | Scm Corp | Dough conditioner |
| US3859445A (en) * | 1971-06-04 | 1975-01-07 | Ici America Inc | Stable liquid emulsifier compositions in bread making |
| US4107345A (en) * | 1971-06-23 | 1978-08-15 | Ashland Oil, Inc. | Particulate dehydrated potatoes with mono- and ethoxylated glycerides |
| US3900570A (en) * | 1971-09-30 | 1975-08-19 | Christensen Walter M | Fermentation adjuvant for yeast leavened bread processes |
| US3906117A (en) * | 1974-01-17 | 1975-09-16 | Scm Corp | Hydrated pan release agents |
| US3870799A (en) * | 1974-02-28 | 1975-03-11 | Patterson Co C | Dough conditioning composition and method |
| US4137338A (en) * | 1976-12-03 | 1979-01-30 | Scm Corporation | Stable fluent emulsifier concentrate containing solid phase emulsifier components |
| US4160848A (en) * | 1977-04-18 | 1979-07-10 | Pennwalt Corporation | Antistaling agent for bakery products |
| US4234606A (en) * | 1978-08-03 | 1980-11-18 | Scm Corporation | Fluid shortening |
| US4226894A (en) * | 1978-11-13 | 1980-10-07 | Scm Corporation | Hydrated stable fluent shortening containing solid phase emulsifier components |
| US4335157A (en) * | 1980-08-05 | 1982-06-15 | Scm Corporation | Fluid shortening |
| DE3239564C1 (de) * | 1982-10-26 | 1984-05-10 | Goldschmidt Ag Th | Mit Fettsaeure und/oder Isostearinsaeure veresterte Polyoxyalkylenether des Glycerins oder 1.2-Propandiols,deren Herstellung sowie Verwendung als Verdickungs- oder Solubilisierungsmittel |
| US9399750B1 (en) * | 2015-06-22 | 2016-07-26 | Ivanhoe Industries, Inc. | Formulation for corn oil recovery and method of use thereof |
| US9255239B1 (en) * | 2014-12-30 | 2016-02-09 | Ivanhoe Industries, Inc. | Formulation for corn oil recovery and method of use thereof |
| US9738850B1 (en) | 2016-04-11 | 2017-08-22 | Ivanhoe Industries | Use of alkoxylyated mono- and diglycerides for corn oil recovery |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB656850A (en) * | 1947-02-26 | 1951-09-05 | Vanderbilt Co R T | Improvements in or relating to the production of yeast-leavened bakery goods |
| US5099927A (en) * | 1991-01-28 | 1992-03-31 | Leo J. Barbera | Apparatus for guiding and steering earth boring casing |
-
1965
- 1965-09-20 US US488747A patent/US3433645A/en not_active Expired - Lifetime
-
1966
- 1966-09-10 ES ES0331096A patent/ES331096A1/es not_active Expired
- 1966-09-16 BE BE687033D patent/BE687033A/xx unknown
- 1966-09-17 DE DE1966A0053524 patent/DE1642539B2/de active Granted
- 1966-09-19 NL NL666613205A patent/NL153761B/xx unknown
Also Published As
| Publication number | Publication date |
|---|---|
| NL153761B (nl) | 1977-07-15 |
| BE687033A (enExample) | 1967-03-16 |
| DE1642539A1 (de) | 1971-11-04 |
| US3433645A (en) | 1969-03-18 |
| NL6613205A (enExample) | 1967-03-21 |
| ES331096A1 (es) | 1967-11-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C3 | Grant after two publication steps (3rd publication) | ||
| E77 | Valid patent as to the heymanns-index 1977 | ||
| EHJ | Ceased/non-payment of the annual fee |