DE2201682B2 - Verfahren zur Herstellung von eiweißhaltigen Backwaren - Google Patents
Verfahren zur Herstellung von eiweißhaltigen BackwarenInfo
- Publication number
- DE2201682B2 DE2201682B2 DE19722201682 DE2201682A DE2201682B2 DE 2201682 B2 DE2201682 B2 DE 2201682B2 DE 19722201682 DE19722201682 DE 19722201682 DE 2201682 A DE2201682 A DE 2201682A DE 2201682 B2 DE2201682 B2 DE 2201682B2
- Authority
- DE
- Germany
- Prior art keywords
- protein
- phase
- cereal
- sugar
- baked goods
- 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
- 108090000623 proteins and genes Proteins 0.000 title claims description 35
- 102000004169 proteins and genes Human genes 0.000 title claims description 35
- 238000000034 method Methods 0.000 title claims description 22
- 235000015173 baked goods and baking mixes Nutrition 0.000 title claims description 13
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 24
- 238000000855 fermentation Methods 0.000 claims description 20
- 230000004151 fermentation Effects 0.000 claims description 20
- 235000013339 cereals Nutrition 0.000 claims description 15
- 239000004310 lactic acid Substances 0.000 claims description 12
- 235000014655 lactic acid Nutrition 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 235000010855 food raising agent Nutrition 0.000 claims description 5
- 239000011833 salt mixture Substances 0.000 claims description 5
- 235000012777 crisp bread Nutrition 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 claims 1
- 238000011081 inoculation Methods 0.000 claims 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 8
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 7
- 239000007795 chemical reaction product Substances 0.000 description 5
- 239000007789 gas Substances 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 235000013365 dairy product Nutrition 0.000 description 4
- 239000003380 propellant Substances 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 239000004604 Blowing Agent Substances 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- 238000006243 chemical reaction Methods 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
- 238000003756 stirring Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 229910001873 dinitrogen Inorganic materials 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 230000000737 periodic effect Effects 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000002255 vaccination Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- RZWWGOCLMSGROE-UHFFFAOYSA-N n-(2,6-dichlorophenyl)-5,7-dimethyl-[1,2,4]triazolo[1,5-a]pyrimidine-2-sulfonamide Chemical compound N1=C2N=C(C)C=C(C)N2N=C1S(=O)(=O)NC1=C(Cl)C=CC=C1Cl RZWWGOCLMSGROE-UHFFFAOYSA-N 0.000 description 1
- 238000010899 nucleation Methods 0.000 description 1
- 238000012261 overproduction Methods 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000126 substance Substances 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19722201682 DE2201682B2 (de) | 1972-01-14 | 1972-01-14 | Verfahren zur Herstellung von eiweißhaltigen Backwaren |
| CH1905672A CH573214A5 (enExample) | 1972-01-14 | 1972-12-29 | |
| AT15873A AT338192B (de) | 1972-01-14 | 1973-01-09 | Verfahren zum herstellen von eiweisshaltigen backwaren, insbesondere von dauerbackwaren, sowie vorrichtung zur durchfuhrung des verfahrens |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19722201682 DE2201682B2 (de) | 1972-01-14 | 1972-01-14 | Verfahren zur Herstellung von eiweißhaltigen Backwaren |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| DE2201682A1 DE2201682A1 (de) | 1973-07-26 |
| DE2201682B2 true DE2201682B2 (de) | 1975-09-04 |
Family
ID=5833007
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19722201682 Granted DE2201682B2 (de) | 1972-01-14 | 1972-01-14 | Verfahren zur Herstellung von eiweißhaltigen Backwaren |
Country Status (3)
| Country | Link |
|---|---|
| AT (1) | AT338192B (enExample) |
| CH (1) | CH573214A5 (enExample) |
| DE (1) | DE2201682B2 (enExample) |
-
1972
- 1972-01-14 DE DE19722201682 patent/DE2201682B2/de active Granted
- 1972-12-29 CH CH1905672A patent/CH573214A5/xx not_active IP Right Cessation
-
1973
- 1973-01-09 AT AT15873A patent/AT338192B/de not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| DE2201682A1 (de) | 1973-07-26 |
| AT338192B (de) | 1977-08-10 |
| CH573214A5 (enExample) | 1976-03-15 |
| ATA15873A (de) | 1976-12-15 |
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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 |