ES207519A1 - Improvements in or relating to the production of ingredients for foodstuffs - Google Patents

Improvements in or relating to the production of ingredients for foodstuffs

Info

Publication number
ES207519A1
ES207519A1 ES0207519A ES207519A ES207519A1 ES 207519 A1 ES207519 A1 ES 207519A1 ES 0207519 A ES0207519 A ES 0207519A ES 207519 A ES207519 A ES 207519A ES 207519 A1 ES207519 A1 ES 207519A1
Authority
ES
Spain
Prior art keywords
gluten
yeast
emulsion
temperature
inoculation
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
ES0207519A
Other languages
Spanish (es)
Inventor
Percival Sydney Jewell
James Gordon Travis King
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.)
SYDNEY JEWELL PERCIVAL - TRAVIS KING JAMES GORDON
Original Assignee
SYDNEY JEWELL PERCIVAL - TRAVIS KING JAMES GORDON
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 SYDNEY JEWELL PERCIVAL - TRAVIS KING JAMES GORDON filed Critical SYDNEY JEWELL PERCIVAL - TRAVIS KING JAMES GORDON
Publication of ES207519A1 publication Critical patent/ES207519A1/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
    • A23J1/125—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses by treatment involving enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Medicines Containing Antibodies Or Antigens For Use As Internal Diagnostic Agents (AREA)

Abstract

Stable aqueous emulsions of gluten are made by treating gluten, or flour which contains gluten, in the presence of water, with yeast or with an inoculation emulsion prepared by the action on gluten of yeast or of an emulsion previously prepared by the action of yeast on gluten, at an emulsion-forming temperature which is above 36 DEG C. The upper limit of this temperature is the temperature at which the rate of thermal decomposition of the factor responsible for emulsifying the gluten exceeds the rate of formation of such factor. The upper limit for ordinary yeasts is 65 DEG C. and for some inoculation emulsions is 75 DEG C. Specifications 695,145 and 704,549, [both in Group VI], are referred to.ALSO:Stable aqueous emulsions of gluten for use in foods are made by treating gluten, or flour which contains gluten, in the presence of water, with yeast or with an inoculation emulsion prepared by the action on gluten of yeast or of an emulsion previously prepared by the action of yeast on gluten, at an emulsion-forming temperature which is above 36 DEG C. The upper limit of this temperature is the temperature at which the rate of thermal decomposition of the factor responsible for emulsifying the gluten exceeds the rate of formation of such factor. The upper limit for ordinary yeasts is 65 DEG C. and for some inoculation emulsions is 75 DEG C. Specifications 695,145 and 704,549 are referred to.
ES0207519A 1952-07-02 1953-01-31 Improvements in or relating to the production of ingredients for foodstuffs Expired ES207519A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB16674/52A GB721057A (en) 1952-07-02 1952-07-02 Improvements in or relating to the production of ingredients for foodstuffs

Publications (1)

Publication Number Publication Date
ES207519A1 true ES207519A1 (en) 1953-03-01

Family

ID=10081586

Family Applications (1)

Application Number Title Priority Date Filing Date
ES0207519A Expired ES207519A1 (en) 1952-07-02 1953-01-31 Improvements in or relating to the production of ingredients for foodstuffs

Country Status (5)

Country Link
BE (1) BE517841A (en)
DE (1) DE963920C (en)
ES (1) ES207519A1 (en)
FR (1) FR1142355A (en)
GB (1) GB721057A (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10172364B2 (en) * 2015-07-10 2019-01-08 Manildra Milling Corporation Wheat protein-based dough relaxer compositions and methods of producing the same

Also Published As

Publication number Publication date
BE517841A (en) 1953-03-14
FR1142355A (en) 1957-09-17
GB721057A (en) 1954-12-29
DE963920C (en) 1957-05-16

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