FR2174622A5 - - Google Patents

Info

Publication number
FR2174622A5
FR2174622A5 FR7307159A FR7307159A FR2174622A5 FR 2174622 A5 FR2174622 A5 FR 2174622A5 FR 7307159 A FR7307159 A FR 7307159A FR 7307159 A FR7307159 A FR 7307159A FR 2174622 A5 FR2174622 A5 FR 2174622A5
Authority
FR
France
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
FR7307159A
Other languages
French (fr)
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.)
PATENT TECHNOLOGY
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
Priority claimed from US00230421A external-priority patent/US3803326A/en
Application filed by PATENT TECHNOLOGY filed Critical PATENT TECHNOLOGY
Application granted granted Critical
Publication of FR2174622A5 publication Critical patent/FR2174622A5/fr
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
    • A21D2/28—Organic sulfur compounds
    • 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
    • A21D2/14—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
    • 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
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products

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)
FR7307159A 1972-02-29 1973-02-28 Expired FR2174622A5 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US00230421A US3803326A (en) 1972-02-29 1972-02-29 Bread process and additive composition therefor
US30395272A 1972-11-06 1972-11-06

Publications (1)

Publication Number Publication Date
FR2174622A5 true FR2174622A5 (en) 1973-10-12

Family

ID=26924215

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7307159A Expired FR2174622A5 (en) 1972-02-29 1973-02-28

Country Status (7)

Country Link
JP (1) JPS4898052A (en)
AU (1) AU445498B2 (en)
DE (1) DE2309340A1 (en)
FR (1) FR2174622A5 (en)
GB (1) GB1400972A (en)
IE (1) IE37355B1 (en)
NL (1) NL7302329A (en)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS559703A (en) * 1978-06-15 1980-01-23 Nisshin Flour Milling Co Preparation of breads
JPS60232043A (en) * 1984-04-28 1985-11-18 新化食品株式会社 Modifier for breads
CZ83294A3 (en) * 1991-10-12 1995-08-16 Univ California The use of thioredox proteins for reducing disulfidic bonds
US5792506A (en) 1991-10-12 1998-08-11 The Regents Of The University Of California Neutralization of food allergens by thioredoxin
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
US5952034A (en) * 1991-10-12 1999-09-14 The Regents Of The University Of California Increasing the digestibility of food proteins by thioredoxin reduction
WO1998038869A1 (en) * 1997-03-03 1998-09-11 Danisco A/S Edible food improving composition with deferred activity
US6677433B2 (en) 1999-01-27 2004-01-13 The Regents Of The University Of California Stabilization of hypoallergenic, hyperdigestible previously reduced proteins
DE19959036A1 (en) * 1999-12-08 2001-06-21 Cognis Deutschland Gmbh Process for the manufacture of powder products

Also Published As

Publication number Publication date
AU5273873A (en) 1974-02-21
GB1400972A (en) 1975-07-16
AU445498B2 (en) 1974-02-21
NL7302329A (en) 1973-08-31
DE2309340A1 (en) 1973-09-06
IE37355B1 (en) 1977-07-06
IE37355L (en) 1973-08-29
JPS4898052A (en) 1973-12-13

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Legal Events

Date Code Title Description
ST Notification of lapse