FR2315852A1 - Correcting agent for flour derived from problem wheat - contg. cystine and ascorbic acid - Google Patents

Correcting agent for flour derived from problem wheat - contg. cystine and ascorbic acid

Info

Publication number
FR2315852A1
FR2315852A1 FR7611697A FR7611697A FR2315852A1 FR 2315852 A1 FR2315852 A1 FR 2315852A1 FR 7611697 A FR7611697 A FR 7611697A FR 7611697 A FR7611697 A FR 7611697A FR 2315852 A1 FR2315852 A1 FR 2315852A1
Authority
FR
France
Prior art keywords
flour
cystine
contg
ascorbic acid
correcting agent
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
Application number
FR7611697A
Other languages
French (fr)
Other versions
FR2315852B3 (en
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.)
Diamalt AG
Original Assignee
Diamalt AG
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 Diamalt AG filed Critical Diamalt AG
Publication of FR2315852A1 publication Critical patent/FR2315852A1/en
Application granted granted Critical
Publication of FR2315852B3 publication Critical patent/FR2315852B3/fr
Granted 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • 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
    • A21D2/22—Ascorbic acid
    • 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
    • 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
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

A correcting agent for flour contains ascorbic acid and cystine. Also flours which are difficult for bread making are corrected by adding the above so that flour contains 20-100 ppm of cystine. The cystine/ascorbic acid ratio is from 1:5 to 5:1, particularly from 1:2 to 2:1. The correcting agent pref. also contains 1-8, esp. 2-6 pts./pt. cystine of a phosphate, esp. a calcium phosphate. A flour contg. even 20% flour derived from "problem" wheat such as the high-yielding Benno, Kranich and Feldkrene species gives a mobile, sticking dough, which on baking rises too little and gives bread with incomplete development, reduced volume and unsatisfactory structure. The above agents gives satisfactory bread from flour contg. above 20% and particularly above 50% problem flour.
FR7611697A 1975-07-02 1976-04-21 Correcting agent for flour derived from problem wheat - contg. cystine and ascorbic acid Granted FR2315852A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB2794075 1975-07-02

Publications (2)

Publication Number Publication Date
FR2315852A1 true FR2315852A1 (en) 1977-01-28
FR2315852B3 FR2315852B3 (en) 1979-01-12

Family

ID=10267731

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7611697A Granted FR2315852A1 (en) 1975-07-02 1976-04-21 Correcting agent for flour derived from problem wheat - contg. cystine and ascorbic acid

Country Status (6)

Country Link
BE (1) BE840936A (en)
DE (1) DE2615392A1 (en)
DK (1) DK177776A (en)
FR (1) FR2315852A1 (en)
IT (1) IT1063242B (en)
NL (1) NL7604136A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0246554A2 (en) * 1986-05-23 1987-11-25 Röhm Gmbh Enzymatic baking agent
EP0282038A1 (en) * 1987-03-12 1988-09-14 Nisshin Flour Milling Co., Ltd. New modified gluten product and bread improver composition
EP0375558A1 (en) * 1988-12-23 1990-06-27 Sa3P Process for the preparation of a ready for use flour and ready for dough flour obtained by this process
EP0867116A2 (en) * 1997-02-28 1998-09-30 Henkel Kommanditgesellschaft auf Aktien Process for the preparation of granular baking agents
EP0919131A2 (en) * 1997-11-28 1999-06-02 Henkel Kommanditgesellschaft auf Aktien Compaction of dough conditioners
EP1586240A1 (en) * 2004-03-31 2005-10-19 LESAFFRE et Cie Bread improver

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5534032A (en) * 1978-08-28 1980-03-10 Nisshin Flour Milling Co Breads making methods
GB8906837D0 (en) * 1989-03-23 1989-05-10 Unilever Plc Bread improvers

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0246554A2 (en) * 1986-05-23 1987-11-25 Röhm Gmbh Enzymatic baking agent
EP0246554A3 (en) * 1986-05-23 1988-11-09 Rohm Gmbh Enzymatic baking agent
EP0282038A1 (en) * 1987-03-12 1988-09-14 Nisshin Flour Milling Co., Ltd. New modified gluten product and bread improver composition
EP0375558A1 (en) * 1988-12-23 1990-06-27 Sa3P Process for the preparation of a ready for use flour and ready for dough flour obtained by this process
FR2640851A1 (en) * 1988-12-23 1990-06-29 3P Sa
EP0867116A2 (en) * 1997-02-28 1998-09-30 Henkel Kommanditgesellschaft auf Aktien Process for the preparation of granular baking agents
EP0867116A3 (en) * 1997-02-28 1999-08-18 Henkel Kommanditgesellschaft auf Aktien Process for the preparation of granular baking agents
EP0919131A2 (en) * 1997-11-28 1999-06-02 Henkel Kommanditgesellschaft auf Aktien Compaction of dough conditioners
EP0919131A3 (en) * 1997-11-28 1999-08-18 Henkel Kommanditgesellschaft auf Aktien Compaction of dough conditioners
EP1586240A1 (en) * 2004-03-31 2005-10-19 LESAFFRE et Cie Bread improver
WO2005104856A1 (en) * 2004-03-31 2005-11-10 Lesaffre Et Compagnie Bread-making improver
US8802182B2 (en) 2004-03-31 2014-08-12 Lesaffre Et Compagnie Bread-making improver

Also Published As

Publication number Publication date
IT1063242B (en) 1985-02-11
DE2615392A1 (en) 1977-03-31
DK177776A (en) 1977-01-03
BE840936A (en) 1976-08-16
FR2315852B3 (en) 1979-01-12
NL7604136A (en) 1977-01-04

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Legal Events

Date Code Title Description
ST Notification of lapse