FR2385332A1 - Composition ne formant pas de grumeaux, pour ameliorer une pate a pain et son procede d'obtention - Google Patents

Composition ne formant pas de grumeaux, pour ameliorer une pate a pain et son procede d'obtention

Info

Publication number
FR2385332A1
FR2385332A1 FR7809623A FR7809623A FR2385332A1 FR 2385332 A1 FR2385332 A1 FR 2385332A1 FR 7809623 A FR7809623 A FR 7809623A FR 7809623 A FR7809623 A FR 7809623A FR 2385332 A1 FR2385332 A1 FR 2385332A1
Authority
FR
France
Prior art keywords
composition
improve
salts
forming
bread dough
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.)
Withdrawn
Application number
FR7809623A
Other languages
English (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.)
CJ Patterson Co
Original Assignee
CJ Patterson Co
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 CJ Patterson Co filed Critical CJ Patterson Co
Publication of FR2385332A1 publication Critical patent/FR2385332A1/fr
Withdrawn legal-status Critical Current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
    • A21D2/14—Organic oxygen compounds

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention décrit une composition qui ne forme pas de grumeaux et peut améliorer une pâte à pain, ainsi que son obtention. La composition comprend des sels de Ca et de Na qui sont des acyl-lactylates dont le groupe acyle dérive d'acides gras ayant 14 à 22 C. Ces sels ont été mélangés à l'état fondu, puis refroidis jusqu'à solidification et broyés. On peut mélanger les sels secs et les chauffer jusqu'à fusion, puis mélanger, re roidir et broyer. La composition peut également contenir d'autres additifs (mono- et di-glycérides). La composition peut se conserver assez longtemps sans former des grumeaux. Elle peut servir en boulangerie à améliorer les qualités du pain produit à partir d'une pâte contenant cet additif.
FR7809623A 1977-04-01 1978-03-31 Composition ne formant pas de grumeaux, pour ameliorer une pate a pain et son procede d'obtention Withdrawn FR2385332A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US05/783,658 US4164593A (en) 1977-04-01 1977-04-01 Anti-caking dough conditioning composition and method

Publications (1)

Publication Number Publication Date
FR2385332A1 true FR2385332A1 (fr) 1978-10-27

Family

ID=25130013

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7809623A Withdrawn FR2385332A1 (fr) 1977-04-01 1978-03-31 Composition ne formant pas de grumeaux, pour ameliorer une pate a pain et son procede d'obtention

Country Status (8)

Country Link
US (1) US4164593A (fr)
JP (1) JPS53124643A (fr)
AU (1) AU512618B2 (fr)
CA (1) CA1097492A (fr)
DK (1) DK143278A (fr)
FR (1) FR2385332A1 (fr)
GB (1) GB1571476A (fr)
NL (1) NL7803505A (fr)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4371561A (en) * 1978-03-20 1983-02-01 Top-Scor Products, Inc. Stearoyl lactylate salt composition having improved physical properties and method of production
US4544569A (en) * 1978-03-20 1985-10-01 Top-Scor Products, Inc. Stearoyl lactylate salt composition having improved physical properties and method of production
US4399155A (en) * 1978-11-20 1983-08-16 Top-Scor Products, Inc. Shortening replacing and fresh slice improving agents for yeast-raised bakery products
US4393084A (en) * 1981-06-01 1983-07-12 Nabisco Brands, Inc. Bread mix and process
JPS61152226A (ja) * 1984-12-26 1986-07-10 理研ビタミン株式会社 冷凍生地用品質改良剤
US4865869A (en) * 1988-04-11 1989-09-12 C. J. Patterson Company Flakable food additive product containing stearoyl lactylate acid
AU7856400A (en) * 1999-10-06 2001-05-10 Archer-Daniels-Midland Company Co-crystallized surfactant blend
EP1249271A1 (fr) * 2001-04-09 2002-10-16 Puratos N.V. Nouvelles additives évitant l'agglutination d'emulsifiants pulvérisés
US8383851B2 (en) 2010-09-15 2013-02-26 Caravan Ingredients Inc. Lactylate synthesis methods using dilactides
MY177935A (en) * 2013-10-30 2020-09-28 Purac Biochem Bv Method for manufacturing a feed product

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2733252A (en) * 1956-01-31 Salts of fatty acid esters of lactylic
US3033686A (en) * 1959-10-21 1962-05-08 Patterson Co C Plastic gels of water and acyl lactylic acids and their salts
US3876805A (en) * 1972-11-01 1975-04-08 Foremost Mckesson Dough conditioner product and process

Also Published As

Publication number Publication date
JPS53124643A (en) 1978-10-31
NL7803505A (nl) 1978-10-03
AU3438978A (en) 1979-09-27
CA1097492A (fr) 1981-03-17
DK143278A (da) 1978-10-02
GB1571476A (en) 1980-07-16
AU512618B2 (en) 1980-10-16
JPS6125333B2 (fr) 1986-06-14
US4164593A (en) 1979-08-14

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Legal Events

Date Code Title Description
ST Notification of lapse