GB1012396A - Improvements in or relating to dextrose-containing products - Google Patents

Improvements in or relating to dextrose-containing products

Info

Publication number
GB1012396A
GB1012396A GB11457/63A GB1145763A GB1012396A GB 1012396 A GB1012396 A GB 1012396A GB 11457/63 A GB11457/63 A GB 11457/63A GB 1145763 A GB1145763 A GB 1145763A GB 1012396 A GB1012396 A GB 1012396A
Authority
GB
United Kingdom
Prior art keywords
amyloglucosidase
foods
glucose
converted
dextrose
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
GB11457/63A
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to GB11457/63A priority Critical patent/GB1012396A/en
Publication of GB1012396A publication Critical patent/GB1012396A/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/20—Preparation of compounds containing saccharide radicals produced by the action of an exo-1,4 alpha-glucosidase, e.g. dextrose
    • 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
    • A21D2/18—Carbohydrates
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms

Abstract

1,012,396. Glucose foods. H. E. BODE. March 22, 1963, No. 11457/63. Heading A2B. As a baking aid, a brewer's sugar or an ingredient of confectionery or ice-cream is used an amylaceous food in which the starch has been converted to glucose by an amyloglucosidase free from protease, lipase or transglucosidase. The amyloglucosidase may be derived by purifying an extract of Aspergillus niger mycelium. Examples of the foods converted are maize starch, ground maize and hominy and wheat flour, rice, tapioca, corn syrup malt syrup.
GB11457/63A 1963-03-22 1963-03-22 Improvements in or relating to dextrose-containing products Expired GB1012396A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB11457/63A GB1012396A (en) 1963-03-22 1963-03-22 Improvements in or relating to dextrose-containing products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB11457/63A GB1012396A (en) 1963-03-22 1963-03-22 Improvements in or relating to dextrose-containing products

Publications (1)

Publication Number Publication Date
GB1012396A true GB1012396A (en) 1965-12-08

Family

ID=9986610

Family Applications (1)

Application Number Title Priority Date Filing Date
GB11457/63A Expired GB1012396A (en) 1963-03-22 1963-03-22 Improvements in or relating to dextrose-containing products

Country Status (1)

Country Link
GB (1) GB1012396A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0021179A2 (en) * 1979-06-08 1981-01-07 Deutsche ITT Industries GmbH Inactivation of protease activity in an enzyme mixture, purification and concentration of the remaining alpha-amylase and bakery products using said purified alpha-amylase

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0021179A2 (en) * 1979-06-08 1981-01-07 Deutsche ITT Industries GmbH Inactivation of protease activity in an enzyme mixture, purification and concentration of the remaining alpha-amylase and bakery products using said purified alpha-amylase
EP0021179A3 (en) * 1979-06-08 1982-06-23 Deutsche ITT Industries GmbH Inactivation of protease activity in an enzyme mixture, purification and concentration of the remaining alpha-amylase and bakery products using said purified alpha-amylase

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