GB1074087A - Proteinaceous materials, farinaceous compositions incorporating them, and baked products thereof - Google Patents

Proteinaceous materials, farinaceous compositions incorporating them, and baked products thereof

Info

Publication number
GB1074087A
GB1074087A GB3023364A GB3023364A GB1074087A GB 1074087 A GB1074087 A GB 1074087A GB 3023364 A GB3023364 A GB 3023364A GB 3023364 A GB3023364 A GB 3023364A GB 1074087 A GB1074087 A GB 1074087A
Authority
GB
United Kingdom
Prior art keywords
baked products
proteinaceous materials
compositions incorporating
proteinate
flour
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
GB3023364A
Inventor
Henry Bernard Hawley
David John Heath
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.)
WELFARE FOODS STOCKPORT Ltd
Original Assignee
WELFARE FOODS STOCKPORT Ltd
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 WELFARE FOODS STOCKPORT Ltd filed Critical WELFARE FOODS STOCKPORT Ltd
Priority to GB3023364A priority Critical patent/GB1074087A/en
Priority to DE19651442044 priority patent/DE1442044A1/en
Publication of GB1074087A publication Critical patent/GB1074087A/en
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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins

Landscapes

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

Abstract

A proteinaceous composition for addition to flour, for example for breadmaking, consists of one or more non-proteinate proteins and 8-50 wt. per cent. of one or more ingestible alkali- or alkaline-earth-metal proteinates, such that the flour on baking will display the desired baking characteristics. Preferred proteinates are those of sodium, potassium, calcium, or magnesium, especially the caseinates or albuminates. The non-proteinate proteins may be casein, albumen, a denatured protein, or a protein isolate.
GB3023364A 1964-07-30 1964-07-30 Proteinaceous materials, farinaceous compositions incorporating them, and baked products thereof Expired GB1074087A (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
GB3023364A GB1074087A (en) 1964-07-30 1964-07-30 Proteinaceous materials, farinaceous compositions incorporating them, and baked products thereof
DE19651442044 DE1442044A1 (en) 1964-07-30 1965-07-28 Process for the production of high protein baked goods

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3023364A GB1074087A (en) 1964-07-30 1964-07-30 Proteinaceous materials, farinaceous compositions incorporating them, and baked products thereof

Publications (1)

Publication Number Publication Date
GB1074087A true GB1074087A (en) 1967-06-28

Family

ID=10304400

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3023364A Expired GB1074087A (en) 1964-07-30 1964-07-30 Proteinaceous materials, farinaceous compositions incorporating them, and baked products thereof

Country Status (2)

Country Link
DE (1) DE1442044A1 (en)
GB (1) GB1074087A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2126867A (en) * 1982-09-20 1984-04-04 Nisshin Flour Milling Co Wheat flour composition
EP0242885A2 (en) 1986-04-25 1987-10-28 Nisshin Flour Milling Co., Ltd. New bread improvers and modified gluten product
EP0619948A2 (en) * 1993-03-25 1994-10-19 Kraft Foods, Inc. Low density no fat baked product and method for making
WO2003047354A1 (en) * 2001-12-07 2003-06-12 Campina B.V. Method for preparing cake batter
IT201900007503A1 (en) * 2019-05-29 2020-11-29 Pasticceria Sa Sca Di Saporito E Scalzi PROCEDURE FOR THE PREPARATION OF AN ALTERNATIVE SUBSTANCE TO THE MOTHER YEAST ESPECIALLY FOR THE MAKING OF PANETTONI

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL176042C (en) * 1978-11-13 1985-02-18 Cca Biochem B V METHOD FOR PREPARING AERIAL CONTAINERS FOR DIABETICIANS.

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2126867A (en) * 1982-09-20 1984-04-04 Nisshin Flour Milling Co Wheat flour composition
EP0242885A2 (en) 1986-04-25 1987-10-28 Nisshin Flour Milling Co., Ltd. New bread improvers and modified gluten product
US4871577A (en) * 1986-04-25 1989-10-03 Nisshin Flour Milling Co., Ltd. New modified gluten product and bread improver composition
EP0619948A2 (en) * 1993-03-25 1994-10-19 Kraft Foods, Inc. Low density no fat baked product and method for making
EP0619948A3 (en) * 1993-03-25 1995-05-10 Gen Foods Inc Low density no fat baked product and method for making.
WO2003047354A1 (en) * 2001-12-07 2003-06-12 Campina B.V. Method for preparing cake batter
IT201900007503A1 (en) * 2019-05-29 2020-11-29 Pasticceria Sa Sca Di Saporito E Scalzi PROCEDURE FOR THE PREPARATION OF AN ALTERNATIVE SUBSTANCE TO THE MOTHER YEAST ESPECIALLY FOR THE MAKING OF PANETTONI
WO2020240436A1 (en) * 2019-05-29 2020-12-03 Pasticceria Sa.Sca Di Saporito E Scalzi Method for preparing an alternative substance to sourdough especially for making panettone

Also Published As

Publication number Publication date
DE1442044A1 (en) 1968-10-17

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