GB1299654A - Improved process for making yeast leavened bakery products - Google Patents
Improved process for making yeast leavened bakery productsInfo
- Publication number
- GB1299654A GB1299654A GB1949870A GB1949870A GB1299654A GB 1299654 A GB1299654 A GB 1299654A GB 1949870 A GB1949870 A GB 1949870A GB 1949870 A GB1949870 A GB 1949870A GB 1299654 A GB1299654 A GB 1299654A
- Authority
- GB
- United Kingdom
- Prior art keywords
- yeast
- gluten
- dough
- cysteine
- activating 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.)
- Expired
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 title abstract 9
- 235000015173 baked goods and baking mixes Nutrition 0.000 title abstract 3
- 239000003795 chemical substances by application Substances 0.000 abstract 9
- 108010068370 Glutens Proteins 0.000 abstract 7
- 235000021312 gluten Nutrition 0.000 abstract 7
- 230000003213 activating effect Effects 0.000 abstract 6
- 235000013312 flour Nutrition 0.000 abstract 4
- XUJNEKJLAYXESH-UHFFFAOYSA-N Cysteine Chemical compound SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 abstract 2
- 235000010469 Glycine max Nutrition 0.000 abstract 2
- 239000005862 Whey Substances 0.000 abstract 2
- 102000007544 Whey Proteins Human genes 0.000 abstract 2
- 108010046377 Whey Proteins Proteins 0.000 abstract 2
- XOZUGNYVDXMRKW-AATRIKPKSA-N azodicarbonamide Chemical class NC(=O)\N=N\C(N)=O XOZUGNYVDXMRKW-AATRIKPKSA-N 0.000 abstract 2
- 229960002433 cysteine Drugs 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- ICIWUVCWSCSTAQ-UHFFFAOYSA-M iodate Chemical compound [O-]I(=O)=O ICIWUVCWSCSTAQ-UHFFFAOYSA-M 0.000 abstract 2
- 150000002978 peroxides Chemical class 0.000 abstract 2
- JRKICGRDRMAZLK-UHFFFAOYSA-L persulfate group Chemical group S(=O)(=O)([O-])OOS(=O)(=O)[O-] JRKICGRDRMAZLK-UHFFFAOYSA-L 0.000 abstract 2
- IFQSXNOEEPCSLW-UHFFFAOYSA-N (1-carboxy-2-sulfanylethyl)azanium;chloride Chemical compound Cl.SCC(N)C(O)=O IFQSXNOEEPCSLW-UHFFFAOYSA-N 0.000 abstract 1
- NTTWTSPJXZIBAT-DKWTVANSSA-N (2r)-2-amino-3-sulfanylpropanoic acid;phosphoric acid Chemical compound OP(O)(O)=O.SC[C@H](N)C(O)=O NTTWTSPJXZIBAT-DKWTVANSSA-N 0.000 abstract 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 abstract 1
- XWNSFEAWWGGSKJ-UHFFFAOYSA-N 4-acetyl-4-methylheptanedinitrile Chemical compound N#CCCC(C)(C(=O)C)CCC#N XWNSFEAWWGGSKJ-UHFFFAOYSA-N 0.000 abstract 1
- 239000004156 Azodicarbonamide Substances 0.000 abstract 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-M Bisulfite Chemical compound OS([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-M 0.000 abstract 1
- 239000004151 Calcium iodate Substances 0.000 abstract 1
- 239000004343 Calcium peroxide Substances 0.000 abstract 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 abstract 1
- 229930091371 Fructose Natural products 0.000 abstract 1
- 239000005715 Fructose Substances 0.000 abstract 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract 1
- 239000004201 L-cysteine Substances 0.000 abstract 1
- FFFHZYDWPBMWHY-VKHMYHEASA-N L-homocysteine Chemical compound OC(=O)[C@@H](N)CCS FFFHZYDWPBMWHY-VKHMYHEASA-N 0.000 abstract 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 abstract 1
- 239000004153 Potassium bromate Substances 0.000 abstract 1
- 239000004285 Potassium sulphite Substances 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 abstract 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 abstract 1
- 239000005864 Sulphur Substances 0.000 abstract 1
- 239000000011 acetone peroxide Substances 0.000 abstract 1
- 235000019401 acetone peroxide Nutrition 0.000 abstract 1
- 235000019399 azodicarbonamide Nutrition 0.000 abstract 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 abstract 1
- 235000008429 bread Nutrition 0.000 abstract 1
- SXDBWCPKPHAZSM-UHFFFAOYSA-M bromate Inorganic materials [O-]Br(=O)=O SXDBWCPKPHAZSM-UHFFFAOYSA-M 0.000 abstract 1
- SXDBWCPKPHAZSM-UHFFFAOYSA-N bromic acid Chemical group OBr(=O)=O SXDBWCPKPHAZSM-UHFFFAOYSA-N 0.000 abstract 1
- UHWJJLGTKIWIJO-UHFFFAOYSA-L calcium iodate Chemical compound [Ca+2].[O-]I(=O)=O.[O-]I(=O)=O UHWJJLGTKIWIJO-UHFFFAOYSA-L 0.000 abstract 1
- 235000019390 calcium iodate Nutrition 0.000 abstract 1
- 235000019402 calcium peroxide Nutrition 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 239000003638 chemical reducing agent Substances 0.000 abstract 1
- 238000010924 continuous production Methods 0.000 abstract 1
- GRWZHXKQBITJKP-UHFFFAOYSA-N dithionous acid Chemical compound OS(=O)S(O)=O GRWZHXKQBITJKP-UHFFFAOYSA-N 0.000 abstract 1
- 229940078469 dl- cysteine Drugs 0.000 abstract 1
- 239000003995 emulsifying agent Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000019396 potassium bromate Nutrition 0.000 abstract 1
- 229940094037 potassium bromate Drugs 0.000 abstract 1
- 239000001230 potassium iodate Substances 0.000 abstract 1
- 229940093930 potassium iodate Drugs 0.000 abstract 1
- 235000006666 potassium iodate Nutrition 0.000 abstract 1
- BHZRJJOHZFYXTO-UHFFFAOYSA-L potassium sulfite Chemical compound [K+].[K+].[O-]S([O-])=O BHZRJJOHZFYXTO-UHFFFAOYSA-L 0.000 abstract 1
- 235000019252 potassium sulphite Nutrition 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000004904 shortening Methods 0.000 abstract 1
- 239000002002 slurry Substances 0.000 abstract 1
- 229910052708 sodium Inorganic materials 0.000 abstract 1
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulphite Substances [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 abstract 1
- 235000010265 sodium sulphite Nutrition 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- 239000005720 sucrose Substances 0.000 abstract 1
- 229910021653 sulphate ion Inorganic materials 0.000 abstract 1
- 229940095064 tartrate Drugs 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US82016169A | 1969-04-29 | 1969-04-29 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1299654A true GB1299654A (en) | 1972-12-13 |
Family
ID=25230047
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB1949870A Expired GB1299654A (en) | 1969-04-29 | 1970-04-23 | Improved process for making yeast leavened bakery products |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JPS5133981B1 (https=) |
| CA (1) | CA923755A (https=) |
| DE (1) | DE2020572A1 (https=) |
| GB (1) | GB1299654A (https=) |
| NL (1) | NL7006102A (https=) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7341755B2 (en) | 2003-02-17 | 2008-03-11 | Yamazaki Seipan Kabushiki Kaisha | Method for making breads |
| WO2008062808A3 (en) * | 2006-11-20 | 2009-06-04 | Francois Co Ltd | Method for manufacturing bread, oil-and-fat for kneading, bread, and apparatus for manufacturing bread |
| US7736682B2 (en) | 2003-02-17 | 2010-06-15 | Yamazaki Seipan Kabushiki Kaisha | Process for producing loaf bread |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2953460A (en) * | 1950-08-03 | 1960-09-20 | Baker Process Company | Process and apparatus for preparing dough |
-
1970
- 1970-04-14 CA CA080127A patent/CA923755A/en not_active Expired
- 1970-04-23 GB GB1949870A patent/GB1299654A/en not_active Expired
- 1970-04-27 NL NL7006102A patent/NL7006102A/xx not_active Application Discontinuation
- 1970-04-28 JP JP3676270A patent/JPS5133981B1/ja active Pending
- 1970-04-28 DE DE19702020572 patent/DE2020572A1/de active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7341755B2 (en) | 2003-02-17 | 2008-03-11 | Yamazaki Seipan Kabushiki Kaisha | Method for making breads |
| US7704539B2 (en) | 2003-02-17 | 2010-04-27 | Yamazaki Seipan Kabushiki Kaisha | Method for making breads |
| US7736682B2 (en) | 2003-02-17 | 2010-06-15 | Yamazaki Seipan Kabushiki Kaisha | Process for producing loaf bread |
| WO2008062808A3 (en) * | 2006-11-20 | 2009-06-04 | Francois Co Ltd | Method for manufacturing bread, oil-and-fat for kneading, bread, and apparatus for manufacturing bread |
Also Published As
| Publication number | Publication date |
|---|---|
| NL7006102A (https=) | 1970-11-02 |
| CA923755A (en) | 1973-04-03 |
| JPS5133981B1 (https=) | 1976-09-22 |
| DE2020572A1 (de) | 1970-11-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DK712188A (da) | Dejkonditioneringsmiddel | |
| GB1527029A (en) | Bakery process and developer composition therefor | |
| GB1293404A (en) | Home baking process | |
| US3512992A (en) | Baking additive and method for producing baked goods | |
| EP0784434B1 (en) | Ready-to-bake brioche doughs | |
| CA1088368A (en) | Flour compositions | |
| US3578462A (en) | Yeast leavened bread dough composition and process of manufacture | |
| GB1299654A (en) | Improved process for making yeast leavened bakery products | |
| US3490916A (en) | Brew process for making yeast leavened bakery products and composition therefor | |
| ES381220A1 (es) | Procedimiento para enriquecer en proteina una masa panifi- cable. | |
| GB1330933A (en) | Shortening sparing process for wheat flour based baked or fried dough products and doughs produced thereby | |
| ZA825454B (en) | Process and ready-to-use flour for the production of firm bread having an increased content of dictary fibre | |
| US4093749A (en) | Preparation of yeast leavened dough products | |
| GB1187291A (en) | Continuous Process for making Bakery Products | |
| US4223042A (en) | Preparation of yeast leavened dough products | |
| GB1517158A (en) | Baking dough compositions | |
| GB1143578A (en) | Edible products | |
| GB1316148A (en) | Short time process for the manufacture of partially leavened bakery products and composition therefor | |
| GB1044554A (en) | Process for preparing a hard sweet dough in a continuous operation | |
| GB1103742A (en) | Ascorbic acid in continuous bread process | |
| GB1216556A (en) | Baking additive and method for producing baked goods | |
| US1712025A (en) | Yeast food | |
| TH16863B (th) | สูตรและกรรมวิธีการผลิตแผ่นเกี๊ยวปราศจากกลูเตนเพื่อยืดอายุการเก็บรักษา | |
| GB770072A (en) | Improved dough conditioner for bread and similar bakery goods | |
| GB656850A (en) | Improvements in or relating to the production of yeast-leavened bakery goods |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PS | Patent sealed | ||
| PCNP | Patent ceased through non-payment of renewal fee |