GB207225A - An improved product useful for bread making and other purposes - Google Patents

An improved product useful for bread making and other purposes

Info

Publication number
GB207225A
GB207225A GB2020722A GB2020722A GB207225A GB 207225 A GB207225 A GB 207225A GB 2020722 A GB2020722 A GB 2020722A GB 2020722 A GB2020722 A GB 2020722A GB 207225 A GB207225 A GB 207225A
Authority
GB
United Kingdom
Prior art keywords
purposes
improved product
bread making
product useful
product
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
GB2020722A
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.)
INTERNAT TAKAMINE FERMENT COMP
Original Assignee
INTERNAT TAKAMINE FERMENT COMP
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 INTERNAT TAKAMINE FERMENT COMP filed Critical INTERNAT TAKAMINE FERMENT COMP
Priority to GB2020722A priority Critical patent/GB207225A/en
Publication of GB207225A publication Critical patent/GB207225A/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
    • A21D2/267—Microbial proteins

Abstract

A syrupy preparation, useful as a destarching agent in laundries, is prepared by mixing glucose syrup with an extract obtained from the product of the growth of an enzyme-producing fungus on a cereal substance. A fungus of the genera Aspergillus, Mucor or Penicillium, and, in particular, Aspergillus Cryzae is cultivated upon a base of wheat bran, middlings, &c. The product is extracted with water or other solvent. The extract is concentrated by evaporation below 50 DEG C. or otherwise and is mixed with glucose syrup.
GB2020722A 1922-07-24 1922-07-24 An improved product useful for bread making and other purposes Expired GB207225A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB2020722A GB207225A (en) 1922-07-24 1922-07-24 An improved product useful for bread making and other purposes

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB2020722A GB207225A (en) 1922-07-24 1922-07-24 An improved product useful for bread making and other purposes

Publications (1)

Publication Number Publication Date
GB207225A true GB207225A (en) 1923-11-26

Family

ID=10142191

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2020722A Expired GB207225A (en) 1922-07-24 1922-07-24 An improved product useful for bread making and other purposes

Country Status (1)

Country Link
GB (1) GB207225A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2783150A (en) * 1952-09-25 1957-02-26 Pfizer & Co C Treatment of flour with glucose oxidase
DE1024033B (en) * 1955-01-21 1958-02-13 Wilhelm Nagel Dipl Ing Process to improve the baking quality of flours and doughs by adding ª ‡ -amylase-containing mushroom sympparates
US4562078A (en) * 1982-06-30 1985-12-31 Nisshin Flour Milling Co., Ltd. Process of manufacturing barm for bakery and pastry products

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2783150A (en) * 1952-09-25 1957-02-26 Pfizer & Co C Treatment of flour with glucose oxidase
DE1024033B (en) * 1955-01-21 1958-02-13 Wilhelm Nagel Dipl Ing Process to improve the baking quality of flours and doughs by adding ª ‡ -amylase-containing mushroom sympparates
US4562078A (en) * 1982-06-30 1985-12-31 Nisshin Flour Milling Co., Ltd. Process of manufacturing barm for bakery and pastry products

Similar Documents

Publication Publication Date Title
GB207225A (en) An improved product useful for bread making and other purposes
GB1061364A (en) Flavoured fatty material and process for preparing the same
Akabori Oxidation of Amino-acids with Sugars
Peltier et al. Riboflavin production by molds
GB401333A (en) Method of making chocolate syrup
GB541594A (en) An improved animal food and process for manufacturing same
GB450146A (en) Biologically active substances and process of producing the same
GB326742A (en) Process for preparing margarine from vegetable fats
GB721057A (en) Improvements in or relating to the production of ingredients for foodstuffs
GB1363950A (en) Beverage
GB1001173A (en) Process for the production of galactose oxidase
GB547915A (en) Process for preparing preserved egg products
GB350831A (en) An improved peptonised food and the method for manufacturing same
GB511394A (en) Improvements relating to the production of yeast
GB534186A (en) Improved process for concentrating aqueous dispersions
GB649204A (en) Malt extract process
GB453132A (en) Improvements in water resistant dextrine paste
GB156635A (en) Manufacture of leavened bread
GB188867A (en) An improved article of food for cattle and domestic animals, and process of manufacturing the same
GB718488A (en) Improvements in or relating to ironing apparatus
GB430617A (en) The process of preparing a concentrated casein
TABATA et al. On the Growth of Upland Rice Plants as Affected by the Depth of Surface Soil and Quantities of Fertilyzers
GB745488A (en) Process for the production of supplementary feeding stuffs
GB300615A (en) Improvements in and relating to the treatment of hides
Hirayama Nutritive Value of Foods from the View Point of Economy.(No. 3)