GB2339134A - Baking compositions comprising glucono delta lactone - Google Patents
Baking compositions comprising glucono delta lactone Download PDFInfo
- Publication number
- GB2339134A GB2339134A GB9914466A GB9914466A GB2339134A GB 2339134 A GB2339134 A GB 2339134A GB 9914466 A GB9914466 A GB 9914466A GB 9914466 A GB9914466 A GB 9914466A GB 2339134 A GB2339134 A GB 2339134A
- Authority
- GB
- United Kingdom
- Prior art keywords
- preservative
- composition according
- glucono
- delta
- baking
- 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.)
- Granted
Links
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 title claims description 31
- 235000012209 glucono delta-lactone Nutrition 0.000 title claims description 31
- 239000000203 mixture Substances 0.000 title claims description 28
- 239000000182 glucono-delta-lactone Substances 0.000 title claims description 8
- 229960003681 gluconolactone Drugs 0.000 title claims description 8
- 239000003755 preservative agent Substances 0.000 claims description 33
- 235000013305 food Nutrition 0.000 claims description 31
- 235000010855 food raising agent Nutrition 0.000 claims description 29
- 230000002335 preservative effect Effects 0.000 claims description 29
- 230000002378 acidificating effect Effects 0.000 claims description 13
- 239000002253 acid Substances 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 235000010199 sorbic acid Nutrition 0.000 claims description 5
- 239000004334 sorbic acid Substances 0.000 claims description 5
- 229940075582 sorbic acid Drugs 0.000 claims description 5
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- 239000005711 Benzoic acid Substances 0.000 claims description 3
- 235000010233 benzoic acid Nutrition 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims description 2
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims description 2
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims description 2
- 239000001099 ammonium carbonate Substances 0.000 claims description 2
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 claims description 2
- 235000019700 dicalcium phosphate Nutrition 0.000 claims description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 2
- 229910000397 disodium phosphate Inorganic materials 0.000 claims description 2
- 235000019800 disodium phosphate Nutrition 0.000 claims description 2
- 235000016337 monopotassium tartrate Nutrition 0.000 claims description 2
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 claims description 2
- 229940086065 potassium hydrogentartrate Drugs 0.000 claims description 2
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical group [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims 1
- 235000010331 calcium propionate Nutrition 0.000 claims 1
- 239000004330 calcium propionate Substances 0.000 claims 1
- 239000008101 lactose Substances 0.000 claims 1
- 235000019260 propionic acid Nutrition 0.000 claims 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 claims 1
- WSWCOQWTEOXDQX-MQQKCMAXSA-N sorbic acid group Chemical group C(\C=C\C=C\C)(=O)O WSWCOQWTEOXDQX-MQQKCMAXSA-N 0.000 claims 1
- 241000193755 Bacillus cereus Species 0.000 description 9
- 239000004131 EU approved raising agent Substances 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 241000086242 Salmonella enterica subsp. enterica serovar Poona Species 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 238000004321 preservation Methods 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 241000191967 Staphylococcus aureus Species 0.000 description 4
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000012771 pancakes Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical group [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 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 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 229950006191 gluconic acid Drugs 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 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
- 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
- A21D2/145—Acids, anhydrides or salts thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/181—Sugars or sugar alcohols
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Description
2339134 BAKING QOMPO511TIONS This invention relates to compositions for
use in baking.
It is well known that, in general, a low pH environment inhibits the growth of microorganisms and moulds. This principle has many applications in the food industry, where acidic materials have been added to foodstuffs in order to preserve the food by inhibiting the growth of microorganisms. Preservatives commonly used in the preservation of food include sorbic acid, proprionic acid, benzoic acid, and their salts.
The effectiveness of the food preservative increases dramatically with decreasing pH, which means that a food at pH 5 can be preserved longer than a food at pH 6. For example, for the preservative sorbic acid, the percentage of undissociated acid at various pH levels is approximately as follows (the undissociated acid form being the active preservative):
pH %Undissociated Acid 7.0 0.6 6.5 1.8 6.0 5.4 5.5 15 5.0 37 4.5 65 4.0 86 3.5 95 3.0 98 It is usual to combine a pH reducing material with the preservative, in order to lower the pH and to improve the effectiveness of the preservative. One example of a commonly used pH reducing material is an aqueous solution of acetic acid.
Certain foods are produced using raising agents (which are also called "baking powders"). Raising agents comprise a mixture of acidic and alkali reacting components which react slowly to give off carbon dioxide; the rate of reaction increases as the temperature rises. Raising agents are used in baking as a substitute for, or in conjunction with, yeast, and can be used in the manufacture of, for example, crumpets, pancakes, pikelets, breads and cakes. It will be appreciated from the foregoing that, in this specification, the term "raising agent" does not include yeast.
Although preservatives have been used in the preservation of foods made with raising agents, the further addition of pH reducing materials, to increase the effectiveness of any preservative, correspondingly reduces the effectiveness of the raising agent due to reactions with the alkaline reacting component of the raising agent In the production of crumpets, for example, it has been found that if the pH of the preservative is below about 6, there will be an unacceptable effect on the baking process. In the case of sorbic acid, at pH 6 the percentage of undissociated acid is 5.4, while at pH 5.5 the percentage of undissociated acid is 15. In crude terms, this means that the preservative is almost 3 times more effective at pH 5.5 than at pH 6 We have now found a way to lower the pH at which preservatives can be used with raising agents in order to improve the preservation of foods prepared using raising agents, without affecting organoleptic quality.
According to one aspect of the invention we provide a composition for use in baking comprising: a preservative, a raising agent, and glucono-deltalactone (hereinafter "GDL").
As described above, the raising agent contains at least an acidic reacting component and an alkaline reacting component. The raising agent may also contain an inert component, such as flour or starch. The acidic reacting component may be, for example, potassium hydrogen tartrate, calcium hydrogen phosphate or sodium hydrogen phosphate, and the alkaline reacting component may be, for example, sodium hydrogen carbonate or ammonium hydrogen carbonate.
GDL (D-glucono-1,5-lactone) can be formed by the removal of water from D gluconic acid. GDL has a relatively bland taste, which has led to its use as a preservative for some applications, such as canning, where an acidic environment is needed in order to reduce the heat preservation process. GDL has also been used in baking as the acidic reacting component of a raising agent. However, GDL has not been used in raising agents in the food industry for many years, as It is much more expensive than other acidic components and is no more effective for this purpose. Furthermore, GDL was never used in baking as a preservative: its purpose was to react with the alkaline raising component to form the carbon dioxide.
in one embodiment, the acidic reacting component of the raising agent of the composition according to the invention may be made up entirely, or partially, of GDL itself. In this embodiment, excess GDL will be required, as part of the GIDL will be removed by reaction with the alkaline reacting component.
The preservative may be any preservative approved for use in the food industry. The preservative is typically sorbic acid, proprionic acid or benzoic acid, or a salt thereof. Preferably, the preservative is calcium proprionate or potassium sorbate.
The composition will usually contain an additional material to reduce the pH thereof, such as an aqueous solution of acetic acid. However, it is possible for all the desired reduction in pH to be achieved by the GDL.
It is possible for the preservative to comprise GDL. Thus in one form of the invention, the composition comprises a raising agent in combination with GDL alone- As noted above, it is also possible for the raising agent itself to contain GDL as the acidic reacting component.
However, it is preferred to use an acidic reacting component other than GIDL for the reasons discussed above, and it is preferred to use a preservative other than GDL, because other preservatives are more effective.
The composition according to the invention preferably contains the following relative amounts of the components:
Compound raising agent: preferably 1.0 to 3.0 parts more preferably 1.5 to 2 parts GDL preferably 0.5 to 1.5 parts more preferably 0.75 to 1.0 parts Other preservative subject to organoleptic acceptability, and to maximum permitted level when legally defined.
given in parts by weight per 100 parts flour.
The total amount of GIDL in the composition may be higher, if the raising agent includes GDL as the acid reacting component.
The preferred amount of the composition according to the invention used in the food, depends upon the food that is being prepared. Suitable amounts are used to achieve maximum pH preserving effect without affecting organoleptic properties.
According to another aspect of the invention there is provided the use of GIDL as a preservative in foods containing another preservative and prepared using a raising agent.
According to another aspect of the invention there is provided the use of GDL in foods prepared using a raising agent, in order to lower the pH of the foods by increasing the percentage of undissociated acid of a preservative in the food product.
The principal function of the GDL in the present invention is to reduce the pH without adversely affecting the alkaline reacting component of the raising agent. This increases the percentage of undissociated acid of the preservative, thereby increasing the effectiveness of the preservation, thereby improving the shelf life of the food product. It will be appreciated that there may be other materials that serve the same function as GDL, and such compounds are within the scope of the invention. Thus, those analogs, homologs, derivatives and precursors of GDL, which perform the required function, may also be used in the invention.
The composition according to the invention may be used as a food additive to extend the shelf life of a variety of foods made using raising agents. The invention is particularly useful with foods having a relatively high water content, such as foods with a water activity above 0.9; such food include crumpets, pancakes and pikelets.
In order that the invention may be further understood the following examples are given.
Example 1
A batch of crumpets were prepared using the recipe shown in Table 1.
TABLE 1
Ingredient Weight in kg Wt% Flour - Sunblest 100.00 45.12 Water 107.00 48.28 Dextrose 4.40 1.99 salt 3.85 1.74 Vinegar (12%) 2.00 0.90 Disodium dihydrogen diphosphate 1.32 0.60 Yeast (block) 1.00 0.45 GDL 0.85 0.38 Sodium bicarbonate 0.66 0.30 Potassium sorbate 0.55 0.24 The crumpets were prepared by well-known techniques, ie the ingredients were mixed together. The mixture was divided into a number of crumpetsized portions, each portion was formed into the desired shape and was heated at a temperature, and for a time, sufficient to cook the product.
Examiple 2 The level of spore growth was tested over an 8 day period in a batch of crumpets made in accordance with the recipe and method of Example 1, The results for the crumpets produced in Example 1 were compared with the results for a control batch of crumpets. The control batch of crumpets were made using the same recipe as shown in Table 1, except that the GDL was omitted. The tests were carried out on crumpets stored at 200C and were repeated on crumpets stored at 25"C. The results are shown in Tables 2 and 3.
TABLE2
STORAGE AT 200C Sample Date Tested Mould Mesophilic Total Viable Yeasts Spores Spores Count (30'C) CountIg CountIg (80-C) Count/g Count/g Example 1 DOP+6 <10 <10 510 <10 Example 1 DOP+7 <10 <10 50 <10 Example 1 DOP+8 <10 <10 <10 <10 Control D0P+I - 10 10 - Control DOP+4 40 2,000,000 Control DOP+5 700 >3,000,000 Notes: "DOP" = "Date of Production' Mould Spores and Yeast were not measured for the control TABLE 3 STORAGE AT 250C Sample Date Tested Mould Mesophilic Total Viable Yeasts Spores Spores Count (300C) Count/g Count/g (80-C) CountIg Count/g Example 1 DOP+2 <10 <10 20 <10 Example I DOP+6 <10 <10 1,500 <10 Example 1 DOP+7 <10 <10 1,800 <10 Example 1 DOP+8 <10 <10 <10 <10 Control D0P+1 - 10 40 - Control DOP+4 40 >3,000,000 - Control DOP+5 700 >3,000,000 - Notes: 'DOP" = "Date of Production' Mould Spores and Yeast were not measured for the control Examole 3 The levels of bacillus cereus, staphAococcus aureus and salmonella poona were measured over a seven day period in a batch of crumpets made according to the recipe and method of Example 1. The results are shown in Table 4.
TABLE 4
Day B. Cereus/g S. Aureus/g S. PoonaIg 0 <20 <20 <20 3 <20 <20 <20 <20 <20 <20 7 <20 <20 20 Example 4
The levels of bacillus cereus, staphylococcus aureus and salmonella poona were measured over a seven day period in a batch of crumpets made according to the recipe and method of Example 1. On day 0 the crumpets were spiked with 90/g bacillus cereus. The results are shown in Table 5.
TABLES
Day B. Cereus/g S. AureusIg S. Poonaig 0 220 <20 <20 3 20 <20 <20 20 <20 <20 7 20 <20 <20 Example 5
The levels of bacillus cereus, staphylococcus aureus and salmonella ipoo.na were measured over a seven day period in a batch of crumpets made according to the recipe and method of Example 1. On day 0 the crumpets were spiked with 60/g staphylococcus aureus. The results are shown in Table 6.
TABLE 6
Day B. Cereus/g S. Aureus/g S. Poona/g 0 <20 240 <20 3 <20 250 <20 <20 110 <20 7 <20 <20 <20 Examole 6 The levels of bacillus cereus, staphylococcus aureus and salmonella poona. were measured over a seven day period in a batch of crumpets made according to the recipe and method of Example 1. On day 0 the crumpets were spiked with 125/g of salmonella poona. The results are shown in Table 7.
TABLE 7
Day B. Cereus/g, S. Aureus/g S. Poona/g 0 <20 <20 20 3 <20 <20 <20 5 <20 <20 <20 <20 <20 <20 The above results show that the compositions according to the invention are very effective at extending the shelf life of products such as crumpets.
It will be appreciated that modifications may be made to the invention described above.
Claims (16)
1 A baking composition comprising a preservative, a raising agent and glucono delta-lactone.
2. A composition according to claim I wherein the raising agent comprises an acidic reacting component and an alkaline reacting component.
3. A composition according to claim 2, wherein the acidic reacting component comprises potassium hydrogen tartrate, calcium hydrogen phosphate or sodium hydrogen phosphate and the alkaline reacting component comprises sodium hydrogen carbonate or ammonium hydrogen carbonate.
4. A composition according to claim 2 wherein the acidic reacting component comprises glucono-delta-lactose.
5. A composition according to claim 1, 2 or 3, wherein the preservative is sorbic acid, propionic acid, benzoic acid or a salt thereof.
6. A composition according to claim 4, wherein the preservative is calcium propionate or potassium sorbate.
7. A composition according to claim 1, 2 or 3, wherein the preservative comprises glucono-delta-lactone.
8. A composition according to any preceding claim, wherein the baking composition does not contain yeast.
9. A food composition suitable for baking to form a food product, comprising flour in combination with a baking composition according to any preceding claim.
10. A food composition according to claim 9, comprising 1 to 3 parts raising agent and 0.5 to 1.5 parts glucono-delta-lactone per 100 parts flour.
11.A food composition according to claim 9, comprising 1.5 to 2 parts raising agent and 0.75 to 1 parts glucono-delta-lactone per 100 parts flour.
12. A food product prepared using a baking composition according to any one of claims 1 to 8.
13. The use of glucono-delta-lactone as a preservative in foods containing another preservative and prepared using a raising agent.
14. The use of glucono-delta-lactone in foods prepared using a raising agent, in order to lower the pH of the foods by increasing the percentage of undisassociated acid of a preservative in the food product.
15. A baking composition substantially as herein described with reference to the examples.
16. The use of GDL as a preservative in foods substantially as herein described with reference to the accompanying examples.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9914466A GB2339134B (en) | 1998-06-19 | 1999-06-21 | Baking compositions |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GBGB9813319.2A GB9813319D0 (en) | 1998-06-19 | 1998-06-19 | Baking compositions |
| GB9914466A GB2339134B (en) | 1998-06-19 | 1999-06-21 | Baking compositions |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB9914466D0 GB9914466D0 (en) | 1999-08-18 |
| GB2339134A true GB2339134A (en) | 2000-01-19 |
| GB2339134B GB2339134B (en) | 2002-03-06 |
Family
ID=26313909
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB9914466A Expired - Fee Related GB2339134B (en) | 1998-06-19 | 1999-06-21 | Baking compositions |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2339134B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2894432A1 (en) * | 2005-12-13 | 2007-06-15 | Lesaffre & Cie | BREATH IMPROVING |
| FR2927507A1 (en) * | 2008-02-19 | 2009-08-21 | Jacquet Panification Soc Par A | PROCESS FOR MANUFACTURING DECONTAMINE BAKERY PRODUCTS, DECONTAMINE BAKERY PRODUCTS AND DEVICE FOR CARRYING OUT SAID METHOD. |
| WO2013025606A3 (en) * | 2011-08-15 | 2013-07-11 | "Ab Mauri Food Inc." | Natural mold inhibitor for bakery products and method of using same |
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| US3650764A (en) * | 1970-03-30 | 1972-03-21 | H C Brill Co Inc | Enzymatic baking compositions and methods for using same |
| JPS5648845A (en) * | 1979-09-25 | 1981-05-02 | Maeda Sangyo Kk | Composition for producing cake doughnut |
| JPS5651946A (en) * | 1979-10-05 | 1981-05-09 | Maeda Sangyo Kk | Composition for producing yeast doughnut |
| US4379174A (en) * | 1979-09-06 | 1983-04-05 | Batterlite-Whitlock Incorporated | Dietetic cake mix |
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| EP0882401A1 (en) * | 1997-04-24 | 1998-12-09 | Gist-Brocades B.V. | Leavening compositions |
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|---|---|---|---|---|
| US4581643A (en) * | 1983-07-25 | 1986-04-08 | Rca Corporation | Double conversion television tuner with frequency response control provisions |
-
1999
- 1999-06-21 GB GB9914466A patent/GB2339134B/en not_active Expired - Fee Related
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|---|---|---|---|---|
| US3650764A (en) * | 1970-03-30 | 1972-03-21 | H C Brill Co Inc | Enzymatic baking compositions and methods for using same |
| US4379174A (en) * | 1979-09-06 | 1983-04-05 | Batterlite-Whitlock Incorporated | Dietetic cake mix |
| JPS5648845A (en) * | 1979-09-25 | 1981-05-02 | Maeda Sangyo Kk | Composition for producing cake doughnut |
| JPS5651946A (en) * | 1979-10-05 | 1981-05-09 | Maeda Sangyo Kk | Composition for producing yeast doughnut |
| JPS60261671A (en) * | 1984-06-05 | 1985-12-24 | サイペム・エス・ペー・アー | Track device |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2894432A1 (en) * | 2005-12-13 | 2007-06-15 | Lesaffre & Cie | BREATH IMPROVING |
| WO2007068853A1 (en) * | 2005-12-13 | 2007-06-21 | Lesaffre Et Compagnie | Breadmaking improver |
| FR2927507A1 (en) * | 2008-02-19 | 2009-08-21 | Jacquet Panification Soc Par A | PROCESS FOR MANUFACTURING DECONTAMINE BAKERY PRODUCTS, DECONTAMINE BAKERY PRODUCTS AND DEVICE FOR CARRYING OUT SAID METHOD. |
| WO2009103770A2 (en) * | 2008-02-19 | 2009-08-27 | Jacquet Panification | Method for making decontaminated bakery products, decontaminated bakery products, and device for implementing said method |
| WO2009103770A3 (en) * | 2008-02-19 | 2009-10-29 | Jacquet Panification | Method for making decontaminated bakery products, decontaminated bakery products, and device for implementing said method |
| US8597705B2 (en) | 2008-02-19 | 2013-12-03 | Jacquet Panification | Method for making decontaminated bakery products, decontaminated bakery products, and device for implementing said method |
| WO2013025606A3 (en) * | 2011-08-15 | 2013-07-11 | "Ab Mauri Food Inc." | Natural mold inhibitor for bakery products and method of using same |
Also Published As
| Publication number | Publication date |
|---|---|
| GB9914466D0 (en) | 1999-08-18 |
| GB2339134B (en) | 2002-03-06 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 20160621 |