GB596566A - Method of producing gluten powder - Google Patents

Method of producing gluten powder

Info

Publication number
GB596566A
GB596566A GB31988/39A GB3198839A GB596566A GB 596566 A GB596566 A GB 596566A GB 31988/39 A GB31988/39 A GB 31988/39A GB 3198839 A GB3198839 A GB 3198839A GB 596566 A GB596566 A GB 596566A
Authority
GB
United Kingdom
Prior art keywords
gluten
wheat
referred
wet
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
GB31988/39A
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.)
GEA Process Engineering AS
Original Assignee
Niro Atomizer AS
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 Niro Atomizer AS filed Critical Niro Atomizer AS
Publication of GB596566A publication Critical patent/GB596566A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)

Abstract

Wet gluten obtained by washing starch out of a dough made of wheat flour is mixed with an aqueous acid solution to yield a creamy or pasty mass, which is dried on a tray or in a drum or by atomizing in hot air or gas. Preferably, a solution of a volatile acid, e.g., N/10 - N/100 acetic acid, is employed and the dispersion homogenized before drying. Specification 499,106 is referred to.ALSO:The baking properties of flour, particularly from soft wheat, are improved by the addition of dry gluten prepared from a mixture of wet wheat gluten and an aqueous acid solution (see Group V). Specification 499,106 is referred to.
GB31988/39A 1938-12-09 1939-12-11 Method of producing gluten powder Expired GB596566A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DK596566X 1938-12-09

Publications (1)

Publication Number Publication Date
GB596566A true GB596566A (en) 1948-01-07

Family

ID=8151511

Family Applications (1)

Application Number Title Priority Date Filing Date
GB31988/39A Expired GB596566A (en) 1938-12-09 1939-12-11 Method of producing gluten powder

Country Status (1)

Country Link
GB (1) GB596566A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3124466A (en) * 1964-03-10 fdgc r

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3124466A (en) * 1964-03-10 fdgc r

Similar Documents

Publication Publication Date Title
GB596566A (en) Method of producing gluten powder
US2525599A (en) Ready-mixed flour
GB1062423A (en) Process for manufacture of dry shortening
US2567815A (en) Prepared pastry flour and process of producing the same
US2680303A (en) Process of partially dehydrating flour
GB781087A (en) Improvements relating to baked products
GB592011A (en) Improvements in or relating to the production of bakery products
US2040249A (en) Retarding staling of yeast leavened bread
US2445299A (en) Dried egg powder
GB784416A (en) Manufacture of an improving ingredient for baked products and of bread containing the same
GB623230A (en) Improvements relating to pest destroying compositions
GB606292A (en) Improvements in or relating to dried eggs
GB499106A (en) Improvements in or relating to the production of gluten or products containing gluten from cereals or other seeds
GB385796A (en) Process of improving flour for the manufacture of food stuffs
SU120790A1 (en) Method of making bread from non-baking flour, for example rice, corn and grain-bean, as well as from starch without vegetable protein
JPS5568271A (en) Preparation of yeast product
GB735124A (en) An improved polishing powder
GB782222A (en) Improvements in or relating to cereal composition for moist batters and dough and method of making same
AU131414B2 (en) Process of improving the baking quality of flour, especially wheat flour
CA435717A (en) Wheat gluten drying method
GB626057A (en) A new or improved process of manufacturing a palatable proteinic food
GB962236A (en) Wheat flours of high protein content
AU541546A (en) Process of improving the baking quality of flour, especially wheat flour
GB375342A (en) Improvements relating to the making of bread
GB140340A (en) An improved mixture for making macaroon cakes and the like