GB906344A - Improvements in or relating to additives for bread and other fermented products - Google Patents
Improvements in or relating to additives for bread and other fermented productsInfo
- Publication number
- GB906344A GB906344A GB2265058A GB2265058A GB906344A GB 906344 A GB906344 A GB 906344A GB 2265058 A GB2265058 A GB 2265058A GB 2265058 A GB2265058 A GB 2265058A GB 906344 A GB906344 A GB 906344A
- Authority
- GB
- United Kingdom
- Prior art keywords
- additives
- oil
- fat
- bread
- contain
- 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
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
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Additives comprising fat or oil and a proteolytic enzyme derived from Bacillus subtilis or Aspergillus oryzae are employed for improvement of the leavening in making bakery goods such as bread and buns and for rendering the goods less susceptible to staling. The fat or oil may consist of or contain superglycerinated fat or oil, e.g. glyceryl monostearate. The additives may contain also phospholipid-containing materials such as soya flour or wheat germ oil, ammonium salts such as ammonium chloride and calcium salts such as calcium sulphate. Specification 701,119 is referred to.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB2265058A GB906344A (en) | 1958-07-15 | 1958-07-15 | Improvements in or relating to additives for bread and other fermented products |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB2265058A GB906344A (en) | 1958-07-15 | 1958-07-15 | Improvements in or relating to additives for bread and other fermented products |
Publications (1)
Publication Number | Publication Date |
---|---|
GB906344A true GB906344A (en) | 1962-09-19 |
Family
ID=10182879
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB2265058A Expired GB906344A (en) | 1958-07-15 | 1958-07-15 | Improvements in or relating to additives for bread and other fermented products |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB906344A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1350432A1 (en) * | 2002-04-05 | 2003-10-08 | Puratos N.V. | Method and composition for retarding staling of bakery products by adding a thermostable protease |
WO2005077192A1 (en) * | 2004-02-17 | 2005-08-25 | Wageningen Centre For Food Sciences | A method of preparing a bread dough or part baked bread |
ITVE20130041A1 (en) * | 2013-07-26 | 2015-01-27 | Vanna Cesaro | PROCEDURE FOR GROWTH AND CONTROLLED FERMENTED COMPOSITE REPLY OF ORIGIN MILK FOR BREAST EXTRACTION. |
-
1958
- 1958-07-15 GB GB2265058A patent/GB906344A/en not_active Expired
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1350432A1 (en) * | 2002-04-05 | 2003-10-08 | Puratos N.V. | Method and composition for retarding staling of bakery products by adding a thermostable protease |
WO2003084334A2 (en) * | 2002-04-05 | 2003-10-16 | Puratos | Method and composition for the prevention or retarding of staling |
WO2003084334A3 (en) * | 2002-04-05 | 2003-12-11 | Puratos | Method and composition for the prevention or retarding of staling |
EP1790230A2 (en) * | 2002-04-05 | 2007-05-30 | Puratos N.V. | Method and composition for the prevention or retarding of staling and its effect during the baking process of bakery products |
EP1790230A3 (en) * | 2002-04-05 | 2007-09-05 | Puratos N.V. | Method and composition for the prevention or retarding of staling |
US9456616B2 (en) | 2002-04-05 | 2016-10-04 | Puratos Naamloze Vennootschap | Method and composition for the prevention or retarding of staling of bakery products |
WO2005077192A1 (en) * | 2004-02-17 | 2005-08-25 | Wageningen Centre For Food Sciences | A method of preparing a bread dough or part baked bread |
ITVE20130041A1 (en) * | 2013-07-26 | 2015-01-27 | Vanna Cesaro | PROCEDURE FOR GROWTH AND CONTROLLED FERMENTED COMPOSITE REPLY OF ORIGIN MILK FOR BREAST EXTRACTION. |
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