IE37354B1 - Improved bread process and additive composition therefor - Google Patents
Improved bread process and additive composition thereforInfo
- Publication number
- IE37354B1 IE37354B1 IE319/73A IE31973A IE37354B1 IE 37354 B1 IE37354 B1 IE 37354B1 IE 319/73 A IE319/73 A IE 319/73A IE 31973 A IE31973 A IE 31973A IE 37354 B1 IE37354 B1 IE 37354B1
- Authority
- IE
- Ireland
- Prior art keywords
- minutes
- dough
- flour
- additive
- ascorbic acid
- Prior art date
Links
- 239000000654 additive Substances 0.000 title abstract 4
- 230000000996 additive effect Effects 0.000 title abstract 4
- 235000008429 bread Nutrition 0.000 title 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 6
- 244000068988 Glycine max Species 0.000 abstract 4
- 235000010469 Glycine max Nutrition 0.000 abstract 4
- 235000013312 flour Nutrition 0.000 abstract 4
- 229960005070 ascorbic acid Drugs 0.000 abstract 3
- 235000018102 proteins Nutrition 0.000 abstract 3
- 102000004169 proteins and genes Human genes 0.000 abstract 3
- 108090000623 proteins and genes Proteins 0.000 abstract 3
- 239000005862 Whey Substances 0.000 abstract 2
- 102000007544 Whey Proteins Human genes 0.000 abstract 2
- 108010046377 Whey Proteins Proteins 0.000 abstract 2
- 235000010323 ascorbic acid Nutrition 0.000 abstract 2
- 239000011668 ascorbic acid Substances 0.000 abstract 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 abstract 1
- 108010024636 Glutathione Proteins 0.000 abstract 1
- 239000002211 L-ascorbic acid Substances 0.000 abstract 1
- 235000000069 L-ascorbic acid Nutrition 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 abstract 1
- 239000012141 concentrate Substances 0.000 abstract 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 abstract 1
- 235000018417 cysteine Nutrition 0.000 abstract 1
- 239000003995 emulsifying agent Substances 0.000 abstract 1
- 235000010037 flour treatment agent Nutrition 0.000 abstract 1
- 229960003180 glutathione Drugs 0.000 abstract 1
- 239000003456 ion exchange resin Substances 0.000 abstract 1
- 229920003303 ion-exchange polymer Polymers 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 238000004904 shortening Methods 0.000 abstract 1
- 239000002002 slurry Substances 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
- 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
- A21D2/16—Fatty acid esters
-
- 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
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/245—Amino acids, nucleic acids
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
-
- 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
- A21D2/28—Organic sulfur compounds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US00230421A US3803326A (en) | 1972-02-29 | 1972-02-29 | Bread process and additive composition therefor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IE37354L IE37354L (en) | 1973-08-29 |
| IE37354B1 true IE37354B1 (en) | 1977-07-06 |
Family
ID=22865164
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE319/73A IE37354B1 (en) | 1972-02-29 | 1973-02-28 | Improved bread process and additive composition therefor |
Country Status (9)
| Country | Link |
|---|---|
| US (1) | US3803326A (en, 2012) |
| AU (1) | AU453492B2 (en, 2012) |
| BE (1) | BE798343A (en, 2012) |
| CA (1) | CA995513A (en, 2012) |
| FR (1) | FR2174621A5 (en, 2012) |
| GB (1) | GB1420843A (en, 2012) |
| IE (1) | IE37354B1 (en, 2012) |
| IT (1) | IT979589B (en, 2012) |
| NL (1) | NL161972B (en, 2012) |
Families Citing this family (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1471108A (en) * | 1973-04-11 | 1977-04-21 | Unilever Ltd | Batter |
| US3888996A (en) * | 1973-07-23 | 1975-06-10 | Central Soya Co | Bakery formulation containing non-fat dry milk substitute |
| US4005225A (en) * | 1975-08-13 | 1977-01-25 | Patent Technology Inc. | Bakery process and developer composition therefor |
| DE2752464C2 (de) * | 1977-11-24 | 1984-03-22 | Fr. Winkler KG Spezialfabrik für Bäckereimaschinen und Backöfen, 7730 Villingen-Schwenningen | Anlage zur automatischen Herstellung von arabischem Fladenbrot |
| US4371561A (en) * | 1978-03-20 | 1983-02-01 | Top-Scor Products, Inc. | Stearoyl lactylate salt composition having improved physical properties and method of production |
| US4264639A (en) * | 1978-03-20 | 1981-04-28 | Top-Scor Products, Inc. | Stearoyl lactylate salt composition having improved physical properties and method of production |
| US4544569A (en) * | 1978-03-20 | 1985-10-01 | Top-Scor Products, Inc. | Stearoyl lactylate salt composition having improved physical properties and method of production |
| FR2544589A1 (fr) * | 1983-04-22 | 1984-10-26 | Tireau Jean Claude | Procede perfectionne de fabrication d'un pain au levain |
| US4501757A (en) * | 1984-02-01 | 1985-02-26 | Don L. Smith | Yeast and dough condition compositions |
| US4643900A (en) * | 1984-10-17 | 1987-02-17 | Basic American Foods | Method for making bakery products |
| US4759934A (en) * | 1985-09-23 | 1988-07-26 | Ferrara Peter J | Process for preparing high protein bread with ascorbic acid and product |
| US4957750A (en) * | 1989-05-05 | 1990-09-18 | Kraft General Foods | Microwaveable baked goods |
| EP0863154A1 (en) * | 1991-10-12 | 1998-09-09 | The Regents Of The University Of California | Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods |
| US5792506A (en) | 1991-10-12 | 1998-08-11 | The Regents Of The University Of California | Neutralization of food allergens by thioredoxin |
| US5952034A (en) * | 1991-10-12 | 1999-09-14 | The Regents Of The University Of California | Increasing the digestibility of food proteins by thioredoxin reduction |
| DE69228130D1 (de) | 1991-10-12 | 1999-02-18 | Univ California | Verwendung von thiolgruppen enthaltenden redox-proteinen zur reduktion von disulfidbindungen |
| US6555116B1 (en) * | 1991-10-12 | 2003-04-29 | Regents Of The University Of California | Alleviation of the allergenic potential of airborne and contact allergens by thioredoxin |
| US6365210B1 (en) | 1998-09-10 | 2002-04-02 | M & M Holdings, Inc. | Pizza crust and process and apparatus for making same |
| US6677433B2 (en) | 1999-01-27 | 2004-01-13 | The Regents Of The University Of California | Stabilization of hypoallergenic, hyperdigestible previously reduced proteins |
| US6733815B2 (en) * | 1999-04-16 | 2004-05-11 | Cargill, Incorporated | Food ingredient containing wheat gluten, soy grits and soy flour |
| US20040022916A1 (en) * | 2000-12-22 | 2004-02-05 | Atwell William Alan | Particulate-based ingredient delivery system |
| US20150216186A1 (en) * | 2012-07-25 | 2015-08-06 | Fuji Oil Company Limited | Method for producing danish dough |
| CN104735990B (zh) * | 2012-12-06 | 2018-01-30 | 不二制油股份有限公司 | 披萨面团及其制造方法 |
| AU2018251872B2 (en) * | 2017-04-13 | 2024-01-04 | Mgpi Processing, Inc. | L-cysteine-treated proteins with altered functionalities and preparation thereof |
-
1972
- 1972-02-29 US US00230421A patent/US3803326A/en not_active Expired - Lifetime
- 1972-05-15 NL NL7206518.A patent/NL161972B/xx not_active Application Discontinuation
-
1973
- 1973-02-02 CA CA162,815A patent/CA995513A/en not_active Expired
- 1973-02-23 GB GB911473A patent/GB1420843A/en not_active Expired
- 1973-02-28 IE IE319/73A patent/IE37354B1/xx unknown
- 1973-02-28 AU AU52739/73A patent/AU453492B2/en not_active Expired
- 1973-02-28 IT IT21001/73A patent/IT979589B/it active
- 1973-02-28 FR FR7307158A patent/FR2174621A5/fr not_active Expired
- 1973-04-17 BE BE130121A patent/BE798343A/xx not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| GB1420843A (en) | 1976-01-14 |
| IT979589B (it) | 1974-09-30 |
| FR2174621A5 (en, 2012) | 1973-10-12 |
| IE37354L (en) | 1973-08-29 |
| AU453492B2 (en) | 1974-10-03 |
| DE2309254B2 (de) | 1975-03-27 |
| AU5273973A (en) | 1974-08-29 |
| US3803326A (en) | 1974-04-09 |
| CA995513A (en) | 1976-08-24 |
| BE798343A (fr) | 1973-10-17 |
| NL7206518A (en, 2012) | 1973-08-31 |
| NL161972B (nl) | 1979-11-15 |
| DE2309254A1 (de) | 1973-10-04 |
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