IE37355B1 - Dough conditioner product and process of manufacture and dough process and product - Google Patents
Dough conditioner product and process of manufacture and dough process and productInfo
- Publication number
- IE37355B1 IE37355B1 IE32073A IE32073A IE37355B1 IE 37355 B1 IE37355 B1 IE 37355B1 IE 32073 A IE32073 A IE 32073A IE 32073 A IE32073 A IE 32073A IE 37355 B1 IE37355 B1 IE 37355B1
- Authority
- IE
- Ireland
- Prior art keywords
- dough
- conditioner
- emulsifier
- containing material
- sulphur containing
- Prior art date
Links
- 235000010037 flour treatment agent Nutrition 0.000 title abstract 3
- 238000000034 method Methods 0.000 title 2
- 238000004519 manufacturing process Methods 0.000 title 1
- 239000003995 emulsifying agent Substances 0.000 abstract 5
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 abstract 4
- 239000005864 Sulphur Substances 0.000 abstract 4
- 239000000463 material Substances 0.000 abstract 4
- 239000003085 diluting agent Substances 0.000 abstract 3
- 239000000203 mixture Substances 0.000 abstract 3
- 239000002245 particle Substances 0.000 abstract 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 2
- 239000003795 chemical substances by application Substances 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 2
- 235000013312 flour Nutrition 0.000 abstract 2
- 239000000843 powder Substances 0.000 abstract 2
- AOGLGHIAISDJBX-GEMLJDPKSA-N (2S)-2-amino-5-[[(2R)-1-(carboxymethylamino)-1-oxo-3-sulfanylpropan-2-yl]amino]-5-oxopentanoic acid sulfurous acid Chemical class S(O)(O)=O.N[C@H](C(=O)O)CCC(=O)N[C@@H](CS)C(=O)NCC(=O)O AOGLGHIAISDJBX-GEMLJDPKSA-N 0.000 abstract 1
- XWNSFEAWWGGSKJ-UHFFFAOYSA-N 4-acetyl-4-methylheptanedinitrile Chemical compound N#CCCC(C)(C(=O)C)CCC#N XWNSFEAWWGGSKJ-UHFFFAOYSA-N 0.000 abstract 1
- 239000004343 Calcium peroxide Substances 0.000 abstract 1
- 108010068370 Glutens Proteins 0.000 abstract 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract 1
- 239000004153 Potassium bromate Substances 0.000 abstract 1
- 239000004159 Potassium persulphate Substances 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 239000005862 Whey Substances 0.000 abstract 1
- 102000007544 Whey Proteins Human genes 0.000 abstract 1
- 108010046377 Whey Proteins Proteins 0.000 abstract 1
- VLSOAXRVHARBEQ-UHFFFAOYSA-N [4-fluoro-2-(hydroxymethyl)phenyl]methanol Chemical compound OCC1=CC=C(F)C=C1CO VLSOAXRVHARBEQ-UHFFFAOYSA-N 0.000 abstract 1
- 229960005070 ascorbic acid Drugs 0.000 abstract 1
- 235000010323 ascorbic acid Nutrition 0.000 abstract 1
- 239000011668 ascorbic acid Substances 0.000 abstract 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 abstract 1
- LHJQIRIGXXHNLA-UHFFFAOYSA-N calcium peroxide Chemical compound [Ca+2].[O-][O-] LHJQIRIGXXHNLA-UHFFFAOYSA-N 0.000 abstract 1
- 235000019402 calcium peroxide Nutrition 0.000 abstract 1
- 235000010957 calcium stearoyl-2-lactylate Nutrition 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 229960002433 cysteine Drugs 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
- 235000019964 ethoxylated monoglyceride Nutrition 0.000 abstract 1
- 235000021312 gluten Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- ICIWUVCWSCSTAQ-UHFFFAOYSA-M iodate Chemical compound [O-]I(=O)=O ICIWUVCWSCSTAQ-UHFFFAOYSA-M 0.000 abstract 1
- 150000004668 long chain fatty acids Chemical class 0.000 abstract 1
- 238000002844 melting Methods 0.000 abstract 1
- 230000008018 melting Effects 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- 239000007800 oxidant agent Substances 0.000 abstract 1
- 229920000136 polysorbate Polymers 0.000 abstract 1
- 235000019396 potassium bromate Nutrition 0.000 abstract 1
- 229940094037 potassium bromate Drugs 0.000 abstract 1
- 235000006666 potassium iodate Nutrition 0.000 abstract 1
- 239000001230 potassium iodate Substances 0.000 abstract 1
- 229940093930 potassium iodate Drugs 0.000 abstract 1
- USHAGKDGDHPEEY-UHFFFAOYSA-L potassium persulfate Chemical compound [K+].[K+].[O-]S(=O)(=O)OOS([O-])(=O)=O USHAGKDGDHPEEY-UHFFFAOYSA-L 0.000 abstract 1
- 235000019394 potassium persulphate Nutrition 0.000 abstract 1
- 239000011734 sodium Substances 0.000 abstract 1
- 229910052708 sodium Inorganic materials 0.000 abstract 1
- 235000015424 sodium Nutrition 0.000 abstract 1
- 239000007787 solid 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
- A21D2/28—Organic sulfur compounds
-
- 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
- A21D2/14—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
- 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
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
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 (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US00230421A US3803326A (en) | 1972-02-29 | 1972-02-29 | Bread process and additive composition therefor |
| US30395272A | 1972-11-06 | 1972-11-06 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IE37355L IE37355L (en) | 1973-08-29 |
| IE37355B1 true IE37355B1 (en) | 1977-07-06 |
Family
ID=26924215
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE32073A IE37355B1 (en) | 1972-02-29 | 1973-02-28 | Dough conditioner product and process of manufacture and dough process and product |
Country Status (7)
| Country | Link |
|---|---|
| JP (1) | JPS4898052A (en, 2012) |
| AU (1) | AU445498B2 (en, 2012) |
| DE (1) | DE2309340A1 (en, 2012) |
| FR (1) | FR2174622A5 (en, 2012) |
| GB (1) | GB1400972A (en, 2012) |
| IE (1) | IE37355B1 (en, 2012) |
| NL (1) | NL7302329A (en, 2012) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS559703A (en) * | 1978-06-15 | 1980-01-23 | Nisshin Flour Milling Co | Preparation of breads |
| JPS60232043A (ja) * | 1984-04-28 | 1985-11-18 | 新化食品株式会社 | パン類の改良剤 |
| 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 |
| US5792506A (en) | 1991-10-12 | 1998-08-11 | The Regents Of The University Of California | Neutralization of food allergens by thioredoxin |
| AU6290498A (en) * | 1997-03-03 | 1998-09-22 | Danisco A/S | Edible food improving composition with deferred activity |
| US6677433B2 (en) | 1999-01-27 | 2004-01-13 | The Regents Of The University Of California | Stabilization of hypoallergenic, hyperdigestible previously reduced proteins |
| DE19959036A1 (de) * | 1999-12-08 | 2001-06-21 | Cognis Deutschland Gmbh | Verfahren zur Herstellung von Pulverprodukten |
-
1973
- 1973-02-20 NL NL7302329A patent/NL7302329A/xx unknown
- 1973-02-23 GB GB903873A patent/GB1400972A/en not_active Expired
- 1973-02-24 DE DE19732309340 patent/DE2309340A1/de active Pending
- 1973-02-27 JP JP2366973A patent/JPS4898052A/ja active Pending
- 1973-02-28 AU AU52738/73A patent/AU445498B2/en not_active Expired
- 1973-02-28 IE IE32073A patent/IE37355B1/xx unknown
- 1973-02-28 FR FR7307159A patent/FR2174622A5/fr not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| IE37355L (en) | 1973-08-29 |
| FR2174622A5 (en, 2012) | 1973-10-12 |
| NL7302329A (en, 2012) | 1973-08-31 |
| AU5273873A (en) | 1974-02-21 |
| GB1400972A (en) | 1975-07-16 |
| JPS4898052A (en, 2012) | 1973-12-13 |
| DE2309340A1 (de) | 1973-09-06 |
| AU445498B2 (en) | 1974-02-21 |
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