IE37355L - Dough conditioner. - Google Patents
Dough conditioner.Info
- Publication number
- IE37355L IE37355L IE32073A IE32073A IE37355L IE 37355 L IE37355 L IE 37355L IE 32073 A IE32073 A IE 32073A IE 32073 A IE32073 A IE 32073A IE 37355 L IE37355 L IE 37355L
- Authority
- IE
- Ireland
- Prior art keywords
- dough
- emulsifier
- conditioner
- containing material
- sulphur containing
- Prior art date
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
- A21D2/28—Organic sulfur compounds
-
- 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
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/245—Amino acids, nucleic acids
-
- 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
- A21D2/24—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)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
1400972 Dough conditioners PATENT TECHNOLOGY Inc 23 Feb 1973 [29 Feb 1972 6 Nov 1972] 9038/73 Heading A2B A dough conditioner comprises discrete particles of a sulphur containing material which is a member of the group consisting of cysteine (e.g. as L-cysteine hydrochloride), glutathione sulphite salts or mixtures thereof, the particles being coated with an emulsifier which is one or more of mono- or di-glycerides, ethoxylated monoglycerides, or polyoxyethylene sorbitan esters of long chain fatty acids, or sodium or calcium stearoyl lactylates. An oxidising agent such as potassium bromate, iodate or persulphate, or calcium peroxide, may be included as a gluten maturing agent. The conditioner is made by melting the emulsifier and adding the particles of -SU compound thereto. The mixture is then converted to a powder by atomising and cooling, or by cooling and milling. A diluent and the maturing agent are added if required either before or after the mix has been converted to powder to give a conditioner comprising, e.g. 42-87.35% diluent, 50-12.5% emulsifier and 8-0.25% sulphur containing material. Ascorbic acid may be added to the emulsifier at the same time as the sulphur containing material. When the conditioner as added to dough the sulphur containing material is present at a level of 0.0015-0.0120% by wt. of flour, and the emulsifier at 0.125-1.000%. The diluent may be whey solids. The dough can be made by mixing cereal flour, water and other ingredients with a prefermented yeast brew, including the conditioner. The dough may be baked or sold as a frozen product.
[GB1400972A]
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 true IE37355L (en) | 1973-08-29 |
IE37355B1 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) |
AU (1) | AU445498B2 (en) |
DE (1) | DE2309340A1 (en) |
FR (1) | FR2174622A5 (en) |
GB (1) | GB1400972A (en) |
IE (1) | IE37355B1 (en) |
NL (1) | NL7302329A (en) |
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 (en) * | 1984-04-28 | 1985-11-18 | 新化食品株式会社 | Modifier for breads |
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 |
US5952034A (en) * | 1991-10-12 | 1999-09-14 | The Regents Of The University Of California | Increasing the digestibility of food proteins by thioredoxin reduction |
SK41894A3 (en) | 1991-10-12 | 1995-07-11 | Univ California | Reducing method of disulfide bonds |
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 (en) * | 1999-12-08 | 2001-06-21 | Cognis Deutschland Gmbh | Process for the manufacture of powder products |
-
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/en active Pending
- 1973-02-27 JP JP2366973A patent/JPS4898052A/ja active Pending
- 1973-02-28 FR FR7307159A patent/FR2174622A5/fr not_active Expired
- 1973-02-28 AU AU52738/73A patent/AU445498B2/en not_active Expired
- 1973-02-28 IE IE32073A patent/IE37355B1/en unknown
Also Published As
Publication number | Publication date |
---|---|
NL7302329A (en) | 1973-08-31 |
AU5273873A (en) | 1974-02-21 |
FR2174622A5 (en) | 1973-10-12 |
AU445498B2 (en) | 1974-02-21 |
DE2309340A1 (en) | 1973-09-06 |
IE37355B1 (en) | 1977-07-06 |
JPS4898052A (en) | 1973-12-13 |
GB1400972A (en) | 1975-07-16 |
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