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
Application number
IE32073A
Other versions
IE37355B1 (en
Original Assignee
Patent Technology
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
Priority claimed from US00230421A external-priority patent/US3803326A/en
Application filed by Patent Technology filed Critical Patent Technology
Publication of IE37355L publication Critical patent/IE37355L/en
Publication of IE37355B1 publication Critical patent/IE37355B1/en

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]
IE32073A 1972-02-29 1973-02-28 Dough conditioner product and process of manufacture and dough process and product IE37355B1 (en)

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)

* Cited by examiner, † Cited by third party
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

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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