IT1012983B - Processo e composizione per la preparazione di prodotti rigon fiati con lievito in assenza di fermentazione - Google Patents

Processo e composizione per la preparazione di prodotti rigon fiati con lievito in assenza di fermentazione

Info

Publication number
IT1012983B
IT1012983B IT23388/74A IT2338874A IT1012983B IT 1012983 B IT1012983 B IT 1012983B IT 23388/74 A IT23388/74 A IT 23388/74A IT 2338874 A IT2338874 A IT 2338874A IT 1012983 B IT1012983 B IT 1012983B
Authority
IT
Italy
Prior art keywords
fiati
rigon
fermentation
yeast
products
Prior art date
Application number
IT23388/74A
Other languages
English (en)
Original Assignee
Univ Kansas State
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
Application filed by Univ Kansas State filed Critical Univ Kansas State
Application granted granted Critical
Publication of IT1012983B publication Critical patent/IT1012983B/it

Links

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
    • 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
    • A21D2/268—Hydrolysates from proteins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
IT23388/74A 1973-08-02 1974-05-30 Processo e composizione per la preparazione di prodotti rigon fiati con lievito in assenza di fermentazione IT1012983B (it)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US385167A US3897568A (en) 1973-08-02 1973-08-02 Process and compositions for manufacture of yeast-raised products without fermentation

Publications (1)

Publication Number Publication Date
IT1012983B true IT1012983B (it) 1977-03-10

Family

ID=23520297

Family Applications (1)

Application Number Title Priority Date Filing Date
IT23388/74A IT1012983B (it) 1973-08-02 1974-05-30 Processo e composizione per la preparazione di prodotti rigon fiati con lievito in assenza di fermentazione

Country Status (9)

Country Link
US (1) US3897568A (it)
JP (1) JPS5036659A (it)
BE (1) BE816048A (it)
CA (1) CA1021192A (it)
DE (1) DE2427619A1 (it)
FR (1) FR2239204A1 (it)
GB (1) GB1468925A (it)
IT (1) IT1012983B (it)
ZA (1) ZA742162B (it)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4034125A (en) * 1975-12-31 1977-07-05 Food Technology Products Sourdough compositions
JPS5584628A (en) * 1978-12-22 1980-06-26 Shoichi Teraoka Method and apparatus for molding novel design article made mainly of waste plastic material
US4393084A (en) * 1981-06-01 1983-07-12 Nabisco Brands, Inc. Bread mix and process
US6365210B1 (en) 1998-09-10 2002-04-02 M & M Holdings, Inc. Pizza crust and process and apparatus for making same
JP4171521B2 (ja) * 1998-10-06 2008-10-22 アサマ化成株式会社 パンの製造方法
JP2005511069A (ja) * 2001-12-13 2005-04-28 テクコム インターナショナル インコーポレイテッド 高タンパク質、低炭水化物の生地およびパン製品、ならびにその製造方法
EP2132990B1 (en) * 2002-11-14 2011-08-24 Puratos N.V. Formulation for enhancing the flavour metabolism of yeast and bacteria in sponge, dough, brew and sourdough fermentation systems
CN114098042A (zh) * 2021-11-25 2022-03-01 山东椒肽生物科技有限公司 一种花椒籽美拉德风味肽及其制备方法
TWI878095B (zh) * 2023-04-17 2025-03-21 日商本食福多股份有限公司 高蛋白質含量之麵包

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2434087A (en) * 1945-01-23 1948-01-06 Frederick C Weber Bread making method and ingredients
US2564763A (en) * 1946-04-27 1951-08-21 Interchem Corp Baked goods with cheese flavor
US3053666A (en) * 1962-01-19 1962-09-11 Richard G Henika Process for making yeast leavened bakery products and composition therefor
US3309203A (en) * 1963-08-08 1967-03-14 Shield Lab Inc Method for reducing fermentation time of bread dough
US3655403A (en) * 1969-06-27 1972-04-11 Pennwalt Corp Treatment of flour and dough

Also Published As

Publication number Publication date
BE816048A (fr) 1974-09-30
DE2427619A1 (de) 1975-02-13
GB1468925A (en) 1977-03-30
CA1021192A (en) 1977-11-22
AU6813174A (en) 1975-10-23
FR2239204A1 (it) 1975-02-28
US3897568A (en) 1975-07-29
ZA742162B (en) 1975-04-30
JPS5036659A (it) 1975-04-05

Similar Documents

Publication Publication Date Title
CA1025270A (en) Yeast protein isolate with reduced nucleic acid content and process of making same
IT989172B (it) Procedimento per il confeziona mento di prodotti in contenito ri e contenitore per l attuazio ne del procedimento
IT1059696B (it) Composizione colorante in particolare per prodotti alimentari
IT979589B (it) Procedimento per la produzione di pane lievitato e prodotti simili
IT1048977B (it) Procedimento per ridurre il contenuto di acido nucleico in prodotti alimentari derivati da proteine di microrganismi uni cellulari
IT1010103B (it) Processo per la preparazione di condensatori e condensatori con esso prodotti
IT1012983B (it) Processo e composizione per la preparazione di prodotti rigon fiati con lievito in assenza di fermentazione
IT1044179B (it) Procedimento per la produzione di cellule di lievito e oppure prodotti di fermentazione
IT1004213B (it) Processo per la preparazione di diesteri e relativi prodotti
IT962910B (it) Metodo per la preparazione di policarbodiimidi terminate con gruppi uretanici e relativi prodotti
IT997781B (it) Composizione e procedimento per la rivelazione di difetti in prodotti tessili
IT1025096B (it) Catalizzatore con mo c ti e processo per la preparazione di acidi in saturi
CA1030292A (en) Process for the production of methylotated condensation products of higher fatty acids and polyalkylene polyamines
IT1014757B (it) Procedimento ed impianto di fermentazione
IT965036B (it) Processo per la produzione di microorganismi e prodotti in tal modo ottenibili
IT1007123B (it) Processo per la preparazione di fosfazeni polimerici e prodotti relativi
IT1045291B (it) Perfezionamento ad lma maoohi per il donfezickapento sottokuoto di prodotti vari
BE809706A (fr) Application de polyamines peracylees comme activateurs dans desproduits detersifs
IT1050661B (it) Processo per preparare diossolani e relativi prodotti
AU471341B2 (en) Improvements in and relating to insulation materials
IT1000690B (it) Procedimento per la preparazione di dieni fluorurati e prodotti ot tenuti con il procedimento
IT1049312B (it) Processo per la preparazione di proteine per fermentazione
IT1044789B (it) Processo per la preparazione di 6h 1 3 5 ossatiazine e prodotti relativi
IT998032B (it) Processo per la preparazione di sostanze nutritive per la coltu ra di microorganismi
AU487100B2 (en) Improvements in and relating to construction beams