IT1061333B - PROCEDURE FOR IMPROVING THE ORGANOLEPTIC AND FUNCTIONAL PROPERTIES OF FLOUR-BASED PRODUCTS THROUGH THE USE OF YEAS AND PRODUCT OBTAINED BY THAT PROCEDURE - Google Patents

PROCEDURE FOR IMPROVING THE ORGANOLEPTIC AND FUNCTIONAL PROPERTIES OF FLOUR-BASED PRODUCTS THROUGH THE USE OF YEAS AND PRODUCT OBTAINED BY THAT PROCEDURE

Info

Publication number
IT1061333B
IT1061333B IT49840/76A IT4984076A IT1061333B IT 1061333 B IT1061333 B IT 1061333B IT 49840/76 A IT49840/76 A IT 49840/76A IT 4984076 A IT4984076 A IT 4984076A IT 1061333 B IT1061333 B IT 1061333B
Authority
IT
Italy
Prior art keywords
procedure
yeas
organoleptic
flour
improving
Prior art date
Application number
IT49840/76A
Other languages
Italian (it)
Original Assignee
Standard Oil Co
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 US05/584,898 external-priority patent/US3968258A/en
Application filed by Standard Oil Co filed Critical Standard Oil Co
Application granted granted Critical
Publication of IT1061333B publication Critical patent/IT1061333B/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
IT49840/76A 1975-06-09 1976-06-08 PROCEDURE FOR IMPROVING THE ORGANOLEPTIC AND FUNCTIONAL PROPERTIES OF FLOUR-BASED PRODUCTS THROUGH THE USE OF YEAS AND PRODUCT OBTAINED BY THAT PROCEDURE IT1061333B (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US05/584,898 US3968258A (en) 1975-06-09 1975-06-09 Process for the production of high-protein pasta utilizing dried yeast and the resulting product
US58867875A 1975-06-20 1975-06-20

Publications (1)

Publication Number Publication Date
IT1061333B true IT1061333B (en) 1983-02-28

Family

ID=27079240

Family Applications (1)

Application Number Title Priority Date Filing Date
IT49840/76A IT1061333B (en) 1975-06-09 1976-06-08 PROCEDURE FOR IMPROVING THE ORGANOLEPTIC AND FUNCTIONAL PROPERTIES OF FLOUR-BASED PRODUCTS THROUGH THE USE OF YEAS AND PRODUCT OBTAINED BY THAT PROCEDURE

Country Status (4)

Country Link
JP (1) JPS51151352A (en)
DE (1) DE2625857A1 (en)
FR (1) FR2317886A1 (en)
IT (1) IT1061333B (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3039804A1 (en) * 1980-10-22 1982-07-29 Wicküler-Küpper-Brauerei KGaA, 5600 Wuppertal Foodstuff using beer brewing yeast dried after fermentation - in combination with other biological substances

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4937261A (en) * 1972-08-11 1974-04-06

Also Published As

Publication number Publication date
JPS51151352A (en) 1976-12-25
FR2317886A1 (en) 1977-02-11
DE2625857A1 (en) 1976-12-23

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