JPH0527368B2 - - Google Patents

Info

Publication number
JPH0527368B2
JPH0527368B2 JP60003733A JP373385A JPH0527368B2 JP H0527368 B2 JPH0527368 B2 JP H0527368B2 JP 60003733 A JP60003733 A JP 60003733A JP 373385 A JP373385 A JP 373385A JP H0527368 B2 JPH0527368 B2 JP H0527368B2
Authority
JP
Japan
Prior art keywords
emulsifier
gluten
dough
mixture
added
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Lifetime
Application number
JP60003733A
Other languages
English (en)
Japanese (ja)
Other versions
JPS61162126A (ja
Inventor
Seijiro Inoe
Yoshinori Oota
Tadashi Egi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
KH Neochem Co Ltd
Original Assignee
Kyowa Hakko Kogyo Co Ltd
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 Kyowa Hakko Kogyo Co Ltd filed Critical Kyowa Hakko Kogyo Co Ltd
Priority to JP60003733A priority Critical patent/JPS61162126A/ja
Priority to AU51815/86A priority patent/AU580371B2/en
Priority to DE8686300065T priority patent/DE3680680D1/de
Priority to EP86300065A priority patent/EP0188318B1/en
Priority to CA000499365A priority patent/CA1282997C/en
Priority to PH33275A priority patent/PH23588A/en
Priority to CN86100164.8A priority patent/CN1011187B/zh
Publication of JPS61162126A publication Critical patent/JPS61162126A/ja
Priority to US07/129,358 priority patent/US4847108A/en
Publication of JPH0527368B2 publication Critical patent/JPH0527368B2/ja
Granted legal-status Critical Current

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
    • 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
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
JP60003733A 1985-01-12 1985-01-12 生地改良剤 Granted JPS61162126A (ja)

Priority Applications (8)

Application Number Priority Date Filing Date Title
JP60003733A JPS61162126A (ja) 1985-01-12 1985-01-12 生地改良剤
AU51815/86A AU580371B2 (en) 1985-01-12 1986-01-03 Dough improver
DE8686300065T DE3680680D1 (de) 1985-01-12 1986-01-07 Teigverbesserungsmittel.
EP86300065A EP0188318B1 (en) 1985-01-12 1986-01-07 Dough improver
CA000499365A CA1282997C (en) 1985-01-12 1986-01-10 Dough improver
PH33275A PH23588A (en) 1985-01-12 1986-01-10 Dough inprover
CN86100164.8A CN1011187B (zh) 1985-01-12 1986-01-11 面团改良剂的生产方法
US07/129,358 US4847108A (en) 1985-01-12 1987-11-30 Dough improver

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP60003733A JPS61162126A (ja) 1985-01-12 1985-01-12 生地改良剤

Publications (2)

Publication Number Publication Date
JPS61162126A JPS61162126A (ja) 1986-07-22
JPH0527368B2 true JPH0527368B2 (enExample) 1993-04-21

Family

ID=11565447

Family Applications (1)

Application Number Title Priority Date Filing Date
JP60003733A Granted JPS61162126A (ja) 1985-01-12 1985-01-12 生地改良剤

Country Status (8)

Country Link
US (1) US4847108A (enExample)
EP (1) EP0188318B1 (enExample)
JP (1) JPS61162126A (enExample)
CN (1) CN1011187B (enExample)
AU (1) AU580371B2 (enExample)
CA (1) CA1282997C (enExample)
DE (1) DE3680680D1 (enExample)
PH (1) PH23588A (enExample)

Families Citing this family (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61152226A (ja) * 1984-12-26 1986-07-10 理研ビタミン株式会社 冷凍生地用品質改良剤
KR870009646A (ko) * 1986-04-25 1987-11-30 쇼오다 오사무 개질글루텐
US5133984A (en) * 1989-06-15 1992-07-28 Kraft General Foods, Inc. Process for preparing baked goods using hydrated polysaccharide hydrocolloid, insoluble fiber and protein
WO1991019421A1 (en) * 1989-06-15 1991-12-26 Kraft General Foods, Inc. Process for baked goods and products therefrom
WO1992019113A1 (en) * 1991-05-01 1992-11-12 Ogilvie Mills Ltd. Process for manufacturing vital wheat gluten with substantially no objectionable flavor or aroma
CA2087047C (en) * 1992-01-13 1996-10-15 Sambasiva R. Chigurupati Method for increasing stability and bake absorption of a bread baking wheat flour and resulting dough
US5433966A (en) * 1992-01-13 1995-07-18 Conagra, Inc. Method for heat treating a bread baking wheat flour and resulting flour and dough
JP3770923B2 (ja) * 1993-09-17 2006-04-26 三菱化学株式会社 生地改良剤
AU3122897A (en) * 1996-05-14 1997-12-05 Mlp Operating Company Refrigerated yeast-raised pizza dough
US6998146B2 (en) 2001-09-11 2006-02-14 General Mills, Inc. Food products and their method of preparation
US7011861B2 (en) 2001-09-28 2006-03-14 General Mills, Inc. Whipped yogurt products and method of preparation
US20040091596A1 (en) * 2002-11-13 2004-05-13 Steve Schellhaass Food product and method of manufacture
US20070054025A1 (en) * 2005-09-02 2007-03-08 Santini Luis A Novel dough methods for preparing the same and baking products thereof
US8383851B2 (en) 2010-09-15 2013-02-26 Caravan Ingredients Inc. Lactylate synthesis methods using dilactides
WO2013050412A1 (en) * 2011-10-03 2013-04-11 Dupont Nutrition Biosciences Aps Whipping agent for food products and use thereof
CN102428987A (zh) * 2011-11-18 2012-05-02 吴江市物华五金制品有限公司 一种面类食品制备方法
CN104363771B (zh) * 2012-06-08 2017-12-12 理研维他命股份有限公司 硬脂酰乳酸钠制剂
CN106332201B (zh) * 2015-07-07 2021-04-20 西安中兴新软件有限责任公司 一种无线热点切换的方法及移动终端
US10172364B2 (en) * 2015-07-10 2019-01-08 Manildra Milling Corporation Wheat protein-based dough relaxer compositions and methods of producing the same

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3362829A (en) * 1964-10-26 1968-01-09 Top Scor Products Coated dry gluten products and process for preparing same
US3880824A (en) * 1972-07-18 1975-04-29 Far Mar Co Gluten lipid complexes and process for preparing same
US4035519A (en) * 1975-05-22 1977-07-12 General Mills Chemicals, Inc. Process for preparation of emulsified wheat gluten
FI65700C (fi) * 1978-04-17 1984-07-10 Labatt Ltd John Foerfarande foer framstaellning av ett vaesenligen luktfritt och smakfritt vitalvaetegluten
US4200569A (en) * 1978-04-17 1980-04-29 John Labatt Limited Wheat-based lipoprotein complexes and methods of making and using same

Also Published As

Publication number Publication date
EP0188318B1 (en) 1991-08-07
AU580371B2 (en) 1989-01-12
CN86100164A (zh) 1986-07-09
US4847108A (en) 1989-07-11
AU5181586A (en) 1986-07-17
PH23588A (en) 1989-09-11
EP0188318A2 (en) 1986-07-23
DE3680680D1 (de) 1991-09-12
EP0188318A3 (en) 1987-08-05
CA1282997C (en) 1991-04-16
CN1011187B (zh) 1991-01-16
JPS61162126A (ja) 1986-07-22

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Legal Events

Date Code Title Description
EXPY Cancellation because of completion of term