JPS569893B2 - - Google Patents
Info
- Publication number
- JPS569893B2 JPS569893B2 JP9692976A JP9692976A JPS569893B2 JP S569893 B2 JPS569893 B2 JP S569893B2 JP 9692976 A JP9692976 A JP 9692976A JP 9692976 A JP9692976 A JP 9692976A JP S569893 B2 JPS569893 B2 JP S569893B2
- Authority
- JP
- Japan
- 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
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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US60419775A | 1975-08-13 | 1975-08-13 | |
| US05/710,215 US4005225A (en) | 1975-08-13 | 1976-07-30 | Bakery process and developer composition therefor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5238045A JPS5238045A (en) | 1977-03-24 |
| JPS569893B2 true JPS569893B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | 1981-03-04 |
Family
ID=27084607
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP51096929A Granted JPS5238045A (en) | 1975-08-13 | 1976-08-13 | Bread production method and developing agent composition for same |
Country Status (4)
Families Citing this family (29)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS559703A (en) * | 1978-06-15 | 1980-01-23 | Nisshin Flour Milling Co | Preparation of breads |
| US4374150A (en) | 1980-06-23 | 1983-02-15 | Cain Food Industries, Inc. | Urea yeast food for baking |
| JPH09262061A (ja) * | 1996-03-28 | 1997-10-07 | Tanabe Seiyaku Co Ltd | ストレス緩和用飼料 |
| JP3380767B2 (ja) * | 1999-04-22 | 2003-02-24 | 有限会社ソーイ | 製パン用品質改良剤 |
| US20070141226A1 (en) * | 2002-09-19 | 2007-06-21 | Frito-Lay North America, Inc. | Method for Reducing Acrylamide Formation in Thermally Processed Foods |
| US20080299273A1 (en) * | 2002-09-19 | 2008-12-04 | Ajay Rajeshwar Bhaskar | Method of reducing acryalmide by treating a food product |
| US20070141225A1 (en) * | 2002-09-19 | 2007-06-21 | Elder Vincent A | Method for Reducing Acrylamide Formation |
| US20070178219A1 (en) * | 2002-09-19 | 2007-08-02 | Eric Boudreaux | Method for Reducing Acrylamide Formation |
| US7811618B2 (en) * | 2002-09-19 | 2010-10-12 | Frito-Lay North America, Inc. | Method for reducing asparagine in food products |
| US7267834B2 (en) * | 2003-02-21 | 2007-09-11 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
| US7393550B2 (en) * | 2003-02-21 | 2008-07-01 | Frito-Lay North America, Inv. | Method for reducing acrylamide formation in thermally processed foods |
| US7037540B2 (en) * | 2002-09-19 | 2006-05-02 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
| US20050064084A1 (en) * | 2002-09-19 | 2005-03-24 | Elder Vincent Allen | Method for reducing acrylamide formation in thermally processed foods |
| US20050118322A1 (en) * | 2002-09-19 | 2005-06-02 | Elder Vincent A. | Method for enhancing acrylamide decomposition |
| US8110240B2 (en) * | 2003-02-21 | 2012-02-07 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
| GB2400012B (en) * | 2003-03-31 | 2007-03-21 | Council Scient Ind Res | An improved parotta and a method for making it |
| US6884443B2 (en) | 2003-08-07 | 2005-04-26 | General Mills, Inc. | Compositions and methods relating to freezer-to-oven doughs |
| US7264838B2 (en) * | 2003-08-15 | 2007-09-04 | General Mills, Inc. | Method for reducing acrylamide levels in food products and food products produced thereby |
| FR2866203B1 (fr) * | 2004-02-13 | 2006-12-08 | Roquette Freres | Procede de fabrication d'un produit de cuisson a base de gluten |
| CA2613624C (en) * | 2006-03-21 | 2011-03-15 | Mccain Foods Limited | Compositions and methods for surface modification of root vegetable products |
| US20070281062A1 (en) * | 2006-06-01 | 2007-12-06 | Wilfred Marcellien Bourg | Process for Neutralizing Enzymes in Corn |
| US8486684B2 (en) * | 2007-08-13 | 2013-07-16 | Frito-Lay North America, Inc. | Method for increasing asparaginase activity in a solution |
| US20100040750A1 (en) * | 2008-08-13 | 2010-02-18 | Assaad Kimberly Nicole | Method and apparatus to produce a fried food product having a reduced level of fat and acrylamide |
| US8284248B2 (en) * | 2009-08-25 | 2012-10-09 | Frito-Lay North America, Inc. | Method for real time detection of defects in a food product |
| US20100051419A1 (en) * | 2008-08-27 | 2010-03-04 | Pravin Maganlal Desai | System, method and apparatus for lowering the variability of temperature, moisture content, and acrylamide level in a food product |
| US8158175B2 (en) * | 2008-08-28 | 2012-04-17 | Frito-Lay North America, Inc. | Method for real time measurement of acrylamide in a food product |
| US9095145B2 (en) * | 2008-09-05 | 2015-08-04 | Frito-Lay North America, Inc. | Method and system for the direct injection of asparaginase into a food process |
| US9215886B2 (en) * | 2008-12-05 | 2015-12-22 | Frito-Lay North America, Inc. | Method for making a low-acrylamide content snack with desired organoleptical properties |
| US20100255167A1 (en) * | 2009-04-07 | 2010-10-07 | Frito-Lay North America, Inc. | Method for Reducing Acrylamide in Food Products |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3053666A (en) * | 1962-01-19 | 1962-09-11 | Richard G Henika | Process for making yeast leavened bakery products and composition therefor |
| US3615680A (en) * | 1968-11-19 | 1971-10-26 | Foremost Mckesson | Home baking process |
| CA868303A (en) * | 1968-11-28 | 1971-04-13 | The Ogilvie Flour Mills Company | Culinary method and products |
| US3900570A (en) * | 1971-09-30 | 1975-08-19 | Christensen Walter M | Fermentation adjuvant for yeast leavened bread processes |
| US3803326A (en) * | 1972-02-29 | 1974-04-09 | Patent Technology | Bread process and additive composition therefor |
| US3876805A (en) * | 1972-11-01 | 1975-04-08 | Foremost Mckesson | Dough conditioner product and process |
-
1976
- 1976-07-30 US US05/710,215 patent/US4005225A/en not_active Expired - Lifetime
- 1976-08-12 GB GB33610/76A patent/GB1527029A/en not_active Expired
- 1976-08-12 NL NL7608969A patent/NL7608969A/xx not_active Application Discontinuation
- 1976-08-13 JP JP51096929A patent/JPS5238045A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| NL7608969A (nl) | 1977-02-15 |
| GB1527029A (en) | 1978-10-04 |
| JPS5238045A (en) | 1977-03-24 |
| US4005225A (en) | 1977-01-25 |