NL7302329A - - Google Patents
Info
- Publication number
- NL7302329A NL7302329A NL7302329A NL7302329A NL7302329A NL 7302329 A NL7302329 A NL 7302329A NL 7302329 A NL7302329 A NL 7302329A NL 7302329 A NL7302329 A NL 7302329A NL 7302329 A NL7302329 A NL 7302329A
- Authority
- NL
- Netherlands
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)
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 (1)
| Publication Number | Publication Date |
|---|---|
| NL7302329A true NL7302329A (en) | 1973-08-31 |
Family
ID=26924215
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NL7302329A NL7302329A (en) | 1972-02-29 | 1973-02-20 |
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)
| 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 |
| WO1993008274A1 (en) * | 1991-10-12 | 1993-04-29 | The Regents Of The University Of California | Use of thiol redox proteins for reducing disulfide bonds |
| US5952034A (en) | 1991-10-12 | 1999-09-14 | The Regents Of The University Of California | Increasing the digestibility of food proteins by thioredoxin reduction |
| US5792506A (en) | 1991-10-12 | 1998-08-11 | The Regents Of The University Of California | Neutralization of food allergens by thioredoxin |
| 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 |
| 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 |
-
1973
- 1973-02-20 NL NL7302329A patent/NL7302329A/xx unknown
- 1973-02-23 GB GB903873A patent/GB1400972A/en not_active Expired
- 1973-02-24 DE DE19732309340 patent/DE2309340A1/en active Pending
- 1973-02-27 JP JP2366973A patent/JPS4898052A/ja active Pending
- 1973-02-28 AU AU52738/73A patent/AU445498B2/en not_active Expired
- 1973-02-28 FR FR7307159A patent/FR2174622A5/fr not_active Expired
- 1973-02-28 IE IE32073A patent/IE37355B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| IE37355L (en) | 1973-08-29 |
| FR2174622A5 (en) | 1973-10-12 |
| DE2309340A1 (en) | 1973-09-06 |
| GB1400972A (en) | 1975-07-16 |
| AU5273873A (en) | 1974-02-21 |
| IE37355B1 (en) | 1977-07-06 |
| AU445498B2 (en) | 1974-02-21 |
| JPS4898052A (en) | 1973-12-13 |