NO120438B - - Google Patents
Download PDFInfo
- Publication number
- NO120438B NO120438B NO163607A NO16360766A NO120438B NO 120438 B NO120438 B NO 120438B NO 163607 A NO163607 A NO 163607A NO 16360766 A NO16360766 A NO 16360766A NO 120438 B NO120438 B NO 120438B
- Authority
- NO
- Norway
- Prior art keywords
- flour
- ascorbic acid
- acid
- glucose oxidase
- reductic
- Prior art date
Links
- CRTGSPPMTACQBL-UHFFFAOYSA-N 2,3-dihydroxycyclopent-2-en-1-one Chemical compound OC1=C(O)C(=O)CC1 CRTGSPPMTACQBL-UHFFFAOYSA-N 0.000 claims description 36
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 32
- 235000013312 flour Nutrition 0.000 claims description 24
- 239000011668 ascorbic acid Substances 0.000 claims description 20
- 229960005070 ascorbic acid Drugs 0.000 claims description 20
- 108010015776 Glucose oxidase Proteins 0.000 claims description 18
- 239000004366 Glucose oxidase Substances 0.000 claims description 18
- 229940116332 glucose oxidase Drugs 0.000 claims description 18
- 235000019420 glucose oxidase Nutrition 0.000 claims description 18
- 235000010323 ascorbic acid Nutrition 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 6
- 239000000945 filler Substances 0.000 claims description 4
- 108010068370 Glutens Proteins 0.000 description 9
- 235000021312 gluten Nutrition 0.000 description 9
- 230000000694 effects Effects 0.000 description 7
- 239000000203 mixture Substances 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- SBJKKFFYIZUCET-JLAZNSOCSA-N Dehydro-L-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-JLAZNSOCSA-N 0.000 description 1
- SBJKKFFYIZUCET-UHFFFAOYSA-N Dehydroascorbic acid Natural products OCC(O)C1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-UHFFFAOYSA-N 0.000 description 1
- 235000019739 Dicalciumphosphate Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 235000020960 dehydroascorbic acid Nutrition 0.000 description 1
- 239000011615 dehydroascorbic acid Substances 0.000 description 1
- NEFBYIFKOOEVPA-UHFFFAOYSA-K dicalcium phosphate Chemical compound [Ca+2].[Ca+2].[O-]P([O-])([O-])=O NEFBYIFKOOEVPA-UHFFFAOYSA-K 0.000 description 1
- 229940038472 dicalcium phosphate Drugs 0.000 description 1
- 229910000390 dicalcium phosphate Inorganic materials 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 description 1
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D11/00—Control of flow ratio
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D11/00—Special methods for preparing compositions containing mixtures of detergents
- C11D11/0082—Special methods for preparing compositions containing mixtures of detergents one or more of the detergent ingredients being in a liquefied state, e.g. slurry, paste or melt, and the process resulting in solid detergent particles such as granules, powders or beads
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D17/00—Detergent materials or soaps characterised by their shape or physical properties
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Automation & Control Theory (AREA)
- General Physics & Mathematics (AREA)
- Physics & Mathematics (AREA)
- Detergent Compositions (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Electric Vacuum Cleaner (AREA)
Description
Fremgangsmåte til forbedring av bakeevnen hos mel eller deig og middel for anvendelse i denne fremgangsmåte. Method for improving the baking ability of flour or dough and agent for use in this method.
Det er kjent å forbedre bakeevnen hos mel med askorbinsyre og reduktinsyre, se f. eks. de tyske patenter 148.138 og 742.855. It is known to improve the baking ability of flour with ascorbic acid and reductic acid, see e.g. the German patents 148,138 and 742,855.
Anvendelsen av disse stoffer for det nevnte formål er fordelaktig da askorbinsyre tilhører de normale levnetsmiddel-bestanddeler og reduktinsyre er meget nær knyttet til askorbinsyren. Det er videre — med henblikk på at askorbinsyre og reduktinsyre er kostbare — forsøkt å forhøye disse syrers virkning ved tilsetning av meget små mengder metallsalter og plante-ekstrakter, se engelsk patentskrift 517.348. The use of these substances for the aforementioned purpose is advantageous as ascorbic acid belongs to the normal food ingredients and reductic acid is very closely related to ascorbic acid. There have also been attempts - in view of the fact that ascorbic acid and reductic acid are expensive - to increase the effect of these acids by adding very small amounts of metal salts and plant extracts, see English patent document 517,348.
Uttrykket «mel» omfatter her 0-30 mel The term "flour" here includes 0-30 flour
(Auszugsmehl) og annet hvetemel. Bakeevnen av deig fremstillet med disse mel-kvaliteter kan likeledes forbedres ved hjelp av askorbinsyre og/eller reduktinsyre. (Auszugsmehl) and other wheat flour. The baking ability of dough made with these flour qualities can also be improved with the help of ascorbic acid and/or reductic acid.
Askorbinsyre og reduktinsyre utøver sin Ascorbic acid and reductic acid exert their
virkning på melet eller deigen ved dannelse av de tilsvarende dehydroforbindelser, se J. Melville & H. Shattock, Cereal Chem. 15. 201 (1938). effect on the flour or dough by formation of the corresponding dehydro compounds, see J. Melville & H. Shattock, Cereal Chem. 15. 201 (1938).
Videre er der i engelsk patentskrift Furthermore, there are patent documents in English
700.869 foreslått en fremgangsmåte ifølge hvilken forbedring av bakeevnen hos mel og deig oppnåes ved hjelp av kombinert anvendelse av askorbinsyre eller dehydro-askorbinsyre og glycerol-monostearat eller ikke avfettet soyamel. 700,869 proposed a method according to which improvement of the baking ability of flour and dough is achieved by means of the combined use of ascorbic acid or dehydro-ascorbic acid and glycerol monostearate or non-defatted soy flour.
Der ble nu funnet at Z-askorbinsyrens og reduktinsyrens virkning på bakeevnen hos mel og deig kan forhøyes vesentlig ved at man tilsetter disse midler til forbedring It was now found that the effect of Z-ascorbic acid and reductic acid on the baking ability of flour and dough can be significantly increased by adding these improvement agents
av bakeevnen et preparat inneholdende of the baking ability a preparation containing
glukose-oksydase. Ved sådan tilblanding forhøyes Z-askorbinsyrens og reduktinsyrens virkning på bakeevnen hos mel i meget høy grad så at en, mindre mengde askorbinsyre eller reduktinsyre enn der før ble anvendt er tilstrekkelig for formålet. Ved å bringe sammen Z-askorbinsyre og/ eller reduktinsyre med et preparat inneholdende glukose-oksydase, sikres også virkningen på melsorter som reagerer rela-tivt tregt. Foreliggende oppfinnelse mulig-gjør videre fremstilling av blandinger til forbedring av melets bakeevne, bestående av askorbinsyre og/eller reduktinsyre med preparater inneholdende glukose-oksydase og inerte fyllstoffer. glucose oxidase. With such addition, the effect of Z-ascorbic acid and reductic acid on the baking ability of flour is increased to a very high degree, so that a smaller amount of ascorbic acid or reductic acid than was previously used is sufficient for the purpose. By combining Z-ascorbic acid and/or reductic acid with a preparation containing glucose oxidase, the effect is also ensured on flour types that react relatively slowly. The present invention further enables the production of mixtures for improving the baking ability of the flour, consisting of ascorbic acid and/or reductic acid with preparations containing glucose oxidase and inert fillers.
Glukose-oksydase kan blant annet iso-leres fra muggsopper, f. eks. av typen As-pergillus niger og brukes i form av et sta-bilt pulver i eggpulverindustrien til oksyd-asjon av glukose som er tilstede i eggehvi-ten. Aktiviteten av slike preparater måles i glukose-okydase-enheter. Én glukose-oksydase-enhet er den mengde enzym som under normaliserte betingelser forårsaker en opptagelse av 10 ml oxygen pr. minutt i. en glukose-oppløsning. Glucose oxidase can, among other things, be isolated from molds, e.g. of the type As-pergillus niger and is used in the form of a stable powder in the egg powder industry for oxidation of glucose which is present in the egg white. The activity of such preparations is measured in glucose-oxidase units. One unit of glucose oxidase is the amount of enzyme which under normal conditions causes an uptake of 10 ml of oxygen per minute in. a glucose solution.
I de følgende utførelseseksempler angis sammenlignende resultater av bakeprøver. De i eksemplene angitte mengder av tilset-ningsmidler ble anvendt på 100 kg mel og det anvendte glukose-oksydasepreparat in-neholdt omkring 1000 glukose-oksydase-enheter pr. gram (også kaldt Sarett-enheter). In the following design examples, comparative results of baking tests are given. The quantities of additives specified in the examples were used on 100 kg of flour and the glucose oxidase preparation used contained about 1,000 glucose oxidase units per grams (also called Sarett units).
Eksempel 1: Example 1:
Der ble utført en rekke bakeprøver med hvetemel hvis askeinnhold var 0,50 pst. (beregnet på tørrstoff) og hvis gluteninnhold var 29,8 pst. som fuktig gluten og 10 pst. som tørr gluten. A number of baking tests were carried out with wheat flour whose ash content was 0.50 per cent (calculated on dry matter) and whose gluten content was 29.8 percent as moist gluten and 10 percent as dry gluten.
Eksempel 2: Example 2:
Der ble utført en rekke bakeprøver med et hvetemel hvis askeinnhold var 0,59 pst. (beregnet på tørrstoff) og hvis gluteninn hold var 32,4 pst. som fuktig gluten og 12,8 pst. som tørr gluten. A series of baking tests were carried out with a wheat flour whose ash content was 0.59 per cent (calculated on dry matter) and whose gluten hold was 32.4 per cent as moist gluten and 12.8 per cent as dry gluten.
Eksempel 3: Example 3:
Der ble utført en rekke bakeprøver med et hvetemel hvis askeinnhold var 0,72 pst. (beregnet på tørrstoff) og hvis gluten innhold var 31,0 pst. som fuktig gluten og 11,1 pst. som tørr gluten. A series of baking tests were carried out with a wheat flour whose ash content was 0.72 per cent (calculated on dry matter) and whose gluten content was 31.0 percent as moist gluten and 11.1 percent as dry gluten.
Av de ovenfor anførte eksempler fremgår klart at virkningen av glukose-oksydase-preparat alene er utilstrekkelig. Dette står i motsetning til det som anføres i Cereal News, april 1953, nr. 81, s. 19. Imid-lertid fremgår det av eksemplene at anvendelsen av glukose-oksydase-preparater sammen med askorbinsyre og reduktinsyre byr på fordeler. It is clear from the examples given above that the effect of the glucose oxidase preparation alone is insufficient. This is in contrast to what is stated in Cereal News, April 1953, No. 81, p. 19. However, it appears from the examples that the use of glucose oxidase preparations together with ascorbic acid and reductic acid offers advantages.
Ifølge foreliggende oppfinnelse kan midler til forbedring av melets bakeevne According to the present invention, agents for improving the baking ability of the flour can
fremstilles ved at man fordeler askorbinsyre og/eller reduktinsyre i blanding med et preparat inneholdende glukose-oksydase i et inert fyllstoff. Det sammensatte middel som fåes herved kan da tjene til forbedring av bakeevnen hos mel og deig. Den mengde Z-askorbinsyre eller reduktinsyre som anvendes ifølge den foran nevnte kjente fremgangsmåte er selvfølgelig for-skjellig efter sammensetningen av det mel som skal behandles. For det meste kommer is produced by distributing ascorbic acid and/or reductic acid in a mixture with a preparation containing glucose oxidase in an inert filler. The compound obtained in this way can then serve to improve the baking ability of flour and dough. The amount of Z-ascorbic acid or reductic acid used according to the above-mentioned known method is of course different according to the composition of the flour to be treated. Mostly coming
der i betraktning mengder på 0,2 til 2 g pr. 100 kg mel. Av de ovenfor angitte eksempler fremgår det at en blanding av askorbinsyre eller reduktinsyre med glukose-oksydase-preparater gir de gunstigste resultater ved blanding av omkring en del askorbinsyre eller reduktinsyre med en mengde glukose-oksydase-preparater som inneholder omkring 5 000—10 000 glukose-oksydase-enheter. I dette mengdeforhold kan det sammensatte preparat fordeles i 20 deler dikal-siumfosfat, maisstivelse eller andre egnede fyllstoffer. where in consideration amounts of 0.2 to 2 g per 100 kg of flour. From the examples given above, it appears that a mixture of ascorbic acid or reductic acid with glucose oxidase preparations gives the most favorable results when mixing about a part of ascorbic acid or reductic acid with a quantity of glucose oxidase preparations containing about 5,000-10,000 glucose -oxidase units. In this quantity ratio, the composite preparation can be divided into 20 parts of dicalcium phosphate, corn starch or other suitable fillers.
Det er åpenbart at glukose-oksydase-preparater sammen med blandinger av askorbinsyre og reduktinsyre vil gi lig-nende resultater. It is obvious that glucose oxidase preparations together with mixtures of ascorbic acid and reductic acid will give similar results.
Det kan være nødvendig å avvike fra det nevnte forhold, særlig når man arbei-der med lengere gjæringstidsrom. I slike tilfelle er en mindre mengde glukose-oksydase tilstrekkelig. It may be necessary to deviate from the aforementioned conditions, especially when working with longer fermentation periods. In such cases, a smaller amount of glucose oxidase is sufficient.
Claims (2)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US466795A US3515672A (en) | 1965-06-24 | 1965-06-24 | Apparatus and process for the preparation of detergent compositions |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NO120438B true NO120438B (en) | 1970-10-19 |
Family
ID=23853132
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO163606A NO122443B (en) | 1965-06-24 | 1966-06-23 | |
| NO163607A NO120438B (en) | 1965-06-24 | 1966-06-23 |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO163606A NO122443B (en) | 1965-06-24 | 1966-06-23 |
Country Status (16)
| Country | Link |
|---|---|
| US (1) | US3515672A (en) |
| AT (2) | AT282037B (en) |
| AU (2) | AU412511B2 (en) |
| BE (1) | BE682792A (en) |
| CH (2) | CH474569A (en) |
| CY (1) | CY581A (en) |
| DE (1) | DE1290283C2 (en) |
| DK (2) | DK130248B (en) |
| ES (2) | ES328244A1 (en) |
| FI (1) | FI48285C (en) |
| FR (1) | FR1483388A (en) |
| GB (1) | GB1151766A (en) |
| MY (2) | MY7100093A (en) |
| NL (2) | NL6608733A (en) |
| NO (2) | NO122443B (en) |
| SE (2) | SE344962B (en) |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE757913A (en) * | 1969-10-24 | 1971-04-01 | Colgate Palmolive Co | DETERGENT COMPOSITION IN PARTICLES |
| JPS4835329B1 (en) * | 1969-12-03 | 1973-10-27 | ||
| GB1355187A (en) * | 1970-07-10 | 1974-06-05 | Unilever Ltd | Production of detergent compositions |
| ZA72295B (en) * | 1971-02-01 | 1973-09-26 | Colgate Palmolive Co | Method for neutralization of detergent acid |
| US3886098A (en) * | 1971-03-15 | 1975-05-27 | Colgate Palmolive Co | Manufacture of free flowing particulate detergent composition containing nonionic detergent |
| US4083690A (en) * | 1975-10-02 | 1978-04-11 | Kirin Beer Kabushiki Kaisha | Automatic preparation of sample for analysis |
| JP2002507629A (en) * | 1997-07-14 | 2002-03-12 | ザ、プロクター、エンド、ギャンブル、カンパニー | Method for making low-density detergent composition by controlling agglomeration by particle size |
| DE19818966A1 (en) * | 1998-04-28 | 1999-11-04 | Henkel Kgaa | Process for the production of washing or cleaning active granules |
| DE19858859A1 (en) * | 1998-12-19 | 2000-06-21 | Henkel Kgaa | Production of storage-stable, homogeneous detergent optionally containing heavy components by agglomeration in a rotatable mixer with anionic surfactant introduced in acid form |
| ES2250122T3 (en) * | 1999-03-30 | 2006-04-16 | Unilever N.V. | DETERGENT COMPOSITION IN POWDER. |
| US10184097B2 (en) * | 2013-02-08 | 2019-01-22 | Ecolab Usa Inc. | Protective coatings for detersive agents and methods of forming and detecting the same |
| US20160009488A1 (en) | 2013-02-27 | 2016-01-14 | Nol-Tec Systems, Inc. | System for utilizing multiple vessels for continuous injection of material into a convey line |
| WO2015027099A1 (en) * | 2013-08-21 | 2015-02-26 | Nol-Tec Systems, Inc. | Dispensing assembly with continuous loss of weight feed control |
| US10207878B1 (en) | 2016-03-31 | 2019-02-19 | Nol-Tec Systems, Inc. | Pneumatic conveying system utilizing a pressured hopper with intermittent volumetric feed control |
| CN112426952A (en) * | 2020-11-23 | 2021-03-02 | 岳秋香 | Graphene slurry stirring device and method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2715610A (en) * | 1952-02-29 | 1955-08-16 | Standard Oil Co | Proportioner for chemical feed |
-
1965
- 1965-06-24 US US466795A patent/US3515672A/en not_active Expired - Lifetime
-
1966
- 1966-05-20 AU AU5870/66A patent/AU412511B2/en not_active Expired
- 1966-05-20 AU AU5871/66A patent/AU412512B2/en not_active Expired
- 1966-06-02 GB GB24663/66A patent/GB1151766A/en not_active Expired
- 1966-06-15 FR FR65532A patent/FR1483388A/en not_active Expired
- 1966-06-16 DE DE1966C0039378 patent/DE1290283C2/en not_active Expired
- 1966-06-20 AT AT585866A patent/AT282037B/en not_active IP Right Cessation
- 1966-06-20 CH CH891466A patent/CH474569A/en not_active IP Right Cessation
- 1966-06-20 AT AT585766A patent/AT287881B/en not_active IP Right Cessation
- 1966-06-20 BE BE682792D patent/BE682792A/xx unknown
- 1966-06-21 CH CH891666A patent/CH503108A/en not_active IP Right Cessation
- 1966-06-21 FI FI661658A patent/FI48285C/en active
- 1966-06-22 ES ES0328244A patent/ES328244A1/en not_active Expired
- 1966-06-22 ES ES0328243A patent/ES328243A1/en not_active Expired
- 1966-06-23 NO NO163606A patent/NO122443B/no unknown
- 1966-06-23 SE SE8680/66A patent/SE344962B/xx unknown
- 1966-06-23 NL NL6608733A patent/NL6608733A/xx unknown
- 1966-06-23 SE SE868166A patent/SE313135C/en unknown
- 1966-06-23 NO NO163607A patent/NO120438B/no unknown
- 1966-06-23 NL NL6608732A patent/NL6608732A/xx unknown
- 1966-06-24 DK DK329066AA patent/DK130248B/en unknown
- 1966-06-24 DK DK329166AA patent/DK130688B/en unknown
-
1971
- 1971-03-12 CY CY58171A patent/CY581A/en unknown
- 1971-12-31 MY MY197193A patent/MY7100093A/en unknown
- 1971-12-31 MY MY197194A patent/MY7100094A/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| DK130248B (en) | 1975-01-27 |
| FI48285B (en) | 1974-04-30 |
| ES328244A1 (en) | 1967-04-01 |
| FI48285C (en) | 1974-08-12 |
| DE1617050A1 (en) | 1971-03-18 |
| SE313135B (en) | 1969-08-04 |
| AU412511B2 (en) | 1971-04-21 |
| SE313135C (en) | 1972-06-19 |
| DK130248C (en) | 1975-06-30 |
| NL6608732A (en) | 1966-12-27 |
| GB1151766A (en) | 1969-05-14 |
| CH503108A (en) | 1971-02-15 |
| FR1483388A (en) | 1967-06-02 |
| DE1290283B (en) | 1975-01-09 |
| ES328243A1 (en) | 1967-04-01 |
| SE344962B (en) | 1972-05-08 |
| AT282037B (en) | 1970-06-10 |
| US3515672A (en) | 1970-06-02 |
| AU412512B2 (en) | 1971-04-21 |
| NL6608733A (en) | 1966-12-27 |
| MY7100093A (en) | 1971-12-31 |
| CY581A (en) | 1971-03-12 |
| DE1290283C2 (en) | 1975-01-09 |
| AT287881B (en) | 1971-02-10 |
| MY7100094A (en) | 1971-12-31 |
| DK130688B (en) | 1975-03-24 |
| DK130688C (en) | 1975-09-01 |
| BE682792A (en) | 1966-12-01 |
| DE1617050B2 (en) | 1975-06-05 |
| NO122443B (en) | 1971-06-28 |
| CH474569A (en) | 1969-06-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| NO120438B (en) | ||
| EP0686348B1 (en) | Bread quality-improving composition and bread producing process using the same | |
| JP2000503843A (en) | How to reduce syrup formation in refrigerated dough | |
| EP0171995A2 (en) | A food quality improving agentcontaining vital gluten | |
| US4305971A (en) | Dry composition for use in bakery products | |
| US4234617A (en) | Method for preparing instant cooking noodles | |
| Daniels et al. | Hydrolysis of the phytate of wheat flour during breadmaking | |
| JP2019097570A (en) | Production method of starch containing food product using enzyme | |
| Thewlis | The fate of potassium bromate when used as a breadmaking improver | |
| KNORR et al. | Enzymatic reduction of phytate in whole wheat breads | |
| US2300439A (en) | Stable mixtures containing levoascorbic acid or the like | |
| US2497035A (en) | Process of preparing c-vitaminized baking products | |
| JP2021151230A (en) | Enzyme preparation for modifying noodle and method for producing noodle | |
| GB1517158A (en) | Baking dough compositions | |
| US2356635A (en) | Process for improving the baking quality of flour | |
| US1589311A (en) | Manufacture of bread | |
| RU2275809C2 (en) | Multi-component food additive applied in bakery | |
| US1657116A (en) | Bread improver | |
| US2301745A (en) | Destarched gluten in rotary doughs | |
| US1262506A (en) | Method for making bread. | |
| SU662053A1 (en) | Method of preparing dough | |
| Zentner | The oxidation of mechanically developed doughs | |
| US1712025A (en) | Yeast food | |
| US2365534A (en) | Art of breadmaking | |
| JP2018166429A (en) | Quality improver for instant noodles |