NO131375B - - Google Patents
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- Publication number
- NO131375B NO131375B NO387/70A NO38770A NO131375B NO 131375 B NO131375 B NO 131375B NO 387/70 A NO387/70 A NO 387/70A NO 38770 A NO38770 A NO 38770A NO 131375 B NO131375 B NO 131375B
- Authority
- NO
- Norway
- Prior art keywords
- amylose
- fermentation
- bread
- addition
- product
- Prior art date
Links
- 229920000856 Amylose Polymers 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims 3
- 108010028688 Isoamylase Proteins 0.000 claims 1
- 108090000637 alpha-Amylases Proteins 0.000 claims 1
- 230000007062 hydrolysis Effects 0.000 claims 1
- 238000006460 hydrolysis reaction Methods 0.000 claims 1
- 230000002265 prevention Effects 0.000 claims 1
- 235000008429 bread Nutrition 0.000 description 12
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- 229910019142 PO4 Inorganic materials 0.000 description 5
- 235000021317 phosphate Nutrition 0.000 description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 239000012488 sample solution Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 108010068370 Glutens Proteins 0.000 description 3
- 230000003712 anti-aging effect Effects 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 3
- 239000010452 phosphate Substances 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- 229920000945 Amylopectin Polymers 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000011437 continuous method Methods 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
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
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- 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
- A21D2/18—Carbohydrates
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP855969 | 1969-02-04 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| NO131375B true NO131375B (enExample) | 1975-02-10 |
| NO131375C NO131375C (enExample) | 1975-05-21 |
Family
ID=11696439
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO387/70A NO131375C (enExample) | 1969-02-04 | 1970-02-03 |
Country Status (10)
| Country | Link |
|---|---|
| US (1) | US3705811A (enExample) |
| BE (1) | BE745380A (enExample) |
| CH (1) | CH519855A (enExample) |
| DE (1) | DE2005060A1 (enExample) |
| FR (1) | FR2031264A5 (enExample) |
| GB (1) | GB1296085A (enExample) |
| IT (1) | IT944539B (enExample) |
| NL (1) | NL7001480A (enExample) |
| NO (1) | NO131375C (enExample) |
| SE (1) | SE368760B (enExample) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5372835A (en) * | 1990-02-20 | 1994-12-13 | A. E. Staley Manufacturing Company | Method of preparing reduced fat foods |
| US5436019A (en) * | 1990-02-20 | 1995-07-25 | A. E. Staley Manufacturing Co. | Method of preparing reduced fat foods |
| US5378491A (en) * | 1990-02-20 | 1995-01-03 | A. E. Staley Manufacturing Co. | Method of preparing a starch hydrolysate, an aqueous starch hydrolysate dispersion, method of preparing a food containing a starch hydrolysate, and a food formulation containing a starch hydrolysate |
| US5395640A (en) * | 1990-02-20 | 1995-03-07 | A.E. Staley Manufacturing Company | Method of preparing reduced fat foods |
| US5374442A (en) * | 1990-02-20 | 1994-12-20 | A. E. Staley Manufacturing Company | Method of preparing reduced fat foods |
| US5409726A (en) * | 1990-02-20 | 1995-04-25 | A. E. Staley Manufacturing Co. | Method of preparing reduced fat foods |
| US5387426A (en) * | 1990-02-20 | 1995-02-07 | A.E. Staley Manufacturing Company | Method of preparing reduced fat foods |
| US5368878A (en) * | 1990-02-20 | 1994-11-29 | A. E. Staley Manufacturing Company | Reduced fat meat products |
| CA2036490A1 (en) * | 1990-02-20 | 1991-08-21 | Ruth G. Chiou | Method of preparing reduced fat foods |
| US5376399A (en) * | 1992-05-15 | 1994-12-27 | A.E. Staley Manufacturing Co. | Reduced fat cremes |
| USH1394H (en) * | 1992-05-22 | 1995-01-03 | A. E. Staley Manufacturing Company | Method of preparing reduced fat spreads |
| USH1395H (en) * | 1992-05-22 | 1995-01-03 | A. E. Staley Manufacturing Company | Composition and method of preparing reduced fat spreads |
| GB9705746D0 (en) * | 1997-03-20 | 1997-05-07 | Spp | Food rheology improvements |
-
1970
- 1970-01-30 FR FR7003247A patent/FR2031264A5/fr not_active Expired
- 1970-02-02 CH CH140370A patent/CH519855A/fr not_active IP Right Cessation
- 1970-02-03 NO NO387/70A patent/NO131375C/no unknown
- 1970-02-03 BE BE745380D patent/BE745380A/xx unknown
- 1970-02-03 NL NL7001480A patent/NL7001480A/xx unknown
- 1970-02-03 US US8337A patent/US3705811A/en not_active Expired - Lifetime
- 1970-02-03 IT IT48303/70A patent/IT944539B/it active
- 1970-02-03 GB GB1296085D patent/GB1296085A/en not_active Expired
- 1970-02-03 SE SE01361/70A patent/SE368760B/xx unknown
- 1970-02-04 DE DE19702005060 patent/DE2005060A1/de active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| FR2031264A5 (enExample) | 1970-11-13 |
| IT944539B (it) | 1973-04-20 |
| NL7001480A (enExample) | 1970-08-06 |
| CH519855A (fr) | 1972-03-15 |
| US3705811A (en) | 1972-12-12 |
| DE2005060A1 (de) | 1970-08-13 |
| BE745380A (fr) | 1970-08-03 |
| GB1296085A (enExample) | 1972-11-15 |
| SE368760B (enExample) | 1974-07-22 |
| NO131375C (enExample) | 1975-05-21 |
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