SE429284B - Forfarande for bakning av brod med anvendning av vetemjol forsatt med jestextrakt och hydrolyserad eggvita - Google Patents

Forfarande for bakning av brod med anvendning av vetemjol forsatt med jestextrakt och hydrolyserad eggvita

Info

Publication number
SE429284B
SE429284B SE7614443A SE7614443A SE429284B SE 429284 B SE429284 B SE 429284B SE 7614443 A SE7614443 A SE 7614443A SE 7614443 A SE7614443 A SE 7614443A SE 429284 B SE429284 B SE 429284B
Authority
SE
Sweden
Prior art keywords
eggvita
yester
hydrolyzed
extract
procedure
Prior art date
Application number
SE7614443A
Other languages
English (en)
Swedish (sv)
Other versions
SE7614443L (sv
Inventor
S I Akatsuka
S Akatsu
M Uchida
Original Assignee
Eisai 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 Eisai Co Ltd filed Critical Eisai Co Ltd
Publication of SE7614443L publication Critical patent/SE7614443L/
Publication of SE429284B publication Critical patent/SE429284B/xx

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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/268—Hydrolysates from proteins
    • 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
    • A21D2/267—Microbial proteins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
SE7614443A 1975-12-27 1976-12-22 Forfarande for bakning av brod med anvendning av vetemjol forsatt med jestextrakt och hydrolyserad eggvita SE429284B (sv)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP15575575A JPS5282742A (en) 1975-12-27 1975-12-27 Breads making method

Publications (2)

Publication Number Publication Date
SE7614443L SE7614443L (sv) 1977-06-28
SE429284B true SE429284B (sv) 1983-08-29

Family

ID=15612695

Family Applications (1)

Application Number Title Priority Date Filing Date
SE7614443A SE429284B (sv) 1975-12-27 1976-12-22 Forfarande for bakning av brod med anvendning av vetemjol forsatt med jestextrakt och hydrolyserad eggvita

Country Status (6)

Country Link
US (1) US4093748A (no)
JP (1) JPS5282742A (no)
CH (1) CH624832A5 (no)
DE (1) DE2658540A1 (no)
FR (1) FR2336082A1 (no)
SE (1) SE429284B (no)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5765144A (en) * 1980-10-07 1982-04-20 Eisai Co Ltd Preparation of modified breads
JPS58220638A (ja) * 1982-06-18 1983-12-22 キッコーマン株式会社 パン類の製造法
JPS5973928U (ja) * 1982-11-09 1984-05-19 日本スチレンペ−パ−株式会社 健康増進用足踏台
JPH0634674B2 (ja) * 1986-10-01 1994-05-11 鐘淵化学工業株式会社 冷凍生地の製造法
EP0438386A4 (en) * 1986-11-05 1991-09-11 George Weston Foods Limited Novel improvers for flour and yeast raised baked goods
US6733815B2 (en) * 1999-04-16 2004-05-11 Cargill, Incorporated Food ingredient containing wheat gluten, soy grits and soy flour
US20040022916A1 (en) * 2000-12-22 2004-02-05 Atwell William Alan Particulate-based ingredient delivery system
FR2865902B1 (fr) * 2004-02-10 2007-09-07 Lesaffre & Cie Agent exhausteur de gout
WO2008005949A2 (en) * 2006-06-30 2008-01-10 Vladimir Slep Improving the flavor, aroma, browning, texture and nutrition of food compositions by use of a novel yeast isolate

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1160783A (en) * 1911-06-24 1915-11-16 Nathan Sulzberger Process for making and product containing albuminous matter from animal or vegetable origin.
CH180393A (de) * 1933-05-02 1935-10-31 Hauff Erich Verfahren zur Herstellung von Backwaren.
US2920965A (en) * 1957-09-23 1960-01-12 Anheuser Busch Method for producing cheese flavored baked goods
GB933828A (en) * 1959-07-20 1963-08-14 Takeda Pharmaceutical A process for preparing condiments
US3655403A (en) * 1969-06-27 1972-04-11 Pennwalt Corp Treatment of flour and dough
US3738841A (en) * 1971-08-13 1973-06-12 Amstar Corp Sugar syrup for bread dough preparation
DD99293A1 (no) * 1972-10-25 1973-08-13

Also Published As

Publication number Publication date
US4093748A (en) 1978-06-06
JPS5642249B2 (no) 1981-10-03
FR2336082A1 (fr) 1977-07-22
DE2658540A1 (de) 1977-07-07
DE2658540C2 (no) 1993-07-29
JPS5282742A (en) 1977-07-11
CH624832A5 (no) 1981-08-31
FR2336082B1 (no) 1981-01-23
SE7614443L (sv) 1977-06-28

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