ZA742162B - Process and compositions for manufacture of yeat-raised products without fermentation - Google Patents

Process and compositions for manufacture of yeat-raised products without fermentation

Info

Publication number
ZA742162B
ZA742162B ZA00742162A ZA742162A ZA742162B ZA 742162 B ZA742162 B ZA 742162B ZA 00742162 A ZA00742162 A ZA 00742162A ZA 742162 A ZA742162 A ZA 742162A ZA 742162 B ZA742162 B ZA 742162B
Authority
ZA
South Africa
Prior art keywords
yeat
fermentation
compositions
manufacture
raised products
Prior art date
Application number
ZA00742162A
Other languages
English (en)
Inventor
J Johnson
Original Assignee
Univ Kansas State
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 Univ Kansas State filed Critical Univ Kansas State
Publication of ZA742162B publication Critical patent/ZA742162B/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
    • A21D2/14—Organic oxygen 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
ZA00742162A 1973-08-02 1974-04-04 Process and compositions for manufacture of yeat-raised products without fermentation ZA742162B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US385167A US3897568A (en) 1973-08-02 1973-08-02 Process and compositions for manufacture of yeast-raised products without fermentation

Publications (1)

Publication Number Publication Date
ZA742162B true ZA742162B (en) 1975-04-30

Family

ID=23520297

Family Applications (1)

Application Number Title Priority Date Filing Date
ZA00742162A ZA742162B (en) 1973-08-02 1974-04-04 Process and compositions for manufacture of yeat-raised products without fermentation

Country Status (9)

Country Link
US (1) US3897568A (xx)
JP (1) JPS5036659A (xx)
BE (1) BE816048A (xx)
CA (1) CA1021192A (xx)
DE (1) DE2427619A1 (xx)
FR (1) FR2239204A1 (xx)
GB (1) GB1468925A (xx)
IT (1) IT1012983B (xx)
ZA (1) ZA742162B (xx)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4034125A (en) * 1975-12-31 1977-07-05 Food Technology Products Sourdough compositions
JPS5584628A (en) * 1978-12-22 1980-06-26 Shoichi Teraoka Method and apparatus for molding novel design article made mainly of waste plastic material
US4393084A (en) * 1981-06-01 1983-07-12 Nabisco Brands, Inc. Bread mix and process
US6365210B1 (en) 1998-09-10 2002-04-02 M & M Holdings, Inc. Pizza crust and process and apparatus for making same
JP4171521B2 (ja) * 1998-10-06 2008-10-22 アサマ化成株式会社 パンの製造方法
EP1453384A1 (en) * 2001-12-13 2004-09-08 Techcom International Inc. High protein, low carbohydrate dough and bread products, and method for making same
ES2330101T3 (es) * 2002-11-14 2009-12-04 Puratos Naamloze Vennootschap Formulacion para mejorar el metabolismo del sabor de la levadura en sistemas de fermentacion de esponja, de masa, de cerveza y de masa madre.
CN114098042A (zh) * 2021-11-25 2022-03-01 山东椒肽生物科技有限公司 一种花椒籽美拉德风味肽及其制备方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2434087A (en) * 1945-01-23 1948-01-06 Frederick C Weber Bread making method and ingredients
US2564763A (en) * 1946-04-27 1951-08-21 Interchem Corp Baked goods with cheese flavor
US3053666A (en) * 1962-01-19 1962-09-11 Richard G Henika Process for making yeast leavened bakery products and composition therefor
US3309203A (en) * 1963-08-08 1967-03-14 Shield Lab Inc Method for reducing fermentation time of bread dough
US3655403A (en) * 1969-06-27 1972-04-11 Pennwalt Corp Treatment of flour and dough

Also Published As

Publication number Publication date
AU6813174A (en) 1975-10-23
CA1021192A (en) 1977-11-22
BE816048A (fr) 1974-09-30
DE2427619A1 (de) 1975-02-13
IT1012983B (it) 1977-03-10
US3897568A (en) 1975-07-29
FR2239204A1 (xx) 1975-02-28
GB1468925A (en) 1977-03-30
JPS5036659A (xx) 1975-04-05

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