IE37355B1 - Dough conditioner product and process of manufacture and dough process and product - Google Patents
Dough conditioner product and process of manufacture and dough process and productInfo
- Publication number
- IE37355B1 IE37355B1 IE32073A IE32073A IE37355B1 IE 37355 B1 IE37355 B1 IE 37355B1 IE 32073 A IE32073 A IE 32073A IE 32073 A IE32073 A IE 32073A IE 37355 B1 IE37355 B1 IE 37355B1
- Authority
- IE
- Ireland
- Prior art keywords
- dough
- conditioner
- emulsifier
- containing material
- sulphur containing
- Prior art date
Links
- 235000010037 flour treatment agent Nutrition 0.000 title abstract 3
- 238000000034 method Methods 0.000 title 2
- 238000004519 manufacturing process Methods 0.000 title 1
- 239000003995 emulsifying agent Substances 0.000 abstract 5
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 abstract 4
- 239000005864 Sulphur Substances 0.000 abstract 4
- 239000000463 material Substances 0.000 abstract 4
- 239000003085 diluting agent Substances 0.000 abstract 3
- 239000000203 mixture Substances 0.000 abstract 3
- 239000002245 particle Substances 0.000 abstract 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 2
- 239000003795 chemical substances by application Substances 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 2
- 235000013312 flour Nutrition 0.000 abstract 2
- 239000000843 powder Substances 0.000 abstract 2
- AOGLGHIAISDJBX-GEMLJDPKSA-N (2S)-2-amino-5-[[(2R)-1-(carboxymethylamino)-1-oxo-3-sulfanylpropan-2-yl]amino]-5-oxopentanoic acid sulfurous acid Chemical class S(O)(O)=O.N[C@H](C(=O)O)CCC(=O)N[C@@H](CS)C(=O)NCC(=O)O AOGLGHIAISDJBX-GEMLJDPKSA-N 0.000 abstract 1
- XWNSFEAWWGGSKJ-UHFFFAOYSA-N 4-acetyl-4-methylheptanedinitrile Chemical compound N#CCCC(C)(C(=O)C)CCC#N XWNSFEAWWGGSKJ-UHFFFAOYSA-N 0.000 abstract 1
- 239000004343 Calcium peroxide Substances 0.000 abstract 1
- 108010068370 Glutens Proteins 0.000 abstract 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract 1
- 239000004153 Potassium bromate Substances 0.000 abstract 1
- 239000004159 Potassium persulphate Substances 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 239000005862 Whey Substances 0.000 abstract 1
- 102000007544 Whey Proteins Human genes 0.000 abstract 1
- 108010046377 Whey Proteins Proteins 0.000 abstract 1
- VLSOAXRVHARBEQ-UHFFFAOYSA-N [4-fluoro-2-(hydroxymethyl)phenyl]methanol Chemical compound OCC1=CC=C(F)C=C1CO VLSOAXRVHARBEQ-UHFFFAOYSA-N 0.000 abstract 1
- 229960005070 ascorbic acid Drugs 0.000 abstract 1
- 235000010323 ascorbic acid Nutrition 0.000 abstract 1
- 239000011668 ascorbic acid Substances 0.000 abstract 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 abstract 1
- LHJQIRIGXXHNLA-UHFFFAOYSA-N calcium peroxide Chemical compound [Ca+2].[O-][O-] LHJQIRIGXXHNLA-UHFFFAOYSA-N 0.000 abstract 1
- 235000019402 calcium peroxide Nutrition 0.000 abstract 1
- 235000010957 calcium stearoyl-2-lactylate Nutrition 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 229960002433 cysteine Drugs 0.000 abstract 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 abstract 1
- 235000018417 cysteine Nutrition 0.000 abstract 1
- 235000019964 ethoxylated monoglyceride Nutrition 0.000 abstract 1
- 235000021312 gluten Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- ICIWUVCWSCSTAQ-UHFFFAOYSA-M iodate Chemical compound [O-]I(=O)=O ICIWUVCWSCSTAQ-UHFFFAOYSA-M 0.000 abstract 1
- 150000004668 long chain fatty acids Chemical class 0.000 abstract 1
- 238000002844 melting Methods 0.000 abstract 1
- 230000008018 melting Effects 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- 239000007800 oxidant agent Substances 0.000 abstract 1
- 229920000136 polysorbate Polymers 0.000 abstract 1
- 235000019396 potassium bromate Nutrition 0.000 abstract 1
- 229940094037 potassium bromate Drugs 0.000 abstract 1
- 235000006666 potassium iodate Nutrition 0.000 abstract 1
- 239000001230 potassium iodate Substances 0.000 abstract 1
- 229940093930 potassium iodate Drugs 0.000 abstract 1
- USHAGKDGDHPEEY-UHFFFAOYSA-L potassium persulfate Chemical compound [K+].[K+].[O-]S(=O)(=O)OOS([O-])(=O)=O USHAGKDGDHPEEY-UHFFFAOYSA-L 0.000 abstract 1
- 235000019394 potassium persulphate Nutrition 0.000 abstract 1
- 239000011734 sodium Substances 0.000 abstract 1
- 229910052708 sodium Inorganic materials 0.000 abstract 1
- 235000015424 sodium Nutrition 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 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
- A21D2/28—Organic sulfur compounds
-
- 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
-
- 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
- A21D2/16—Fatty acid esters
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/245—Amino acids, nucleic acids
-
- 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
- A21D2/24—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)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
1400972 Dough conditioners PATENT TECHNOLOGY Inc 23 Feb 1973 [29 Feb 1972 6 Nov 1972] 9038/73 Heading A2B A dough conditioner comprises discrete particles of a sulphur containing material which is a member of the group consisting of cysteine (e.g. as L-cysteine hydrochloride), glutathione sulphite salts or mixtures thereof, the particles being coated with an emulsifier which is one or more of mono- or di-glycerides, ethoxylated monoglycerides, or polyoxyethylene sorbitan esters of long chain fatty acids, or sodium or calcium stearoyl lactylates. An oxidising agent such as potassium bromate, iodate or persulphate, or calcium peroxide, may be included as a gluten maturing agent. The conditioner is made by melting the emulsifier and adding the particles of -SU compound thereto. The mixture is then converted to a powder by atomising and cooling, or by cooling and milling. A diluent and the maturing agent are added if required either before or after the mix has been converted to powder to give a conditioner comprising, e.g. 42-87.35% diluent, 50-12.5% emulsifier and 8-0.25% sulphur containing material. Ascorbic acid may be added to the emulsifier at the same time as the sulphur containing material. When the conditioner as added to dough the sulphur containing material is present at a level of 0.0015-0.0120% by wt. of flour, and the emulsifier at 0.125-1.000%. The diluent may be whey solids. The dough can be made by mixing cereal flour, water and other ingredients with a prefermented yeast brew, including the conditioner. The dough may be baked or sold as a frozen product.
[GB1400972A]
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 (2)
| Publication Number | Publication Date |
|---|---|
| IE37355L IE37355L (en) | 1973-08-29 |
| IE37355B1 true IE37355B1 (en) | 1977-07-06 |
Family
ID=26924215
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE32073A IE37355B1 (en) | 1972-02-29 | 1973-02-28 | Dough conditioner product and process of manufacture and dough process and product |
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 |
| US5792506A (en) | 1991-10-12 | 1998-08-11 | The Regents Of The University Of California | Neutralization of food allergens by thioredoxin |
| US5952034A (en) * | 1991-10-12 | 1999-09-14 | The Regents Of The University Of California | Increasing the digestibility of food proteins by thioredoxin reduction |
| 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 FR FR7307159A patent/FR2174622A5/fr not_active Expired
- 1973-02-28 AU AU52738/73A patent/AU445498B2/en not_active Expired
- 1973-02-28 IE IE32073A patent/IE37355B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| AU445498B2 (en) | 1974-02-21 |
| NL7302329A (en) | 1973-08-31 |
| GB1400972A (en) | 1975-07-16 |
| IE37355L (en) | 1973-08-29 |
| JPS4898052A (en) | 1973-12-13 |
| AU5273873A (en) | 1974-02-21 |
| FR2174622A5 (en) | 1973-10-12 |
| DE2309340A1 (en) | 1973-09-06 |
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