GB1074087A - Proteinaceous materials, farinaceous compositions incorporating them, and baked products thereof - Google Patents
Proteinaceous materials, farinaceous compositions incorporating them, and baked products thereofInfo
- Publication number
- GB1074087A GB1074087A GB3023364A GB3023364A GB1074087A GB 1074087 A GB1074087 A GB 1074087A GB 3023364 A GB3023364 A GB 3023364A GB 3023364 A GB3023364 A GB 3023364A GB 1074087 A GB1074087 A GB 1074087A
- Authority
- GB
- United Kingdom
- Prior art keywords
- baked products
- proteinaceous materials
- compositions incorporating
- proteinate
- flour
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired
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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A proteinaceous composition for addition to flour, for example for breadmaking, consists of one or more non-proteinate proteins and 8-50 wt. per cent. of one or more ingestible alkali- or alkaline-earth-metal proteinates, such that the flour on baking will display the desired baking characteristics. Preferred proteinates are those of sodium, potassium, calcium, or magnesium, especially the caseinates or albuminates. The non-proteinate proteins may be casein, albumen, a denatured protein, or a protein isolate.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB3023364A GB1074087A (en) | 1964-07-30 | 1964-07-30 | Proteinaceous materials, farinaceous compositions incorporating them, and baked products thereof |
DE19651442044 DE1442044A1 (en) | 1964-07-30 | 1965-07-28 | Process for the production of high protein baked goods |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB3023364A GB1074087A (en) | 1964-07-30 | 1964-07-30 | Proteinaceous materials, farinaceous compositions incorporating them, and baked products thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1074087A true GB1074087A (en) | 1967-06-28 |
Family
ID=10304400
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB3023364A Expired GB1074087A (en) | 1964-07-30 | 1964-07-30 | Proteinaceous materials, farinaceous compositions incorporating them, and baked products thereof |
Country Status (2)
Country | Link |
---|---|
DE (1) | DE1442044A1 (en) |
GB (1) | GB1074087A (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2126867A (en) * | 1982-09-20 | 1984-04-04 | Nisshin Flour Milling Co | Wheat flour composition |
EP0242885A2 (en) | 1986-04-25 | 1987-10-28 | Nisshin Flour Milling Co., Ltd. | New bread improvers and modified gluten product |
EP0619948A2 (en) * | 1993-03-25 | 1994-10-19 | Kraft Foods, Inc. | Low density no fat baked product and method for making |
WO2003047354A1 (en) * | 2001-12-07 | 2003-06-12 | Campina B.V. | Method for preparing cake batter |
IT201900007503A1 (en) * | 2019-05-29 | 2020-11-29 | Pasticceria Sa Sca Di Saporito E Scalzi | PROCEDURE FOR THE PREPARATION OF AN ALTERNATIVE SUBSTANCE TO THE MOTHER YEAST ESPECIALLY FOR THE MAKING OF PANETTONI |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NL176042C (en) * | 1978-11-13 | 1985-02-18 | Cca Biochem B V | METHOD FOR PREPARING AERIAL CONTAINERS FOR DIABETICIANS. |
-
1964
- 1964-07-30 GB GB3023364A patent/GB1074087A/en not_active Expired
-
1965
- 1965-07-28 DE DE19651442044 patent/DE1442044A1/en active Pending
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2126867A (en) * | 1982-09-20 | 1984-04-04 | Nisshin Flour Milling Co | Wheat flour composition |
EP0242885A2 (en) | 1986-04-25 | 1987-10-28 | Nisshin Flour Milling Co., Ltd. | New bread improvers and modified gluten product |
US4871577A (en) * | 1986-04-25 | 1989-10-03 | Nisshin Flour Milling Co., Ltd. | New modified gluten product and bread improver composition |
EP0619948A2 (en) * | 1993-03-25 | 1994-10-19 | Kraft Foods, Inc. | Low density no fat baked product and method for making |
EP0619948A3 (en) * | 1993-03-25 | 1995-05-10 | Gen Foods Inc | Low density no fat baked product and method for making. |
WO2003047354A1 (en) * | 2001-12-07 | 2003-06-12 | Campina B.V. | Method for preparing cake batter |
IT201900007503A1 (en) * | 2019-05-29 | 2020-11-29 | Pasticceria Sa Sca Di Saporito E Scalzi | PROCEDURE FOR THE PREPARATION OF AN ALTERNATIVE SUBSTANCE TO THE MOTHER YEAST ESPECIALLY FOR THE MAKING OF PANETTONI |
WO2020240436A1 (en) * | 2019-05-29 | 2020-12-03 | Pasticceria Sa.Sca Di Saporito E Scalzi | Method for preparing an alternative substance to sourdough especially for making panettone |
Also Published As
Publication number | Publication date |
---|---|
DE1442044A1 (en) | 1968-10-17 |
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