GB1472738A - High protein mixture adapted to be used in bakery products - Google Patents

High protein mixture adapted to be used in bakery products

Info

Publication number
GB1472738A
GB1472738A GB509676A GB509676A GB1472738A GB 1472738 A GB1472738 A GB 1472738A GB 509676 A GB509676 A GB 509676A GB 509676 A GB509676 A GB 509676A GB 1472738 A GB1472738 A GB 1472738A
Authority
GB
United Kingdom
Prior art keywords
weight
high protein
protein mixture
bakery products
mixture adapted
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
Application number
GB509676A
Other languages
English (en)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Stauffer Chemical Co
Original Assignee
Stauffer Chemical Co
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 Stauffer Chemical Co filed Critical Stauffer Chemical Co
Publication of GB1472738A publication Critical patent/GB1472738A/en
Expired legal-status Critical Current

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
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • 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)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
GB509676A 1975-03-17 1976-02-10 High protein mixture adapted to be used in bakery products Expired GB1472738A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US55886375A 1975-03-17 1975-03-17

Publications (1)

Publication Number Publication Date
GB1472738A true GB1472738A (en) 1977-05-04

Family

ID=24231302

Family Applications (1)

Application Number Title Priority Date Filing Date
GB509676A Expired GB1472738A (en) 1975-03-17 1976-02-10 High protein mixture adapted to be used in bakery products

Country Status (10)

Country Link
AR (1) AR205779A1 (es)
BE (1) BE839693A (es)
CA (1) CA1076877A (es)
CH (1) CH625398A5 (es)
DE (1) DE2609066A1 (es)
FR (1) FR2304294A1 (es)
GB (1) GB1472738A (es)
IT (1) IT1057993B (es)
NL (1) NL7601683A (es)
ZA (1) ZA76897B (es)

Cited By (5)

* Cited by examiner, † Cited by third party
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
US4966778A (en) * 1981-12-02 1990-10-30 Kraft General Foods, Inc. Method for producing frozen proofed dough
US7618667B2 (en) 2001-12-13 2009-11-17 Techcom Group, Llc High protein, low carbohydrate dough and bread products, and method for making same
US9308241B2 (en) 2011-07-12 2016-04-12 Miguel Alvaro Zuñiga Benavides Food supplement having high immunological value, based on a protein matrix

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2411574A1 (fr) * 1977-12-15 1979-07-13 Stauffer Chemical Co Concentre proteique pour le remplacement du lait en poudre non-gras et de l'albumine d'oeuf dans des compositions alimentaires
DE2847876C2 (de) * 1978-11-04 1982-12-30 Kali-Chemie Ag, 3000 Hannover Hocheiweißangereicherte Backwaren
FR2538676A1 (fr) * 1982-12-30 1984-07-06 Nil Robert Procede et adjuvant pour la fabrication d'une pate de boulangerie a travail rapide, et produits ainsi obtenus
US7252850B2 (en) 2003-05-30 2007-08-07 Delavau Llc High protein and high fiber food products

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4966778A (en) * 1981-12-02 1990-10-30 Kraft General Foods, Inc. Method for producing frozen proofed dough
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
US7618667B2 (en) 2001-12-13 2009-11-17 Techcom Group, Llc High protein, low carbohydrate dough and bread products, and method for making same
US9308241B2 (en) 2011-07-12 2016-04-12 Miguel Alvaro Zuñiga Benavides Food supplement having high immunological value, based on a protein matrix

Also Published As

Publication number Publication date
CH625398A5 (en) 1981-09-30
BE839693A (nl) 1976-09-17
CA1076877A (en) 1980-05-06
ZA76897B (en) 1977-01-26
NL7601683A (nl) 1976-09-21
DE2609066A1 (de) 1976-09-30
FR2304294A1 (fr) 1976-10-15
AR205779A1 (es) 1976-05-31
IT1057993B (it) 1982-03-30
FR2304294B1 (es) 1981-06-26

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Legal Events

Date Code Title Description
PS Patent sealed
732 Registration of transactions, instruments or events in the register (sect. 32/1977)
PCNP Patent ceased through non-payment of renewal fee