CA1021192A - Composes et mode de fabrication de produits gonfles a la levure sans fermentation - Google Patents

Composes et mode de fabrication de produits gonfles a la levure sans fermentation

Info

Publication number
CA1021192A
CA1021192A CA196,603A CA196603A CA1021192A CA 1021192 A CA1021192 A CA 1021192A CA 196603 A CA196603 A CA 196603A CA 1021192 A CA1021192 A CA 1021192A
Authority
CA
Canada
Prior art keywords
fermentation
yeast
compositions
manufacture
raised products
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
CA196,603A
Other languages
English (en)
Inventor
John A. Johnson
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.)
Kansas State University
Original Assignee
Kansas State University
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 Kansas State University filed Critical Kansas State University
Application granted granted Critical
Publication of CA1021192A publication Critical patent/CA1021192A/fr
Expired legal-status Critical Current

Links

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
    • A21D2/14—Organic oxygen 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
    • 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)
CA196,603A 1973-08-02 1974-04-02 Composes et mode de fabrication de produits gonfles a la levure sans fermentation Expired CA1021192A (fr)

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
CA1021192A true CA1021192A (fr) 1977-11-22

Family

ID=23520297

Family Applications (1)

Application Number Title Priority Date Filing Date
CA196,603A Expired CA1021192A (fr) 1973-08-02 1974-04-02 Composes et mode de fabrication de produits gonfles a la levure sans fermentation

Country Status (9)

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

Families Citing this family (9)

* 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
US7618667B2 (en) * 2001-12-13 2009-11-17 Techcom Group, Llc High protein, low carbohydrate dough and bread products, and method for making same
ATE521239T1 (de) * 2002-11-14 2011-09-15 Puratos Nv Formulierung zur erhöhung des aromas- stoffwechsels von hefe und bakterien in vorteig, teig, bräu und sauerteig fermentationssysteme
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
TWI878095B (zh) * 2023-04-17 2025-03-21 日商本食福多股份有限公司 高蛋白質含量之麵包

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
US3897568A (en) 1975-07-29
DE2427619A1 (de) 1975-02-13
JPS5036659A (fr) 1975-04-05
FR2239204A1 (fr) 1975-02-28
IT1012983B (it) 1977-03-10
AU6813174A (en) 1975-10-23
ZA742162B (en) 1975-04-30
GB1468925A (en) 1977-03-30
BE816048A (fr) 1974-09-30

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