CA1164721A - Agents pour ameliorer la qualite du pain - Google Patents

Agents pour ameliorer la qualite du pain

Info

Publication number
CA1164721A
CA1164721A CA000361353A CA361353A CA1164721A CA 1164721 A CA1164721 A CA 1164721A CA 000361353 A CA000361353 A CA 000361353A CA 361353 A CA361353 A CA 361353A CA 1164721 A CA1164721 A CA 1164721A
Authority
CA
Canada
Prior art keywords
dough
bread
acid
parts
agent
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
CA000361353A
Other languages
English (en)
Inventor
Kenji Tanaka
Shigeru Endo
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.)
Nisshin Seifun Group Inc
Original Assignee
Nisshin Seifun Group Inc
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 Nisshin Seifun Group Inc filed Critical Nisshin Seifun Group Inc
Application granted granted Critical
Publication of CA1164721A publication Critical patent/CA1164721A/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
    • A21D2/28—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
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/22—Ascorbic acid
    • 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

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)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
CA000361353A 1980-01-22 1980-10-01 Agents pour ameliorer la qualite du pain Expired CA1164721A (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP525280A JPS5925583B2 (ja) 1980-01-22 1980-01-22 パン類の改良剤
JP5252/1980 1980-01-22

Publications (1)

Publication Number Publication Date
CA1164721A true CA1164721A (fr) 1984-04-03

Family

ID=11606016

Family Applications (1)

Application Number Title Priority Date Filing Date
CA000361353A Expired CA1164721A (fr) 1980-01-22 1980-10-01 Agents pour ameliorer la qualite du pain

Country Status (5)

Country Link
JP (1) JPS5925583B2 (fr)
AU (1) AU535844B2 (fr)
CA (1) CA1164721A (fr)
GB (1) GB2067383B (fr)
NL (1) NL8005406A (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5851835A (ja) * 1981-09-25 1983-03-26 日清製粉株式会社 パン類の改良剤
JPS6030634A (ja) * 1983-07-28 1985-02-16 理研ビタミン株式会社 パン類の製造法
CH659765A5 (fr) * 1984-07-30 1987-02-27 Battelle Memorial Institute Procede de fabrication d'un concentre epaississant pour sauces liees.

Also Published As

Publication number Publication date
NL8005406A (nl) 1981-08-17
GB2067383A (en) 1981-07-30
GB2067383B (en) 1983-08-24
AU535844B2 (en) 1984-04-05
JPS56102776A (en) 1981-08-17
AU6270480A (en) 1981-07-30
JPS5925583B2 (ja) 1984-06-19

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Legal Events

Date Code Title Description
MKEX Expiry