ES370511A1 - Procedure for the conservation of bread and bread products with mixed propionic acid anhydrids. (Machine-translation by Google Translate, not legally binding) - Google Patents
Procedure for the conservation of bread and bread products with mixed propionic acid anhydrids. (Machine-translation by Google Translate, not legally binding)Info
- Publication number
- ES370511A1 ES370511A1 ES370511A ES370511A ES370511A1 ES 370511 A1 ES370511 A1 ES 370511A1 ES 370511 A ES370511 A ES 370511A ES 370511 A ES370511 A ES 370511A ES 370511 A1 ES370511 A1 ES 370511A1
- Authority
- ES
- Spain
- Prior art keywords
- bread
- propionic acid
- conservation
- translation
- procedure
- 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
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 title abstract 6
- 235000019260 propionic acid Nutrition 0.000 title abstract 3
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 title abstract 3
- 235000012180 bread and bread product Nutrition 0.000 title 1
- 238000000034 method Methods 0.000 title 1
- 150000008064 anhydrides Chemical class 0.000 abstract 4
- 239000002253 acid Substances 0.000 abstract 1
- 150000007933 aliphatic carboxylic acids Chemical class 0.000 abstract 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 abstract 1
- 125000004432 carbon atom Chemical group C* 0.000 abstract 1
- 239000006185 dispersion Substances 0.000 abstract 1
- 239000000839 emulsion Substances 0.000 abstract 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 abstract 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-N palmitic acid group Chemical group C(CCCCCCCCCCCCCCC)(=O)O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 abstract 1
- 239000000243 solution Substances 0.000 abstract 1
- -1 stearic Chemical group 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
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Bakery products are preserved by adding thereto at least 0.1% by weight of a mixed anhydride of propionic acid and an aliphatic carboxylic acid having more than 11 carbon atoms. The anhydride may be derived from propionic acid and one of the following palmitic, stearic, oleic, elaidic, linoleic or linoleric acid. The mixed anhydride may be added to the dough as a solution, emulsion or dispersion. Alternatively the mixed anhydride may be dissolved in the baking fat.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19681793221 DE1793221C3 (en) | 1968-08-17 | Propionic acid-palmitic anhydride and method of preserving bread with mixed propionic anhydrides |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES370511A1 true ES370511A1 (en) | 1979-05-01 |
Family
ID=5707618
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES370511A Expired ES370511A1 (en) | 1968-08-17 | 1969-08-14 | Procedure for the conservation of bread and bread products with mixed propionic acid anhydrids. (Machine-translation by Google Translate, not legally binding) |
Country Status (13)
| Country | Link |
|---|---|
| AT (1) | AT287463B (en) |
| BE (1) | BE737590A (en) |
| CH (1) | CH523661A (en) |
| DK (1) | DK128222B (en) |
| ES (1) | ES370511A1 (en) |
| FI (1) | FI45399C (en) |
| FR (1) | FR2015859A1 (en) |
| GB (1) | GB1239111A (en) |
| IL (1) | IL32772A (en) |
| IT (1) | IT949502B (en) |
| NL (1) | NL6911701A (en) |
| NO (1) | NO121928B (en) |
| SE (1) | SE356875B (en) |
-
1969
- 1969-07-29 FI FI692239A patent/FI45399C/en active
- 1969-07-31 NL NL6911701A patent/NL6911701A/xx unknown
- 1969-08-04 IL IL32772A patent/IL32772A/en unknown
- 1969-08-14 IT IT20977/69A patent/IT949502B/en active
- 1969-08-14 ES ES370511A patent/ES370511A1/en not_active Expired
- 1969-08-14 SE SE11332/69A patent/SE356875B/xx unknown
- 1969-08-14 GB GB1239111D patent/GB1239111A/en not_active Expired
- 1969-08-14 AT AT785969A patent/AT287463B/en not_active IP Right Cessation
- 1969-08-14 CH CH1238369A patent/CH523661A/en not_active IP Right Cessation
- 1969-08-15 DK DK439069AA patent/DK128222B/en unknown
- 1969-08-16 NO NO3334/69A patent/NO121928B/no unknown
- 1969-08-18 BE BE737590D patent/BE737590A/xx unknown
- 1969-08-18 FR FR6928229A patent/FR2015859A1/fr not_active Withdrawn
Also Published As
| Publication number | Publication date |
|---|---|
| GB1239111A (en) | 1971-07-14 |
| AT287463B (en) | 1971-01-25 |
| IL32772A (en) | 1972-10-29 |
| DK128222B (en) | 1974-03-25 |
| DE1793221A1 (en) | 1971-07-01 |
| IL32772A0 (en) | 1969-11-12 |
| FI45399B (en) | 1972-02-29 |
| DE1793221B2 (en) | 1976-12-09 |
| NL6911701A (en) | 1970-02-19 |
| CH523661A (en) | 1972-06-15 |
| FR2015859A1 (en) | 1970-04-30 |
| SE356875B (en) | 1973-06-12 |
| NO121928B (en) | 1971-04-26 |
| FI45399C (en) | 1972-06-12 |
| IT949502B (en) | 1973-06-11 |
| BE737590A (en) | 1970-02-18 |
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