JPS56102776A - Bread improving agent - Google Patents

Bread improving agent

Info

Publication number
JPS56102776A
JPS56102776A JP525280A JP525280A JPS56102776A JP S56102776 A JPS56102776 A JP S56102776A JP 525280 A JP525280 A JP 525280A JP 525280 A JP525280 A JP 525280A JP S56102776 A JPS56102776 A JP S56102776A
Authority
JP
Japan
Prior art keywords
bread
improving agent
acid
cystine
improving
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.)
Granted
Application number
JP525280A
Other languages
Japanese (ja)
Other versions
JPS5925583B2 (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
Priority to JP525280A priority Critical patent/JPS5925583B2/en
Priority to AU62704/80A priority patent/AU535844B2/en
Priority to GB8031205A priority patent/GB2067383B/en
Priority to NL8005406A priority patent/NL8005406A/en
Priority to CA000361353A priority patent/CA1164721A/en
Publication of JPS56102776A publication Critical patent/JPS56102776A/en
Publication of JPS5925583B2 publication Critical patent/JPS5925583B2/en
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)

Abstract

PURPOSE: To provide bread improving agent composed of L-ascorbic acid, cystine, etc., and capable of expanding the bread, giving excellent appearance to the crust and the crumb of the bread, and improving the palatability thereof.
CONSTITUTION: The objective improving agent is prepared by compounding (A) 1pt.wt. of L-ascorbic acid dehydroascorbic acid, or their salts with (B) 2.5W 10pts.wt. of cystine and (C) 0.5W2pts.wt. of aspartic acid and/or glutamic acid. The agent is added to the pastry during kneading at a rate of 30W120ppm based on the weight of wheat flour, and thoroughly kneaded.
COPYRIGHT: (C)1981,JPO&Japio
JP525280A 1980-01-22 1980-01-22 Bread improver Expired JPS5925583B2 (en)

Priority Applications (5)

Application Number Priority Date Filing Date Title
JP525280A JPS5925583B2 (en) 1980-01-22 1980-01-22 Bread improver
AU62704/80A AU535844B2 (en) 1980-01-22 1980-09-25 Agents for improving bread in quality
GB8031205A GB2067383B (en) 1980-01-22 1980-09-26 Agent for improving the quality of bread
NL8005406A NL8005406A (en) 1980-01-22 1980-09-29 COMPOSITION TO IMPROVE THE QUALITY OF BREAD.
CA000361353A CA1164721A (en) 1980-01-22 1980-10-01 Agents for improving bread in quality

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP525280A JPS5925583B2 (en) 1980-01-22 1980-01-22 Bread improver

Publications (2)

Publication Number Publication Date
JPS56102776A true JPS56102776A (en) 1981-08-17
JPS5925583B2 JPS5925583B2 (en) 1984-06-19

Family

ID=11606016

Family Applications (1)

Application Number Title Priority Date Filing Date
JP525280A Expired JPS5925583B2 (en) 1980-01-22 1980-01-22 Bread improver

Country Status (5)

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

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5851835A (en) * 1981-09-25 1983-03-26 日清製粉株式会社 Modifier for breads
JPS6030634A (en) * 1983-07-28 1985-02-16 理研ビタミン株式会社 Bread producing method
US4671966A (en) * 1984-07-30 1987-06-09 Battelle Memorial Institute Method for fabricating a thickener concentrate for thickening sauces

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5851835A (en) * 1981-09-25 1983-03-26 日清製粉株式会社 Modifier for breads
JPS6030634A (en) * 1983-07-28 1985-02-16 理研ビタミン株式会社 Bread producing method
US4671966A (en) * 1984-07-30 1987-06-09 Battelle Memorial Institute Method for fabricating a thickener concentrate for thickening sauces

Also Published As

Publication number Publication date
GB2067383B (en) 1983-08-24
NL8005406A (en) 1981-08-17
JPS5925583B2 (en) 1984-06-19
CA1164721A (en) 1984-04-03
AU535844B2 (en) 1984-04-05
GB2067383A (en) 1981-07-30
AU6270480A (en) 1981-07-30

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