JPS56102776A - Bread improving agent - Google Patents

Bread improving agent

Info

Publication number: JPS56102776A
Authority: JP; Japan
Prior art keywords: bread; improving agent; acid; cystine; improving
Prior art date: 1980-01-22
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

English (en)

Other versions

JPS5925583B2 (ja

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.)

1980-01-22

Filing date

1980-01-22

Publication date

1981-08-17

1980-01-22 Application filed by Nisshin Seifun Group Inc filed Critical Nisshin Seifun Group Inc

1980-01-22 Priority to JP525280A priority Critical patent/JPS5925583B2/ja

1980-09-25 Priority to AU62704/80A priority patent/AU535844B2/en

1980-09-26 Priority to GB8031205A priority patent/GB2067383B/en

1980-09-29 Priority to NL8005406A priority patent/NL8005406A/nl

1980-10-01 Priority to CA000361353A priority patent/CA1164721A/en

1981-08-17 Publication of JPS56102776A publication Critical patent/JPS56102776A/ja

1984-06-19 Publication of JPS5925583B2 publication Critical patent/JPS5925583B2/ja

Status Expired legal-status Critical Current

Links

235000008429 bread Nutrition 0.000 title abstract 4
CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 4
239000003795 chemical substances by application Substances 0.000 abstract 3
239000002211 L-ascorbic acid Substances 0.000 abstract 2
235000000069 L-ascorbic acid Nutrition 0.000 abstract 2
LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 abstract 2
229960005070 ascorbic acid Drugs 0.000 abstract 2
229960003067 cystine Drugs 0.000 abstract 2
SBJKKFFYIZUCET-JLAZNSOCSA-N Dehydro-L-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-JLAZNSOCSA-N 0.000 abstract 1
SBJKKFFYIZUCET-UHFFFAOYSA-N Dehydroascorbic acid Natural products OCC(O)C1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-UHFFFAOYSA-N 0.000 abstract 1
WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 abstract 1
CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 abstract 1
241000209140 Triticum Species 0.000 abstract 1
235000021307 Triticum Nutrition 0.000 abstract 1
235000003704 aspartic acid Nutrition 0.000 abstract 1
OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 abstract 1
238000013329 compounding Methods 0.000 abstract 1
239000011615 dehydroascorbic acid Substances 0.000 abstract 1
235000020960 dehydroascorbic acid Nutrition 0.000 abstract 1
235000013312 flour Nutrition 0.000 abstract 1
235000013922 glutamic acid Nutrition 0.000 abstract 1
239000004220 glutamic acid Substances 0.000 abstract 1
238000004898 kneading Methods 0.000 abstract 1
235000019629 palatability Nutrition 0.000 abstract 1
235000014594 pastries Nutrition 0.000 abstract 1
150000003839 salts Chemical class 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
- A21D2/28—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)

JP525280A 1980-01-22 1980-01-22 パン類の改良剤 Expired JPS5925583B2 (ja)

Priority Applications (5)

Application Number	Priority Date	Filing Date	Title
JP525280A JPS5925583B2 (ja)	1980-01-22	1980-01-22	パン類の改良剤
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 (nl)	1980-01-22	1980-09-29	Samenstelling om de kwaliteit van brood te verbeteren.
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 (ja)	1980-01-22	1980-01-22	パン類の改良剤

Publications (2)

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

Family

ID=11606016

Family Applications (1)

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

Country Status (5)

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

Cited By (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
US4671966A (en) *	1984-07-30	1987-06-09	Battelle Memorial Institute	Method for fabricating a thickener concentrate for thickening sauces

1980
- 1980-01-22 JP JP525280A patent/JPS5925583B2/ja not_active Expired
- 1980-09-25 AU AU62704/80A patent/AU535844B2/en not_active Expired
- 1980-09-26 GB GB8031205A patent/GB2067383B/en not_active Expired
- 1980-09-29 NL NL8005406A patent/NL8005406A/nl not_active Application Discontinuation
- 1980-10-01 CA CA000361353A patent/CA1164721A/en not_active Expired

Cited By (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
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
NL8005406A (nl)	1981-08-17
GB2067383A (en)	1981-07-30
GB2067383B (en)	1983-08-24
AU535844B2 (en)	1984-04-05
CA1164721A (en)	1984-04-03
AU6270480A (en)	1981-07-30
JPS5925583B2 (ja)	1984-06-19

Publication	Publication Date	Title
RU97112080A (ru)	1999-05-20	Способ производства хлеба
ES373567A1 (es)	1972-08-16	Procedimiento para elaborar productos de panaderia leuda- dos.
EP0514550A4 (en)	1993-05-26	Process for producing bread dough
JPS56102776A (en)	1981-08-17	Bread improving agent
DE3671598D1 (de)	1990-07-05	Verfahren zur herstellung eines vorgepackten lagerfaehigen krumenbrotes.
JPS6463332A (en)	1989-03-09	Pre-mix for use in manufacture of confectionary, bread, etc.
KR870009646A (ko)	1987-11-30	개질글루텐
GB1468925A (en)	1977-03-30	Process and compositions for manufacture of yeast-raised products without fermentation
ES381220A1 (es)	1973-09-16	Procedimiento para enriquecer en proteina una masa panifi- cable.
CA2269623A1 (en)	1998-05-22	Flaky pastry
GB2169787A (en)	1986-07-23	Improvements in and relating to bread loaves
US3777039A (en)	1973-12-04	High amylose starch additive in leavened pastry doughs
JPS57159452A (en)	1982-10-01	Preparation of food made of wheat flour
JPS56169553A (en)	1981-12-26	Adlay flour composition and adlay noodle
JPS5642554A (en)	1981-04-20	Viscous cooked food of noodle
JPS5765162A (en)	1982-04-20	Preparation of fried bean curd
JPS5758865A (en)	1982-04-08	Preraration of macaroni
JPS5588670A (en)	1980-07-04	Preparation of pastry shell of dumpling stuffed with minced pork
JPH04325062A (ja)	1992-11-13	打粉組成物
GB1510238A (en)	1978-05-10	Low-calorie crisp bran bread product
JPS55124467A (en)	1980-09-25	Preparation of baked light cake made from wheat gluten
JPH02104251A (ja)	1990-04-17	コンニャク入りの麺
JPS57102150A (en)	1982-06-25	Production of noodle
JPS5588671A (en)	1980-07-04	Fresh noodles
JPS6451058A (en)	1989-02-27	Preparation of devil's tongue jelly steak

JPS56102776A - Bread improving agent - Google Patents

Info

Links

Classifications

Landscapes

Priority Applications (5)

Applications Claiming Priority (1)

Publications (2)

Family

ID=11606016

Family Applications (1)

Country Status (5)

Cited By (3)

Cited By (3)

Also Published As

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