JPS5925583B2 - パン類の改良剤 - Google Patents

パン類の改良剤

Info

Publication number: JPS5925583B2
Authority: JP; Japan
Prior art keywords: bread; dough; acid; cystine; improver
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.): Expired

Application number

JP525280A

Other languages

English (en)

Japanese (ja)

Other versions

JPS56102776A (en

Inventor

健次田中

繁遠藤

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

1984-06-19

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/fr

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

235000010037 flour treatment agent Nutrition 0.000 title description 5
235000008429 bread Nutrition 0.000 claims description 28
CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims description 9
235000003704 aspartic acid Nutrition 0.000 claims description 9
OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 claims description 9
235000000069 L-ascorbic acid Nutrition 0.000 claims description 7
229960003067 cystine Drugs 0.000 claims description 7
WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 6
235000013922 glutamic acid Nutrition 0.000 claims description 6
239000004220 glutamic acid Substances 0.000 claims description 6
150000000996 L-ascorbic acids Chemical class 0.000 claims description 5
WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 4
239000003795 chemical substances by application Substances 0.000 claims description 3
LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 claims 1
CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 10
239000000203 mixture Substances 0.000 description 10
235000013312 flour Nutrition 0.000 description 8
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 description 7
240000004808 Saccharomyces cerevisiae Species 0.000 description 7
235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 7
238000004519 manufacturing process Methods 0.000 description 7
238000000034 method Methods 0.000 description 7
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
241000209140 Triticum Species 0.000 description 5
235000021307 Triticum Nutrition 0.000 description 5
229960005070 ascorbic acid Drugs 0.000 description 5
235000013305 food Nutrition 0.000 description 4
150000003839 salts Chemical class 0.000 description 4
235000010323 ascorbic acid Nutrition 0.000 description 3
239000011668 ascorbic acid Substances 0.000 description 3
230000000694 effects Effects 0.000 description 3
239000012071 phase Substances 0.000 description 3
238000002360 preparation method Methods 0.000 description 3
239000002994 raw material Substances 0.000 description 3
238000004904 shortening Methods 0.000 description 3
NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 2
VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 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 description 2
SBJKKFFYIZUCET-UHFFFAOYSA-N Dehydroascorbic acid Natural products OCC(O)C1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-UHFFFAOYSA-N 0.000 description 2
239000002211 L-ascorbic acid Substances 0.000 description 2
239000000654 additive Substances 0.000 description 2
OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
235000020960 dehydroascorbic acid Nutrition 0.000 description 2
239000011615 dehydroascorbic acid Substances 0.000 description 2
239000004744 fabric Substances 0.000 description 2
102000004190 Enzymes Human genes 0.000 description 1
108090000790 Enzymes Proteins 0.000 description 1
235000019393 L-cystine Nutrition 0.000 description 1
239000004158 L-cystine Substances 0.000 description 1
GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
229920002472 Starch Polymers 0.000 description 1
239000002253 acid Substances 0.000 description 1
230000000996 additive effect Effects 0.000 description 1
235000019270 ammonium chloride Nutrition 0.000 description 1
238000001354 calcination Methods 0.000 description 1
YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 description 1
229910000019 calcium carbonate Inorganic materials 0.000 description 1
235000010216 calcium carbonate Nutrition 0.000 description 1
FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 description 1
229910000389 calcium phosphate Inorganic materials 0.000 description 1
235000011132 calcium sulphate Nutrition 0.000 description 1
235000013339 cereals Nutrition 0.000 description 1
235000009508 confectionery Nutrition 0.000 description 1
235000019700 dicalcium phosphate Nutrition 0.000 description 1
229940095079 dicalcium phosphate anhydrous Drugs 0.000 description 1
235000013601 eggs Nutrition 0.000 description 1
238000000855 fermentation Methods 0.000 description 1
230000004151 fermentation Effects 0.000 description 1
238000009472 formulation Methods 0.000 description 1
239000008384 inner phase Substances 0.000 description 1
238000004898 kneading Methods 0.000 description 1
235000013310 margarine Nutrition 0.000 description 1
239000003264 margarine Substances 0.000 description 1
239000012528 membrane Substances 0.000 description 1
238000002156 mixing Methods 0.000 description 1
235000019691 monocalcium phosphate Nutrition 0.000 description 1
235000012149 noodles Nutrition 0.000 description 1
239000008385 outer phase Substances 0.000 description 1
239000007800 oxidant agent Substances 0.000 description 1
239000000843 powder Substances 0.000 description 1
235000008476 powdered milk Nutrition 0.000 description 1
238000003825 pressing Methods 0.000 description 1
235000020183 skimmed milk Nutrition 0.000 description 1
235000019698 starch Nutrition 0.000 description 1
239000008107 starch Substances 0.000 description 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 (fr)	1980-01-22	1980-10-01	Agents pour ameliorer la qualite du pain

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 JPS56102776A (en)	1981-08-17
JPS5925583B2 true 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 (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.

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/fr not_active Expired

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
CA1164721A (fr)	1984-04-03
AU6270480A (en)	1981-07-30

Publication	Publication Date	Title
CA1088368A (fr)	1980-10-28	Farine
CA1084334A (fr)	1980-08-26	Produits de boulangerie et methode de fabrication
US3617305A (en)	1971-11-02	Flour-based dry mixes for home baking
KR20170055802A (ko)	2017-05-22	쌀가루와 전분을 포함하는 글루텐 무첨가 빵과 그 조성물 및 제조방법
US2158392A (en)	1939-05-16	Bread and bakery product
US4296133A (en)	1981-10-20	Method for producing bread
JPS5925583B2 (ja)	1984-06-19	パン類の改良剤
US2172211A (en)	1939-09-05	Bakery product
US3466174A (en)	1969-09-09	Bread flavor
JPS6123972B2 (fr)	1986-06-09
JP6678058B2 (ja)	2020-04-08	パン類の製造方法
JPS6123973B2 (fr)	1986-06-09
JPH08163954A (ja)	1996-06-25	パンの製造方法
US4500551A (en)	1985-02-19	Agents for improving bread in quality and bread containing same
CA1109727A (fr)	1981-09-29	Methode pour faire du pain
JPH11253095A (ja)	1999-09-21	豆乳添加パンの製造法
JPS6123974B2 (fr)	1986-06-09
JP2002186406A (ja)	2002-07-02	パンの製造方法および食パンのケービング防止方法
JPH1146668A (ja)	1999-02-23	製パン用生地及びその製造方法
JPS6123971B2 (fr)	1986-06-09
JPH0740857B2 (ja)	1995-05-10	ド−ナツの製造法
JPS5851835A (ja)	1983-03-26	パン類の改良剤
JPS6123975B2 (fr)	1986-06-09
JPH029778B2 (fr)	1990-03-05
JP3699715B2 (ja)	2005-09-28	山型食パン類の製造方法