Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1988-03-23
1989-12-19
Cintins, Marianne
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426557, 426653, 426451, A21D 200, A21D 1300
Patent
active
048881937
ABSTRACT:
By addition of polyglutamic acid or an edible salt thereof, in the case of breads and cakes, the baked volume is increased, an elastic and delicate grain of crumb is assured and a moist texture is provided, in the case of cookies and biscuits, a minimum of dimensional change on baking and a less stodgy texture are assured, in the case of noodles, the body and firm texture are increased and the dissolution of solid matters into boiling water is decreased.
REFERENCES:
patent: 4226264 (1980-10-01), Bridgeford
FSTA, 75-09-P1938, Type 17/4/13, Journal No. 75048744.
FSTA, 75-10-P1633, Type 17/4/15, Journal No. 72053333.
Journal of the Agricultural Chemical Society of Japan, vol. 37, No. 7, pp. 407-411, (1963).
Journal of the Agricultural Chemical Society of Japan, vol. 37, No. 6, pp. 346-350, (1963).
Murahashi et al., Ed., "Synthetic High Polymers", v. 5, pp. 16-17 and 45-46, Asakura Shoten, (1971).
Yamaguchi, Momos et al., Ed., A Cultural Dictionary of Japan, Japan times, Ltd.
R. Collison, "Starch and its Derivatives", J. A. Radley, Ed., Chapman and Hall Ltd., pp. 168 and 194, (1968).
S. Hizukuri, "Shokuhin Kogyo", (Food Industry), 1-ii, p-89 and 2-ii, p-83, (1969).
Kenzo Okada, "Shokuhin-to-Kagaku", (Food and Science), Supplement Issue, (1986), p. 21.
Nobuhide Hagiwara, "Shokuhin-to-Kagaku", (Food and Science), Supplemental Issue, (1981), p. 96.
Konno Akira
Taguchi Tetsuya
Yamaguchi Takenobu
Cintins Marianne
Takeda Chemical Industries Ltd.
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