Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – For use with batter – dough or baked goods
Patent
1987-11-30
1989-07-11
Penland, R. B.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
For use with batter, dough or baked goods
426549, 426654, A21D 200
Patent
active
048471089
ABSTRACT:
A dough improver composition for improving the quality of bread, cake and the like baked products, contains a vital gluten, and emulsifier and complex of the vital gluten and an emulsifier. The proportion of emulsifier in the complex to the dough improver composition is 1 to 20%, and the complex is obtained by mixing a vital gluten with a hydrated emulsifier in such a proportion that the water content in the mixture is in the range of from 10 to 35%, and allowing the mixture to stand.
REFERENCES:
patent: 4200569 (1980-04-01), Ladbrooke et al.
Egi Makoto
Inoue Seijiro
Ohta Shigenori
Kyowa Hakko Kogyo Co. Ltd.
Penland R. B.
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