Methods for forming stable dispersions of glutens which tend to

Details Methods for forming stable dispersions of glutens which tend to Methods for forming stable dispersions of glutens which tend to

1978-06-15

1979-12-18

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 21, 426 23, 426583, 426656, 426653, 260112G, A21D 236, A23J 300

Patent

active

041795253

ABSTRACT:
An inherent tendency for particulate wheat gluten to agglomerate when introduced into an aqueous medium is inhibited by mixing the gluten with an edible material, which is rich in protein capable, when interposed between the gluten particles, of interfering with and preventing the hydrogen bonding between protein molecules of the gluten which would otherwise cause the gluten particles to agglomerate. Soy flour is particularly effective as the agglomeration-inhibiting additive and can be introduced by pre-mixing with the gluten. The invention is particularly useful in inhibiting agglomeration of vital wheat gluten in the production of yeast-leavened baked goods.

REFERENCES:
patent: 2819970 (1958-01-01), Steigmann
patent: 3102031 (1963-08-01), MacAllister et al.
patent: 3348951 (1967-10-01), Evans
patent: 3362829 (1968-01-01), Landfried et al.
patent: 3463770 (1969-08-01), Fellers
patent: 3506448 (1970-04-01), Kleinschmidt et al.
patent: 3704131 (1972-11-01), Hampton et al.
patent: 3880824 (1975-04-01), Rao et al.
patent: 3925343 (1975-12-01), Hampton et al.

Affiliated with

Also associated with

Rating

Methods for forming stable dispersions of glutens which tend to does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Methods for forming stable dispersions of glutens which tend to , we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Methods for forming stable dispersions of glutens which tend to will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-453716