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
1988-03-08
1989-11-07
Czaja, Donald E.
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
426656, A21D 200
Patent
active
048791334
ABSTRACT:
A new water-insoluble, modified gluten product is now provided, which is produced by kneading a mixture of wheat flour, L-ascorbic acid, cystine and water, and then fractionating the resulting kneaded, dough-like hydrated flour mixture, by repeated water washing, so as to recover a fraction comprising the water-insoluble modified gluten product from the dough. The modified gluten product now produced is useful as a bread improver. This new modified gluten product may further be mixed with cystine and an emulsifier to prepare a bread improver composition, which may be added to a farinaceous bread flour mixture or bread-making dough and is useful to improve the crumb texture, outer profile and crumb palatability of the bread products and also render the bread-making dough as made of the farinaceous bread flour mixture remarkably tolerant to the mechanical workings of the bread-making dough.
REFERENCES:
Tsen, C. C., "Ascorbic Acid as a Flour Improve," The Bakers Digest, Oct. 1964.
Endo Shigeru
Ishigami Shinji
Karibe Sonoko
Nomura Satoshi
Callahan Celine T.
Czaja Donald E.
Nisshin Flour Milling Co. Ltd.
LandOfFree
Modified gluten product and bread improver composition does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Modified gluten product and bread improver composition, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Modified gluten product and bread improver composition will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-82822