Modified gluten product and process

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

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Details

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

Patent

active

041984382

ABSTRACT:
The present invention provides a modified gluten product useful in baking applications. The product comprises the reaction product of vital gluten and xanthan gum. The invention also provides a process for the production of the product on baking processes utilizing same.

REFERENCES:
patent: 1657116 (1928-01-01), Fiske
patent: 3219455 (1965-11-01), Dubois
patent: 3234027 (1966-02-01), Jertson et al.
patent: 3851072 (1974-11-01), Huessy
patent: 3992554 (1976-11-01), Blake et al.
patent: 4076845 (1978-02-01), Johannson
Christianson, Bakers Digest, vol. 50, No. 3, Jun. 1976, pp. 34-36.
Glabe et al., Cereal Science Today, vol. 2, No. 6, Jul. 1957, p. 159-162.
Pyler, Baking Science and Technology, vol. 1, Chicago, Siebel Publishing Co., (1973), pp. 261, 262.
Matz, Bakery Technology and Engineering, Second Edition, The AVI Publishing Co., Inc., Westport, Conn., (1972), pp. 157, 161.

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