Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1986-11-13
1988-07-26
Golian, Joseph
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
423 23, 423 25, 423549, A21D 222, A21D 1306
Patent
active
047599340
ABSTRACT:
A technique for producing baked products, such as bread with very high protein levels, up to about 45% on a dry basis (18 to 25% on a wet basis), by incorporating in the unrisen dough the desired high protein levels, large amounts of ascorbic acid, e.g. 450 to 850 PPM and small amounts of potassium bromate; and steam treating the full fat wheat germ and soy flakes to remove sulfhydril as measured by the absence of glutathione; and then rising and baking to produce a product of good taste, shelf life and density comparable to what would have been produced in the absence of the high protein levels.
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patent: 3519441 (1970-07-01), Ferrara
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patent: 4145225 (1979-03-01), Ferrara
Jorgensen, H., (1935, Biochem Z CCLXXI).
Hale, W. S. et al., (1939, Cereal Chem XVI, 605).
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