Process for using a powdered gluten composition in baking

Details Process for using a powdered gluten composition in baking Process for using a powdered gluten composition in baking

1976-04-21

1978-02-28

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

260112G, 426271, 426653, 426656, A21D 226, A23J 300

Patent

active

040768457

ABSTRACT:
A dry powder composition comprising vital gluten modified by reaction with a non-toxic chelating agent, for example, sodium citrate. This product has improved hydration and development properties and may be used to advantage in many baking applications, especially short time baking processes.

REFERENCES:
patent: 2797212 (1957-06-01), Miley et al.
patent: 3154420 (1964-10-01), Ponte et al.
patent: 3362829 (1968-01-01), Landfried et al.
patent: 3880824 (1975-04-01), Rao et al.
Chemical Abstracts, vol. 55, 24866(f-h), 1961.
Bottle et al., "Turbidity of Wheat Gluten Solutions: Interaction with Phosphate Ions," Chemistry & Industry, (Dec. 10, 1960), pp. 1530-1531.
Merck Index, 8th Edition, p. 191.

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