Rye extract bread-making additives and method of use thereof

Details Rye extract bread-making additives and method of use thereof Rye extract bread-making additives and method of use thereof

1994-09-19

1997-08-19

Weinstein, Steven

Food or edible material: processes, compositions, and products

Dormant ferment containing product, or live microorganism...

Yeast containing

426549, 426653, 426436, 426656, 530372, A23J 112, A23J 314, A21D 226

Patent

active

056586060

ABSTRACT:
Improved rye-derived bread improvers are provided which can be incorporated into otherwise conventional wheat-based doughs to give increases in loaf volume and crumb quality. The improvers include a water soluble alkaline proteinaceous specie derived from rye and having a pI of greater than about 7.5; the improvers are prepared by aqueous extraction from whole rye meal and subsequent separation of the alkaline proteinaceous species.

REFERENCES:
Delcour et al Cereal Chemistry, vol. 68(1) pp. 72-76, (1991).
Preston et al Cereal Chemistry, vol 52 (5) pp. 719-726, (1975).
Casier et al.; Einflu.beta. der wasserunloslichen Weizen-und Roggen-Pentosane auf die Backeigenschaften von Weizenmehlen und anderen Rohstoffen; pp. 36-44; Jan. 1973.
Casier et al.; Die wasserunloslichen Pentosane aus Roggen and Weizen und ihr Einflu.beta. auf die Backwerte; Seite 46; Getreide und Mehl; Heft Apr. 1967.
Jorgensen; Studies on the Nature of the Bromate Effect; pp. 193-223 (1945).
Belitz et al.; Food Chemistry; 15 Cereals and Cereal Products; pp. 518-520, 1979.
Hoseney; Principles of Cereal Science and Technology; Yeast-Leavened Products; pp. 230-273, 1989.
Kuninori et al.; Dehydro-L-Ascorbic Acid Reducing System in Flour; Jan., 1964; vol. 41, pp. 39-46.
Kuninori et al.; Glutathione in Wheat and Wheat Flour; Jul., 1964, pp. 253-259.
Finney et al.; A Ten-Gram Mixograph for Determining and Predicting Functional Properties of Wheat Flours; Apr., 1972--The Bakers Digest; pp. 32-43.
Finney; An Optimized, Straight-Dough, bread-making Method After 44 Years; Cereal Chem. 61(1):20-27 (1984).
Shogren et al.; Bread-Making Test for 10 Grams of Flour; Cereal Chem. 61(5):418-423 (1984).
Vanhamel et al.; A Volumeter for Breads Prepared from 10 Grams of Flour; Cereal Chem.68(2):170-172 (1991).
Delcour; Physico-Chemical and Functional Properties of Rye Nonstarch Polysaccharides. I. Colorimetric Analysis of Pentosans and Their Relative Monosaccharide Compositions in Fractionated (Milled) Rye Products; Cereal Chem. 66(2):107-111 (1989).
Lai et al.; Functional Effects of Shorts in Breadmaking; Cereal Chem. 66(3):220-223 (1989).
Krishchenko et al.; Fractional Composition and Amino Acid Makeup of Readily Soluble Proteins of Rye Grain; 633.14:581.134.4 (1980).
Krishchenko et al.; 633. 14:581.134.4 (1981).
Scopes, Protein Purification:Principles & Practice (Springer Adv. Textin Chem.), 1982, pp. 164, 172-177.
Preston et al CAB Abstracts: 760741411 Cereal Chemistry, vol. 52(5)(Abstract only), 1975, pp.719-726.
Krishchenko et al CAB Abstracts:820743312 Kafelna Agronomic and Biol. Kline, 1982 (Abstract only).

Affiliated with

Also associated with

Rating

Rye extract bread-making additives and method of use thereof does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Rye extract bread-making additives and method of use thereof, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Rye extract bread-making additives and method of use thereof will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1102932