GB1290238A – – Google Patents
GB1290238A – – Google Patents
Info
Publication number
GB1290238A
GB1290238A
GB1290238DA
GB1290238A
GB 1290238 A
GB1290238 A
GB 1290238A
GB 1290238D A
GB1290238D A
GB 1290238DA
GB 1290238 A
GB1290238 A
GB 1290238A
Authority
GB
United Kingdom
Prior art keywords
protein
nitrogen content
flour
hydrolysis
edible
Prior art date
1969-06-27
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
1969-06-27
Filing date
1970-05-29
Publication date
1972-09-20
1970-05-29
Application filed
filed
Critical
1972-09-20
Publication of GB1290238A
publication
Critical
patent/GB1290238A/en
Status
Expired
legal-status
Critical
Current
Links
Espacenet
Global Dossier
Discuss
Classifications
A—HUMAN NECESSITIES
A21—BAKING; EDIBLE DOUGHS
A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
A21D2/24—Organic nitrogen compounds
A21D2/26—Proteins
A21D2/268—Hydrolysates from proteins
Abstract
1290238 Flour improver PENNWALT CORP 29 May 1970 [27 June 1969] 25993/70 Heading A2B A process for improving the baking properties of flour or dough comprises incorporating therein 25-1250 ppm (by weight) of a protein hydrolysis product prepared by the partial hydrolysis of an edible protein and having an alpha-nitrogen content, based on the total nitrogen content of 26-63%. The protein hydrolysate may be derived from soya, wheat, gluten, fish, or meat, and may be added as the alkali neutralised aqueous solution obtained by the acid hydrolysis of the protein, or as a free flowing powder, for example in admixture with a finely divided edible carrier.
GB1290238D
1969-06-27
1970-05-29
Expired
GB1290238A
(en)
Applications Claiming Priority (1)
Application Number
Priority Date
Filing Date
Title
US83734469A
1969-06-27
1969-06-27
Publications (1)
Publication Number
Publication Date
GB1290238A
true
GB1290238A
(en)
1972-09-20
Family
ID=25274199
Family Applications (1)
Application Number
Title
Priority Date
Filing Date
GB1290238D
Expired
GB1290238A
(en)
1969-06-27
1970-05-29
Country Status (7)
Country
Link
US
(1)
US3655403A
(en)
CA
(1)
CA921758A
(en)
DE
(1)
DE2031783A1
(en)
ES
(1)
ES381220A1
(en)
FR
(1)
FR2051291A5
(en)
GB
(1)
GB1290238A
(en)
IT
(1)
IT1050109B
(en)
Cited By (1)
* Cited by examiner, † Cited by third party
Publication number
Priority date
Publication date
Assignee
Title
DE2658540A1
(en)
*
1975-12-27
1977-07-07
Eisai Co Ltd
METHOD FOR MAKING BREAD
Families Citing this family (8)
* Cited by examiner, † Cited by third party
Publication number
Priority date
Publication date
Assignee
Title
US3897568A
(en)
*
1973-08-02
1975-07-29
Univ Kansas State
Process and compositions for manufacture of yeast-raised products without fermentation
FR2495442A1
(en)
*
1980-12-09
1982-06-11
Lyore Laboratoire
FOOD PRODUCT WITH HIGH NUTRITIONAL EFFICIENCY
US5273773A
(en)
*
1987-07-06
1993-12-28
Katayama Chemical Works Co., Ktd.
Protein partial degradation products
FR2687900A1
(en)
*
1992-03-02
1993-09-03
France Farine
ADDITIVES FOR FLOUR OR FOOD PREPARATIONS OF FLOUR.
JP3380767B2
(en)
*
1999-04-22
2003-02-24
有限会社ソーイ
Bread making quality improver
CN1620252A
(en)
*
2001-12-13
2005-05-25
泰克康姆国际公司
High protein, low carbohydrate dough and bread products, and method for making same
US20050276896A1
(en)
*
2004-06-14
2005-12-15
Sadek Nagwa Z
Formulation providing a low carbohydrate cereal based system including a novel dough and a pizza crust or bread product having open cell structure
EP1900282A1
(en)
*
2006-08-28
2008-03-19
Puratos N.V.
Method of preparing a cake using phospholipase
Family Cites Families (2)
* Cited by examiner, † Cited by third party
Publication number
Priority date
Publication date
Assignee
Title
US2434087A
(en)
*
1945-01-23
1948-01-06
Frederick C Weber
Bread making method and ingredients
US3391001A
(en)
*
1965-02-26
1968-07-02
Griffith Laboratories
Production of flavorful protein hydrolysate
1969
1969-06-27
US
US837344A
patent/US3655403A/en
not_active
Expired – Lifetime
1970
1970-05-19
CA
CA083055A
patent/CA921758A/en
not_active
Expired
1970-05-29
GB
GB1290238D
patent/GB1290238A/en
not_active
Expired
1970-06-25
IT
IT26569/70A
patent/IT1050109B/en
active
1970-06-25
FR
FR7023521A
patent/FR2051291A5/fr
not_active
Expired
1970-06-26
DE
DE19702031783
patent/DE2031783A1/en
active
Pending
1970-06-27
ES
ES381220A
patent/ES381220A1/en
not_active
Expired
Cited By (1)
* Cited by examiner, † Cited by third party
Publication number
Priority date
Publication date
Assignee
Title
DE2658540A1
(en)
*
1975-12-27
1977-07-07
Eisai Co Ltd
METHOD FOR MAKING BREAD
Also Published As
Publication number
Publication date
US3655403A
(en)
1972-04-11
DE2031783A1
(en)
1971-01-14
ES381220A1
(en)
1973-09-16
FR2051291A5
(en)
1971-04-02
CA921758A
(en)
1973-02-27
IT1050109B
(en)
1981-03-10
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(en)
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Protein composition
Legal Events
Date
Code
Title
Description
1973-01-31
PS
Patent sealed [section 19, patents act 1949]
1975-12-24
PLNP
Patent lapsed through nonpayment of renewal fees
