http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-1114436-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_66214f33c5204d2a3f252fa358293777 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-362 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
| filingDate | 1965-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1968-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-1114436-A |
| titleOfInvention | Methods and compositions for preparing yeast-leavened baked goods |
| abstract | In the preparation of yeat-leavened baked goods, such as bread, an initially free-flowing composition comprising a uniform mixture of an edible solid particulate extender material, a solid particulate active lipoxidase-bearing material, and an edible enzyme-oxidizable fat, said fat being distributed on and supported by the particles of at least the extender material, is dispersed in water, the dispersion is agitated whereby at least a major portion of the fat is removed from the particles and dispersed as a highly stable oil-in-water emulsion, the fat being then peroxidized by the action of the lipoxidase present, and thereafter combining the dispersion with flour and other dough-forming ingredients, working to form a dough, and baking, the composition being employed in amount to provide an amount of fat equal to 0.025-0.300% of the total weight of flour. Preferably the composition comprises by weight 10-70% extender, 5-85% lipoxidase-bearing material, and 3-30% fat. Suitable extender materials include partially gelatinised or dextrinised corn endosperm flour, wheat farina, cereal flours, potato or tapioca flour, soybean materials from which the fat has been extracted, starches, particulate solid protein materials such as gelatin, soybean protein, wheat gluten, and inorganic materials such as calcium carbonate, phosphate, or sulphate. The average particle size may be 50-175 microns. Suitable fats include any unsaturated edible fat containing linoleic, linolenic, or arachadonic acid, for example soybean, cottonseed, corn, peanut, safflower, poppyseed, sunflower, wheat germ, sesame, and oiticica oils. Animal fats such as soft lards, oils extracted from animal skins, and refined marine oils, may also be used. The lipoxidase may be present as soybean flour, meal, or flakes, or as equivalent materials derived from peas, peanuts, lima and navy beans, and lentils. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2431086-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11452300-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2014272071-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2431086-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021116198-A1 |
| priorityDate | 1965-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.