Bread improvers and modified gluten product

A - Human Necessities – 23 – J

Patent

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99/124, 99/49.2

A23J 1/12 (2006.01) A21D 2/26 (2006.01) A23J 3/00 (2006.01) A23J 3/18 (2006.01)

Patent

CA 1316388

NEW BREAD IMPROVERS AND MODIFIED GLUTEN PRODUCT ABSTRACT OF THE DISCLOSURE A new water-insoluble modified gluten product and a new water-soluble proteinaceous substance have now been found to be produced by kneading a mixture of wheat flour, one or more oxidizing agents such as L-ascorbic acid, potassium bromate, ammonium persulfate and potassium iodate, and water and then separating or fractionating the resulting dough-like or batter-like, hydrated flour mixture as kneaded, for instance, by repeated water-washing or centrifugation, so as to give individually a fraction comprising the water- insoluble modified gluten product, a fraction comprising an aqueous solution containing the water-soluble proteinaceous substance dissolved therein, and a fraction comprising the starchy substances and if necessary, subsequently dehydrating said aqueous solution. The water-insoluble modified gluten product and the water-soluble proteinaceous substance so obtained as well as a mixture of these are each useful as new bread improver for addition to farinaceous flours or bread- making doughs for the purpose of improving the properties of bread or other bakery products, such as the volume, crumb texture and crumb smoothness of bread.

535418

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