Modified gluten product and bread improver composition

Details Modified gluten product and bread improver composition Modified gluten product and bread improver composition

A - Human Necessities

23

J

99/124, 99/49.2

A23J 3/00 (2006.01) A21D 2/22 (2006.01) A21D 2/26 (2006.01) A21D 2/28 (2006.01) A23J 3/18 (2006.01)

Patent

CA 1328192

TITLE OF INVENTION New modified gluten product and bread improver composition ABSTRACT OF THE DISCLOSURE A new water-insoluble, modified gluten product is now provided, which is produced by kneading a mixture of wheat flour, L-ascorbic acid, cystine and water, and then fractionating the resulting kneaded, dough-like hydrated flour mixture, by repeated water washing, so as to recover a fraction comprising the water-insouble modified gluten product from the dough. The modified gluten product now produced is useful as a bread improver. This new modified gluten product may further be mixed with cystine and an emulsifier to prepare an bread improver composition, which may be added to a farinaceous bread flour mixture or bread-making dough and is useful to improve the crumb texture, outer profile and crumb palatability of the bread products and also render the bread-making dough as made of the farinaceous bread flour mixture remarkably tolerant to the mechanical workings of the bread-making dough.

561153

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