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• #Slack 4.25.2 pdf

In addition to its emulsifying effect, lecithin improves the baking properties of the other baking ingredients, increases bread volume, improves anti-staling properties and has a favorable effect on the crumb and crust texture. Following commercial product examples from Lucas Meyer, Hamburg, Germany, illustrate the range of products: Emulpur N (de-oiled), phospholipide content min 95%, Lecimulthin M-035 (spray-dried), phospholipide content appr. Normally the lecithin content of commercial products is specified as acetone insoluble material (AI). Furthermore, the different product types and commercial products behave in different ways in baking applications. Lecithin is a mixture of different phospholipides, the composition of which is variable. Lecithin may be in many different product forms, such as raw lecithin, de-oiled lecithin, or a carrier spray-dried lecithin, fractionated lecithin, chemically modified and enzymatically modified lecithin. Lecithin used in baking is normally obtained from soya. Conventional emulsifiers used in baking include monoglycerides, diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, and lecithins. A21D8/042- Methods for preparing dough Treating dough prior to baking treating dough with microorganisms or enzymes with enzymesĮmulsifiers used in baking have many effects, such as retardation of chemical ageing, strengthening of gluten and an even emulsification of fat through the dough.A21D8/04- Methods for preparing dough Treating dough prior to baking treating dough with microorganisms or enzymes.A21D8/02- Methods for preparing dough Treating dough prior to baking.A21D8/00- Methods for preparing or baking dough.BY ADDITION OF MATERIALS BAKING BAKERY PRODUCTS PRESERVATION THEREOF

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Assignors: HAARASILTA, SAMPSA, PULLINEN, TIMO, TAMMERSALO-KARSTEN, INA, VAISANEN, SEPPO Application granted granted Critical Publication of US4990343A publication Critical patent/US4990343A/en Assigned to GIST-BROCADES N.V. Priority claimed from FI881905A external-priority patent/FI881905A/en Application filed by Cultor Oyj filed Critical Cultor Oyj Assigned to CULTOR LTD., KYLLIKINPORTTI 2 reassignment CULTOR LTD., KYLLIKINPORTTI 2 ASSIGNMENT OF ASSIGNORS INTEREST. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.) Filing date Publication date Family has litigation Priority claimed from FI881905 external-priority First worldwide family litigation filed litigation Critical (A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License. Original Assignee Cultor Oyj 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 or warranty as to the accuracy of the list.) Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.) Expired - Lifetime Application number US07/341,389 Inventor Sampsa Haarasilta Timo Pullinen Seppo Vaisanen Ina Tammersalo-Karsten Current Assignee (The listed assignees may be inaccurate.

#Slack 4.25.2 pdf

Google Patents Enzyme product and method of improving the properties of dough and the quality of breadĭownload PDF Info Publication number US4990343A US4990343A US07/341,389 US34138989A US4990343A US 4990343 A US4990343 A US 4990343A US 34138989 A US34138989 A US 34138989A US 4990343 A US4990343 A US 4990343A Authority US United States Prior art keywords dough enzyme flour units bread Prior art date Legal status (The legal status is an assumption and is not a legal conclusion. Google Patents US4990343A - Enzyme product and method of improving the properties of dough and the quality of bread US4990343A - Enzyme product and method of improving the properties of dough and the quality of bread