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2. 发明公开

EP0282038A1 New modified gluten product and bread improver composition 失效
标题翻译： Modifiziertes Gluten-Produkt und ZusammensetzungfürBrotverbesserung。
公开(公告)号：EP0282038A1
公开(公告)日：1988-09-14
申请号：EP88103730.3
申请日：1988-03-09
申请人： NISSHIN FLOUR MILLING CO., LTD.
发明人： Endo, Shigeru , Nomura, Satoshi , Ishigami, Shinji , Karibe, Sonoko
IPC分类号： A23J3/00 , A21D2/28 , A21D2/26
CPC分类号： A23J3/18 , A21D2/22 , A21D2/265 , A21D2/28
摘要： 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.
摘要翻译：现在提供了一种新的不溶于水的，改性的面筋产品，其通过捏合小麦粉，L-抗坏血酸，胱氨酸和水的混合物，然后通过重复的水将所得捏合的面团状水合面粉混合物分馏洗涤，以从面团中回收包含水 - 双重改性的面筋产品的级分。现在生产的改性麸质产品可用作面包改良剂。这种新的改性谷蛋白产品可以进一步与胱氨酸和乳化剂混合以制备面包改良剂组合物，其可以加入到面粉面粉混合物或面包制作面团中，并且可用于改善屑屑质地，外形和面包屑适口性的面包产品，并且还使面包制作面团由面包面粉混合物制成，显着耐受面包制作面团的机械作用。

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