Verfahren zur Herstellung von Gluten-Emulsionen, insbesondere fuer Nahrungsmittelzwecke

Verfahren zur Herstellung von Gluten-Emulsionen, insbesondere fuer Nahrungsmittelzwecke

Wheat or rye flour in water is inoculated with an emulsion prepared as described in Specifications 695,145 or 704,549 and allowed to stand, e.g., for 10 hours, at a temperature between 28 and 36 DEG C., preferably between 31 and 33 DEG C., to yield a proteinaceous emulsion suitable for use in prepar...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: KING JAMES GORDON TRAVIS, JEWELL PERCIVAL SYDNEY, BEZZANT NORMAN
Format: Patent
Sprache:ger
Schlagworte:
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
PROTEIN COMPOSITIONS FOR FOODSTUFFS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:Wheat or rye flour in water is inoculated with an emulsion prepared as described in Specifications 695,145 or 704,549 and allowed to stand, e.g., for 10 hours, at a temperature between 28 and 36 DEG C., preferably between 31 and 33 DEG C., to yield a proteinaceous emulsion suitable for use in preparing bread, sausage meat, salad cream and custard. Dextrin may be added.