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...
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| creator | KING JAMES GORDON TRAVIS JEWELL PERCIVAL SYDNEY BEZZANT NORMAN |
| description | 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. |
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Dextrin may be added.</description><language>ger</language><subject>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</subject><creationdate>1957</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19570307&DB=EPODOC&CC=DE&NR=959428C$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25562,76317</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19570307&DB=EPODOC&CC=DE&NR=959428C$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KING JAMES GORDON TRAVIS</creatorcontrib><creatorcontrib>JEWELL PERCIVAL SYDNEY</creatorcontrib><creatorcontrib>BEZZANT NORMAN</creatorcontrib><title>Verfahren zur Herstellung von Gluten-Emulsionen, insbesondere fuer Nahrungsmittelzwecke</title><description>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. 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| subjects | 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 |
| title | Verfahren zur Herstellung von Gluten-Emulsionen, insbesondere fuer Nahrungsmittelzwecke |
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