Utilization of transglutaminases for the production of baked products with a low wheat content
A flour useful for the production of baked goods containing transglutaminase and wheat flour yields dough with properties for automated processing and baked goods with larger volume. The wheat flour represents 1 to 50 wt.-% of the flour with the remainder being one or more non-wheat flours. A method...
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| creator | SCHUHMANN FRANK |
| description | A flour useful for the production of baked goods containing transglutaminase and wheat flour yields dough with properties for automated processing and baked goods with larger volume. The wheat flour represents 1 to 50 wt.-% of the flour with the remainder being one or more non-wheat flours. A method for the production of baked goods containing both wheat and non-wheat flours utilizing a transglutaminase enzyme. |
| format | Patent |
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The wheat flour represents 1 to 50 wt.-% of the flour with the remainder being one or more non-wheat flours. A method for the production of baked goods containing both wheat and non-wheat flours utilizing a transglutaminase enzyme.</description><edition>7</edition><language>eng</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; HUMAN NECESSITIES ; PRESERVATION THEREOF ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2003</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=20030211&DB=EPODOC&CC=US&NR=6517874B2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25562,76317</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20030211&DB=EPODOC&CC=US&NR=6517874B2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SCHUHMANN FRANK</creatorcontrib><title>Utilization of transglutaminases for the production of baked products with a low wheat content</title><description>A flour useful for the production of baked goods containing transglutaminase and wheat flour yields dough with properties for automated processing and baked goods with larger volume. The wheat flour represents 1 to 50 wt.-% of the flour with the remainder being one or more non-wheat flours. A method for the production of baked goods containing both wheat and non-wheat flours utilizing a transglutaminase enzyme.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION THEREOF</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2003</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNyj0OwjAMQOEsDAi4gy_AwG-ZQSB26EplUreJCHaUuIrE6VnozvSkp29qHrX64D-oXhikA03IuQ-D4tszZsrQSQJ1BDFJO9jRPfFF7fgyFK8OEIIUKI5QwQorsc7NpMOQafHrzMDlfD9dlxSloRzREpM29W2_W1WHantcb_4gXyxAPPs</recordid><startdate>20030211</startdate><enddate>20030211</enddate><creator>SCHUHMANN FRANK</creator><scope>EVB</scope></search><sort><creationdate>20030211</creationdate><title>Utilization of transglutaminases for the production of baked products with a low wheat content</title><author>SCHUHMANN FRANK</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US6517874B23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2003</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION THEREOF</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>SCHUHMANN FRANK</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SCHUHMANN FRANK</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Utilization of transglutaminases for the production of baked products with a low wheat content</title><date>2003-02-11</date><risdate>2003</risdate><abstract>A flour useful for the production of baked goods containing transglutaminase and wheat flour yields dough with properties for automated processing and baked goods with larger volume. The wheat flour represents 1 to 50 wt.-% of the flour with the remainder being one or more non-wheat flours. A method for the production of baked goods containing both wheat and non-wheat flours utilizing a transglutaminase enzyme.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | Utilization of transglutaminases for the production of baked products with a low wheat content |
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