Claims
- 1. A process for producing a dough improver composition consisting essentially of a vital gluten, an emulsifier selected from the group consisting of calcium stearoyl-lactylate, sodium stearoyl-lactylate, succinic acid ester of monoglyceride, citric acid ester of monoglyceride and fatty acid ester of sucrose and a complex of the vital gluten and emulsifier, which comprises the steps of mixing a vital gluten with a hydrated emulsifier to provide a mixture with a water content in the range of from 10 to 35% and allowing the mixture to stand to form the complex at 20.degree. to 70.degree. C. for 5 to 30 minutes at around neutral pH; the total content of emulsifier, including free emulsifier and emulsifier in the complex is from 1 to 30 weight % and the total content of vital gluten including free vital gluten and vital gluten in the complex is the remainder of the composition.
Priority Claims (1)
Number |
Date |
Country |
Kind |
60-3733 |
Jan 1985 |
JPX |
|
Parent Case Info
This application is a continuation of application Ser. No. 814,972, filed Dec. 31, 1985 now abandoned.
US Referenced Citations (1)
Number |
Name |
Date |
Kind |
4200569 |
Ladbrooke et al. |
Apr 1980 |
|
Foreign Referenced Citations (2)
Number |
Date |
Country |
2915449 |
Oct 1979 |
DEX |
2019188 |
Oct 1979 |
GBX |
Continuations (1)
|
Number |
Date |
Country |
Parent |
814972 |
Dec 1985 |
|