Method for producing rice flour bread and dough thereof
US-2019364911-A1 · Dec 5, 2019 · US
NaCl substitute agent
US10477869B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-10477869-B2 |
| Application number | US-201013514071-A |
| Country | US |
| Kind code | B2 |
| Filing date | Oct 21, 2010 |
| Priority date | Dec 8, 2009 |
| Publication date | Nov 19, 2019 |
| Grant date | Nov 19, 2019 |
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- Title
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Abstract
Official abstract text for this publication.
A novel substitute for sodium salt is described that comprises deactivated yeast and a salt compound selected from NaCl, a potassium salt, an ammonium salt, a magnesium salt and mixtures thereof. Also described are a composition comprising this new substitute and the use of this substitute in breadmaking and in prepared dishes.
First claim
Opening claim text (preview).
The invention claimed is: 1. A method for reducing the amount of NaCl in breadmaking, comprising a step of totally or partially replacing NaCl with a NaCl substitute, said NaCl substitute consisting of deactivated yeast and NaCl, and optionally a cereal extract and/or a breadmaking improver selected from the group consisting of ascorbic acid, emulsifiers, stabilizing-thickening agents, enzymes and mixtures thereof, wherein the NaCl/deactivated yeast ratio is between 1 and 5.7. 2. The method according to claim 1 , wherein the NaCl is totally replaced with the NaCl substitute. 3. The method according to claim 1 , wherein the yeast belongs to the genus Saccharomyces. 4. The method according to claim 3 , wherein the yeast belongs to the species Saccharomyces cerevisiae. 5. The method according to claim 1 , wherein the cereal extract is a malt extract. 6. The method according to claim 1 , wherein the breadmaking is the production of traditional French bread. 7. The method according to claim 1 , wherein the deactivated yeast is present in an amount in the range from about 0.4 to 1 wt. % relative to the total weight of flour in breadmaking. 8. The method according to claim 7 , wherein the deactivated yeast is present in an amount in the range from 0.6 to 0.8 wt. % relative to the total weight of flour in breadmaking. 9. The method according to claim 7 , wherein the deactivated yeast is present in an amount of 0.7 wt. % relative to the total weight of flour in breadmaking. 10. The method according to claim 1 , wherein NaCl is present in an amount in the range from about 0.9 to 1.6 wt. % relative to the total weight of flour in breadmaking.
Assignees
Inventors
Classifications
Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title
- A21D8/047Primary
with yeasts · CPC title
Yeasts or derivatives thereof · CPC title
Salt substitutes completely devoid of sodium chloride · CPC title
by adding inorganic substances · CPC title
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Frequently asked questions
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- What does patent US10477869B2 cover?
- A novel substitute for sodium salt is described that comprises deactivated yeast and a salt compound selected from NaCl, a potassium salt, an ammonium salt, a magnesium salt and mixtures thereof. Also described are a composition comprising this new substitute and the use of this substitute in breadmaking and in prepared dishes.
- Who is the assignee on this patent?
- Lejeune Pascal, Dupuy Cornuaille Camille, Bultel Michael, and 1 more
- What technology area does this patent fall under?
- Primary CPC classification A21D8/047. Mapped technology areas include Human Necessities.
- When was this patent published?
- Publication date Tue Nov 19 2019 00:00:00 GMT+0000 (Coordinated Universal Time) (B2). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 8 related publications on this page (citations in our corpus or others sharing the same primary CPC).