Additive prodn. for cereal based bakery prods., esp. biscuits - made by deoxygenation, demineralisation, pasteurisation and pH adjustment of dairy prods.

摘要

Prodn. of additives for cereal-based bakery prods. comprises treating a prim. dairy prod. (I) by a sequence of steps (A) or (B). In (A), the (I) is treated successively by deoxygenation; demineralisation; pasteurisation; cooling; and adjustment of pH. In (B), the (I) is treated successively by deoxygenation; lowering the pH; pasteurisation; addn. of phosphates; and adjustment of pH. (I) is e.g. proteins obtd. from sweet or acid lactoserums from cheese or casein making, from skimmed milk, from conc. proteins or protein isolates. Pref. (I) is isolated milk protein such as seralbumin or alpha lactalbumin. Prods. are esp. useful as additives to 'strong' flour to give lighter doughs, esp. for biscuit making.