EP3813533A4 - A functional breadstick - Google Patents

A functional breadstick Download PDF

Info

Publication number
EP3813533A4
EP3813533A4 EP19851229.5A EP19851229A EP3813533A4 EP 3813533 A4 EP3813533 A4 EP 3813533A4 EP 19851229 A EP19851229 A EP 19851229A EP 3813533 A4 EP3813533 A4 EP 3813533A4
Authority
EP
European Patent Office
Prior art keywords
breadstick
functional
functional breadstick
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP19851229.5A
Other languages
German (de)
French (fr)
Other versions
EP3813533A2 (en
Inventor
Gokcen GARIPOGLU
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Bahcesehir Universitesi
Original Assignee
Bahcesehir Universitesi
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Bahcesehir Universitesi filed Critical Bahcesehir Universitesi
Publication of EP3813533A2 publication Critical patent/EP3813533A2/en
Publication of EP3813533A4 publication Critical patent/EP3813533A4/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
EP19851229.5A 2018-06-26 2019-05-28 A functional breadstick Pending EP3813533A4 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR201809021 2018-06-26
PCT/TR2019/050386 WO2020040712A2 (en) 2018-06-26 2019-05-28 A functional breadstick

Publications (2)

Publication Number Publication Date
EP3813533A2 EP3813533A2 (en) 2021-05-05
EP3813533A4 true EP3813533A4 (en) 2021-05-19

Family

ID=69592735

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19851229.5A Pending EP3813533A4 (en) 2018-06-26 2019-05-28 A functional breadstick

Country Status (2)

Country Link
EP (1) EP3813533A4 (en)
WO (1) WO2020040712A2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT202000030713A1 (en) * 2020-12-15 2022-06-15 Newtra Food S R L PRODUCTION PROCESS OF TARALLI WITH HIGH RESISTANT STARCH CONTENT WITH REDUCED GLYCEMIC INDEX

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008115046A1 (en) * 2007-03-22 2008-09-25 N.V. Nutricia Cereal-based infant nutrition with fibre
WO2009135959A1 (en) * 2008-05-07 2009-11-12 Katry Inversiones, S.L. Food product for enterally or orally feeding diabetic patients
CN106720124A (en) * 2017-02-05 2017-05-31 河南康元生物科技股份有限公司 A kind of functional form health cookies low in calories and preparation method thereof
CN106982883A (en) * 2017-06-05 2017-07-28 上海越哲食品有限公司 A kind of low-sugar low-fat biscuit and preparation method thereof
CN108174900A (en) * 2018-01-11 2018-06-19 思朗食品（淮北）有限公司 The hypoglycemia generation value that a kind of suitable diabetic population is eaten（GI）Biscuit

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20080138472A1 (en) * 2006-12-12 2008-06-12 Delse Alexandre High fiber rotary molded cookies containing inulin and resistant starch
CN105360891A (en) * 2015-09-30 2016-03-02 同福碗粥股份有限公司 Flour having low glycemic index and making method thereof
CN105212228A (en) * 2015-11-12 2016-01-06 华东理工大学 A kind of nutritious powder for hypoglycemia patient

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008115046A1 (en) * 2007-03-22 2008-09-25 N.V. Nutricia Cereal-based infant nutrition with fibre
WO2009135959A1 (en) * 2008-05-07 2009-11-12 Katry Inversiones, S.L. Food product for enterally or orally feeding diabetic patients
CN106720124A (en) * 2017-02-05 2017-05-31 河南康元生物科技股份有限公司 A kind of functional form health cookies low in calories and preparation method thereof
CN106982883A (en) * 2017-06-05 2017-07-28 上海越哲食品有限公司 A kind of low-sugar low-fat biscuit and preparation method thereof
CN108174900A (en) * 2018-01-11 2018-06-19 思朗食品（淮北）有限公司 The hypoglycemia generation value that a kind of suitable diabetic population is eaten（GI）Biscuit

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
GHORBANI ZEINAB ET AL: "Anti-Hyperglycemic and Insulin Sensitizer Effects of Turmeric and Its Principle Constituent Curcumin", INTERNATIONAL JOURNAL OF ENDOCRINOLOGY & METABOLISM, vol. 12, no. 4, 1 October 2014 (2014-10-01), XP055777055, ISSN: 1726-913X, DOI: 10.5812/ijem.18081 *
HLEBOWICZ JOANNA ET AL: "Effect of cinnamon on postprandial blood glucose, gastric emptying, and satiety in healthy subjects", AMERICAN JOURNAL OF CLINICAL NUTRITION,, vol. 85, no. 6, 1 June 2007 (2007-06-01), pages 1552 - 1556, XP002609982, ISSN: 0002-9165 *
KHAN A ET AL: "Cinnamon Improves Glucose and Lipids of People with Type 2 Diabetes", DIABETES CARE, AMERICAN DIABETES ASSOCIATION, ALEXANDRIA, VA, US, vol. 26, no. 12, 1 December 2003 (2003-12-01), pages 3215 - 3218, XP002368461, ISSN: 0149-5992 *
WICKENBERG JENNIE ET AL: "Effects of Curcuma longa (turmeric) on postprandial plasma glucose and insulin in healthy subjects", NUTRITION JOURNAL, BIOMED CENTRAL, GB, vol. 9, no. 1, 12 October 2010 (2010-10-12), pages 43, XP021077645, ISSN: 1475-2891, DOI: 10.1186/1475-2891-9-43 *
WICKENBERG JENNIE O: "Investigations into the Effects of Turmeric, Cinnamon and Green Tea on Glycaemic Control and Liver Enzymes", 20 February 2015 (2015-02-20), XP055777056, Retrieved from the Internet <URL:https://lup.lub.lu.se/search/ws/files/4081512/5031864.pdf> [retrieved on 20210217] *

Also Published As

Publication number Publication date
WO2020040712A2 (en) 2020-02-27
WO2020040712A3 (en) 2020-04-23
EP3813533A2 (en) 2021-05-05

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