AR070773A1 - FOOD FORMULATION FOR EXTRUDED CORN-BASED FOODS OR FOOD BAKED BASED ON WHEAT FLOUR, METHOD OF PRODUCTION OF A FOOD FORMULATION FOR CORN-BASED FOOD EXTRUDED FOOD OR FOOD-BASED FOOD BREADED FOOD-BASED FLOURED FOOD COMPOSITION - Google Patents
FOOD FORMULATION FOR EXTRUDED CORN-BASED FOODS OR FOOD BAKED BASED ON WHEAT FLOUR, METHOD OF PRODUCTION OF A FOOD FORMULATION FOR CORN-BASED FOOD EXTRUDED FOOD OR FOOD-BASED FOOD BREADED FOOD-BASED FLOURED FOOD COMPOSITIONInfo
- Publication number
- AR070773A1 AR070773A1 ARP090100745A AR070773A1 AR 070773 A1 AR070773 A1 AR 070773A1 AR P090100745 A ARP090100745 A AR P090100745A AR 070773 A1 AR070773 A1 AR 070773A1
- Authority
- AR
- Argentina
- Prior art keywords
- food
- extruded
- corn
- wheat flour
- foods
- Prior art date
Links
Landscapes
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Composiciones alimenticias para alimentos extruidos, más específicamente, a alimentos extruidos a base de maíz, o alimentos horneados a base de harina de trigo, que ofrecen una mejora en los aspectos nutricionales y tecnologicos sin modificar las características sensoriales. Dicha composicion alimenticia comprende proteína y masa de maíz o harina de trigo. Se describe también el método para su produccion. Se refiere también a productos obtenidos con la composicion alimenticia para alimentos extruidos, tales como saladitos asados del tipo snack, o alimentos horneados a base de harina de trigo, tales como oblea dulce o salada o bombon. Se refiere además a métodos para prolongar la vida en la gondola de alimentos extruidos que comprende la sustitucion de carbohidratos de la composicion por una proteína, y alimentos horneados a base de harina de trigo que comprende la sustitucion de harina de trigo de la composicion por proteína.Food compositions for extruded foods, more specifically, to corn-based extruded foods, or baked foods made from wheat flour, which offer an improvement in nutritional and technological aspects without modifying sensory characteristics. Said food composition comprises protein and corn dough or wheat flour. The method for its production is also described. It also refers to products obtained with the food composition for extruded foods, such as roasted snacks of the snack type, or baked foods based on wheat flour, such as sweet or salted wafer or bonbon. It also refers to methods for prolonging life in the gondola of extruded foods comprising the substitution of carbohydrates of the composition for a protein, and baked foods based on wheat flour comprising the replacement of wheat flour of the composition for protein .
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BRPI0801836 BRPI0801836E2 (en) | 2008-03-03 | 2008-03-03 | wheat flour based food composition, product and method for extending the shelf life of wheat flour based food |
Publications (1)
Publication Number | Publication Date |
---|---|
AR070773A1 true AR070773A1 (en) | 2010-05-05 |
Family
ID=40671681
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP090100745 AR070773A1 (en) | 2008-03-03 | 2009-03-03 | FOOD FORMULATION FOR EXTRUDED CORN-BASED FOODS OR FOOD BAKED BASED ON WHEAT FLOUR, METHOD OF PRODUCTION OF A FOOD FORMULATION FOR CORN-BASED FOOD EXTRUDED FOOD OR FOOD-BASED FOOD BREADED FOOD-BASED FLOURED FOOD COMPOSITION |
Country Status (2)
Country | Link |
---|---|
AR (1) | AR070773A1 (en) |
BR (1) | BRPI0801836E2 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
BR102016030414A2 (en) * | 2016-12-21 | 2018-07-17 | Universidade Estadual De Campinas - Unicamp | process of obtaining mixed resistant type 3 and 5 starch, obtained resistant starch and use |
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2008
- 2008-03-03 BR BRPI0801836 patent/BRPI0801836E2/en not_active IP Right Cessation
-
2009
- 2009-03-03 AR ARP090100745 patent/AR070773A1/en unknown
Also Published As
Publication number | Publication date |
---|---|
BRPI0801836A2 (en) | 2009-05-26 |
BRPI0801836E2 (en) | 2009-06-16 |
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