AR103907A1 - Producto de panadería - Google Patents

Producto de panadería

Info

Publication number
AR103907A1
AR103907A1 ARP160100647A ARP160100647A AR103907A1 AR 103907 A1 AR103907 A1 AR 103907A1 AR P160100647 A ARP160100647 A AR P160100647A AR P160100647 A ARP160100647 A AR P160100647A AR 103907 A1 AR103907 A1 AR 103907A1
Authority
AR
Argentina
Prior art keywords
weight
bakery product
product
soft bakery
product comprises
Prior art date
Application number
ARP160100647A
Other languages
English (en)
Inventor
Charles Coleman Edward
Clement Jerome
Original Assignee
Biscuit Gle
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 Biscuit Gle filed Critical Biscuit Gle
Publication of AR103907A1 publication Critical patent/AR103907A1/es

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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Un producto de panadería blando que tiene un contenido de glucosa de absorción lenta (SAG) de al menos 15% en peso y una actividad acuosa que abarca desde 0,4 hasta 0,9, en donde el producto comprende una porción horneada a base de masa y opcionalmente un recubrimiento y/o un relleno, y en donde el producto comprende lo siguiente: cereales, en una cantidad de al menos 35% en peso; al menos 5% en peso de azúcares, que tienen un grado de polimerización de 1 ó 2, sobre la base del peso del producto de panadería blando; y desde 0,1 hasta 15% en peso de maltitol sobre la base del peso del producto de panadería blando.
ARP160100647A 2015-03-13 2016-03-11 Producto de panadería AR103907A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP15159038.7A EP3078272A1 (en) 2015-03-13 2015-03-13 Bakery product

Publications (1)

Publication Number Publication Date
AR103907A1 true AR103907A1 (es) 2017-06-14

Family

ID=52736852

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP160100647A AR103907A1 (es) 2015-03-13 2016-03-11 Producto de panadería

Country Status (10)

Country Link
US (1) US11096393B2 (es)
EP (2) EP3078272A1 (es)
CN (1) CN107567279B (es)
AR (1) AR103907A1 (es)
BR (1) BR112017016027B1 (es)
CA (1) CA2976996C (es)
ES (1) ES2819530T3 (es)
PL (1) PL3267798T3 (es)
RU (1) RU2673184C1 (es)
WO (1) WO2016146502A1 (es)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE202017001878U1 (de) 2017-04-08 2017-06-19 Martin Vlaho Dom - Bioweizenvollkornmischbrot. Eine neue Brotsorte, deren Zusammensetzung auf den ernährungsmedizinisch gesicherten Erkenntnissen beruht.
EP3469910A1 (en) * 2017-10-13 2019-04-17 Generale Biscuit A method for the manufacture of a baked comestible
FR3111256B1 (fr) * 2020-06-11 2024-03-29 Vamix Procédé industriel continu de production de pâte feuilletée inversée
CN112602809B (zh) * 2020-12-09 2023-03-31 内蒙古蒙牛乳业（集团）股份有限公司 一种脆筒内喷用无蔗糖巧克力组合物及其制备方法和应用

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3393074A (en) 1965-08-16 1968-07-16 Joseph R. Ehrlich Preparation of cake-like dessert and dry-mixes for their preparation
US4350713A (en) 1981-03-16 1982-09-21 The Griffith Laboratories, Limited Production of sponge cake
JP3084530B2 (ja) * 1989-03-30 2000-09-04 東和化成工業株式会社 脂肪代替物としてのマルチトールを含有する低脂肪食品の製造方法
US20050058759A1 (en) * 2003-09-15 2005-03-17 Schmidt James Carl Protein enhanced low carbohydrate snack food
US20070082104A1 (en) 2004-08-12 2007-04-12 Sophie De Baets Functional sugar replacement
FR2884112B1 (fr) 2005-04-11 2007-06-15 Gen Biscuit Sa Procede de fabrication en continu d'un biscuit presentant au moins un motif de marquage et biscuit ainsi obtenu
WO2007095977A1 (en) * 2005-10-14 2007-08-30 Unilever N.V. Food product and process for preparing it
EP2384630B1 (en) 2010-04-30 2017-10-04 Generale Biscuit Soft cake with simulated unbaked heart
KR101268374B1 (ko) 2010-11-22 2013-05-28 대진대학교 산학협력단 천연당을 첨가한 기능성 떡 및 그 제조방법
CN102077949B (zh) 2011-01-27 2013-01-16 北京康比特体育科技股份有限公司 一种减肥代餐营养棒及其制备方法
EP2520179A1 (en) * 2011-05-04 2012-11-07 Nestec S.A. Bakery product with improved flavour properties
AR087159A1 (es) 2011-06-20 2014-02-26 Gen Biscuit Galletita para desayuno con glucosa de lenta disponibilidad
WO2013079084A1 (en) 2011-12-02 2013-06-06 Yiotis S.A. Bakery product and method for the preparation thereof
CN102960406A (zh) 2012-12-05 2013-03-13 晓健科技（大连）有限公司 一种低血糖生成指数月饼面皮及制备方法
CN102934674A (zh) 2012-12-05 2013-02-20 晓健科技（大连）有限公司 一种低血糖生成指数饼干及其制备方法
CN103918763B (zh) 2014-05-07 2015-12-30 吉林大学 一种适合糖尿病患者食用的无糖饼干及其制备方法

Also Published As

Publication number Publication date
US11096393B2 (en) 2021-08-24
BR112017016027A2 (pt) 2018-07-10
PL3267798T3 (pl) 2021-01-11
BR112017016027B1 (pt) 2022-01-04
ES2819530T3 (es) 2021-04-16
CA2976996A1 (en) 2016-09-22
US20180035677A1 (en) 2018-02-08
CN107567279B (zh) 2021-10-26
EP3078272A1 (en) 2016-10-12
EP3267798B1 (en) 2020-06-24
CN107567279A (zh) 2018-01-09
RU2673184C1 (ru) 2018-11-22
EP3267798A1 (en) 2018-01-17
WO2016146502A1 (en) 2016-09-22
CA2976996C (en) 2020-10-27

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