ATE326140T1 - Proteinhyperreicher und kalorienarmer teig zur herstellung von brotähnlichen produkten, und verfahren zu dessen herstellung - Google Patents

Proteinhyperreicher und kalorienarmer teig zur herstellung von brotähnlichen produkten, und verfahren zu dessen herstellung

Info

Publication number
ATE326140T1
ATE326140T1 AT01940696T AT01940696T ATE326140T1 AT E326140 T1 ATE326140 T1 AT E326140T1 AT 01940696 T AT01940696 T AT 01940696T AT 01940696 T AT01940696 T AT 01940696T AT E326140 T1 ATE326140 T1 AT E326140T1
Authority
AT
Austria
Prior art keywords
products
dough
rich
production
producing bread
Prior art date
Application number
AT01940696T
Other languages
English (en)
Inventor
Reginald Allouche
Original Assignee
Ceprodi Cie Europ De Produits
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 Ceprodi Cie Europ De Produits filed Critical Ceprodi Cie Europ De Produits
Application granted granted Critical
Publication of ATE326140T1 publication Critical patent/ATE326140T1/de

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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • A21D10/025—Packaged doughs
    • 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
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • 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
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
  • Conductive Materials (AREA)
  • Glass Compositions (AREA)
  • Adhesives Or Adhesive Processes (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
AT01940696T 2000-06-07 2001-06-06 Proteinhyperreicher und kalorienarmer teig zur herstellung von brotähnlichen produkten, und verfahren zu dessen herstellung ATE326140T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0007468A FR2809927B1 (fr) 2000-06-07 2000-06-07 Pate hypocalorique hyperproteinee a cuire

Publications (1)

Publication Number Publication Date
ATE326140T1 true ATE326140T1 (de) 2006-06-15

Family

ID=8851180

Family Applications (1)

Application Number Title Priority Date Filing Date
AT01940696T ATE326140T1 (de) 2000-06-07 2001-06-06 Proteinhyperreicher und kalorienarmer teig zur herstellung von brotähnlichen produkten, und verfahren zu dessen herstellung

Country Status (9)

Country Link
US (1) US20040022902A1 (de)
EP (1) EP1289370B1 (de)
AT (1) ATE326140T1 (de)
AU (1) AU7420001A (de)
CA (1) CA2411052A1 (de)
DE (1) DE60119728T2 (de)
ES (1) ES2264693T3 (de)
FR (1) FR2809927B1 (de)
WO (1) WO2001093686A1 (de)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2826240B1 (fr) * 2001-06-22 2005-02-25 Reginald Allouche Preparation alimentaire riche en proteines et hypocalorique pour produits de type pyzza, et son procede de preparation
EP1453384A1 (de) 2001-12-13 2004-09-08 Techcom International Inc. Proteinhyperreicher und kohlehydratarmer teig und backwaren, und verfahren zur herstellung
DE102016100608A1 (de) * 2016-01-14 2017-07-20 Karl-Heinz Scholz Bauelement in Plattenform, insbesondere Bodenbelags-Paneel, sowie Bodenbelag unter Verwendung dieser Bauelemente nebst Verfahren zu deren Anordnung
JPWO2018180667A1 (ja) * 2017-03-28 2020-02-06 森永乳業株式会社 焼成食品の製造方法及び焼成食品
JP2019201582A (ja) * 2018-05-23 2019-11-28 森永乳業株式会社 膨化食品およびその製造方法と、加工食品

Family Cites Families (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1442021A1 (de) * 1961-02-06 1968-10-24 Licencia Talalmanyokat Verfahren zur Herstellung von eiweissreichen Broten,Back- und Teigwaren mit vermindertem Kohlenhydratgehalt
US3767423A (en) * 1971-02-03 1973-10-23 Pillsbury Co Low calorie bread
DE2336562A1 (de) * 1973-07-18 1975-02-20 Eiselen Naehrmittel Werk Fertigmehl und verwendung desselben zur herstellung eines kohlenhydratarmen und eiweissreichen brotes
SE402518B (sv) * 1974-10-24 1978-07-10 Ronnerman Ab Tandlekare Erik Forfarande for framstellning av livsmedel i form av brod
GB1538360A (en) * 1976-05-27 1979-01-17 Thompson J Low calorie diet bread
US4109018A (en) * 1976-05-27 1978-08-22 Thompson Jerome B Low calorie diet bread
CH632133A5 (en) * 1977-08-02 1982-09-30 Aschinger Ag Process for the preparation of a low-carbohydrate and calorie-reduced dietary bread
DE3026598A1 (de) * 1980-07-14 1982-02-11 Hurst, Waltraut A.I., 2000 Hamburg Kohlenhydratarme diaetetische backware und verfahren zu ihrer herstellung
US4587126A (en) * 1983-11-30 1986-05-06 Campbell Taggart, Inc. Reduced calorie yeast leavened baked product
US4824683A (en) * 1986-05-08 1989-04-25 Nutri-Life Foods, Inc. Low calorie high fiber bread
IT1230122B (it) * 1987-05-20 1991-10-07 John S Chen Maria Giulia Menes Alimenti dietetici ad alto contenuto di glutine di grano
US5458902A (en) * 1991-09-26 1995-10-17 Silvia P. Rudel High protein content bread product
DE19509660A1 (de) * 1995-03-17 1996-09-19 Robert Sinn Rezeptur für proteinreiche Brot-, Teig- und süße Backwaren
JP3014040B2 (ja) * 1996-10-30 2000-02-28 信久 川野 食物繊維パン及びその製造法
WO1999038391A1 (en) * 1998-01-30 1999-08-05 Kerry Ingredients (Uk) Limited Low-browning crumb
US6322826B2 (en) * 1998-06-16 2001-11-27 Mathias Christian Zohoungbogbo Dietetic food composition and dietetic method using such composition
FR2788409B1 (fr) * 1999-01-19 2002-10-11 Cie Europ De Produits Dietetiq Gateau hyperprotidique hypocalorique

Also Published As

Publication number Publication date
US20040022902A1 (en) 2004-02-05
DE60119728D1 (de) 2006-06-22
FR2809927A1 (fr) 2001-12-14
FR2809927B1 (fr) 2004-05-28
EP1289370B1 (de) 2006-05-17
EP1289370A1 (de) 2003-03-12
ES2264693T3 (es) 2007-01-16
WO2001093686A1 (fr) 2001-12-13
DE60119728T2 (de) 2007-04-26
AU7420001A (en) 2001-12-17
CA2411052A1 (fr) 2001-12-13

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