ATE666T1 - MIX INTENDED FOR THE MANUFACTURE OF HIGH-PROTEIN-FURTHER BAKERY GOODS, METHOD FOR BAKING SUCH MIX AND BAKERY GOODS OBTAINED FROM THE MIX USING THE METHOD. - Google Patents

MIX INTENDED FOR THE MANUFACTURE OF HIGH-PROTEIN-FURTHER BAKERY GOODS, METHOD FOR BAKING SUCH MIX AND BAKERY GOODS OBTAINED FROM THE MIX USING THE METHOD.

Info

Publication number
ATE666T1
ATE666T1 AT79104195T AT79104195T ATE666T1 AT E666 T1 ATE666 T1 AT E666T1 AT 79104195 T AT79104195 T AT 79104195T AT 79104195 T AT79104195 T AT 79104195T AT E666 T1 ATE666 T1 AT E666T1
Authority
AT
Austria
Prior art keywords
mix
protein
portions
bakery goods
mixture
Prior art date
Application number
AT79104195T
Other languages
German (de)
Inventor
Winfried Ing. Battermann (Grad.)
Original Assignee
Kali-Chemie Aktiengesellschaft
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 Kali-Chemie Aktiengesellschaft filed Critical Kali-Chemie Aktiengesellschaft
Application granted granted Critical
Publication of ATE666T1 publication Critical patent/ATE666T1/en

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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Peptides Or Proteins (AREA)
  • Confectionery (AREA)

Abstract

1. High protein-enriched bakery goods, produced by the admixture of wheat gluten, bran, milk protein, soya protein, salt, yeast and water, characterized in that they are produced from a mixture of 28-38 wt.-% vital wheat gluten 4-8 wt.-% ultra-filtered whey protein concentrate 1.5-5. wt.-% denaturated soya protein concentrate 2.5-6.5 wt.-% wheat bran 0.7-1.5 wt.-% salt 1-2 wt.-% dry yeast 44-52 wt.-% water based on the total mixture, the sum of the ingredients totalling 100 %, by the following process steps : a) mixing the dry ingredients of the recipe, b) addition of the water and the yeast, c) kneading of the mixture, d) dividing up the mixture into portions while re-kneading and shaping the portions, e) proving the portions, f) baking of the proved portions in hot air containing water vapour with additional microwave radiation.
AT79104195T 1978-11-04 1979-10-29 MIX INTENDED FOR THE MANUFACTURE OF HIGH-PROTEIN-FURTHER BAKERY GOODS, METHOD FOR BAKING SUCH MIX AND BAKERY GOODS OBTAINED FROM THE MIX USING THE METHOD. ATE666T1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE2847876A DE2847876C2 (en) 1978-11-04 1978-11-04 Highly protein-fortified baked goods
EP79104195A EP0011174B2 (en) 1978-11-04 1979-10-29 Highly protein-enriched bakery products

Publications (1)

Publication Number Publication Date
ATE666T1 true ATE666T1 (en) 1982-02-15

Family

ID=6053853

Family Applications (1)

Application Number Title Priority Date Filing Date
AT79104195T ATE666T1 (en) 1978-11-04 1979-10-29 MIX INTENDED FOR THE MANUFACTURE OF HIGH-PROTEIN-FURTHER BAKERY GOODS, METHOD FOR BAKING SUCH MIX AND BAKERY GOODS OBTAINED FROM THE MIX USING THE METHOD.

Country Status (3)

Country Link
EP (1) EP0011174B2 (en)
AT (1) ATE666T1 (en)
DE (2) DE2847876C2 (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2042769T3 (en) * 1987-12-03 1993-12-16 Unilever Nv GROCERIES.
DK171752B1 (en) * 1992-07-06 1997-05-12 Birgitte Stilling Bread-like product with blood sugar lowering effect for diabetics and powdered mixture for use in the preparation thereof
KR20040062680A (en) 2001-12-13 2004-07-07 테크콤 인터내셔날 인크. High Protein, Low Carbohydrate Dough and Bread Products, and Method for Making Same
US20050013900A1 (en) * 2003-07-15 2005-01-20 Dohl Christopher T. High-protein, low-carbohydrate bakery products
DE102012008271A1 (en) 2012-04-23 2013-10-24 Human Nutrition Gmbh Biscuit, in which fat is substituted by bulking agents, flour is substituted by protein, and sugar is substituted by bulking agents and sweeteners, useful for reducing weight
CN103584124A (en) * 2013-10-18 2014-02-19 宿州市皖神面制品有限公司 Preparation method of nutritional wheat gluten powder
CN103749630B (en) * 2014-01-15 2015-01-14 天津桂发祥十八街麻花食品股份有限公司 Fried dough twist with high dietary fiber content and fillings and method for making fried dough twist
EP3180986A1 (en) 2015-09-04 2017-06-21 Next Peak UG (haftungsbeschränkt) Mixture for the production of low-fat, low carbohydrate and gluten-free baking goods and bake-ready mixture and use of the mixture

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2086184A (en) * 1931-04-13 1937-07-06 W E Long Co Dough mix for bread
US3185574A (en) * 1961-03-21 1965-05-25 Mead Johnson & Co High protein baked piece and method of producing the same
DE2253335C2 (en) * 1972-10-31 1982-06-03 H. Jäckering Mühlen- und Nährmittelwerke, 4700 Hamm "Process for the production of a high-protein, cut and crumb-proof long-life baked goods"
DE2336562A1 (en) * 1973-07-18 1975-02-20 Eiselen Naehrmittel Werk Protein-rich carbohydrate-deficient bread prepn - from flour contg. dry gluten, milk protein and legume flour
AR205779A1 (en) * 1975-03-17 1976-05-31 Stauffer Chemical Co PROTEIN MIXTURE AND PRODUCT CONTAINING IT
US4109025A (en) * 1976-12-15 1978-08-22 Stauffer Chemical Company Protein enriched baked goods

Also Published As

Publication number Publication date
DE2962100D1 (en) 1982-03-18
EP0011174B1 (en) 1982-02-10
DE2847876C2 (en) 1982-12-30
DE2847876A1 (en) 1980-05-08
EP0011174B2 (en) 1984-09-19
EP0011174A2 (en) 1980-05-28
EP0011174A3 (en) 1981-01-07

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