BR9408431A - Processo para preparar gêneros alimentícios cozidos de baixo teor de gordura - Google Patents

Processo para preparar gêneros alimentícios cozidos de baixo teor de gordura

Info

Publication number
BR9408431A
BR9408431A BR9408431A BR9408431A BR9408431A BR 9408431 A BR9408431 A BR 9408431A BR 9408431 A BR9408431 A BR 9408431A BR 9408431 A BR9408431 A BR 9408431A BR 9408431 A BR9408431 A BR 9408431A
Authority
BR
Brazil
Prior art keywords
preparing low
cooked foodstuffs
fat cooked
fat
foodstuffs
Prior art date
Application number
BR9408431A
Other languages
English (en)
Inventor
John J Smith
Carol A Steinwehe
Original Assignee
Quaker Oats Co
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 Quaker Oats Co filed Critical Quaker Oats Co
Publication of BR9408431A publication Critical patent/BR9408431A/pt

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
    • A21D2/36—Vegetable material
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/804—Low calorie, low sodium or hypoallergic

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)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
BR9408431A 1993-12-28 1994-12-23 Processo para preparar gêneros alimentícios cozidos de baixo teor de gordura BR9408431A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US08/174,564 US5554402A (en) 1993-12-28 1993-12-28 Process for preparing baked food products having little or no fat using an oat component as a fat replacement
PCT/US1994/014549 WO1995017823A1 (en) 1993-12-28 1994-12-23 Process for preparing low fat baked goods

Publications (1)

Publication Number Publication Date
BR9408431A true BR9408431A (pt) 1997-08-05

Family

ID=22636622

Family Applications (1)

Application Number Title Priority Date Filing Date
BR9408431A BR9408431A (pt) 1993-12-28 1994-12-23 Processo para preparar gêneros alimentícios cozidos de baixo teor de gordura

Country Status (6)

Country Link
US (1) US5554402A (pt)
EP (1) EP0737035A1 (pt)
AU (1) AU1595995A (pt)
BR (1) BR9408431A (pt)
CA (1) CA2179405A1 (pt)
WO (1) WO1995017823A1 (pt)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6110511A (en) * 1995-03-31 2000-08-29 Cereal Ingredients, Inc. Fruit particle analog
US5871661A (en) * 1996-09-17 1999-02-16 Huntington Food Products, Inc. Baking pan assembly for preparing donuts
US5876778A (en) * 1997-01-31 1999-03-02 1129143 Ontario Inc. Fat imitator and process for its production
US6620443B1 (en) 1999-07-02 2003-09-16 Cereal Ingredients, Inc. Edible color and flavor carrier and method for making an edible color and flavor carrier
US6410073B1 (en) * 2000-10-04 2002-06-25 Kraft Foods Holdings, Inc. Microwaveable sponge cake
US20060088639A1 (en) * 2004-10-25 2006-04-27 Lewis Karen M Food additive, baked food composition and method for lowering blood cholesterol
KR200377704Y1 (ko) * 2004-12-08 2005-03-10 차유선 조립식 모형 과자.
US9504272B2 (en) 2008-11-04 2016-11-29 The Quaker Oats Company Method of processing oats to achieve oats with an increased avenanthramide content
US9510614B2 (en) 2008-11-04 2016-12-06 The Quaker Oats Company Food products prepared with soluble whole grain oat flour
US10980244B2 (en) 2008-11-04 2021-04-20 The Quaker Oats Company Whole grain composition comprising hydrolyzed starch
US10689678B2 (en) 2008-11-04 2020-06-23 The Quaker Oats Company Method and composition comprising hydrolyzed starch
US9622500B2 (en) * 2008-11-04 2017-04-18 The Quaker Oats Company Food products prepared with soluble whole grain oat flour
WO2010059945A1 (en) 2008-11-21 2010-05-27 The Quaker Oats Company Whole oat microwavable baked items
JP2014510103A (ja) 2011-03-21 2014-04-24 ペプシコ，インコーポレイテッド 高酸ｒｔｄ全粒粉飲料を調製する方法
US10092016B2 (en) 2011-07-12 2018-10-09 Pepsico, Inc. Method of preparing an oat-containing dairy beverage
US20170275662A1 (en) 2016-03-22 2017-09-28 The Quaker Oats Company Method and Apparatus for Controlled Hydrolysis
US11172695B2 (en) 2016-03-22 2021-11-16 The Quaker Oats Company Method, apparatus, and product providing hydrolyzed starch and fiber

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB191011247A (en) * 1910-05-06 1911-05-08 James Dennis Roots An Improved Oat Bread, and a Process for the Manufacture thereof.
GB191111247A (en) * 1911-05-09 1911-10-12 Alexander Johan Mollinger Two-wheeled Roller-skate.
US3975550A (en) * 1974-08-07 1976-08-17 General Foods Corporation Plastically deformable ready-to-use batter
AT351483B (de) * 1977-10-21 1979-07-25 Hoeflinger Elfriede Verfahren zur bereitung von haferflockenbrot aus einem gemisch von haferflocken und weizen- mehl
DE3131432C2 (de) * 1981-08-07 1983-05-11 Hans 8581 Harsdorf Schoberth Verwendung von Quellmehl zur Erhöhung der Schnittfestigkeit von kleiereichem Brot
DE3504596C2 (de) * 1985-02-11 1994-02-03 Duelsen Hans Juergen Verfahren zur Herstellung von Brot
US4824683A (en) * 1986-05-08 1989-04-25 Nutri-Life Foods, Inc. Low calorie high fiber bread
US5053241A (en) * 1988-04-21 1991-10-01 Ault Foods Limited Fat reduced spreads and process of making
US5015488A (en) * 1989-06-07 1991-05-14 Nabisco Brands, Inc. Cookie production with extrusion heat treatment and post extrusion mixing and baking
US4996063A (en) * 1989-06-30 1991-02-26 The United States Of America, As Represented By The Secretary Of Agriculture Method for making a soluble dietary fiber composition from oats
US5015486A (en) * 1989-09-11 1991-05-14 General Mills, Inc. Dry mix for microwave muffins with psyllium and method of preparation
GB9109936D0 (en) * 1991-05-08 1991-07-03 Locke Anthony J Comestible formulations
US5192564A (en) * 1991-07-05 1993-03-09 Continental Baking Company Composite dough product and a process for producing same
US5164216A (en) * 1991-08-29 1992-11-17 Continental Baking Company Microwaveable bread product

Also Published As

Publication number Publication date
US5554402A (en) 1996-09-10
WO1995017823A1 (en) 1995-07-06
AU1595995A (en) 1995-07-17
EP0737035A1 (en) 1996-10-16
CA2179405A1 (en) 1995-07-06

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Legal Events

Date Code Title Description
EG Technical examination (opinion): publication of technical examination (opinion)
FC Decision: refusal