DE202010012766U1 - Pizzaboden ohne Gluten und Laktose - Google Patents

Pizzaboden ohne Gluten und Laktose Download PDF

Info

Publication number
DE202010012766U1
DE202010012766U1 DE202010012766U DE202010012766U DE202010012766U1 DE 202010012766 U1 DE202010012766 U1 DE 202010012766U1 DE 202010012766 U DE202010012766 U DE 202010012766U DE 202010012766 U DE202010012766 U DE 202010012766U DE 202010012766 U1 DE202010012766 U1 DE 202010012766U1
Authority
DE
Germany
Prior art keywords
gluten
lactose
pizzaboden
flour
πzza
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Lifetime
Application number
DE202010012766U
Other languages
English (en)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
EINICKE BERND UWE
EINICKE BERND-UWE
Original Assignee
EINICKE BERND UWE
EINICKE BERND-UWE
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 EINICKE BERND UWE, EINICKE BERND-UWE filed Critical EINICKE BERND UWE
Priority to DE202010012766U priority Critical patent/DE202010012766U1/de
Publication of DE202010012766U1 publication Critical patent/DE202010012766U1/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • 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
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • 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
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-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
    • A21D13/06—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
    • A21D13/41—Pizzas
    • 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
    • A21D2/362—Leguminous plants

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Pizzaboden ohne Gluten und Laktose, dadurch gekennzeichnet, dass die Mehlzusammensetzung auf der Basis von Erbsenmehl und zu einem festen Boden verarbeitet ist.

Description

  • Teigboden
    • – Glutenfrei
    • – Laktosefrei
    • – ohne Konservierungsstoffe
    • – Kalorienarm
    • – Fettarm
  • Herstellung:
  • In folgendem Mischverhältnis – Gewichtsanteile – sind:
    0,22% Pflanzenöl,
    0,74% Speisesalz,
    0,74% Gewürzmischung (getrocknet, je Geschmacksrichtung)
    24,55% Erbsenmehl
    und 73,75% Wasser
    sehr gut zu mischen, in eine Backform zu gießen und zu einem festen πzza-Boden zu backen und weiterzuverarbeiten.
  • Da Krankheiten wie Zöliakie (Glutenunverträglichkeit) und Laktoseintolleranz in den letzten Jahren enorm zugenommen haben, stellt diese Erfindung einen wichtigen Schritt bei der Ernährung Betroffener Menschen dar.
  • Recherchen im Internet, auf Fachmessen, in Supermärkten, Reformhäusern, Drogerien und Events haben gezeigt, dass diese Erfindung eine, bisher unbekannte Rezeptur um Gluten- und Laktosefreie Teigböden (z. B. Pizzaböden) herzustellen ist.
  • Der erfinderische Schritt besteht im Zusammenbringen und dem Mischverhältnis der für Teigböden bisher nicht verwendeten Zutaten.
  • Neben den gesundheitlichen Vorteilen, ist die schnelle und universelle Einsetzbarkeit des gebackenen πzza-Bodens prägend.
  • Gewerblich kann der πzza-Boden in Restaurants, Reformhäusern, Supermärkten, zum Verkauf bei Events und Dergleichen eingesetzt werden.

Claims (2)

  1. Pizzaboden ohne Gluten und Laktose, dadurch gekennzeichnet, dass die Mehlzusammensetzung auf der Basis von Erbsenmehl und zu einem festen Boden verarbeitet ist.
  2. Pizzaboden ohne Gluten und Laktose, dadurch gekennzeichnet, dass keine Gluten- und/oder Laktosehaltigen Zutaten verwendet werden.
DE202010012766U 2010-09-20 2010-09-20 Pizzaboden ohne Gluten und Laktose Expired - Lifetime DE202010012766U1 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE202010012766U DE202010012766U1 (de) 2010-09-20 2010-09-20 Pizzaboden ohne Gluten und Laktose

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE202010012766U DE202010012766U1 (de) 2010-09-20 2010-09-20 Pizzaboden ohne Gluten und Laktose

Publications (1)

Publication Number Publication Date
DE202010012766U1 true DE202010012766U1 (de) 2011-03-03

Family

ID=43705959

Family Applications (1)

Application Number Title Priority Date Filing Date
DE202010012766U Expired - Lifetime DE202010012766U1 (de) 2010-09-20 2010-09-20 Pizzaboden ohne Gluten und Laktose

Country Status (1)

Country Link
DE (1) DE202010012766U1 (de)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3522729A4 (de) * 2016-10-06 2020-04-29 Shandong Jianyuan Bioengineering Co., Ltd. Glutenfreie brotprodukte
EP3915398A1 (de) * 2020-05-29 2021-12-01 Nutriomix GmbH Verfahren zur bestimmung optimierter zusammensetzungen von nahrungsmitteln

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3522729A4 (de) * 2016-10-06 2020-04-29 Shandong Jianyuan Bioengineering Co., Ltd. Glutenfreie brotprodukte
EP3915398A1 (de) * 2020-05-29 2021-12-01 Nutriomix GmbH Verfahren zur bestimmung optimierter zusammensetzungen von nahrungsmitteln
WO2021239571A1 (en) * 2020-05-29 2021-12-02 Nutriomix Gmbh Method for determining optimized compositions of food products
CN115697085A (zh) * 2020-05-29 2023-02-03 纽特里奥有限公司 食品最佳组成的确定方法

Similar Documents

Publication Publication Date Title
KR101408821B1 (ko) 명란 바게트 제조방법
AT15542U1 (de) Glutenfreie Backwaren
JP2015116190A (ja) パン焼菓子生地及びパン焼菓子
JP2007202524A (ja) 食品素材
RU2500109C1 (ru) Пищевая композиция для производства хрустящих ржано-пшеничных хлебцев
RU2521507C1 (ru) Способ приготовления мучного изделия с начинкой типа пирога
DE202010012766U1 (de) Pizzaboden ohne Gluten und Laktose
ITMI20060669A1 (it) Miscela integratrice per alimenti dietetici destinati ai celiaci
Żbikowska et al. The use of apple fiber as a fat substitute in the manufacture of bakery products
Pasqualone et al. Focaccia Italian flat fatty bread
Chakraborty et al. Effect of tamarind kernel powder incorporation in property and quality aspects of biscuit, bread and cake making
KR20140122139A (ko) 식방풍 추출분말을 함유하는 쿠키 및 그 제조방법
RU2626756C2 (ru) Способ производства песочно - выемного сдобного печенья "Морское"
RU2616822C2 (ru) Способ производства чипсов из лаваша
RU2808970C1 (ru) Розовые сырники "Малиновое небо" и способ их приготовления
Wood et al. Classic Sourdoughs, Revised: A Home Baker's Handbook
KR101546223B1 (ko) 기능성 비트 식빵 조성물 및 이의 제조 방법
DE202011001156U1 (de) Knusperwaffel aus Erbsenmehl - ohne Gluten und Laktose
US20160324166A1 (en) Bread made with fish oil
Hassan et al. The effects of fat substitution using palm stearin on the colorimetric and sensorial characteristics of cake
IBRAHIM et al. The Development and Evaluation of Nutritional Content of Date Biscuits as Functional Food for Female Worker
Akhtar et al. Effect of Partially Defatted Sesame Meal Supplementation on Chemical, Rheological and Sensory Attributes of Bread
DE202007005935U1 (de) Brot- und Backmischung zur Herstellung von Brot und Kleingebäck
DE202014008462U1 (de) Lebkuchen aus rein veganen Zutaten, glutenfrei
Möller et al. Elaboration, physicochemical and sensory analysis of a sweet bread made with buckwheat and fruit flours

Legal Events

Date Code Title Description
R086 Non-binding declaration of licensing interest
R207 Utility model specification

Effective date: 20110407

R156 Lapse of ip right after 3 years

Effective date: 20140401