DE2402437C3 - Backware - Google Patents
BackwareInfo
- Publication number
- DE2402437C3 DE2402437C3 DE2402437A DE2402437A DE2402437C3 DE 2402437 C3 DE2402437 C3 DE 2402437C3 DE 2402437 A DE2402437 A DE 2402437A DE 2402437 A DE2402437 A DE 2402437A DE 2402437 C3 DE2402437 C3 DE 2402437C3
- Authority
- DE
- Germany
- Prior art keywords
- pullulan
- amylose
- flour
- ingredients
- products
- 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
Links
- 235000015173 baked goods and baking mixes Nutrition 0.000 title claims description 17
- 239000004373 Pullulan Substances 0.000 claims description 44
- 229920001218 Pullulan Polymers 0.000 claims description 44
- 235000019423 pullulan Nutrition 0.000 claims description 44
- 229920000856 Amylose Polymers 0.000 claims description 36
- 235000013312 flour Nutrition 0.000 claims description 30
- 239000004615 ingredient Substances 0.000 claims description 17
- 229920002472 Starch Polymers 0.000 claims description 14
- 235000019698 starch Nutrition 0.000 claims description 14
- 239000008107 starch Substances 0.000 claims description 14
- 235000013339 cereals Nutrition 0.000 claims description 6
- 238000006116 polymerization reaction Methods 0.000 claims description 5
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims description 4
- 239000000047 product Substances 0.000 description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 16
- 239000002075 main ingredient Substances 0.000 description 15
- 235000015895 biscuits Nutrition 0.000 description 14
- 235000008429 bread Nutrition 0.000 description 11
- 239000000203 mixture Substances 0.000 description 11
- 238000000855 fermentation Methods 0.000 description 9
- 230000004151 fermentation Effects 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 8
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 6
- 239000000523 sample Substances 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 5
- 244000299461 Theobroma cacao Species 0.000 description 5
- 235000009470 Theobroma cacao Nutrition 0.000 description 5
- 230000001055 chewing effect Effects 0.000 description 5
- 235000014510 cooky Nutrition 0.000 description 5
- 235000013310 margarine Nutrition 0.000 description 5
- 239000003264 margarine Substances 0.000 description 5
- 235000002639 sodium chloride Nutrition 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- 108010068370 Glutens Proteins 0.000 description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- 235000013601 eggs Nutrition 0.000 description 4
- 235000021312 gluten Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000013068 control sample Substances 0.000 description 2
- 230000000875 corresponding effect Effects 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- PCTMTFRHKVHKIS-BMFZQQSSSA-N (1s,3r,4e,6e,8e,10e,12e,14e,16e,18s,19r,20r,21s,25r,27r,30r,31r,33s,35r,37s,38r)-3-[(2r,3s,4s,5s,6r)-4-amino-3,5-dihydroxy-6-methyloxan-2-yl]oxy-19,25,27,30,31,33,35,37-octahydroxy-18,20,21-trimethyl-23-oxo-22,39-dioxabicyclo[33.3.1]nonatriaconta-4,6,8,10 Chemical compound C1C=C2C[C@@H](OS(O)(=O)=O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2.O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C=C/C=C/C=C/[C@H](C)[C@@H](O)[C@@H](C)[C@H](C)OC(=O)C[C@H](O)C[C@H](O)CC[C@@H](O)[C@H](O)C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 PCTMTFRHKVHKIS-BMFZQQSSSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 108010028688 Isoamylase Proteins 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000012785 bread rolls Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP48008406A JPS519812B2 (enExample) | 1973-01-19 | 1973-01-19 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| DE2402437A1 DE2402437A1 (de) | 1974-08-01 |
| DE2402437B2 DE2402437B2 (de) | 1979-02-08 |
| DE2402437C3 true DE2402437C3 (de) | 1979-10-04 |
Family
ID=11692267
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE2402437A Expired DE2402437C3 (de) | 1973-01-19 | 1974-01-18 | Backware |
Country Status (6)
| Country | Link |
|---|---|
| US (1) | US3872228A (enExample) |
| JP (1) | JPS519812B2 (enExample) |
| CA (1) | CA1015599A (enExample) |
| DE (1) | DE2402437C3 (enExample) |
| FR (1) | FR2294644A1 (enExample) |
| GB (1) | GB1426413A (enExample) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4913925A (en) * | 1982-10-25 | 1990-04-03 | Yasutake Hiji | Foodstuff containing a hyperglycemia controlling agent |
| JPS5974976A (ja) * | 1982-10-25 | 1984-04-27 | Yasutake Hichi | 血糖値上昇抑制剤を添加した飲食物 |
| JPS6016574A (ja) * | 1983-07-06 | 1985-01-28 | Takao Hayashi | 栄養食品の製造法 |
| EP1388297A1 (en) * | 2002-08-06 | 2004-02-11 | Nestec S.A. | Calcium absorption enhancer |
| EP2663294B1 (en) | 2011-01-11 | 2015-09-30 | Capsugel Belgium NV | New hard capsules comprising pullulan |
| CN107950612A (zh) * | 2016-10-14 | 2018-04-24 | 杨艳英 | 一种紫菜牛油菠萝包及其制作方法 |
| CN110678555B (zh) | 2017-04-14 | 2023-10-13 | 比利时胶囊公司 | 制作普鲁兰的方法 |
| JP2020516653A (ja) | 2017-04-14 | 2020-06-11 | カプスゲル・ベルギウム・ナムローゼ・フェンノートシャップＣａｐｓｕｇｅｌ Ｂｅｌｇｉｕｍ ＮＶ | プルランカプセル |
| CN114982800A (zh) * | 2022-06-17 | 2022-09-02 | 重庆市农业科学院 | 一种低升糖蛋糕及其制备方法 |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3023104A (en) * | 1960-07-05 | 1962-02-27 | American Viscose Corp | Food compositions incorporating cellulose crystallite aggregates |
| US3541587A (en) * | 1968-05-23 | 1970-11-17 | Keebler Co | Composition for producing molded high sugar containers for frozen comestibles |
-
1973
- 1973-01-19 JP JP48008406A patent/JPS519812B2/ja not_active Expired
-
1974
- 1974-01-10 CA CA189,868A patent/CA1015599A/en not_active Expired
- 1974-01-14 US US433379A patent/US3872228A/en not_active Expired - Lifetime
- 1974-01-17 FR FR7401624A patent/FR2294644A1/fr active Granted
- 1974-01-18 DE DE2402437A patent/DE2402437C3/de not_active Expired
- 1974-01-18 GB GB252274A patent/GB1426413A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| US3872228A (en) | 1975-03-18 |
| FR2294644B1 (enExample) | 1978-01-06 |
| JPS4993552A (enExample) | 1974-09-05 |
| CA1015599A (en) | 1977-08-16 |
| DE2402437A1 (de) | 1974-08-01 |
| DE2402437B2 (de) | 1979-02-08 |
| GB1426413A (en) | 1976-02-25 |
| FR2294644A1 (fr) | 1976-07-16 |
| JPS519812B2 (enExample) | 1976-03-30 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C3 | Grant after two publication steps (3rd publication) | ||
| 8328 | Change in the person/name/address of the agent |
Free format text: STREHL, P., DIPL.-ING. DIPL.-WIRTSCH.-ING. SCHUEBEL-HOPF, U., DIPL.-CHEM. DR.RER.NAT., PAT.-ANW., 8000 MUENCHEN |
|
| 8339 | Ceased/non-payment of the annual fee |