DK1749450T3 - Glutenfri pasta og dej, anvendelse af dejen og fremgangsmåde til deres fremstilling - Google Patents

Glutenfri pasta og dej, anvendelse af dejen og fremgangsmåde til deres fremstilling

Info

Publication number
DK1749450T3
DK1749450T3 DK05107249.4T DK05107249T DK1749450T3 DK 1749450 T3 DK1749450 T3 DK 1749450T3 DK 05107249 T DK05107249 T DK 05107249T DK 1749450 T3 DK1749450 T3 DK 1749450T3
Authority
DK
Denmark
Prior art keywords
dough
gluten
preparation
free pasta
pasta
Prior art date
Application number
DK05107249.4T
Other languages
English (en)
Inventor
Andrea Budelli
Massimo Fontanesi
Original Assignee
Heinz Italia S P A
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 Heinz Italia S P A filed Critical Heinz Italia S P A
Application granted granted Critical
Publication of DK1749450T3 publication Critical patent/DK1749450T3/da

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
  • Noodles (AREA)
DK05107249.4T 2005-08-05 2005-08-05 Glutenfri pasta og dej, anvendelse af dejen og fremgangsmåde til deres fremstilling DK1749450T3 (da)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP05107249.4A EP1749450B1 (en) 2005-08-05 2005-08-05 Gluten-free pasta and dough, use of the dough and process for preparing same

Publications (1)

Publication Number Publication Date
DK1749450T3 true DK1749450T3 (da) 2014-07-14

Family

ID=35464135

Family Applications (1)

Application Number Title Priority Date Filing Date
DK05107249.4T DK1749450T3 (da) 2005-08-05 2005-08-05 Glutenfri pasta og dej, anvendelse af dejen og fremgangsmåde til deres fremstilling

Country Status (6)

Country Link
US (1) US20070031564A1 (da)
EP (1) EP1749450B1 (da)
CY (1) CY1115433T1 (da)
DK (1) DK1749450T3 (da)
ES (1) ES2476816T3 (da)
SI (1) SI1749450T1 (da)

Families Citing this family (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20060121160A1 (en) * 2004-12-03 2006-06-08 Cargill, Incorporated Egg-filled food product
US20090092716A1 (en) * 2007-07-12 2009-04-09 Cargill, Incorporated Gluten-free baked products and methods of preparation of same
CN102481597B (zh) * 2009-08-24 2014-06-25 巴斯夫欧洲公司 聚电解质络合物用于制备具有隔氧特性的聚合物膜的用途
DE102010053586A1 (de) * 2010-12-06 2012-06-06 Tavarlin Ag Lebensmittelextrudat
FR2986134B1 (fr) * 2012-02-01 2015-05-01 Roquette Freres Produits de cuisson ne contenant pas de gluten
ITBO20120306A1 (it) * 2012-06-05 2013-12-06 Graziano Ravanelli Pasta alimentare per l'alimentazione di esseri umani
CN103110060B (zh) * 2013-02-26 2016-01-20 青海高原羚食品有限公司 一种青稞蚕豆挂面的制作方法
FI20145364A (fi) * 2014-04-16 2015-10-17 Teknologian Tutkimuskeskus Vtt Oy Gluteeniton pasta ja menetelmä gluteenittoman pastan valmistamiseksi
EP3142492A1 (en) * 2014-05-14 2017-03-22 Nestec S.A. Gluten-free bread
AU2015100934B4 (en) * 2014-08-20 2016-03-10 General Mills, Inc. Pasta with reduced gluten
FR3030193B1 (fr) * 2014-12-18 2018-05-04 Institut National De La Recherche Agronomique (Inra) Procede de fabrication de pate destinee a l'alimentation humaine et/ou animale comprenant au moins 35 % de legumineuse.
US11297856B2 (en) 2015-11-05 2022-04-12 Societe Des Produits Nestle S.A. Gluten-free pasta comprising Brassicaceae seed protein
CN108471758B (zh) * 2016-01-26 2022-05-06 营养与生物科技美国1有限责任公司 包含无麸质面粉和羟丙基甲基纤维素的组合物
US11102987B2 (en) 2016-10-28 2021-08-31 Campbell Soup Company Gluten-free compositions and methods for producing shelf-stable bakery products
US11102986B2 (en) 2016-10-28 2021-08-31 Campbell Soup Company Gluten-free compositions and methods for producing shelf-stable breads and other bakery products
GR20190100312A (el) * 2019-07-23 2021-02-15 Παυλος Ευτυχιου Πετρακης Αρτοσκευασματα-ζυμαρικα απο 100% χαρουπι
CN110839875A (zh) * 2019-11-28 2020-02-28 韩萍 花样粉及其制备方法
CN112155157A (zh) * 2020-09-30 2021-01-01 中国农业科学院农产品加工研究所 低gi值杂豆米线的制备方法
CN113455614A (zh) * 2021-07-05 2021-10-01 浙江恒新生物科技有限公司 一种无小麦粉意大利面

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3836680A (en) 1971-07-21 1974-09-17 S Salza Protein-free alimentary pastes and a process for their production
US4517215A (en) 1983-05-26 1985-05-14 Nestec, S.A. Preparation of vegetable pastas
JPS6296053A (ja) * 1985-10-22 1987-05-02 Ajinomoto Co Inc 麺帯の製造法
FR2660163B1 (fr) 1990-03-28 1992-06-19 Noelle Services Sa Farine de lupin, son procede d'obtention et ses applications.
US5139808A (en) * 1991-09-13 1992-08-18 Nestec S.A. Process of making frozen pasta
CA2216295A1 (en) 1996-09-20 1998-03-20 University Of Saskatchewan High temperature extrusion process
IT1293465B1 (it) 1997-04-18 1999-03-01 Favero Antonio Srl Procedimento per la preparazione di pasta aglutinica a base di mais e/o di riso e pasta aglutinica cosi' ottenuta
IT1303262B1 (it) 1998-10-28 2000-11-06 Marcello Duranti Pasta alimentare arricchita in proteine vegetali.
SG97960A1 (en) 2000-10-24 2003-08-20 Nestle Sa Non-gluten noodles

Also Published As

Publication number Publication date
SI1749450T1 (sl) 2014-09-30
EP1749450B1 (en) 2014-05-28
ES2476816T3 (es) 2014-07-15
CY1115433T1 (el) 2017-01-04
EP1749450A1 (en) 2007-02-07
US20070031564A1 (en) 2007-02-08

Similar Documents

Publication Publication Date Title
DK1749450T3 (da) Glutenfri pasta og dej, anvendelse af dejen og fremgangsmåde til deres fremstilling
DK2044076T3 (da) Fremgangsmåde til fremstilling af asenapin og intermediatprodukter, som anvendes i fremgangsmåden
DE602005000756D1 (de) Glutenfreie Teigzusammensetzungen
DK1698630T3 (da) Nye polymorfe former af rifaximin, fremgangsmåde for deres fremstilling og anvendelse deraf i de medicinske præparater
DK1828164T3 (da) Fremgangsmåde til fremstilling af N-phenylpyrazol-1-carboxamider
DK1778668T3 (da) Fremgangsmåde til fremstilling af dihydropteridion
DK2029799T3 (da) Termostabile proteiner og fremgangsmåder til fremstilling og anvendelse heraf
DK1893586T3 (da) Fremgangsmåde til fremstilling af 1-alkyl-3-phenyluraciler
DK1782696T3 (da) Fremgangsmåde til fremstilling af fødevarer til mennesker eller mellemprodukter til nonfood-anvendelser og fødevare til mennesker eller mellemprodukt til nonfood-anvendelse
NO20055686L (no) Sammensetning, fremgangsmate til fremstilling derav, og anvendelse derav.
EP1711165A4 (en) MEMBRANE SCAFFOLD PROTEINS
DK1940821T3 (da) Nye vanilloid-receptorligander og deres anvendelse til fremstilling af lægemidler.
DK1763374T3 (da) Pasta, der hærder in situ, dens fremstilling og anvendelse
DK1898829T3 (da) Fremgangsmåde til fremstilling af en tandprotesedel og således fremstillet tandprotesedel
DK1891208T3 (da) Hidtil ukendte cellulære sammensætninger og fremgangsmåder til fremstilling deraf
DK1909764T3 (da) Farmaceutisk sammensætninger omfattende levetiracetam og fremgangsmåde til deres fremstilling
DK1888294T3 (da) Fremgangsmåde til hårdlodning af artikler af rustfrit stål
DK1830956T3 (da) Fremgangsmåde til forberedelse af katalytiske materialer
DK1813678T3 (da) Fremgangsmåde til fremstilling af glycogen
DK1973429T3 (da) Proteinhydrolysater og fremgangsmåde til fremstilling
DK1922309T3 (da) N-phenyl-2-pyrimidin-aminderivater og fremgangsmåde til fremstillingen deraf
DK2229360T3 (da) Indolinonderivater og fremgangsmåde til deres fremstilling
DK1802749T3 (da) KASPP (LRRK2)-gen, dets fremstilling og anvendelse til påvisning og behandling af neurodegenerative lidelser
DK3219815T3 (da) Fremgangsmåder og sammensætninger til at fremstille squalen under anvendelse af gær
DK1893030T3 (da) Fremgangsmåde til fremstilling af fødevarer ved ko-ekstrudering, især pølser, og fødevarer, der opnås ved denne fremgangsmåde