EP1217895A1 - Glutenersatzstoffe - Google Patents

Glutenersatzstoffe

Info

Publication number
EP1217895A1
EP1217895A1 EP00962089A EP00962089A EP1217895A1 EP 1217895 A1 EP1217895 A1 EP 1217895A1 EP 00962089 A EP00962089 A EP 00962089A EP 00962089 A EP00962089 A EP 00962089A EP 1217895 A1 EP1217895 A1 EP 1217895A1
Authority
EP
European Patent Office
Prior art keywords
starch
protein
fat
mixture
ingredients
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.)
Withdrawn
Application number
EP00962089A
Other languages
English (en)
French (fr)
Other versions
EP1217895A4 (de
Inventor
Frank Uhlik
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.)
UGS HOLDINGS PTY LTD
Original Assignee
Frank Uhlik
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 Frank Uhlik filed Critical Frank Uhlik
Publication of EP1217895A1 publication Critical patent/EP1217895A1/de
Publication of EP1217895A4 publication Critical patent/EP1217895A4/de
Withdrawn legal-status Critical Current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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • 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
    • 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
    • A21D13/04—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
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • 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
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/44—Pancakes or crêpes
    • 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
    • A21D13/60—Deep-fried products, e.g. doughnuts

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)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
EP00962089A 1999-09-14 2000-09-13 Glutenersatzstoffe Withdrawn EP1217895A4 (de)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
AU47543/99A AU4754399A (en) 1999-09-14 1999-09-14 Gluten substitute
AU4754399 1999-09-14
PCT/AU2000/001089 WO2001019195A1 (en) 1999-09-14 2000-09-13 Gluten substitutes

Publications (2)

Publication Number Publication Date
EP1217895A1 true EP1217895A1 (de) 2002-07-03
EP1217895A4 EP1217895A4 (de) 2003-01-22

Family

ID=3734390

Family Applications (1)

Application Number Title Priority Date Filing Date
EP00962089A Withdrawn EP1217895A4 (de) 1999-09-14 2000-09-13 Glutenersatzstoffe

Country Status (6)

Country Link
EP (1) EP1217895A4 (de)
AU (1) AU4754399A (de)
CA (1) CA2380632A1 (de)
MX (1) MXPA02002734A (de)
NZ (1) NZ517803A (de)
WO (1) WO2001019195A1 (de)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004032649A1 (de) * 2002-09-13 2004-04-22 Innogel Ag Lebensmittel auf basis von stärke-gel
US7595081B1 (en) * 2003-10-17 2009-09-29 Bellar Willis F Non-flour containing baked and related food compositions
US20060121160A1 (en) 2004-12-03 2006-06-08 Cargill, Incorporated Egg-filled food product
GR1007003B (el) 2009-07-29 2010-10-05 Δημητριος Στρατακης Κρακερ ελευθερο γλουτενης, με βαση το τυρι και το αμυλο, κυριως πατατας, και μεθοδος παραγωγης του
DE102010017171A1 (de) * 2010-05-31 2011-12-01 Ernst Böcker Gmbh & Co. Kg Roggenmehlimitat
CN108685136A (zh) * 2017-04-09 2018-10-23 苏州古月峰信息技术有限公司 一种快餐食品及其制备方法
IT201700045728A1 (it) * 2017-04-27 2018-10-27 Maurizio Ceccioli Composizione e metodo per la produzione di un impasto alimentare

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3676150A (en) * 1970-06-01 1972-07-11 Gen Foods Corp Low calorie yeast leavened baked products
DE3404381A1 (de) * 1984-02-08 1985-08-08 Fritz 5180 Eschweiler Poensgen Verfahren zur herstellung von backwaren
US5229157A (en) * 1988-11-28 1993-07-20 Thomas J. Lipton Co., Division Of Conopco Inc. Method of preparing a food product
CH684921A5 (de) * 1993-01-14 1995-02-15 Bimbosan Ag Glutenfreies Biskuit ohne tierisches Eiweiss und tierisches Fett mit Guarmehl für Allergiker.
FR2801172A1 (fr) * 1999-11-19 2001-05-25 Sylviane Alamkan Composition alimentaire a base de fecule sans gluten
FR2802774A1 (fr) * 1999-12-28 2001-06-29 Eurogerm Sa Procede de fabrication d'un produit alimentaire a texture interne alveolee, dispositif mettant en oeuvre le procede et application au pain sans gluten

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT8048101A0 (it) * 1980-03-07 1980-03-07 Filippo Sidoti Panificazione senza glutine
IL60685A (en) * 1980-07-28 1982-04-30 Univ Ben Gurion Mix for the preparation of bread and cake products
SU1660657A1 (ru) * 1988-07-01 1991-07-07 Всесоюзный Заочный Институт Пищевой Промышленности Способ приготовлени диетического хлеба
FR2709924B1 (fr) * 1993-09-14 1995-12-08 Yves Woestelandt Pain sans gluten et son procédé de fabrication.
US5492710A (en) * 1994-02-22 1996-02-20 Nabisco, Inc. Fat free or low fat cookie production

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3676150A (en) * 1970-06-01 1972-07-11 Gen Foods Corp Low calorie yeast leavened baked products
DE3404381A1 (de) * 1984-02-08 1985-08-08 Fritz 5180 Eschweiler Poensgen Verfahren zur herstellung von backwaren
US5229157A (en) * 1988-11-28 1993-07-20 Thomas J. Lipton Co., Division Of Conopco Inc. Method of preparing a food product
CH684921A5 (de) * 1993-01-14 1995-02-15 Bimbosan Ag Glutenfreies Biskuit ohne tierisches Eiweiss und tierisches Fett mit Guarmehl für Allergiker.
FR2801172A1 (fr) * 1999-11-19 2001-05-25 Sylviane Alamkan Composition alimentaire a base de fecule sans gluten
FR2802774A1 (fr) * 1999-12-28 2001-06-29 Eurogerm Sa Procede de fabrication d'un produit alimentaire a texture interne alveolee, dispositif mettant en oeuvre le procede et application au pain sans gluten

Non-Patent Citations (7)

* Cited by examiner, † Cited by third party
Title
BOWMAN F., DILSAVER W., LORENZ K.: "Rational for baking wheat-, gluten-, egg- and milk-free products" THE BAKERS' DIGEST, vol. 47, no. 2, April 1973 (1973-04), pages 15-18,21-22, XP001117973 Food Sci. & Nutr., Colorado St. Univ., Fort Collins, USA ISSN: 0005-4089 *
DATABASE FSTA [Online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANFURT/MAIN, DE; TOSI E A ET AL: "Use of wholemeal amaranthus (Amaranthus cruentus) flour in manufacture of biscuits for coeliac disease patients." Database accession no. 97-1-01-m0091 XP002218874 & ALIMENTARIA 1996 GRUPO DE TEC. ALIMENTARIA, FAC. REG. ROSARIO, UNIV. TEC. NACIONAL, 2000 ROSARIO, ARGENTINA. FAX: 54-41-484909, ISSN: 0300-5755 *
DATABASE WPI Section Ch, Week 199223 Derwent Publications Ltd., London, GB; Class D11, AN 1992-190452 XP002218875 & SU 1 660 657 A (BREAD-BAKING IND SCI PRODN ASSOC), 7 July 1991 (1991-07-07) *
EGGLESTON G ET AL: "DEVELOPMENT AND EVALUATION OF PRODUCTS FROM CASSAVA FLOUR AS NEW ALTERNATIVES TO WHEATEN BREADS" JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, ELSEVIER APPLIED SCIENCE PUBLISHERS. BARKING, GB, vol. 59, no. 3, 1992, pages 377-385, XP000291293 ISSN: 0022-5142 *
KIM J C ET AL: "BREAD FROM NON-WHEAT FLOURS" FOOD TECHNOLOGY, INSTITUTE OF FOOD TECHNOLOGISTS. CHICAGO, US, vol. 22, no. 867, 1 July 1968 (1968-07-01), pages 55-62,64,66, XP002045601 ISSN: 0015-6639 *
KULP K., HEPBURN F.N., LEHMANN T.A.: "Preparation of bread without gluten" THE BAKERS' DIGEST, vol. 48, no. 3, June 1974 (1974-06), pages 34-37,58, XP001117974 American Inst. of Baking, Chicago, IL, USA ISSN: 0005-4089 *
See also references of WO0119195A1 *

Also Published As

Publication number Publication date
AU4754399A (en) 2001-03-15
WO2001019195A1 (en) 2001-03-22
MXPA02002734A (es) 2003-10-14
NZ517803A (en) 2004-03-26
EP1217895A4 (de) 2003-01-22
CA2380632A1 (en) 2001-03-22

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