EP1217895A4 - Gluten substitutes - Google Patents

Gluten substitutes

Info

Publication number
EP1217895A4
EP1217895A4 EP00962089A EP00962089A EP1217895A4 EP 1217895 A4 EP1217895 A4 EP 1217895A4 EP 00962089 A EP00962089 A EP 00962089A EP 00962089 A EP00962089 A EP 00962089A EP 1217895 A4 EP1217895 A4 EP 1217895A4
Authority
EP
European Patent Office
Prior art keywords
gluten
substitutes
gluten substitutes
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Withdrawn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
German (de)
French (fr)
Other versions
EP1217895A1 (en
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/en
Publication of EP1217895A4 publication Critical patent/EP1217895A4/en
Withdrawn legal-status Critical Current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
EP00962089A 1999-09-14 2000-09-13 Gluten substitutes Withdrawn EP1217895A4 (en)

Applications Claiming Priority (3)

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

Publications (2)

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

Family

ID=3734390

Family Applications (1)

Application Number Title Priority Date Filing Date
EP00962089A Withdrawn EP1217895A4 (en) 1999-09-14 2000-09-13 Gluten substitutes

Country Status (6)

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

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2002342697A1 (en) * 2002-09-13 2004-05-04 Innogel Ag Foodstuff based on starch 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 (en) 2009-07-29 2010-10-05 Δημητριος Στρατακης Gluten-free crackers prepared on the basis of cheese, potato starch, mixture of additives, aromas and flavours
DE102010017171A1 (en) * 2010-05-31 2011-12-01 Ernst Böcker Gmbh & Co. Kg Rye flour imitation
CN108685136A (en) * 2017-04-09 2018-10-23 苏州古月峰信息技术有限公司 A kind of fast food and preparation method thereof
IT201700045728A1 (en) * 2017-04-27 2018-10-27 Maurizio Ceccioli COMPOSITION AND METHOD FOR THE PRODUCTION OF A FOOD MIX

Citations (7)

* 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 (en) * 1984-02-08 1985-08-08 Fritz 5180 Eschweiler Poensgen Process for producing bakery products
SU1660657A1 (en) * 1988-07-01 1991-07-07 Всесоюзный Заочный Институт Пищевой Промышленности Dietary bread preparation method
US5229157A (en) * 1988-11-28 1993-07-20 Thomas J. Lipton Co., Division Of Conopco Inc. Method of preparing a food product
CH684921A5 (en) * 1993-01-14 1995-02-15 Bimbosan Ag Gluten-free biscuit without animal protein and animal fat containing guar flour for those with allergies
FR2801172A1 (en) * 1999-11-19 2001-05-25 Sylviane Alamkan Gluten-free baking composition, especially for producing bread, crepes or cakes, comprising natural dittany starch, egg and optionally milk and/or sugar
FR2802774A1 (en) * 1999-12-28 2001-06-29 Eurogerm Sa Making gluten free bread, pizza, etc. includes preparing viscous dough paste without kneading, pressurizing and suddenly de=pressurizing paste to make foam to be baked in oven

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT8048101A0 (en) * 1980-03-07 1980-03-07 Filippo Sidoti GLUTEN-FREE BREAD-MAKING
IL60685A (en) * 1980-07-28 1982-04-30 Univ Ben Gurion Mix for the preparation of bread and cake products
FR2709924B1 (en) * 1993-09-14 1995-12-08 Yves Woestelandt Gluten-free bread and its manufacturing process.
US5492710A (en) * 1994-02-22 1996-02-20 Nabisco, Inc. Fat free or low fat cookie production

Patent Citations (7)

* 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 (en) * 1984-02-08 1985-08-08 Fritz 5180 Eschweiler Poensgen Process for producing bakery products
SU1660657A1 (en) * 1988-07-01 1991-07-07 Всесоюзный Заочный Институт Пищевой Промышленности Dietary bread preparation method
US5229157A (en) * 1988-11-28 1993-07-20 Thomas J. Lipton Co., Division Of Conopco Inc. Method of preparing a food product
CH684921A5 (en) * 1993-01-14 1995-02-15 Bimbosan Ag Gluten-free biscuit without animal protein and animal fat containing guar flour for those with allergies
FR2801172A1 (en) * 1999-11-19 2001-05-25 Sylviane Alamkan Gluten-free baking composition, especially for producing bread, crepes or cakes, comprising natural dittany starch, egg and optionally milk and/or sugar
FR2802774A1 (en) * 1999-12-28 2001-06-29 Eurogerm Sa Making gluten free bread, pizza, etc. includes preparing viscous dough paste without kneading, pressurizing and suddenly de=pressurizing paste to make foam to be baked in oven

Non-Patent Citations (8)

* Cited by examiner, † Cited by third party
Title
ALIMENTARIA 1996 GRUPO DE TEC. ALIMENTARIA, FAC. REG. ROSARIO, UNIV. TEC. NACIONAL, 2000 ROSARIO, ARGENTINA. FAX: 54-41-484909, ISSN: 0300-5755 *
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 (1973-04-01), Food Sci. & Nutr., Colorado St. Univ., Fort Collins, USA, pages 15 - 18,21-22, XP001117973, 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.", XP002218874, Database accession no. 97-1-01-m0091 *
DATABASE WPI Section Ch Week 199223, Derwent World Patents Index; Class D11, AN 1992-190452, XP002218875 *
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 (1974-06-01), American Inst. of Baking, Chicago, IL, USA, pages 34 - 37,58, XP001117974, ISSN: 0005-4089 *
See also references of WO0119195A1 *

Also Published As

Publication number Publication date
WO2001019195A1 (en) 2001-03-22
CA2380632A1 (en) 2001-03-22
MXPA02002734A (en) 2003-10-14
EP1217895A1 (en) 2002-07-03
AU4754399A (en) 2001-03-15
NZ517803A (en) 2004-03-26

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Inventor name: UHLIK FRANK

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