EP1499196A1 - Diabetic, bran-free flour for the production of baking industry products, especially bread, pastries and cakes - Google Patents

Diabetic, bran-free flour for the production of baking industry products, especially bread, pastries and cakes

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Publication number
EP1499196A1
EP1499196A1 EP03730381A EP03730381A EP1499196A1 EP 1499196 A1 EP1499196 A1 EP 1499196A1 EP 03730381 A EP03730381 A EP 03730381A EP 03730381 A EP03730381 A EP 03730381A EP 1499196 A1 EP1499196 A1 EP 1499196A1
Authority
EP
European Patent Office
Prior art keywords
flour
baking industry
products
production
bran
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Withdrawn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
EP03730381A
Other languages
German (de)
English (en)
French (fr)
Inventor
Zsuzsa Kovacs
Lászlo VARGA
Péterné ACS
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.)
DIABET TRADE KFT
GABONATERMESZTESI KUTATO KOEZHASZNU TARSASAG
Original Assignee
GABONATERMESZTESI KUTATO KOEZHASZNU TARSASAG
NOVOBACK KERESKEDELMI ES SZOLGALTATO KFT
GABONATERMESZTESI KUTATO KOEZH
Gabonatermesztesi Kutato Kozhasznu Tarsasag
NOVOBACK KERESKEDELMI ES SZOLG
Novoback Kereskedelmi Es Szolgaltato Kft
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 GABONATERMESZTESI KUTATO KOEZHASZNU TARSASAG, NOVOBACK KERESKEDELMI ES SZOLGALTATO KFT, GABONATERMESZTESI KUTATO KOEZH, Gabonatermesztesi Kutato Kozhasznu Tarsasag, NOVOBACK KERESKEDELMI ES SZOLG, Novoback Kereskedelmi Es Szolgaltato Kft filed Critical GABONATERMESZTESI KUTATO KOEZHASZNU TARSASAG
Publication of EP1499196A1 publication Critical patent/EP1499196A1/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Withdrawn legal-status Critical Current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
    • A21D13/06—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
    • 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
    • A21D2/183—Natural gums
    • 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
    • A21D2/265—Vegetable proteins from cereals, flour, bran

Definitions

  • Bran-free, diabetic flours or flour mixtures for the production of baking industry products especially bread, pastries and cakes, furthermore, for the determination of the composition of flour mixtures, or flour and additive mixtures, and the production of suitable baking industry products using them.
  • Type 2 diabetes a chronic metabolism disorder, which is characterised by hyperglycaemia caused by insulin secretion disorder.
  • Type 2 diabetes primarily develops as a consequence of insulin resistance and can go hand in hand with numerous intercurrent diseases) high triglyceride level, low HDL cholesterol level, microalbuminuria, hypertension, pathological obesity, coagulation deviations, icshaemic heart disease). With the development of diabetes both micro and macrovascular complications can occur.
  • the treatment of hyperglycaemia and/or high blood pressure reduces the frequency of occurrence of microangiopathia and the regulation of dyslipidaemia and/or high blood pressure also reduces the frequency of occurrence of macroangiopathia.
  • the treatment of persons suffering from type 2 diabetes is usually carried out via dietary restrictions and the increase of physical activity.
  • the diabetic flour mixture or flour described in Hungarian patent registration number HU 203 455 B entitled "Procedure for the production of low-calorie flour mixtures, or flour and baking industry products” contains wheat bran, semolina, gluten flour, as well as complex baking industry additive and preservative.
  • the fibre content of the product comes from the wheat semolina and bran, which, however, damages the enjoyment value of the baking industry products produced. An attempt is made to counterbalance this effect with taste, aroma and other baking industry additives.
  • the examples describe products containing flavouring materials containing soya flour, e.g. cumin, as well as preservative e.g. calcium sorbate, calcium propionate, all the products have a gritty or bran character and have hardly any enjoyment value.
  • European patent registration number EP 0 656 748 describes "bread-like" products and the powder mixtures required for their production that reduce the blood sugar level and that can also be consumed by diabetics.
  • the products contain at least 50 m% of wheat bran, so the amount of carbohydrate absorbed is significantly reduced, nut because of the high bran content the enjoyment value of the products is low.
  • the authors of European patent registration number EP 0 005 977 describe bread containing guar gum and its preparation. They assume a required daily intake of 10-30 g of guar gum, which counts as therapy treatment.
  • the bread contains 5-50% of carbo-hydroxide gum, guar gum, pectin and soluble, non-toxic alkylcellulose.
  • wheat flour occasionally wheat gluten and corn flour is used.
  • the invention is aimed at the production of long life bread that has a shelf life of about one year, the product is produced in a crispy, dry bread form. Baking is carried out in forms that are not closed with an airtight seal so that the steam that is created can escape. The form is cylindrical, so round products are produced, which following baking and removal from the forms are dried in a microwave oven.
  • the dried bread is sliced and packaged. In order to get the desired amount of guar gum into the body they recommend the consumption of 16-25 slices of such bread.
  • the enjoyment value of the dried bread according to the invention is lower than that of a fresh product, in the case of continuous consumption it becomes boring after a short period of time due to its dryness, it is unappetising and leads to the lack of appetite in the patient, which further damages the feeling of comfort.
  • extruded bread is made for diabetics and those suffering from other glucose breakdown problems.
  • the product contains 60 m% of plant fibres, and among them some of them are digestible, like, for example, maize, rice, sorghum, cassava, sesame fibre as whole ground flours, as well as other celluloses and hemicellulose. It may also contain fibre materials extracted from vegetable plants and natural pectins, carrot, spinach, turnip, wheat germ and unsaturated triglycerides derived from plant oils, salt and carrier materials, as well as natural gum. Using different processes biscuits, cakes and ball-shaped finished products are made from the mixture in a dried, extruded form.
  • the product obtained is dry and solid with little enjoyment value.
  • those fresh bakery products that can be included in the diet of diabetics and that have been in distribution up till now are based on being enriched primarily with wheat fibre and also, possibly, the fibre of other seeds (wheat, oats, soya, maize), so reducing the proportion of digestible carbohydrate.
  • the task was solved by working out the composition of the daily consumed fresh bakery goods and the production process in such a way that that realisation of the baking industry process take place using the equipment usual in bakeries.
  • bran-free diabetic flours or flour mixtures from which especially diabetic bread, pastries and cakes can be made that have appropriate enjoyment characteristics.
  • composition of additive mixtures required for the production of bran-free, diabetic baking industry products, especially bread, pastries and cakes that on addition to usual baking industry products diabetic, baking industry products can be made that meet the expectations of them.
  • bran-free diabetic flour or flour mixture for the production of baking industry products especially bread, pastries, cakes contains 30-80 m% wheat flour, 15-40 m% gluten flour, 2-10 m% guar flour and advantageously 5-15 m% rye flour, as well as known baking industry taste, aroma, state improver and other additives.
  • the procedure for the production of bran-free diabetic baking industry product, especially bread, pastries and cakes is based on that the above flour mixture or flour, water and known leavening additive material when required are made into products using known baking industry procedures.
  • the bran-free diabetic flour or flour mixture for the production of baking industry products, especially bread, pastries, cakes contains the necessary additive material, 20-60 m% gluten flour, 4-30 m% guar flour and advantageously 5-25 m% rye flour, as well as known baking industry taste, aroma, stabiliser and other additives as required.
  • the procedure for the production of bran-free diabetic baking industry product, especially bread, pastries and cakes is based on that the above additive mixture is added to usual baking industry basic materials, and the finished product is made using known baking industry procedures.
  • the baking industry procedures carried out from the flour mixture or flour according to the invention or from known baking industry basic materials with the additive mixture according to the invention can be realised in usual baking industry equipment with the known processes.
  • a fast mixing machine with a speed of at least 240 rpm in order to counterbalance the strong gluten structure and the exceptional tough effect of guar gum.
  • Baking should take place in a temperature-regulated oven containing saturated steam, for 2 minutes at an initial temperature of between 265-290° C, advantageously between 270-280° C, then for 15-60 minutes, advantageously between 25-50 minutes at a baking temperature of between 210-240° C, advantageously between 210-225° C.
  • the recommended lower values are optimal for pastries and the upper values relate to bread.
  • the cooling of the finished product should be longer than is usual, 1-2.5 hours.
  • polypropylene film bags for example, for the packaging material that are perforated on one side, which is suitable for maintaining the appropriate humidity balance.
  • the presented diabetic bread can be sliced using the usual vibrating knife slicer, it is practical to package slices with a thickness between 9-16 mm.
  • the execution of the procedure according to the invention may take place in such a way that when mixing the dough place all of the ingredients into the mixing bowl at the same time, including the prescribe amount of water as well, the kneaded dough should be rested for a maximum of 5 minutes, raising or leavening should take place in a raising chamber with a relative humidity of 75-100%, for between 30- 40 minutes, at a temperature of between 34-40° C.
  • baking should take place in a temperature-regulated oven containing saturated steam, for 2 minutes at an initial temperature of between 265-290° C, advantageously between 270- 280° C, then for 15-60 minutes, advantageously between 25-50 minutes at a baking temperature of between 210-240° C, advantageously between 210-225° C, the cooling of the finished product should take between 1-2.5 hours and distribution should take place in packaging.
  • the shelf life of the flours or flour mixtures and additive mixture presented is 1 year, they are baking industry materials that keep well.
  • the products can be used to advantage for the diets of diabetics, they have good enjoyment value and supplement therapy effectively.
  • the price of the goods is not exaggerated, about 50% higher than normal baking industry products, this, however, is counterbalanced by the advantages and by that using them in the diet of some patients the degree of pharmaceutical treatment can be reduced or avoided altogether.
  • the developed products also fill an important role in healthy eating, they prevent obesity, including the later consequences of this, for example, high blood pressure and vascular illnesses.
  • similar macroeconomic advantages can be forecast, because consumption of the product has an effect against the increasing amount of obesity in the population. It is well known that obese people have a much higher tendency to develop various heart and vascular diseases and diabetes.
  • the primary area of application of the product according to the invention is the diets of diabetics.
  • a balance has to be maintained between the amount of carbohydrate consumed and the changes in the patient's blood sugar level related to the patient's condition.
  • the feel of comfort in other words how the patient treats the diet, whether the patient treats it as fasting, whether the patient is able to get that full up feeling, whether he/she consumes the bakery goods necessary for him/her with a good appetite.
  • the baking industry products prepared from the flour mixtures and additive mixture according to the invention provide assistance with this complex problem.
  • Diabetics consume the amount of carbohydrates they can have with bakery products in the form of buns, because the amount of carbohydrate intake can be clearly determined and tracked.
  • the carbohydrate content of 1 normal bun is 30 g.
  • the carbohydrate content of a bun made according to the invention is 20 g. Only taking this into account the of the total daily carbohydrate consumption the daily consumption of diabetic buns is 3-7.5 buns. This in itself already makes possible significant extra food intake.
  • the essence of our invention is that besides the plant protein intake replacing the carbohydrate content a part of the remaining, carbohydrate is difficult to absorb and the absorption inhibitor is replaced by a natural plant ingredient. This ingredient is guar flour.
  • Type 2 diabetes is a chronic metabolism disorder, which is characterised by hyperglycaemia caused by insulin effect/secretion disorder (3).
  • Type 2 diabetes primarily develops as a consequence of insulin resistance and can go hand in hand with numerous intercurrent diseases) high triglyce de level, low HDL cholesterol level, microalbuminuria, hypertension, pathological obesity, coagulation deviations, icshaemic heart disease [6]).
  • hyperglycaemia and/or high blood pressure reduces the frequency of occurrence of microangiopathia and the regulation of dyslipidaemia and/or high blood pressure also reduces the frequency of occurrence of macroangiopathia (7).
  • the treatment of persons suffering from type 2 diabetes is usually carried out via dietary restrictions and the increase of physical activity.
  • This additive material is guar gum (E412), which is known in the food industry as a binding agent, which is a polysaccharide with a large molecular mass, a so-called resistant polysaccharide. It is resistant to the majority of digestive enzymes. It is a natural material, a cellulose-type polysaccharide from the powdered endosperm of the seed of the guar plant, Cyamopsis tetragonoloba, belonging to the pulses. It belongs to the Leguminosae family. The plant itself originates from India and Pakistan.
  • guaran which consists of linear chains of (1-4)- fl-D-mannopyranosyl units with -D-galactopyranosay units attached by (1-6) linkages.
  • Matzkies et al showed that a daily intake of 12 g of guar flour can realise in significant blood sugar level improvement (5).
  • Gatenby et al experienced significant blood sugar level reduction in type 2 diabetics following the consumption of a breakfast containing 7.6 g guar gum (E412) and 75 g carbohydrate as compared to the control (4).
  • guar gum E421 counts for approximately 10% of the total carbohydrate content. By using it the patient can not only consume more food due to the 30% carbohydrate reduction, but also because as a result of the guar gum (E 421) the blood sugar fluctuation following a meal is reduced. The moderation of postprandial hyperglycaemia also reduces the risk of the development of vascular complications developing in type 2 diabetics.
  • the aim of our test was to prove that following the consumption of a test breakfast containing 45 g carbohydrate and 4.5 g guar gum (E412) a significant blood sugar level reduction can be experienced as compared to the blood sugar level increasing effect of a control breakfast - not containing guar gum (E421) - containing the same amount of carbohydrate.
  • the test involved 9 type 2 diabetic patients - not requiring insulin treatment - (age: 57.2 ⁇ 3.3 years, duration of illness: 10.1+3.4 years, BMI: 28.8 ⁇ 0.9 kg/m 2 , RR: 136.7+4.1/66.7+1.7 Hgmm, HbA, c : 7.7 ⁇ 0.4, average ⁇ SE). Before the patients were involved in the test detailed laboratory tests were carried out. If a patient conformed to the inclusion criteria we informed him/her of the details of the test, then after signing the approval declaration we included the patient in the test. The test took 2 days: on the first day the control bun was eaten, then on the second day the test bun was consumed. The control material was a bun of normal composition (30 g carbohydrate content each).
  • the blood sugar level measurement of the patients took place before eating (fasting value), then at 30, 60, 90, 120 and 180 minutes following consumption of the breakfast.
  • the biometric analysis of our data was carried out using one aspect distribution analysis. We viewed the p value as significant if its value was lower than 0.05.
  • the patients were examined in accordance with the test protocol for 2 days. In the case of hypoglycaemia occurring we were able to suspend the test immediately, however, this did not take place.
  • the patients were able to report to the Diabetes Outpatients department at the clinic at any time in the case of any side effects or to the doctors carrying out the test at our clinic (Dr Csaba Lengyel and Dr Tamas Varkonyi).
  • the measured blood sugar values given during the test are shown in a simple table- diagram.
  • the diagram (Fig.1.) shows the change of the POSTPRANDIAL SUGAR LEVEL on the effect of guar gum (E 412).
  • reaven GM Insulin resistance and its consequences: non-insulin dependent diabetes mellitus and coronary heart disease.
  • UK Prospective Diabetes Study Group (UKPDS 38): Tight blood glucose control and risk of macrovascular and microvascular complications in type 2 diabetes Br Med J 1998, 317; 703-713.
  • the secondary area of application of the products according to the invention due to the reduction of absorption, may be in slimming diets.
  • the guar flour taken in with the bun acts as dietary fibre, it promotes the operation of the intestines, reducing transit time, and due to its strong absorption ability it is suitable for binding certain food constituents (fats, simple carbohydrates) and damaging free radicals. Due to this is has an exceptionally good effect on the nutrition of our civilisation, which is exceptionally low in fibre intake.
  • the products have a slimming effect if we consume them in the same way as we would normal baking industry products for breakfast, lunch and dinner, in the form of buns, rolls and bread. If you do not pay any special attention to the amount consumed, and you consume them beside other normal foods, even then they have a favourable effect. From the point of view of sugar metabolism in the case of a healthy person it does not happen that as a consequence of the consumption of the product the blood sugar level drops below the optimum, as this is regulated by natural insulin production.
  • Example 1 Additive mixture for the production of buns and rolls
  • composition characteristics of the received additive mixture of 100 g of product are identical to the composition characteristics of the received additive mixture of 100 g of product:
  • composition characteristics of the received additive mixture of 100 g of product are identical to the composition characteristics of the received additive mixture of 100 g of product:
  • Example 3 Flour mixture for direct baking industry use
  • composition characteristics of the received flour mixture of 100 g of product The composition characteristics of the received flour mixture of 100 g of product:
  • composition characteristics of the received diabetic flour mixture of 100 g of product are identical to the composition characteristics of the received diabetic flour mixture of 100 g of product:
  • Example 5 The production of buns with additive mixture
  • the components were mixed into a dough using the total amount of water in a fast mixing machine first slowly for 2 minutes, then quickly for 6 minutes.
  • the temperature of the dough 26-28° C.
  • the resting time for the dough 5 minutes.
  • the dough was divided in a dividing machine and made into balls manually, then left to rise in a temperature of 34-36° C in a relative humidity of 75-80% for 20-30 minutes.
  • the product was baked for 2 minutes at between 270-280° C, then for 20 minutes at between 210-215° C. From the above amounts we made 100 diabetic buns.
  • Example 6 The production of rolls with additive mixture
  • the components were mixed into a dough using the total amount of water in a fast mixing machine first slowly for 2 minutes, then quickly for 6 minutes.
  • the temperature of the dough 26-28° C.
  • the resting time for the dough 5 minutes.
  • the dough was divided in a dividing machine and made into rolls manually, then left to rise in a temperature of 34-36° C in a relative humidity of 75-80% for 30-40 minutes, they were decorated with a mixture of salt and cumin seeds.
  • the product was baked for 2 minutes at between 270-280° C, then for 23 minutes at between 220-225° C. From the above amounts we made 100 diabetic rolls.
  • Example 7 The production of buns from flour mixture
  • the components were mixed into a dough using the total amount of water in a fast mixing machine first slowly for 2 minutes, then quickly for 6 minutes.
  • the temperature of the dough was
  • the resting time for the dough 5 minutes.
  • the dough was divided in a dividing machine and made into buns manually, then left to rise in a temperature of 34-36° C in a relative humidity of 75-80% for 20-30 minutes.
  • the product was baked for 2 minutes at between 270-280° C, then for 20 minutes at between 210-215° C. From the above amounts we made 100 diabetic buns.
  • the components were mixed into a dough using the total amount of water in a fast mixing machine first slowly for 2 minutes, then quickly for 6 minutes.
  • the temperature of the dough was
  • the resting time for the dough 5 minutes.
  • the dough was divided in a dividing machine and made into rolls manually, then left to rise in a temperature of 34-36° C in a relative humidity of 75-80% for 30-40 minutes, they were decorated with a mixture of salt and cumin seeds.
  • the product was baked for 2 minutes at between 270-280° C, then for 23 minutes at between 220-225° C. From the above amounts we made 100 diabetic rolls.
  • Example 9 The production of bread with additive mixture
  • the components were mixed into a dough using the total amount of water in a fast mixing machine first slowly for 1 minute, then quickly for 4 minutes.
  • the temperature of the dough 26-28° C.
  • the resting time for the dough 5 minutes.
  • the dough was divided in a dividing machine and made into loaves manually, then left to rise in a temperature of 34-36° C in a relative humidity of 75-80% for 30-40 minutes.
  • the product was baked for 5 minutes at between 270-280° C, then for 45 minutes at between 210-215° C. From the above amounts we made 116 0.5 kg diabetic loaves of bread.
  • the composition characteristics of the bread made in this way per 100 g: Energy content: 936 kJ Protein: 16.8 g Carbohydrate: 37.2 g Fat: 0.8 g
  • Example 10 The production of bread from flour mixture
  • the components were mixed into a dough using the total amount of water in a fast mixing machine first slowly for 1 minute, then quickly for 4 minutes.
  • the temperature of the dough :
  • the resting time for the dough 5 minutes.
  • the dough was divided in a dividing machine and made into loaves manually, then left to rise in a temperature of 34-36° C in a relative humidity of 75-80% for 30-40 minutes.
  • the product was baked for 5 minutes at between 270-280° C, then for 45 minutes at between 210-215° C. From the above amounts we made 116 0.5 kg diabetic loaves of bread.
  • composition characteristics of the bread made in this way per 100 g are identical to each other.
  • Example 11 The production of diabetic biscuits
  • the powder materials were mixed and a homogenous dough was made, then made into forms and baked.
  • Example 12 Diabetic sweet and savoury shortcrust biscuits

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
EP03730381A 2002-04-18 2003-04-15 Diabetic, bran-free flour for the production of baking industry products, especially bread, pastries and cakes Withdrawn EP1499196A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
HU0201270A HU226088B1 (en) 2002-04-18 2002-04-18 Diabetic flour, flourmix and admixture free from bran and process for producing of baking product especially bread, rolls and cake and using these
HU0201270 2002-04-18
PCT/HU2003/000028 WO2003086083A1 (en) 2002-04-18 2003-04-15 Diabetic, bran-free flour for the production of backing industry products, especially bread, pastries and cakes

Publications (1)

Publication Number Publication Date
EP1499196A1 true EP1499196A1 (en) 2005-01-26

Family

ID=89980369

Family Applications (1)

Application Number Title Priority Date Filing Date
EP03730381A Withdrawn EP1499196A1 (en) 2002-04-18 2003-04-15 Diabetic, bran-free flour for the production of baking industry products, especially bread, pastries and cakes

Country Status (4)

Country Link
EP (1) EP1499196A1 (hu)
AU (1) AU2003241061A1 (hu)
HU (1) HU226088B1 (hu)
WO (1) WO2003086083A1 (hu)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
HUP0501123A2 (en) * 2005-11-29 2007-08-28 Diabet Trade Kft Diabetic flour made from higher and whole grinding cereal or flour mix or ad mixture mix
JP4512558B2 (ja) 2006-02-15 2010-07-28 株式会社神戸屋 パンの製造方法
EP2179661A1 (en) * 2008-10-23 2010-04-28 Generale Biscuit Biscuit comprising guar gum in a rod-like form
FR3024940B1 (fr) * 2014-08-25 2017-11-10 Fandy Maroc Farine Composition alimentaire apte a se substituer au moins partiellement a la farine
CN111919997A (zh) * 2020-09-01 2020-11-13 赵子超 一种欧防风面粉(ⅱ)及其制作工艺
CN111972605A (zh) * 2020-09-01 2020-11-24 赵子超 一种欧防风面粉及其制作工艺
CN111972606A (zh) * 2020-09-01 2020-11-24 赵子超 一种欧防风面粉及其制作工艺

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0005977A3 (en) * 1978-05-30 1980-01-09 The Speywood Laboratory Ltd. Bread containing gum and its manufacture

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO03086083A1 *

Also Published As

Publication number Publication date
HU0201270D0 (hu) 2002-06-29
HU226088B1 (en) 2008-04-28
AU2003241061A1 (en) 2003-10-27
AU2003241061A8 (en) 2003-10-27
HUP0201270A2 (hu) 2004-05-28
WO2003086083A1 (en) 2003-10-23

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