ES2047981T3 - Salvado mejorado. - Google Patents

Salvado mejorado.

Info

Publication number
ES2047981T3
ES2047981T3 ES91201313T ES91201313T ES2047981T3 ES 2047981 T3 ES2047981 T3 ES 2047981T3 ES 91201313 T ES91201313 T ES 91201313T ES 91201313 T ES91201313 T ES 91201313T ES 2047981 T3 ES2047981 T3 ES 2047981T3
Authority
ES
Spain
Prior art keywords
saved
improved
bran
batters
flour
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 - Lifetime
Application number
ES91201313T
Other languages
English (en)
Inventor
Alan Phillip Davies
Simon John Ingman
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.)
Unilever NV
Original Assignee
Unilever NV
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 Unilever NV filed Critical Unilever NV
Application granted granted Critical
Publication of ES2047981T3 publication Critical patent/ES2047981T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime 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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)
  • Cereal-Derived Products (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Confectionery (AREA)
  • Fats And Perfumes (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

ESTA INVENCION SE REFIERE A UN METODO PARA MEJORAR UN SALVADO DE CEREAL. EL SALVADO SE EXTRAE CON UN ALCOHOL ACUOSO, PREFERIBLEMENTE ATANOL. EL SALVADO SE USA EN LA HARINA PARA HACER UN ALIMENTO COMPLETO MODIFICADO, QUE SE PUEDE USAR EN BATIDOS, A PARTIR DEL CUAL SE PUEDE OBTENER COCINA HORNEADA.
ES91201313T 1990-06-05 1991-05-31 Salvado mejorado. Expired - Lifetime ES2047981T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP90306025 1990-06-05

Publications (1)

Publication Number Publication Date
ES2047981T3 true ES2047981T3 (es) 1994-03-01

Family

ID=8205442

Family Applications (1)

Application Number Title Priority Date Filing Date
ES91201313T Expired - Lifetime ES2047981T3 (es) 1990-06-05 1991-05-31 Salvado mejorado.

Country Status (8)

Country Link
EP (1) EP0460742B1 (es)
AT (1) ATE99871T1 (es)
AU (1) AU7811591A (es)
CA (1) CA2043826A1 (es)
DE (1) DE69100975T2 (es)
DK (1) DK0460742T3 (es)
ES (1) ES2047981T3 (es)
ZA (1) ZA914283B (es)

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3133471C2 (de) * 1981-08-25 1985-08-22 Buckau-Walther AG, 4048 Grevenbroich Verfahren zur Herstellung eines Mehlzusatzes aus Mais oder verwandten Getreidearten
DE3634645C1 (de) * 1986-10-10 1988-03-10 Diamalt Ag Verfahren zur Herstellung von farblosem,geruchs- und geschmacksneutralem Cassia-Endosperm-Mehl

Also Published As

Publication number Publication date
CA2043826A1 (en) 1991-12-06
DE69100975T2 (de) 1994-05-05
EP0460742A1 (en) 1991-12-11
DK0460742T3 (da) 1994-05-02
ATE99871T1 (de) 1994-01-15
EP0460742B1 (en) 1994-01-12
DE69100975D1 (de) 1994-02-24
ZA914283B (en) 1993-02-24
AU7811591A (en) 1992-02-13

Similar Documents

Publication Publication Date Title
DK0600865T4 (da) Xylanaseproduktion
DK0396162T4 (da) Brødforbedringsmidler
ATE170713T1 (de) Fertigteigen
ZA80335B (en) A process for debittering a protein hydrolysate and the debittered hydrolysate obtained by this process
GB1491109A (en) Reduced calorie bread and method of making same
DE69100153D1 (de) Reisteigware.
ES2047981T3 (es) Salvado mejorado.
NO832163L (no) Fremgangsmaate for aa forbedre kvaliteten av hvetemel
IT8224040A0 (it) Procedimento per ottenere proteine di soia leggere croccanti di gradevole sapore anche se successivamente ridotte in farina e prodotto cosi' ottenuto.
DE3273570D1 (en) Process and ready for use meal for the preparation of bread with an enhanced ballast content and which does not crumble when it is sliced
PT874551E (pt) Massas laminadas parcialmente fermentadas prontas a cozer
NO903139L (no) Pastapreparat.
IL42329A (en) Bread including large amount of non-wheat protein
GB1513854A (en) Particulate protein-containing formed bodies
Ylimaki The application of response surface methodology to the development of rice flour yeast breads
JPS6471444A (en) Preparation of steam processed wheat flour food
RU2002110481A (ru) Способ производства теста для хлеба "питательный"
IT8022316A0 (it) Alimentari amidacei pastificati da procedimento per ottenere prodotti farine alimentari amidacee prive di glutine.
JPS6471464A (en) Cocktail sauce
BR7704798A (pt) Aperfeicoamentos em torradores de farinha de milho,mandioca e similares
ES221009Y (es) Bandeja para la fermentacion de piezas de masa panificable.
KR890009298A (ko) 인삼탕면

Legal Events

Date Code Title Description
FG2A Definitive protection

Ref document number: 460742

Country of ref document: ES