ES2084031T3 - Procedimiento para productos cocidos en horno y sus productos derivados. - Google Patents
Procedimiento para productos cocidos en horno y sus productos derivados.Info
- Publication number
- ES2084031T3 ES2084031T3 ES90911251T ES90911251T ES2084031T3 ES 2084031 T3 ES2084031 T3 ES 2084031T3 ES 90911251 T ES90911251 T ES 90911251T ES 90911251 T ES90911251 T ES 90911251T ES 2084031 T3 ES2084031 T3 ES 2084031T3
- Authority
- ES
- Spain
- Prior art keywords
- pct
- products
- hydrated
- procedure
- date dec
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- 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
- 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
-
- 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
-
- 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
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
- A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L29/262—Cellulose; Derivatives thereof, e.g. 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
- 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
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2250/00—Particular aspects related to cheese
- A23C2250/25—Cheese with fat content lower than 0.5%, including cheese from skim milk, i.e. no addition of fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Catalysts (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Grain Derivatives (AREA)
Abstract
SE PREPARAN PASTAS Y MASAS DE MODO QUE CONTENGAN FIBRAS INSOLUBLES HIDRATADAS E HIDROCOLOIDES DE POLISACARIDOS HIDRATADOS Y/O PROTEINAS HIDRATADAS PREFERENTEMENTE SEGUN UNA RELACION EN PESO DE 1:O,8-6:1,1-4,5. SE AÑADEN PREFERENTEMENTE LOS MATERIALES HIDRATADOS A LA FORMULACION DE LA MASA O DE LA PASTA A MODO DE DISPERSION ACUOSA. LA MASA Y PASTA RESULTANTES SE PUEDEN COCER SEGUN LA MANERA CONVENCIONAL. ESTA INVENCION ES PARTICULARMENTE UTIL PARA LA PREPARACION DE ARTICULOS COCIDOS SIN GRASA.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US36690289A | 1989-06-15 | 1989-06-15 | |
PCT/US1990/003407 WO1991019421A1 (en) | 1989-06-15 | 1990-06-15 | Process for baked goods and products therefrom |
Publications (1)
Publication Number | Publication Date |
---|---|
ES2084031T3 true ES2084031T3 (es) | 1996-05-01 |
Family
ID=26781513
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES90911251T Expired - Lifetime ES2084031T3 (es) | 1989-06-15 | 1990-06-15 | Procedimiento para productos cocidos en horno y sus productos derivados. |
Country Status (8)
Country | Link |
---|---|
US (1) | US5403610A (es) |
EP (1) | EP0538253B1 (es) |
AT (1) | ATE132007T1 (es) |
CA (1) | CA2084782A1 (es) |
DE (1) | DE69024506T2 (es) |
DK (1) | DK0538253T3 (es) |
ES (1) | ES2084031T3 (es) |
WO (1) | WO1991019421A1 (es) |
Families Citing this family (38)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
IT1258841B (it) * | 1992-01-31 | 1996-02-29 | Barilla Flli G & R | Biscotto con elevato contenuto di cereali |
EP0564077A3 (en) * | 1992-02-20 | 1994-08-17 | Gen Foods Inc | Low-fat confectionary material and process for making same |
CA2116171A1 (en) * | 1993-03-25 | 1994-09-26 | Joaquin Castro Lugay | Low density no fat baked product and method for making |
US5487419A (en) * | 1993-07-09 | 1996-01-30 | Microcell, Inc. | Redispersible microdenominated cellulose |
US5385640A (en) * | 1993-07-09 | 1995-01-31 | Microcell, Inc. | Process for making microdenominated cellulose |
US5439696A (en) * | 1993-08-25 | 1995-08-08 | The Pillsbury Company | High ratio baking composition |
GB2298560B (en) * | 1994-12-23 | 1998-07-08 | Cpc International Inc | Low-fat cake donuts and process therefor |
US6110511A (en) * | 1995-03-31 | 2000-08-29 | Cereal Ingredients, Inc. | Fruit particle analog |
US6248388B1 (en) | 1995-06-15 | 2001-06-19 | Pennant Foods Company | Edible laminated dough and edible lamination dispersion therefor |
US6099887A (en) * | 1996-02-09 | 2000-08-08 | Lbi Acquisition Corp. | Process for preparing an edible laminated dough and edible lamination dispersion therefor |
US5871661A (en) * | 1996-09-17 | 1999-02-16 | Huntington Food Products, Inc. | Baking pan assembly for preparing donuts |
US5993883A (en) * | 1998-04-29 | 1999-11-30 | Bunge Foods Corporation | Sweet dough mix |
ATE313263T1 (de) | 1999-02-24 | 2006-01-15 | Usa Inc Danisco | Betain und backprodukte |
US6620443B1 (en) | 1999-07-02 | 2003-09-16 | Cereal Ingredients, Inc. | Edible color and flavor carrier and method for making an edible color and flavor carrier |
US6579554B2 (en) | 2000-04-14 | 2003-06-17 | The Pillsbury Company | Freezer-to-oven, laminated, unproofed dough and products resulting therefrom |
US6706305B2 (en) * | 2001-10-31 | 2004-03-16 | Conagra Foods Inc. | Low glycemic index bread |
WO2003049545A1 (en) * | 2001-12-13 | 2003-06-19 | Techcom International Inc. | High protein, low carbohydrate dough and bread products, and method for making same |
US20040071852A1 (en) * | 2002-10-09 | 2004-04-15 | Yael Vodovotz | Compositions and processes for making high soy protein-containing bakery products |
US20060210687A1 (en) * | 2002-11-06 | 2006-09-21 | Fiberstar, Inc. | Enhanced crackers, chips, wafers and unleavened using highly refined cellulose fiber ingredients |
US9629790B2 (en) * | 2002-11-06 | 2017-04-25 | Fiberstar, Inc | Stabilization of cosmetic compositions |
US20040091596A1 (en) * | 2002-11-13 | 2004-05-13 | Steve Schellhaass | Food product and method of manufacture |
US7252850B2 (en) * | 2003-05-30 | 2007-08-07 | Delavau Llc | High protein and high fiber food products |
US20050031753A1 (en) * | 2003-08-08 | 2005-02-10 | Gaul Jennifer A. | Reduced fat absorption in prepared foods |
CN102077854A (zh) * | 2003-10-16 | 2011-06-01 | 泰克康姆集团公司 | 具有降低的血糖应答的可消化性降低的碳水化合物食物 |
US20060073260A1 (en) * | 2004-03-22 | 2006-04-06 | Engleson Jodi A | Extruded ingredients for food products |
US20050208180A1 (en) * | 2004-03-22 | 2005-09-22 | Jodi Engleson | Extruded ingredients for food products |
US20060003070A1 (en) * | 2004-06-30 | 2006-01-05 | Muller-Thym Harold T Jr | Low carbohydrate flour substitute |
US8637106B2 (en) * | 2005-08-03 | 2014-01-28 | General Mills, Inc. | Low-fat batter-like compositions and methods of preparing and using same |
CA2617504C (en) * | 2005-08-03 | 2016-04-05 | General Mills Marketing, Inc. | Batter-like compositions containing setting agent and methods of preparing and using same |
EP1928252A4 (en) * | 2005-08-03 | 2010-03-24 | Gen Mills Marketing Inc | PIGGY COMPOSITIONS AND METHOD FOR THEIR PREPARATION AND USE |
US20110183059A1 (en) * | 2005-08-17 | 2011-07-28 | Oven Luv'n Llc | Ready to bake refridgerated batter |
CA2556286A1 (en) * | 2005-08-17 | 2007-02-17 | Robert P. Stanton | Ready to bake refrigerated batter |
US20070298143A1 (en) * | 2006-06-22 | 2007-12-27 | Graves John | Retarder-to-oven laminated dough |
FR2912607B1 (fr) * | 2007-02-20 | 2009-10-02 | Gervais Danone Sa | Produit alimentaire semi-fluide comprenant des fibres de beta-glucane et de la gomme de guar, utilisation en tant qu'aliment fonctionnel |
WO2009021110A1 (en) * | 2007-08-08 | 2009-02-12 | Archer-Daniels-Midland Company | Egg replacement and emulsifier system and related methods |
US7666457B1 (en) | 2008-08-19 | 2010-02-23 | Delavau Llc | Dry mixes comprising glycerine |
CA2988410C (en) * | 2015-06-18 | 2020-11-03 | General Mills, Inc. | Food protein gel matrix gluten analog |
US20220322685A1 (en) | 2019-08-16 | 2022-10-13 | Nutrition & Biosciences USA 4, Inc. | Flour- and meal-based food products comprising insoluble alpha-1,3-glucan |
Family Cites Families (30)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3234027A (en) * | 1962-10-18 | 1966-02-08 | Marine Colloids Inc | Continuous-mix bread manufacture |
US3574634A (en) * | 1969-06-02 | 1971-04-13 | Calogics Inc | Low calorie foodstuffs |
US3676150A (en) * | 1970-06-01 | 1972-07-11 | Gen Foods Corp | Low calorie yeast leavened baked products |
US3711297A (en) * | 1970-12-29 | 1973-01-16 | Procter & Gamble | Process for the treatment of unchlorinated cake flour |
US4590076A (en) * | 1976-05-24 | 1986-05-20 | Ralston Purina Company | Reduced calorie, high fiber content breads and methods of making same |
US4109018A (en) * | 1976-05-27 | 1978-08-22 | Thompson Jerome B | Low calorie diet bread |
US4143163A (en) * | 1976-06-30 | 1979-03-06 | Maxfibe, Inc. | Coated fibrous cellulose product and process |
GB1556815A (en) * | 1976-08-27 | 1979-11-28 | Ind Grain Products Ltd | Glutenproducts |
US4109025A (en) * | 1976-12-15 | 1978-08-22 | Stauffer Chemical Company | Protein enriched baked goods |
JPS5454169A (en) * | 1977-10-08 | 1979-04-28 | Asahi Chem Ind Co Ltd | Compound |
US4219580A (en) * | 1978-06-29 | 1980-08-26 | Pfizer Inc. | Flour substitutes |
US4308294A (en) * | 1980-06-20 | 1981-12-29 | General Foods Corporation | Oil replacement composition |
US4503083A (en) * | 1982-03-08 | 1985-03-05 | General Foods Corporation | High quality, reduced-calorie cake |
US4431681A (en) * | 1982-03-08 | 1984-02-14 | General Foods Corporation | Process for preparing a high quality, reduced-calorie cake |
US4451490A (en) * | 1982-03-08 | 1984-05-29 | General Foods Corporation | High quality, reduced-calorie cake containing cellulose and process thereof |
US4424237A (en) * | 1982-03-22 | 1984-01-03 | Batter-Lite Foods, Inc. | Hydrated emulsifier for use in flour based baked goods |
US4923981A (en) * | 1982-09-03 | 1990-05-08 | Sbp, Inc. | Use of parenchymal cell cellulose to improve comestibles |
US4762726A (en) * | 1983-12-30 | 1988-08-09 | Kraft, Inc. | Shelf stable acid food dressings containing fibrous protein complexes |
US4563360A (en) * | 1983-12-30 | 1986-01-07 | Kraft, Inc. | Edible xanthan gum-protein fibrous complexes |
US4559233A (en) * | 1983-12-30 | 1985-12-17 | Kraft, Inc. | Edible fibrous serum milk protein/xanthan gum complexes |
JPS61162126A (ja) * | 1985-01-12 | 1986-07-22 | 協和醗酵工業株式会社 | 生地改良剤 |
DE3504596C2 (de) * | 1985-02-11 | 1994-02-03 | Duelsen Hans Juergen | Verfahren zur Herstellung von Brot |
US4865863A (en) * | 1985-12-31 | 1989-09-12 | The Procter & Gamble Company | Co-milling fiber for use in foods |
US4824683A (en) * | 1986-05-08 | 1989-04-25 | Nutri-Life Foods, Inc. | Low calorie high fiber bread |
US4774099A (en) * | 1986-05-30 | 1988-09-27 | The Procter & Gamble Company | Process for making brownies containing cellulosic fiber |
US4971823A (en) * | 1987-04-30 | 1990-11-20 | Fahlen Arne E | High fiber natural bread |
US4869826A (en) * | 1987-09-01 | 1989-09-26 | Process Biotechnology, Inc. | Cellular adsorbents for removal of viral contaminants from blood and complex protein solutions |
IL90063A0 (en) * | 1988-04-29 | 1989-12-15 | Kraft Inc | Microfragmented anisotropic poly-saccharide/protein complex dispersions |
US4892762A (en) * | 1988-05-12 | 1990-01-09 | Continental Baking Company | Reduced calorie high fiber bread containing a treated soy polysaccharide material |
US5336515A (en) * | 1989-06-15 | 1994-08-09 | Kraft General Foods, Inc. | Polysaccharide hydrocolloid-containing food products |
-
1990
- 1990-06-15 DE DE69024506T patent/DE69024506T2/de not_active Expired - Fee Related
- 1990-06-15 AT AT90911251T patent/ATE132007T1/de not_active IP Right Cessation
- 1990-06-15 ES ES90911251T patent/ES2084031T3/es not_active Expired - Lifetime
- 1990-06-15 WO PCT/US1990/003407 patent/WO1991019421A1/en active IP Right Grant
- 1990-06-15 EP EP90911251A patent/EP0538253B1/en not_active Expired - Lifetime
- 1990-06-15 CA CA002084782A patent/CA2084782A1/en not_active Abandoned
- 1990-06-15 US US07/965,390 patent/US5403610A/en not_active Expired - Lifetime
- 1990-06-15 DK DK90911251.8T patent/DK0538253T3/da active
Also Published As
Publication number | Publication date |
---|---|
EP0538253A4 (en) | 1993-06-30 |
ATE132007T1 (de) | 1996-01-15 |
EP0538253B1 (en) | 1995-12-27 |
CA2084782A1 (en) | 1991-12-16 |
US5403610A (en) | 1995-04-04 |
DK0538253T3 (da) | 1996-05-20 |
EP0538253A1 (en) | 1993-04-28 |
DE69024506D1 (de) | 1996-02-08 |
DE69024506T2 (de) | 1996-06-05 |
WO1991019421A1 (en) | 1991-12-26 |
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