ES538077A0 - Un procedimiento de reducir el contenido de calorias de articulos cocidos y leudados - Google Patents
Un procedimiento de reducir el contenido de calorias de articulos cocidos y leudadosInfo
- Publication number
- ES538077A0 ES538077A0 ES538077A ES538077A ES538077A0 ES 538077 A0 ES538077 A0 ES 538077A0 ES 538077 A ES538077 A ES 538077A ES 538077 A ES538077 A ES 538077A ES 538077 A0 ES538077 A0 ES 538077A0
- Authority
- ES
- Spain
- Prior art keywords
- leaved
- cooked
- items
- procedure
- reduce
- 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.)
- Granted
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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/804—Low calorie, low sodium or hypoallergic
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US06/556,643 US4587126A (en) | 1983-11-30 | 1983-11-30 | Reduced calorie yeast leavened baked product |
Publications (2)
Publication Number | Publication Date |
---|---|
ES8507321A1 ES8507321A1 (es) | 1985-09-01 |
ES538077A0 true ES538077A0 (es) | 1985-09-01 |
Family
ID=24222215
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES538077A Granted ES538077A0 (es) | 1983-11-30 | 1984-11-29 | Un procedimiento de reducir el contenido de calorias de articulos cocidos y leudados |
Country Status (7)
Country | Link |
---|---|
US (1) | US4587126A (es) |
EP (1) | EP0146044A1 (es) |
JP (1) | JPS60186244A (es) |
CA (1) | CA1226471A (es) |
ES (1) | ES538077A0 (es) |
NO (1) | NO844751L (es) |
PT (1) | PT79564B (es) |
Families Citing this family (17)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4961937A (en) * | 1988-11-22 | 1990-10-09 | Rudel Harry W | A composition of flours containing vital gluten and soluble oat dietary fiber and a baked product produced therefrom |
JPH0416139A (ja) * | 1990-05-02 | 1992-01-21 | Ehime Pref Gov | ミカン入りパンおよびその製造方法 |
US5458902A (en) * | 1991-09-26 | 1995-10-17 | Silvia P. Rudel | High protein content bread product |
US6733815B2 (en) * | 1999-04-16 | 2004-05-11 | Cargill, Incorporated | Food ingredient containing wheat gluten, soy grits and soy flour |
FR2809927B1 (fr) * | 2000-06-07 | 2004-05-28 | Reginald Allouche | Pate hypocalorique hyperproteinee a cuire |
US20040022916A1 (en) * | 2000-12-22 | 2004-02-05 | Atwell William Alan | Particulate-based ingredient delivery system |
US6780451B2 (en) * | 2002-05-01 | 2004-08-24 | Florida Department Of Citrus | Citrus juice vesicle separation method and system |
US7252850B2 (en) * | 2003-05-30 | 2007-08-07 | Delavau Llc | High protein and high fiber food products |
US8637106B2 (en) * | 2005-08-03 | 2014-01-28 | General Mills, Inc. | Low-fat batter-like compositions and methods of preparing and using same |
EP1909586A4 (en) * | 2005-08-03 | 2010-01-06 | Gen Mills Marketing Inc | BAKED-IN COMPOSITIONS WITH STABILIZER AND METHOD FOR THE PRODUCTION AND USE THEREOF |
EP1928252A4 (en) * | 2005-08-03 | 2010-03-24 | Gen Mills Marketing Inc | PIGGY COMPOSITIONS AND METHOD FOR THEIR PREPARATION AND USE |
US20100291263A1 (en) * | 2007-10-18 | 2010-11-18 | Csm Nederland B.V. | method of preparing a low sodium flour-based dough with improved handling properties |
TWI459902B (zh) * | 2008-11-10 | 2014-11-11 | Rich Products Corp | 用於製造不含麩質之烘焙產品之配方及方法 |
FR2941845B1 (fr) * | 2009-02-11 | 2019-07-12 | Generale Biscuit | Pate cuite comprenant une farine specifique |
US20120156185A1 (en) * | 2009-08-31 | 2012-06-21 | Herbamed Ltd. | Nutritional compositions comprising citrus fibers |
US10334870B2 (en) | 2010-10-07 | 2019-07-02 | Tropicana Products, Inc. | Processing of whole fruits and vegetables, processing of side-stream ingredients of fruits and vegetables, and use of the processed fruits and vegetables in beverage and food products |
DK3578054T3 (da) | 2013-02-15 | 2021-05-31 | Pepsico Inc | Fremstilling og inkorporering af biprodukter til drikke for at forbedre næringsværdi og sensoriske egenskaber |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3196020A (en) * | 1962-04-03 | 1965-07-20 | Lincoln T Work | Method for preparing protopectin compositions for baked goods |
FR84281E (fr) * | 1963-06-28 | 1965-01-08 | Biscotte vitaminée par le jus de fruit frais, citrons ou oranges | |
US4109018A (en) * | 1976-05-27 | 1978-08-22 | Thompson Jerome B | Low calorie diet bread |
US4275088A (en) * | 1979-02-07 | 1981-06-23 | General Mills, Inc. | Dry mix for layer cake containing citrus juice vesicle solids |
US4225628A (en) * | 1979-04-30 | 1980-09-30 | Ben Hill Griffin, Inc. | Citrus fiber additive product and process for making same |
US4237170A (en) * | 1979-12-03 | 1980-12-02 | Multimarques Inc. | High fiber white bread |
US4431681A (en) * | 1982-03-08 | 1984-02-14 | General Foods Corporation | Process for preparing a high quality, reduced-calorie cake |
-
1983
- 1983-11-30 US US06/556,643 patent/US4587126A/en not_active Expired - Fee Related
-
1984
- 1984-11-28 PT PT79564A patent/PT79564B/pt unknown
- 1984-11-29 NO NO844751A patent/NO844751L/no unknown
- 1984-11-29 ES ES538077A patent/ES538077A0/es active Granted
- 1984-11-29 EP EP84114488A patent/EP0146044A1/en not_active Withdrawn
- 1984-11-29 CA CA000468903A patent/CA1226471A/en not_active Expired
- 1984-11-30 JP JP59253950A patent/JPS60186244A/ja active Pending
Also Published As
Publication number | Publication date |
---|---|
US4587126A (en) | 1986-05-06 |
NO844751L (no) | 1985-05-31 |
JPS60186244A (ja) | 1985-09-21 |
PT79564A (en) | 1984-12-01 |
ES8507321A1 (es) | 1985-09-01 |
EP0146044A1 (en) | 1985-06-26 |
CA1226471A (en) | 1987-09-08 |
PT79564B (en) | 1986-09-15 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
MM4A | Patent lapsed |
Effective date: 19960506 |