ES8507321A1 - 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 leudados

Info

Publication number
ES8507321A1
ES8507321A1 ES538077A ES538077A ES8507321A1 ES 8507321 A1 ES8507321 A1 ES 8507321A1 ES 538077 A ES538077 A ES 538077A ES 538077 A ES538077 A ES 538077A ES 8507321 A1 ES8507321 A1 ES 8507321A1
Authority
ES
Spain
Prior art keywords
baked goods
preparing same
leavened baked
goods product
yeast leavened
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
Application number
ES538077A
Other languages
English (en)
Other versions
ES538077A0 (es
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.)
Campbell Taggart Inc
Original Assignee
Campbell Taggart Inc
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 Campbell Taggart Inc filed Critical Campbell Taggart Inc
Publication of ES538077A0 publication Critical patent/ES538077A0/es
Publication of ES8507321A1 publication Critical patent/ES8507321A1/es
Expired 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
    • 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)

Abstract

PROCEDIMIENTO DE REDUCCION DEL CONTENIDO CALORICO DE ALIMENTOS COCIDOS Y LEUDADOS CON LEVADURA, ESPECIALMENTE DEL TIPO DEL PAN BLANCO.CONSISTENTE EN AN/ADIR ENTRE 5 Y 20 DE CELULAS DE VESICULAS DE CITRICOS A UNA MASA DE PAN CON LEVADURA, AGREGAR AGUA EN CANTIDAD QUE ASEGURE ALREDEDOR DE UN 45 DE AGUA EN EL PRODUCTO COCIDO, CONFORMAR LA MASA Y COCERLA. LOS SOLIDOS DE VESICULAS DE CITRICOS SE SELECCIONAN ENTRE NARANJA, POMELO, LIMON Y SUS MEZCLAS, Y SE ADICIONAN EN FORMA DE LAMINILLAS SECAS DE TAMAN/O INFERIOR AL DEL TAMIZ DE LA MALLA N.O DE TYLER. LA MASA CONTIENE HARINA DE TRIGO CON PROTEINA EN PROPORCION IGUAL O SUPERIOR AL 14. SE OBTIENEN PRODUCTOS CON CONTENIDOS INFERIORES A 200 CALORIAS/100 GRAMOS.
ES538077A 1983-11-30 1984-11-29 Un procedimiento de reducir el contenido de calorias de articulos cocidos y leudados Expired ES8507321A1 (es)

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
ES538077A0 ES538077A0 (es) 1985-09-01
ES8507321A1 true ES8507321A1 (es) 1985-09-01

Family

ID=24222215

Family Applications (1)

Application Number Title Priority Date Filing Date
ES538077A Expired ES8507321A1 (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) ES8507321A1 (es)
NO (1) NO844751L (es)
PT (1) PT79564B (es)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
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
US20080280003A1 (en) * 2005-08-03 2008-11-13 Coyle Heide C Batter-Like Compositions and Methods of Preparing and Using Same
US8637106B2 (en) * 2005-08-03 2014-01-28 General Mills, Inc. Low-fat batter-like compositions and methods of preparing and using same
AR054610A1 (es) * 2005-08-03 2007-06-27 Gen Mills Marketing Inc Composiciones similares a batido que contienen agente de solidificacion y metodo para prepararlas y usarlas
PT2217077T (pt) * 2007-10-18 2020-02-25 Csm Bakery Solutions Europe Holding B V Método de preparação de uma massa baseada em farinha de sódio com propriedades de manuseio melhoradas
WO2010053579A1 (en) * 2008-11-10 2010-05-14 Rich Products Corporation Formula and process for producing gluten-free bakery products
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
EP2956017B1 (en) 2013-02-15 2020-01-22 Pepsico, Inc. Preparation and incorporation of co-products into beverages to enhance nutrition and sensory attributes

Family Cites Families (7)

* Cited by examiner, † Cited by third party
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

Also Published As

Publication number Publication date
US4587126A (en) 1986-05-06
PT79564B (en) 1986-09-15
EP0146044A1 (en) 1985-06-26
NO844751L (no) 1985-05-31
PT79564A (en) 1984-12-01
ES538077A0 (es) 1985-09-01
JPS60186244A (ja) 1985-09-21
CA1226471A (en) 1987-09-08

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Legal Events

Date Code Title Description
MM4A Patent lapsed

Effective date: 19960506