FR2204947A5 - Protein-rich long-life bakers' wares - which resist cutting and crumbling, prepd. from wheat protein, wheat starch, limited water and opt. yeast - Google Patents

Protein-rich long-life bakers' wares - which resist cutting and crumbling, prepd. from wheat protein, wheat starch, limited water and opt. yeast

Info

Publication number
FR2204947A5
FR2204947A5 FR7338610A FR7338610A FR2204947A5 FR 2204947 A5 FR2204947 A5 FR 2204947A5 FR 7338610 A FR7338610 A FR 7338610A FR 7338610 A FR7338610 A FR 7338610A FR 2204947 A5 FR2204947 A5 FR 2204947A5
Authority
FR
France
Prior art keywords
protein
wheat
opt
yeast
bakers
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
FR7338610A
Other languages
French (fr)
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.)
JACKERING MUHLEN NAHRMITTELWER
Original Assignee
JACKERING MUHLEN NAHRMITTELWER
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 JACKERING MUHLEN NAHRMITTELWER filed Critical JACKERING MUHLEN NAHRMITTELWER
Application granted granted Critical
Publication of FR2204947A5 publication Critical patent/FR2204947A5/en
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
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran

Abstract

High protein, cut- and crumble-resistant long life baked products consists of a mixt. of 30-70 (esp. 60-70) wt.% vital wheat protein, with 8-13% equilibrium moisture, balance wheat starch, opt. replaced, in part or completely, by flour, and opt. contain 1% yeast. Standardised bakery products for dietary needs. Wheat protein may be obtd. from 60% hard- and 40% soft wheat.
FR7338610A 1972-10-31 1973-10-30 Protein-rich long-life bakers' wares - which resist cutting and crumbling, prepd. from wheat protein, wheat starch, limited water and opt. yeast Expired FR2204947A5 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19722253335 DE2253335C2 (en) 1972-10-31 1972-10-31 "Process for the production of a high-protein, cut and crumb-proof long-life baked goods"

Publications (1)

Publication Number Publication Date
FR2204947A5 true FR2204947A5 (en) 1974-05-24

Family

ID=5860501

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7338610A Expired FR2204947A5 (en) 1972-10-31 1973-10-30 Protein-rich long-life bakers' wares - which resist cutting and crumbling, prepd. from wheat protein, wheat starch, limited water and opt. yeast

Country Status (4)

Country Link
CH (1) CH584513A5 (en)
DE (1) DE2253335C2 (en)
FR (1) FR2204947A5 (en)
NL (1) NL7313576A (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2847876C2 (en) * 1978-11-04 1982-12-30 Kali-Chemie Ag, 3000 Hannover Highly protein-fortified baked goods

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1183454B (en) * 1960-04-11 1964-12-17 Proto Internat Hygienic Food C Process for the production of a protein-rich baked product
GB1060071A (en) * 1962-07-21 1967-02-22 Spillers Ltd Improvements in and relating to bakery products
GB1013356A (en) * 1964-03-24 1965-12-15 Energen Foods Company Ltd Bread
GB1264529A (en) * 1968-06-17 1972-02-23
DE2025023A1 (en) * 1970-05-22 1971-12-02 Molkereigenossenschaft Dahlenburg Egmbh, 3148 Dahlenburg Protein concentrate - ready for baking or cooking

Also Published As

Publication number Publication date
DE2253335C2 (en) 1982-06-03
NL7313576A (en) 1974-05-02
CH584513A5 (en) 1977-02-15
DE2253335A1 (en) 1974-05-09

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Legal Events

Date Code Title Description
ST Notification of lapse