FR2273527A1 - Dietetic bread - for amino acid controlled diets - Google Patents

Dietetic bread - for amino acid controlled diets

Info

Publication number
FR2273527A1
FR2273527A1 FR7317256A FR7317256A FR2273527A1 FR 2273527 A1 FR2273527 A1 FR 2273527A1 FR 7317256 A FR7317256 A FR 7317256A FR 7317256 A FR7317256 A FR 7317256A FR 2273527 A1 FR2273527 A1 FR 2273527A1
Authority
FR
France
Prior art keywords
protein
amino acid
free flour
dietetic
bread
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.)
Withdrawn
Application number
FR7317256A
Other languages
French (fr)
Inventor
Hans Janne Bertil Cedervall
Max Fischler
Helena Annie Kristin Goransson
Lars Borje Sjoberg
Gosta Viking Mikael Westerholm
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.)
Astra Lakemedel AB
Original Assignee
Astra Lakemedel AB
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 Astra Lakemedel AB filed Critical Astra Lakemedel AB
Publication of FR2273527A1 publication Critical patent/FR2273527A1/en
Withdrawn legal-status Critical Current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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/245—Amino acids, nucleic acids

Abstract

Dietetic bread is prepd. by adding to a paste of protein-free flour, water, yeast, glutin and eggs, granules or pellets coated with a water-insol. film and contg. essential amino acids, protein-free flour and opt. binders and lubricants, and finally kneading moulding and baking the dough. A compsn. may contain 72% protein free flour 2.9% yeast, 0.15% glutin and 17% amino acid granules (contg. 40-70% phenylalanine, histidine, isoleucine, leucine, lysine, methionine threonine, tryptophane and 60-30% protein free flour and opt. 5% binders and lubricants).
FR7317256A 1972-05-12 1973-05-11 Dietetic bread - for amino acid controlled diets Withdrawn FR2273527A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SE628272 1972-05-12

Publications (1)

Publication Number Publication Date
FR2273527A1 true FR2273527A1 (en) 1976-01-02

Family

ID=20268293

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7317256A Withdrawn FR2273527A1 (en) 1972-05-12 1973-05-11 Dietetic bread - for amino acid controlled diets

Country Status (8)

Country Link
JP (1) JPS4954563A (en)
AT (1) AT328088B (en)
BE (1) BE798797A (en)
BR (1) BR7303459D0 (en)
DE (1) DE2323810A1 (en)
FR (1) FR2273527A1 (en)
IT (1) IT986083B (en)
NL (1) NL7306607A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1980002099A1 (en) * 1979-04-02 1980-10-16 J Blanie Preparation of food or dietetic products comprising milk or similar products
IT201700032767A1 (en) * 2017-03-24 2018-09-24 Luca Barbieri DOUGH FOR GASTRONOMIC FOOD, FOOD, METHOD AND USE
WO2020065480A1 (en) * 2018-09-24 2020-04-02 Luca Barbieri Fortified dough for gastronomic food, food, and method

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1980002099A1 (en) * 1979-04-02 1980-10-16 J Blanie Preparation of food or dietetic products comprising milk or similar products
FR2452884A1 (en) * 1979-04-02 1980-10-31 Nogues Laboratoires MANUFACTURE OF FOOD OR DIET PRODUCTS COMPRISING LACT OR SIMILAR PRODUCTS
IT201700032767A1 (en) * 2017-03-24 2018-09-24 Luca Barbieri DOUGH FOR GASTRONOMIC FOOD, FOOD, METHOD AND USE
WO2018172989A1 (en) * 2017-03-24 2018-09-27 Luca Barbieri Mix for gastronomic, foodstuff, foodstuff, method and use
WO2020065480A1 (en) * 2018-09-24 2020-04-02 Luca Barbieri Fortified dough for gastronomic food, food, and method

Also Published As

Publication number Publication date
IT986083B (en) 1975-01-10
DE2323810A1 (en) 1973-11-29
NL7306607A (en) 1973-11-14
JPS4954563A (en) 1974-05-27
ATA388573A (en) 1975-05-15
AT328088B (en) 1976-03-10
BE798797A (en) 1973-08-16
BR7303459D0 (en) 1974-06-27

Similar Documents

Publication Publication Date Title
CA1003682A (en) Baked pastry coated animal food composition
CA1004905A (en) Fortification of proteinaceous foodstuffs with n-acyl-l-methionine
CA965295A (en) Protein food coating
GB1407435A (en) Food product
CA1021193A (en) Manufacture of protein foods
CA1022380A (en) Reducing nucleic acid content in the production of edible protein - containing substances
CA988445A (en) Production of edible protein substances
FR2273527A1 (en) Dietetic bread - for amino acid controlled diets
AU476744B2 (en) Process forthe preparation ofa hydrolyzate of proteins for use asa foodstuff
ES389267A1 (en) Meat-flavoring composition
AU476319B2 (en) Manufacture of edible collagen using liquid smoke
ES380949A1 (en) Method and apparatus for preparing food products
CA999852A (en) Reaction products of s-acetyl-mercaptosuccinic acid and vegetable protein hydrolysates or yeast autolysates as flavouring agents
CA1016010A (en) Process for preserving bread and bakery products with sobric acid
CA1026984A (en) Preparation of food functional proteins
AU499829B2 (en) Analogies of prostanoic acids
CA1006298A (en) Hydrolyzed copolymer of acrylonitrile and an unsaturated sulfonic acid
AU476834B2 (en) Amino acid fortification of food and feed products
BE763507A (en) Pet food
CA887593A (en) Process for the manufacture of minced meat-like wheat gluten products
FR2046608A5 (en) Conditioning of dough for pastry making
NL149992B (en) PROCESS FOR THE PREPARATION OF A FOOD WITH HIGH PROTEIN CONTENT, PROCESS FOR THE MANUFACTURE OF MOLDED BAKING GOODS AND MOLDED BAKING GOODS.
AU5939073A (en) Preparation of proteinaceous food products
FR2128123A1 (en) Lactoserum fermentation - using yeast with ammonia as n source and without adding salts
CA861444A (en) Poultry flavor comprising amino acids, sugars, vegetable protein hydrolysate and 5'-ribonucleotides

Legal Events

Date Code Title Description
ST Notification of lapse