FR2273527A1 - Procede de fabrication d'un pain dietetique - Google Patents
Procede de fabrication d'un pain dietetiqueInfo
- 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- Withdrawn
Links
- 235000005911 diet Nutrition 0.000 title abstract 3
- 150000001413 amino acids Chemical class 0.000 title abstract 2
- 235000008429 bread Nutrition 0.000 title abstract 2
- 230000000378 dietary effect Effects 0.000 title abstract 2
- 230000037213 diet Effects 0.000 title 1
- 235000013312 flour Nutrition 0.000 abstract 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 2
- 239000011230 binding agent Substances 0.000 abstract 2
- SYUXAJSOZXEFPP-UHFFFAOYSA-N glutin Natural products COc1c(O)cc2OC(=CC(=O)c2c1O)c3ccccc3OC4OC(CO)C(O)C(O)C4O SYUXAJSOZXEFPP-UHFFFAOYSA-N 0.000 abstract 2
- 239000008187 granular material Substances 0.000 abstract 2
- 239000000314 lubricant Substances 0.000 abstract 2
- 102000004169 proteins and genes Human genes 0.000 abstract 2
- 108090000623 proteins and genes Proteins 0.000 abstract 2
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 abstract 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 abstract 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 abstract 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 abstract 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 abstract 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 abstract 1
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 abstract 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 abstract 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 abstract 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 abstract 1
- 239000004472 Lysine Substances 0.000 abstract 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 abstract 1
- 239000004473 Threonine Substances 0.000 abstract 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 abstract 1
- 239000006035 Tryptophane Substances 0.000 abstract 1
- 229940024606 amino acid Drugs 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 abstract 1
- 235000020776 essential amino acid Nutrition 0.000 abstract 1
- 239000003797 essential amino acid Substances 0.000 abstract 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 abstract 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 abstract 1
- 229960000310 isoleucine Drugs 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 229930182817 methionine Natural products 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 239000008188 pellet Substances 0.000 abstract 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 abstract 1
- 229960004799 tryptophan Drugs 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Fodder In General (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SE628272 | 1972-05-12 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| FR2273527A1 true FR2273527A1 (fr) | 1976-01-02 |
Family
ID=20268293
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR7317256A Withdrawn FR2273527A1 (fr) | 1972-05-12 | 1973-05-11 | Procede de fabrication d'un pain dietetique |
Country Status (8)
| Country | Link |
|---|---|
| JP (1) | JPS4954563A (enrdf_load_stackoverflow) |
| AT (1) | AT328088B (enrdf_load_stackoverflow) |
| BE (1) | BE798797A (enrdf_load_stackoverflow) |
| BR (1) | BR7303459D0 (enrdf_load_stackoverflow) |
| DE (1) | DE2323810A1 (enrdf_load_stackoverflow) |
| FR (1) | FR2273527A1 (enrdf_load_stackoverflow) |
| IT (1) | IT986083B (enrdf_load_stackoverflow) |
| NL (1) | NL7306607A (enrdf_load_stackoverflow) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1980002099A1 (fr) * | 1979-04-02 | 1980-10-16 | J Blanie | Fabrication de produits alimentaires ou dietetiques comprenant des produits lactes ou analogues |
| IT201700032767A1 (it) * | 2017-03-24 | 2018-09-24 | Luca Barbieri | Impasto per alimento gastronomico, alimento, metodo e uso |
| WO2020065480A1 (en) * | 2018-09-24 | 2020-04-02 | Luca Barbieri | Fortified dough for gastronomic food, food, and method |
-
1973
- 1973-04-27 BE BE130475A patent/BE798797A/xx unknown
- 1973-05-03 AT AT388573A patent/AT328088B/de not_active IP Right Cessation
- 1973-05-09 IT IT4986973A patent/IT986083B/it active
- 1973-05-11 DE DE19732323810 patent/DE2323810A1/de active Pending
- 1973-05-11 FR FR7317256A patent/FR2273527A1/fr not_active Withdrawn
- 1973-05-11 BR BR345973A patent/BR7303459D0/pt unknown
- 1973-05-11 NL NL7306607A patent/NL7306607A/xx unknown
- 1973-05-11 JP JP5242373A patent/JPS4954563A/ja active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1980002099A1 (fr) * | 1979-04-02 | 1980-10-16 | J Blanie | Fabrication de produits alimentaires ou dietetiques comprenant des produits lactes ou analogues |
| FR2452884A1 (fr) * | 1979-04-02 | 1980-10-31 | Nogues Laboratoires | Fabrication de produits alimentaires ou dietetiques comportant des produits lactes ou analogues |
| IT201700032767A1 (it) * | 2017-03-24 | 2018-09-24 | Luca Barbieri | Impasto per alimento gastronomico, alimento, metodo e uso |
| 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 |
|---|---|
| JPS4954563A (enrdf_load_stackoverflow) | 1974-05-27 |
| NL7306607A (enrdf_load_stackoverflow) | 1973-11-14 |
| BR7303459D0 (pt) | 1974-06-27 |
| AT328088B (de) | 1976-03-10 |
| IT986083B (it) | 1975-01-10 |
| BE798797A (fr) | 1973-08-16 |
| DE2323810A1 (de) | 1973-11-29 |
| ATA388573A (de) | 1975-05-15 |
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 | |
| CA1021193A (en) | Manufacture of protein foods | |
| GB1407435A (en) | Food product | |
| CA965295A (en) | Protein food coating | |
| CA1025271A (en) | Reducing nucleic acid content in the production of edible protein-containing substances | |
| CA1022380A (en) | Reducing nucleic acid content in the production of edible protein - containing substances | |
| FR2273527A1 (fr) | Procede de fabrication d'un pain dietetique | |
| ES389267A1 (es) | Procedimiento para la fabricacion de una composicion aroma-tizante. | |
| AU476744B2 (en) | Process forthe preparation ofa hydrolyzate of proteins for use asa foodstuff | |
| AU476319B2 (en) | Manufacture of edible collagen using liquid smoke | |
| CA999852A (en) | Reaction products of s-acetyl-mercaptosuccinic acid and vegetable protein hydrolysates or yeast autolysates as flavouring agents | |
| ES380949A1 (es) | Metodo para preparar postres y alimentos lacteos, carnicos y vegetales encapsulados. | |
| CA1026984A (en) | Preparation of food functional proteins | |
| CA1016010A (en) | Process for preserving bread and bakery products with sobric acid | |
| AU499829B2 (en) | Analogies of prostanoic acids | |
| CA969418A (en) | Production of low fluoride fish protein | |
| CA1006298A (en) | Hydrolyzed copolymer of acrylonitrile and an unsaturated sulfonic acid | |
| CA991910A (en) | Manufacture of edible protein from marine animals by the use of ammonia | |
| AU476834B2 (en) | Amino acid fortification of food and feed products | |
| FR2204947A5 (en) | Protein-rich long-life bakers' wares - which resist cutting and crumbling, prepd. from wheat protein, wheat starch, limited water and opt. yeast | |
| BE763507A (nl) | Verbeteringen in voedsels voor vogels en andere kooidiertjes. | |
| CA887593A (en) | Process for the manufacture of minced meat-like wheat gluten products | |
| FR2046608A5 (en) | Conditioning of dough for pastry making | |
| NL149992B (nl) | Werkwijze voor de bereiding van een voedingsmiddel met hoog eiwitgehalte, werkwijze ter vervaardiging van gevormde bakwaren, alsmede de vervaardigde gevormde bakwaren. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ST | Notification of lapse |