FR2368891A1 - Crisp-bread prod. of low calorie content - produced by replacing flour by bran - Google Patents

Crisp-bread prod. of low calorie content - produced by replacing flour by bran

Info

Publication number
FR2368891A1
FR2368891A1 FR7632657A FR7632657A FR2368891A1 FR 2368891 A1 FR2368891 A1 FR 2368891A1 FR 7632657 A FR7632657 A FR 7632657A FR 7632657 A FR7632657 A FR 7632657A FR 2368891 A1 FR2368891 A1 FR 2368891A1
Authority
FR
France
Prior art keywords
bran
prod
crisp
flour
product
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
Application number
FR7632657A
Other languages
French (fr)
Other versions
FR2368891B1 (en
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to FR7632657A priority Critical patent/FR2368891A1/en
Publication of FR2368891A1 publication Critical patent/FR2368891A1/en
Application granted granted Critical
Publication of FR2368891B1 publication Critical patent/FR2368891B1/fr
Granted 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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain

Abstract

A crisp bran product of low calorific value is formed from a non fatty mixt which comprises wheat bran (50 to 90%) rye and/or wheat flour (48 to 8 wt. %) and table salt (2 wt. %), and a maximum water content of 5 wt. %. Pref. the product contains flavouring ingredients. The process includes mixing the ingredients in water (250 wt. %) to give a porridge-like dough; forming the dough into pieces of thickness 3 to 10 mm and baking until the prod. contains 5 wt. % water. Baking is at 180 to 220 degrees C for at least 20 min. depending on thickness, while circulating air over the pieces. The replacement of flour by bran results in a decrease of calorie content, while increasing the mineral and vitamin content. The product has a favourable effect on the digestive system, and can be stored indefinitely without use of preservatives.
FR7632657A 1976-10-28 1976-10-28 Crisp-bread prod. of low calorie content - produced by replacing flour by bran Granted FR2368891A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7632657A FR2368891A1 (en) 1976-10-28 1976-10-28 Crisp-bread prod. of low calorie content - produced by replacing flour by bran

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7632657A FR2368891A1 (en) 1976-10-28 1976-10-28 Crisp-bread prod. of low calorie content - produced by replacing flour by bran

Publications (2)

Publication Number Publication Date
FR2368891A1 true FR2368891A1 (en) 1978-05-26
FR2368891B1 FR2368891B1 (en) 1982-01-15

Family

ID=9179345

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7632657A Granted FR2368891A1 (en) 1976-10-28 1976-10-28 Crisp-bread prod. of low calorie content - produced by replacing flour by bran

Country Status (1)

Country Link
FR (1) FR2368891A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2412262A1 (en) * 1977-12-22 1979-07-20 Stamag PROCESS FOR MANUFACTURING BAKERY PRODUCTS MAINLY CONSISTING OF ITS

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2412262A1 (en) * 1977-12-22 1979-07-20 Stamag PROCESS FOR MANUFACTURING BAKERY PRODUCTS MAINLY CONSISTING OF ITS

Also Published As

Publication number Publication date
FR2368891B1 (en) 1982-01-15

Similar Documents

Publication Publication Date Title
GB1442058A (en) Method of making a dry type pet food having a meat-like texture
ES274694A1 (en) High protein baked piece and method of producing the same
GB1464908A (en) Method of making a dry pet food having a marbled meat-like texture and composition thereof
CA2026614A1 (en) Food product
OA09510A (en) A process for the production of flavoured pastas
AU7425187A (en) Method for preparing puff pastry, fat composition, puff pastry and puff pastry products
EP0798970A4 (en) Wholegrain food products
JPS55150870A (en) Coating mix for frying bread crumb
JPS5234988A (en) Method of producing processed cereal flour for malting
JPS5564773A (en) Preparation of instant noodle in western style and its device
RU95102327A (en) Method for producing quick-cooking fried noodles
FR2368891A1 (en) Crisp-bread prod. of low calorie content - produced by replacing flour by bran
FR2401615A1 (en) Food prods contg. bran, gluten and flour - prepd. continuously by extruding mixt. with water; used in diet bread, cereals, etc.
IT1081252B (en) Crisp-bread prod. of low calorie content - produced by replacing flour by bran
DE3273570D1 (en) Process and ready for use meal for the preparation of bread with an enhanced ballast content and which does not crumble when it is sliced
IT1043834B (en) Edible vegetable protein products - used as meat substitutes
FR2432842A2 (en) Food prods contg. bran, gluten and flour - prepd. continuously by extruding mixt. with water; used in diet bread, cereals, etc.
JPS5678570A (en) Preparation of noodle
JPS5645168A (en) Noodle and chinese dough coating sheet
GB1510238A (en) Low-calorie crisp bran bread product
JPS5542524A (en) Preparation of rice cake having soft texture
FR2409007A1 (en) Bakery prod. pressure baked in extrusion cooker - using as main ingredient conventional bread which is dried and crushed
GB1356252A (en) Dietetic foodstuffs
GB948742A (en) Method for producing baked goods
GB1316148A (en) Short time process for the manufacture of partially leavened bakery products and composition therefor

Legal Events

Date Code Title Description
ST Notification of lapse