FR3029742B1 - Composition culinaire exempte de gluten - Google Patents

Composition culinaire exempte de gluten

Info

Publication number
FR3029742B1
FR3029742B1 FR1462180A FR1462180A FR3029742B1 FR 3029742 B1 FR3029742 B1 FR 3029742B1 FR 1462180 A FR1462180 A FR 1462180A FR 1462180 A FR1462180 A FR 1462180A FR 3029742 B1 FR3029742 B1 FR 3029742B1
Authority
FR
France
Prior art keywords
gluten
culinary composition
exempt
composition exempt
culinary
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.)
Active
Application number
FR1462180A
Other languages
English (en)
Other versions
FR3029742A1 (fr
Inventor
Melissa Margotonne
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.)
Tropinov
Original Assignee
Tropinov
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 Tropinov filed Critical Tropinov
Priority to FR1462180A priority Critical patent/FR3029742B1/fr
Publication of FR3029742A1 publication Critical patent/FR3029742A1/fr
Application granted granted Critical
Publication of FR3029742B1 publication Critical patent/FR3029742B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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
    • A21D2/362—Leguminous plants
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • 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
    • A21D13/066—Gluten-free products
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/44—Pancakes or crêpes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR1462180A 2014-12-10 2014-12-10 Composition culinaire exempte de gluten Active FR3029742B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR1462180A FR3029742B1 (fr) 2014-12-10 2014-12-10 Composition culinaire exempte de gluten

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR1462180A FR3029742B1 (fr) 2014-12-10 2014-12-10 Composition culinaire exempte de gluten

Publications (2)

Publication Number Publication Date
FR3029742A1 FR3029742A1 (fr) 2016-06-17
FR3029742B1 true FR3029742B1 (fr) 2017-01-13

Family

ID=52627386

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1462180A Active FR3029742B1 (fr) 2014-12-10 2014-12-10 Composition culinaire exempte de gluten

Country Status (1)

Country Link
FR (1) FR3029742B1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019162579A1 (fr) 2018-02-22 2019-08-29 Phytobokaz Procédé de fabrication de pâte sans ou pauvre en gluten

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102019132894A1 (de) * 2019-12-03 2021-06-10 Ernst Böcker Gmbh & Co. Kg Backmischung zur herstellung von glutenfreien und proteinreichen broten und brötchen

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2801172B1 (fr) * 1999-11-19 2002-02-08 Sylviane Alamkan Composition alimentaire a base de fecule sans gluten
US20130040016A1 (en) * 2010-11-12 2013-02-14 Laura Lane BECKER Allergen-free compositions
US20120121758A1 (en) * 2010-11-12 2012-05-17 Becker Laura Lane Allergen-free compositions

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019162579A1 (fr) 2018-02-22 2019-08-29 Phytobokaz Procédé de fabrication de pâte sans ou pauvre en gluten

Also Published As

Publication number Publication date
FR3029742A1 (fr) 2016-06-17

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