GB1242350A - Low protein bread - Google Patents

Low protein bread

Info

Publication number
GB1242350A
GB1242350A GB25188/69A GB2518869A GB1242350A GB 1242350 A GB1242350 A GB 1242350A GB 25188/69 A GB25188/69 A GB 25188/69A GB 2518869 A GB2518869 A GB 2518869A GB 1242350 A GB1242350 A GB 1242350A
Authority
GB
United Kingdom
Prior art keywords
bread
low protein
fat
sugar
wheat
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
GB25188/69A
Inventor
Guy Harold Ralph Watson
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.)
General Mills Inc
Original Assignee
General Mills Inc
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 General Mills Inc filed Critical General Mills Inc
Priority to GB25188/69A priority Critical patent/GB1242350A/en
Publication of GB1242350A publication Critical patent/GB1242350A/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
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • 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
    • 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

Abstract

1,242,350. Low protein bread. GENERAL MILLS Inc. 16 May, 1969, No. 25188/69. Heading A2B. A bread mix for a dietetic low protein bread comprises wheat starch, fat, a sugar, and up to 10 wt. % of the said starch, fat, and sugar, of at least one structure enhancer selected from pectin, pregelatinised waxy maize, tapioca, or wheat starches, methyl cellulose, and carboxy methyl cellulose, the mix containing not more than 0.3 wt. % wheat gluten. A low protein bread having a protein content of less than 10% of that of an equivalent conventional loaf, or less than 0.9% total protein, and containing not more than 0.3 wt. % wheat gluten, comprises wheat starch, fat, sugar, yeast, water, and a structure enchancer as set forth above.
GB25188/69A 1969-05-16 1969-05-16 Low protein bread Expired GB1242350A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB25188/69A GB1242350A (en) 1969-05-16 1969-05-16 Low protein bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB25188/69A GB1242350A (en) 1969-05-16 1969-05-16 Low protein bread

Publications (1)

Publication Number Publication Date
GB1242350A true GB1242350A (en) 1971-08-11

Family

ID=10223670

Family Applications (1)

Application Number Title Priority Date Filing Date
GB25188/69A Expired GB1242350A (en) 1969-05-16 1969-05-16 Low protein bread

Country Status (1)

Country Link
GB (1) GB1242350A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0399995A1 (en) * 1989-05-24 1990-11-28 Maresi Markenartikelvertrieb Gesellschaft m.b.H. Method of producing a baked good and shaped body formed of a baked good
US8057832B2 (en) 2006-09-13 2011-11-15 Kraft Foods Global Brands Llc Microwavable food products
US8354131B2 (en) 2006-09-13 2013-01-15 Kraft Foods Global Brands Llc Microwavable food products
US8741369B2 (en) 2005-03-21 2014-06-03 Kraft Foods Group Brands Llc Microwaveable dough compositions

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0399995A1 (en) * 1989-05-24 1990-11-28 Maresi Markenartikelvertrieb Gesellschaft m.b.H. Method of producing a baked good and shaped body formed of a baked good
US8741369B2 (en) 2005-03-21 2014-06-03 Kraft Foods Group Brands Llc Microwaveable dough compositions
US8057832B2 (en) 2006-09-13 2011-11-15 Kraft Foods Global Brands Llc Microwavable food products
US8354131B2 (en) 2006-09-13 2013-01-15 Kraft Foods Global Brands Llc Microwavable food products

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