GB1264529A - - Google Patents

Info

Publication number
GB1264529A
GB1264529A GB1264529DA GB1264529A GB 1264529 A GB1264529 A GB 1264529A GB 1264529D A GB1264529D A GB 1264529DA GB 1264529 A GB1264529 A GB 1264529A
Authority
GB
United Kingdom
Prior art keywords
dough
june
calorie
poor
flour
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
Other languages
English (en)
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 filed Critical
Publication of GB1264529A publication Critical patent/GB1264529A/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
    • A21D2/183—Natural gums
    • 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
    • A21D2/188—Cellulose; Derivatives thereof
    • 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
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • 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
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
GB1264529D 1968-06-17 1969-06-13 Expired GB1264529A (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US73738168A 1968-06-17 1968-06-17
US82971969A 1969-06-02 1969-06-02

Publications (1)

Publication Number Publication Date
GB1264529A true GB1264529A (de) 1972-02-23

Family

ID=27113211

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1264529D Expired GB1264529A (de) 1968-06-17 1969-06-13

Country Status (2)

Country Link
DE (1) DE1930644C3 (de)
GB (1) GB1264529A (de)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2195225A (en) * 1986-09-25 1988-04-07 Oetker August Dr Method of producing a dough
EP1829450A1 (de) 2006-03-01 2007-09-05 Kraft Foods Holdings, Inc. Backprodukte mit hohem Feuchtigkeitsgehalt und hoher Faserzahl sowie Teige aus diesen Produkten und Herstellungsverfahren
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

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2253335C2 (de) * 1972-10-31 1982-06-03 H. Jäckering Mühlen- und Nährmittelwerke, 4700 Hamm "Verfahren zur Herstellung eines proteinreichen, schnitt- und krümelfesten Dauergebäcks"
FR2409008A1 (fr) * 1977-11-17 1979-06-15 Hygiene Nutritionnelle Nouveau produit alimentaire a base de fibres dietetiques, et son procede de preparation

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2195225A (en) * 1986-09-25 1988-04-07 Oetker August Dr Method of producing a dough
US8741369B2 (en) 2005-03-21 2014-06-03 Kraft Foods Group Brands Llc Microwaveable dough compositions
EP1829450A1 (de) 2006-03-01 2007-09-05 Kraft Foods Holdings, Inc. Backprodukte mit hohem Feuchtigkeitsgehalt und hoher Faserzahl sowie Teige aus diesen Produkten und Herstellungsverfahren
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

Also Published As

Publication number Publication date
DE1930644C3 (de) 1974-06-20
DE1930644B2 (de) 1973-11-15
DE1930644A1 (de) 1969-12-18

Similar Documents

Publication Publication Date Title
GB1273998A (en) Potato products and process for making same
ES2149240T3 (es) Procedimiento para preparar tortas de masa fermentada con levadura.
ES2000298A6 (es) Procedimiento e instalacion de panificacion para fabricar panecillos crujientes de larga conservacion
EP0141754A3 (de) Mischung für Vollkornbrot und Verfahren
GB1511200A (en) Sourdough compositions
GB1264529A (de)
FI61124B (fi) Foerfarande foer framstaellning av mellanmaolsprodukter
IE39393L (en) Dry food mix
GB1215718A (en) Improvements in and relating to the making of bread and like comestibles
CA959702A (en) Method of incorporating non-wheat grain or tuber flours or starches in wheat flour based bread, baked or fried dough goods and products produced therefrom
GB1377105A (en) Proteolytic enzyme and its preparation
GB1280555A (en) Alimentary paste product and manufacture thereof
GB1007280A (en) Prefermentation brew for edible baked product
GB1278736A (en) Snack product and process
GB1443892A (en) Glazing compositions for baked farinaceous products
GB1404899A (en) Bread dough and bread produced therefrom
ES8205525A1 (es) Procedimiento de preparar pan de harina de trigo
GB1358097A (en) Snack food product
GB1442149A (en) Method of manufacturing a quick-soluble gelatinized powdered foodstuff electrical discharge machining
GB993308A (en) Improvements in or relating to dietary products
GB1128257A (en) Improvements in or relating to method for manufacturing farinaceous products from edible starches and starch containing flours
IE45858L (en) Reduced calorie bread
GB1143578A (en) Edible products
CA1099143A (en) Edible compositions
GB1420856A (en) Bread products

Legal Events

Date Code Title Description
PS Patent sealed
PLNP Patent lapsed through nonpayment of renewal fees