GB1422345A - - Google Patents

Info

Publication number
GB1422345A
GB1422345A GB3667172A GB3667172A GB1422345A GB 1422345 A GB1422345 A GB 1422345A GB 3667172 A GB3667172 A GB 3667172A GB 3667172 A GB3667172 A GB 3667172A GB 1422345 A GB1422345 A GB 1422345A
Authority
GB
United Kingdom
Prior art keywords
starch
calorie
carbohydrate
replaced
potato
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
GB3667172A
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
Priority to GB3667172A priority Critical patent/GB1422345A/en
Publication of GB1422345A publication Critical patent/GB1422345A/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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-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
    • 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
    • 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
    • A21D2/366—Tubers, roots
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
    • 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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • General Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
GB3667172A 1972-08-05 1972-08-05 Expired GB1422345A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB3667172A GB1422345A (zh) 1972-08-05 1972-08-05

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3667172A GB1422345A (zh) 1972-08-05 1972-08-05

Publications (1)

Publication Number Publication Date
GB1422345A true GB1422345A (zh) 1976-01-28

Family

ID=10390234

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3667172A Expired GB1422345A (zh) 1972-08-05 1972-08-05

Country Status (1)

Country Link
GB (1) GB1422345A (zh)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2368893A1 (fr) * 1976-10-29 1978-05-26 Hoechst Ag Aliment cuit au four ayant une teneur reduite en calories
FR2368892A1 (fr) * 1976-10-29 1978-05-26 Hoechst Ag Aliment cuit au four ayant une tendance reduite a ramollir
FR2415969A1 (fr) * 1978-02-06 1979-08-31 Nestle Sa Procede permettant d'ameliorer la consistance d'une puree instantanee reconstituee
EP0005977A2 (en) * 1978-05-30 1979-12-12 The Speywood Laboratory Ltd. Bread containing gum and its manufacture
EP0035643A1 (de) * 1980-03-11 1981-09-16 Karl-Peter Dr. Ringel Diätetische Lebensmittel sowie Verfahren zur Herstellung dieser Lebensmittel
EP0071841A2 (de) * 1981-08-07 1983-02-16 Hans Schoberth Verfahren und Fertigmehl zum Herstellen von schnittfestem Brot mit erhöhtem Ballaststoffgehalt
EP0164708A2 (de) * 1984-06-13 1985-12-18 Christiane Dr. Reiss Verwendung von Hydroxylstärke
GB2410414A (en) * 2004-01-27 2005-08-03 Stuart Dudley Low carbohydrate flour
US7678406B2 (en) * 2003-03-12 2010-03-16 Nestec S.A. Puffed pet food for diet control
ITRA20090025A1 (it) * 2009-08-03 2011-02-04 Le Gamberi Foods S R L Miscele di sostanze nutritive in polvere e prodotti per l'alimentazione umana realizzati con esse.

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2368892A1 (fr) * 1976-10-29 1978-05-26 Hoechst Ag Aliment cuit au four ayant une tendance reduite a ramollir
FR2368893A1 (fr) * 1976-10-29 1978-05-26 Hoechst Ag Aliment cuit au four ayant une teneur reduite en calories
FR2415969A1 (fr) * 1978-02-06 1979-08-31 Nestle Sa Procede permettant d'ameliorer la consistance d'une puree instantanee reconstituee
EP0005977A2 (en) * 1978-05-30 1979-12-12 The Speywood Laboratory Ltd. Bread containing gum and its manufacture
EP0005977A3 (en) * 1978-05-30 1980-01-09 The Speywood Laboratory Ltd. Bread containing gum and its manufacture
EP0035643B1 (de) * 1980-03-11 1983-05-25 Karl-Peter Dr. Ringel Diätetische Lebensmittel sowie Verfahren zur Herstellung dieser Lebensmittel
EP0035643A1 (de) * 1980-03-11 1981-09-16 Karl-Peter Dr. Ringel Diätetische Lebensmittel sowie Verfahren zur Herstellung dieser Lebensmittel
EP0071841A2 (de) * 1981-08-07 1983-02-16 Hans Schoberth Verfahren und Fertigmehl zum Herstellen von schnittfestem Brot mit erhöhtem Ballaststoffgehalt
EP0071841A3 (en) * 1981-08-07 1983-10-26 Hans Schoberth 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
EP0164708A2 (de) * 1984-06-13 1985-12-18 Christiane Dr. Reiss Verwendung von Hydroxylstärke
EP0164708A3 (en) * 1984-06-13 1986-06-11 Pfrimmer & Co. Pharmazeutische Werke Erlangen Gmbh & Co. Kg Dietetic foodstuff containing hydroxy-ethyl starch
US7678406B2 (en) * 2003-03-12 2010-03-16 Nestec S.A. Puffed pet food for diet control
GB2410414A (en) * 2004-01-27 2005-08-03 Stuart Dudley Low carbohydrate flour
ITRA20090025A1 (it) * 2009-08-03 2011-02-04 Le Gamberi Foods S R L Miscele di sostanze nutritive in polvere e prodotti per l'alimentazione umana realizzati con esse.

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Legal Events

Date Code Title Description
PS Patent sealed
732 Registration of transactions, instruments or events in the register (sect. 32/1977)
PCNP Patent ceased through non-payment of renewal fee