GB1500012A - Processes of making biscuits of high protein content and biscuits when made thereby - Google Patents

Processes of making biscuits of high protein content and biscuits when made thereby

Info

Publication number
GB1500012A
GB1500012A GB1144175A GB1144175A GB1500012A GB 1500012 A GB1500012 A GB 1500012A GB 1144175 A GB1144175 A GB 1144175A GB 1144175 A GB1144175 A GB 1144175A GB 1500012 A GB1500012 A GB 1500012A
Authority
GB
United Kingdom
Prior art keywords
biscuits
protein content
making
whey
processes
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
GB1144175A
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.)
Chiari & Forti SpA
Original Assignee
Chiari & Forti SpA
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 Chiari & Forti SpA filed Critical Chiari & Forti SpA
Priority to GB1144175A priority Critical patent/GB1500012A/en
Publication of GB1500012A publication Critical patent/GB1500012A/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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy 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
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • 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
    • A21D2/28—Organic sulfur compounds
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)

Abstract

1500012 Proteinaceous biscuits CHIARI & FORTI SpA 19 March 1975 11441/75 Heading A2B Dough for making biscuits of protein content of at least 13% comprises flour (e.g. wheat flour) having a protein content of at least 18%, further proteinaceous material e.g. whole egg, whey, N a and/or Ca caseinate, edible fat, yeast, flavourings, minerals, lactose and a proteolytic enzyme of bacterial origin and/or cysteine. The lactose may be in the form of whey or dried whey. The enzyme may be endopeptidase.
GB1144175A 1975-03-19 1975-03-19 Processes of making biscuits of high protein content and biscuits when made thereby Expired GB1500012A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1144175A GB1500012A (en) 1975-03-19 1975-03-19 Processes of making biscuits of high protein content and biscuits when made thereby

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1144175A GB1500012A (en) 1975-03-19 1975-03-19 Processes of making biscuits of high protein content and biscuits when made thereby

Publications (1)

Publication Number Publication Date
GB1500012A true GB1500012A (en) 1978-02-08

Family

ID=9986322

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1144175A Expired GB1500012A (en) 1975-03-19 1975-03-19 Processes of making biscuits of high protein content and biscuits when made thereby

Country Status (1)

Country Link
GB (1) GB1500012A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2410414A (en) * 2004-01-27 2005-08-03 Stuart Dudley Low carbohydrate flour
WO2013092731A1 (en) * 2011-12-21 2013-06-27 Dsm Ip Assets B.V. Method for making a dough with a glutamyl endopeptidase
EP3808183A1 (en) * 2019-10-18 2021-04-21 Savencia Sa Milk biscuit

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2410414A (en) * 2004-01-27 2005-08-03 Stuart Dudley Low carbohydrate flour
WO2013092731A1 (en) * 2011-12-21 2013-06-27 Dsm Ip Assets B.V. Method for making a dough with a glutamyl endopeptidase
EP3808183A1 (en) * 2019-10-18 2021-04-21 Savencia Sa Milk biscuit
WO2021074117A1 (en) * 2019-10-18 2021-04-22 Savencia Sa Milk biscuit
CN114554858A (en) * 2019-10-18 2022-05-27 赛文西亚公司 Milk biscuit

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Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee