GB1510238A - Low-calorie crisp bran bread product - Google Patents
Low-calorie crisp bran bread productInfo
- Publication number
- GB1510238A GB1510238A GB4438376A GB4438376A GB1510238A GB 1510238 A GB1510238 A GB 1510238A GB 4438376 A GB4438376 A GB 4438376A GB 4438376 A GB4438376 A GB 4438376A GB 1510238 A GB1510238 A GB 1510238A
- Authority
- GB
- United Kingdom
- Prior art keywords
- bran
- crisp
- calorie
- mixture
- dough
- 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
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
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
Abstract
1510238 Baked crisp bran product M MOLLHAUSEN and G MOLLHAUSEN 26 Oct 1976 [29 Oct 1975] 44383/76 Heading A2B A low-calorie crisp bran product is formed from a non-fatty mixture comprising 50-90 wt. % wheat bran, 48-8% wheat flour and/or rye flpur and about 2% table salt (based on the dry weight of the mixture), and contains not more than 5 wt. % water. The product is made by adding about 250 wt. % water (based on the dry weight of the mixture) whilst stirring to form a dough, shaping the dough into pieces of thickness 3-10 mm. and baking, e.g. at 180-220‹C. for at least 20 minutes whilst circulating air over the pieces. The dough may be shaped by passing through stencil openings and may be baked in -a belt or stack oven. A preferred starting mixture comprises 64% bran. Flavourings may be included.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US62691475A | 1975-10-29 | 1975-10-29 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1510238A true GB1510238A (en) | 1978-05-10 |
Family
ID=24512396
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB4438376A Expired GB1510238A (en) | 1975-10-29 | 1976-10-26 | Low-calorie crisp bran bread product |
Country Status (4)
| Country | Link |
|---|---|
| CA (1) | CA1118631A (en) |
| GB (1) | GB1510238A (en) |
| IN (1) | IN155950B (en) |
| MX (1) | MX4279E (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008146050A1 (en) * | 2007-06-01 | 2008-12-04 | Gela Sulaberidze | Medicinal-preventive nutrient combination and foodstuffs on the basis thereof |
| WO2011076224A1 (en) * | 2009-12-27 | 2011-06-30 | Zaid Mahmoud Attia Lbraheem Elsayed | Bread with high content of bran |
-
1976
- 1976-10-26 GB GB4438376A patent/GB1510238A/en not_active Expired
- 1976-10-26 CA CA000264215A patent/CA1118631A/en not_active Expired
- 1976-10-29 MX MX502776U patent/MX4279E/en unknown
-
1977
- 1977-05-26 IN IN798/CAL/77A patent/IN155950B/en unknown
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008146050A1 (en) * | 2007-06-01 | 2008-12-04 | Gela Sulaberidze | Medicinal-preventive nutrient combination and foodstuffs on the basis thereof |
| US8834941B2 (en) | 2007-06-01 | 2014-09-16 | Gela Sulaberidze | Method of treatment and prevention of metabolic and digestion disorders and of pathological states associated therewith and products used therein |
| WO2011076224A1 (en) * | 2009-12-27 | 2011-06-30 | Zaid Mahmoud Attia Lbraheem Elsayed | Bread with high content of bran |
Also Published As
| Publication number | Publication date |
|---|---|
| MX4279E (en) | 1982-03-11 |
| IN155950B (en) | 1985-03-30 |
| CA1118631A (en) | 1982-02-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2012723A1 (en) | Bread improvers | |
| MY100058A (en) | A bread or other cereal-based food improver composition | |
| EP0505477A1 (en) | Microwaveable bakery product | |
| ES2000298A6 (en) | A breadmaking method for the production of crisp long term preservation small loaves, and a system therefor. | |
| EP0262669A3 (en) | Fat compositions suitable for use in bakeries or confectioneries | |
| IE37354B1 (en) | Improved bread process and additive composition therefor | |
| EP0141754A3 (en) | Whole wheat bread mix and process | |
| US4241106A (en) | Flour tortillas | |
| EP0105640B1 (en) | Improved flour | |
| US2920965A (en) | Method for producing cheese flavored baked goods | |
| GB1510238A (en) | Low-calorie crisp bran bread product | |
| SE7701854L (en) | BAKE PRODUCTS, SPECIAL BREAD | |
| SE7614443L (en) | PROCEDURE FOR BAKING BREAD | |
| CA944609A (en) | Shortening sparing process for wheat flour based baked or fried dough products and doughs produced thereby | |
| DE3273570D1 (en) | 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 | |
| CA2017611A1 (en) | Process for Preparing Cookies and Cookies Resulting from Such Process | |
| GB1517158A (en) | Baking dough compositions | |
| ATE43223T1 (en) | NUTRITIONAL COOKIES. | |
| US3615684A (en) | Pastry shell mix | |
| US3792174A (en) | Flour mix for preparing tortillas | |
| US2040249A (en) | Retarding staling of yeast leavened bread | |
| JPS6123971B2 (en) | ||
| US7041329B2 (en) | Fast cooking flours | |
| SE8100472L (en) | SET TO MAKE HIGH QUALITY STORAGE QUALITY WHEAT BREAD | |
| EP0172793A3 (en) | Process and plant producing hard tacks and dry biscuits |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PS | Patent sealed | ||
| PCNP | Patent ceased through non-payment of renewal fee |