GB2410414A - Low carbohydrate flour - Google Patents

Low carbohydrate flour Download PDF

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Publication number
GB2410414A
GB2410414A GB0401710A GB0401710A GB2410414A GB 2410414 A GB2410414 A GB 2410414A GB 0401710 A GB0401710 A GB 0401710A GB 0401710 A GB0401710 A GB 0401710A GB 2410414 A GB2410414 A GB 2410414A
Authority
GB
United Kingdom
Prior art keywords
flour
low carbohydrate
carbohydrates
carbohydrate flour
low
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.)
Withdrawn
Application number
GB0401710A
Other versions
GB0401710D0 (en
Inventor
Stuart Dudley
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to GB0401710A priority Critical patent/GB2410414A/en
Publication of GB0401710D0 publication Critical patent/GB0401710D0/en
Publication of GB2410414A publication Critical patent/GB2410414A/en
Withdrawn legal-status Critical Current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
    • 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
    • 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
    • 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
    • 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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts

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)
  • Mycology (AREA)
  • General Health & Medical Sciences (AREA)
  • Noodles (AREA)

Abstract

Low Carbohydrate Flour is a slimming product that is derived from wheat flour, which has had its carbohydrates removed and may have other vegetable fibres added to improve physical performance and/or control sugar content. The level of carbohydrates used in Low Carbohydrate Flour may be modulated to between zero and 30% and products manufactured using Low Carbohydrate Flour may be used primarily as a slimming aid or to stabilise at a desired weight.

Description

Low Carbohydrate Flour The Descnption: Low Carbohydrate Flour is used as a
substitute for normal flour in the production of foods such as bread, pasta, biscuits, pastry, confectionery and other bakery products. Products manufactured from Low Carbohydrate Flour may be eaten as a part of a calorie controlled diet or may be used to entirely replace other similar products that would usually be made from normal wheat flour. The primary function is to allow the user to lose weight but to still to enjoy a fulfilling diet without deprivation. Low Carbohydrate Flour is totally natural and can be used long term.
Low carbohydrate flour is itself derived from wheat flour that has had its carbohydrates removed by chemical/industrial process leaving it with anything from zero up to 30% carbohydrates - the level of carbohydrate remaining (or added after processing) effects the amount of weight loss that can be achieved, with the higher levels allowing the consumer to stabilise their weight.
Where necessary, the performance of Low Carbohydrate Flour may be adjusted by adding other vegetable fibres such as soy.

Claims (4)

  1. Low Carbohydrate Flour Claims: 1. A modified wheat flour that has less
    than 30% carbohydrates
  2. 2. A low calorie flour that can be used as a slimming aid
  3. 3. Flour that has had the carbohydrates completely removed and which may have vegetable fibres added back to improve physical performance
  4. 4. A component of foods such as breads, pasta, confectionery, breakfast cereal, biscuits, other bakery produce making them low carbohydrate and suitable as an aid to dieting
GB0401710A 2004-01-27 2004-01-27 Low carbohydrate flour Withdrawn GB2410414A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB0401710A GB2410414A (en) 2004-01-27 2004-01-27 Low carbohydrate flour

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB0401710A GB2410414A (en) 2004-01-27 2004-01-27 Low carbohydrate flour

Publications (2)

Publication Number Publication Date
GB0401710D0 GB0401710D0 (en) 2004-02-25
GB2410414A true GB2410414A (en) 2005-08-03

Family

ID=31971502

Family Applications (1)

Application Number Title Priority Date Filing Date
GB0401710A Withdrawn GB2410414A (en) 2004-01-27 2004-01-27 Low carbohydrate flour

Country Status (1)

Country Link
GB (1) GB2410414A (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1013356A (en) * 1964-03-24 1965-12-15 Energen Foods Company Ltd Bread
GB1422345A (en) * 1972-08-05 1976-01-28
GB1500012A (en) * 1975-03-19 1978-02-08 Chiari & Forti Spa Processes of making biscuits of high protein content and biscuits when made thereby
GB2037143A (en) * 1978-11-13 1980-07-09 Amsterdam Chem Comb Light bakery products for diabetics and method for the preparation of these products
EP0562140A1 (en) * 1992-03-25 1993-09-29 Terumo Kabushiki Kaisha Method of preparing a modified wheat flour
EP0965278A1 (en) * 1998-06-16 1999-12-22 Mathias Christian Zohoungbogbo Dietetic food composition and dietetic method using such composition

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1013356A (en) * 1964-03-24 1965-12-15 Energen Foods Company Ltd Bread
GB1422345A (en) * 1972-08-05 1976-01-28
GB1500012A (en) * 1975-03-19 1978-02-08 Chiari & Forti Spa Processes of making biscuits of high protein content and biscuits when made thereby
GB2037143A (en) * 1978-11-13 1980-07-09 Amsterdam Chem Comb Light bakery products for diabetics and method for the preparation of these products
EP0562140A1 (en) * 1992-03-25 1993-09-29 Terumo Kabushiki Kaisha Method of preparing a modified wheat flour
EP0965278A1 (en) * 1998-06-16 1999-12-22 Mathias Christian Zohoungbogbo Dietetic food composition and dietetic method using such composition

Also Published As

Publication number Publication date
GB0401710D0 (en) 2004-02-25

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Legal Events

Date Code Title Description
WAP Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1)