GB2417880B - A high fibre biscuit composition and a process for preparing the same - Google Patents
A high fibre biscuit composition and a process for preparing the sameInfo
- Publication number
- GB2417880B GB2417880B GB0521186A GB0521186A GB2417880B GB 2417880 B GB2417880 B GB 2417880B GB 0521186 A GB0521186 A GB 0521186A GB 0521186 A GB0521186 A GB 0521186A GB 2417880 B GB2417880 B GB 2417880B
- Authority
- GB
- United Kingdom
- Prior art keywords
- preparing
- same
- high fibre
- biscuit composition
- fibre biscuit
- 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 - Fee Related
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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A21D13/08—
-
- 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
- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/IN2003/000069 WO2004084637A1 (en) | 2003-03-24 | 2003-03-24 | A high fibre biscuit composition and a process for preparing the same |
Publications (3)
Publication Number | Publication Date |
---|---|
GB0521186D0 GB0521186D0 (en) | 2005-11-23 |
GB2417880A GB2417880A (en) | 2006-03-15 |
GB2417880B true GB2417880B (en) | 2007-05-23 |
Family
ID=35451965
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB0521186A Expired - Fee Related GB2417880B (en) | 2003-03-24 | 2003-03-24 | A high fibre biscuit composition and a process for preparing the same |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB2417880B (en) |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2428398A1 (en) * | 1978-06-13 | 1980-01-11 | Martin Simone | Bread making with modified dough rising stage - effected in a sealed humid area at relatively high temp. |
US4431681A (en) * | 1982-03-08 | 1984-02-14 | General Foods Corporation | Process for preparing a high quality, reduced-calorie cake |
US4451490A (en) * | 1982-03-08 | 1984-05-29 | General Foods Corporation | High quality, reduced-calorie cake containing cellulose and process thereof |
US4824683A (en) * | 1986-05-08 | 1989-04-25 | Nutri-Life Foods, Inc. | Low calorie high fiber bread |
GB2290450A (en) * | 1994-06-03 | 1996-01-03 | Unilever Plc | Low fat muffin mix |
RU2164070C2 (en) * | 1999-02-12 | 2001-03-20 | Открытое акционерное общество "Производственно-коммерческая фирма "Новосибхлеб" | Composition for sweet biscuit |
-
2003
- 2003-03-24 GB GB0521186A patent/GB2417880B/en not_active Expired - Fee Related
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2428398A1 (en) * | 1978-06-13 | 1980-01-11 | Martin Simone | Bread making with modified dough rising stage - effected in a sealed humid area at relatively high temp. |
US4431681A (en) * | 1982-03-08 | 1984-02-14 | General Foods Corporation | Process for preparing a high quality, reduced-calorie cake |
US4451490A (en) * | 1982-03-08 | 1984-05-29 | General Foods Corporation | High quality, reduced-calorie cake containing cellulose and process thereof |
US4824683A (en) * | 1986-05-08 | 1989-04-25 | Nutri-Life Foods, Inc. | Low calorie high fiber bread |
GB2290450A (en) * | 1994-06-03 | 1996-01-03 | Unilever Plc | Low fat muffin mix |
RU2164070C2 (en) * | 1999-02-12 | 2001-03-20 | Открытое акционерное общество "Производственно-коммерческая фирма "Новосибхлеб" | Composition for sweet biscuit |
Non-Patent Citations (1)
Title |
---|
Derwent Publications Ltd AN 2001-306668 & RU 2164070 C2 (20 March 2001) abstract * |
Also Published As
Publication number | Publication date |
---|---|
GB2417880A (en) | 2006-03-15 |
GB0521186D0 (en) | 2005-11-23 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 20160324 |