GB990523A - Improvements in and relating to low carbohydrate foodstuffs - Google Patents

Improvements in and relating to low carbohydrate foodstuffs

Info

Publication number
GB990523A
GB990523A GB2056/62A GB205662A GB990523A GB 990523 A GB990523 A GB 990523A GB 2056/62 A GB2056/62 A GB 2056/62A GB 205662 A GB205662 A GB 205662A GB 990523 A GB990523 A GB 990523A
Authority
GB
United Kingdom
Prior art keywords
casein
dough
flour
foodstuffs
relating
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
GB2056/62A
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.)
Centropa Handelsgesellschaft mbH
Original Assignee
Centropa Handelsgesellschaft mbH
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 Centropa Handelsgesellschaft mbH filed Critical Centropa Handelsgesellschaft mbH
Publication of GB990523A publication Critical patent/GB990523A/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
    • 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)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)

Abstract

In making goods such as bread and biscuits and farinacei, e.g macaroni, spaghetti and noodles, a flour dough is made containing at least 20%, based on the weight of the flour, of casein, which dough is of pH 5.1-5.7, the dough is shaped, and for baked goods, is baked, and, for farinacei, is dried. Up to 123% of casein may be used. The pH adjustment may be made with potassium bicarbonate and aluminium hydroxide mixture, potassium bicarbonate and calcium carbonate mixture, citric acid. The flour-casein mixtures may be salted with potassium chloride-sodium chloride mixtures. Eggs or egg powder may be incorporated.
GB2056/62A 1961-02-06 1962-01-19 Improvements in and relating to low carbohydrate foodstuffs Expired GB990523A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
HUKE000665 1961-02-06

Publications (1)

Publication Number Publication Date
GB990523A true GB990523A (en) 1965-04-28

Family

ID=10997733

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2056/62A Expired GB990523A (en) 1961-02-06 1962-01-19 Improvements in and relating to low carbohydrate foodstuffs

Country Status (2)

Country Link
DE (1) DE1442021A1 (en)
GB (1) GB990523A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5171605A (en) * 1987-12-03 1992-12-15 Unilever Patent Holdings B.V. High protein crumbs for coating foodstuffs
WO2001019194A1 (en) * 1999-09-16 2001-03-22 Tanvier Valerie Food flour enriched with animal proteins

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2809927B1 (en) * 2000-06-07 2004-05-28 Reginald Allouche HIGH-PROTEIN BAKING HYPOCALORIC PASTE

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5171605A (en) * 1987-12-03 1992-12-15 Unilever Patent Holdings B.V. High protein crumbs for coating foodstuffs
WO2001019194A1 (en) * 1999-09-16 2001-03-22 Tanvier Valerie Food flour enriched with animal proteins

Also Published As

Publication number Publication date
DE1442021A1 (en) 1968-10-24

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