GR20190100312A - Bakery products - pasta made of 100% carob flour - Google Patents
Bakery products - pasta made of 100% carob flour Download PDFInfo
- Publication number
- GR20190100312A GR20190100312A GR20190100312A GR20190100312A GR20190100312A GR 20190100312 A GR20190100312 A GR 20190100312A GR 20190100312 A GR20190100312 A GR 20190100312A GR 20190100312 A GR20190100312 A GR 20190100312A GR 20190100312 A GR20190100312 A GR 20190100312A
- Authority
- GR
- Greece
- Prior art keywords
- products
- gluten
- yeast
- carob
- flour
- Prior art date
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 11
- 240000008886 Ceratonia siliqua Species 0.000 title claims abstract description 10
- 235000013912 Ceratonia siliqua Nutrition 0.000 title claims abstract description 10
- 235000015173 baked goods and baking mixes Nutrition 0.000 title claims abstract description 6
- 235000015927 pasta Nutrition 0.000 title claims abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 108010068370 Glutens Proteins 0.000 claims abstract description 7
- 235000021312 gluten Nutrition 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 5
- 235000021307 Triticum Nutrition 0.000 claims abstract description 5
- 239000003755 preservative agent Substances 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 4
- 235000008429 bread Nutrition 0.000 claims description 4
- 239000011575 calcium Substances 0.000 claims description 4
- 229910052791 calcium Inorganic materials 0.000 claims description 4
- 239000011573 trace mineral Substances 0.000 claims description 3
- 235000013619 trace mineral Nutrition 0.000 claims description 3
- 230000009286 beneficial effect Effects 0.000 claims description 2
- 238000007796 conventional method Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims description 2
- 230000002641 glycemic effect Effects 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 claims description 2
- 235000014594 pastries Nutrition 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 238000003860 storage Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 230000004083 survival effect Effects 0.000 claims 1
- 235000012907 honey Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 239000004131 EU approved raising agent Substances 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract 1
- 235000010855 food raising agent Nutrition 0.000 abstract 1
- 238000001033 granulometry Methods 0.000 abstract 1
- 229930014626 natural product Natural products 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000001278 effect on cholesterol Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
- A21D13/066—Gluten-free 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
-
- 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
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
-
- 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
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Abstract
Description
ΑΡΤΟΣΚΕΥΑΣΜΑΤΑ - ΖΥΜΑΡΙΚΑ ΑΠΟ 100% ΧΑΡΟΥΠΙ BAKED PRODUCTS - PASTA FROM 100% CAROBI
ΠΕΡΙΓΡΑΦΗ DESCRIPTION
1. Η παρούσα εφεύρεση αφορά αρτοσκευάσματα - ζυμαρικά από 100% χαρούπι ολικής άλεσης 1. The present invention concerns pastries - pasta made from 100% wholemeal carob
2. Όλα τα προϊόντα από χαρούπι που κυκλοφορούν και κυκλοφορούσαν στην ελληνική αγορά και όχι μόνο, πριν από την εφεύρεσή μας και μέχρι σήμερα περιέχουν σταρένιο αλεύρι ή αλεύρι Τ70 και είναι κατασκευασμένα από μαγιά ή από προζύμι (σταρένιο αλεύρι, γλουτένη). 2. All carob products on the Greek market and beyond, before our invention and until today, contain wheat flour or T70 flour and are made from yeast or leaven (wheat flour, gluten).
3. Η εφεύρεσή μας είναι η τεχνική μας να καταφέρουμε να παράξουμε αρτοσκευάσματα χωρίς τη χρήση σταρένιου -γλουτένη ς και χωρίς μαγιά, συντηρητικά και βελτιωτικά που χρησιμοποιούνται από τις αρτοβιομηχανίες. 3. Our invention is our technique to manage to produce breads without the use of wheat-gluten and without yeast, preservatives and improvers used by the bread industry.
4. Έτσι τα προϊόντα μας διατηρούν ανέπαφα και στο σύνολό τους όλα τους τα ιχνοστοιχεία, σε αντίθεση με τη συμβατική μέθοδο παραγωγής παξιμαδιών και γενικά αρτοσκευασμάτων. Το αλεύρι Τ70, το προζύμι, η μαγιά, η γλουτένη επιβαρύνουν διατροφικά το προϊόν. 4. Thus our products keep all their trace elements intact and in their entirety, unlike the conventional method of producing nuts and baked goods in general. T70 flour, sourdough, yeast, gluten put a nutritional burden on the product.
5. Τα προϊόντα μας είναι πλούσια σε ασβέστιο, περιέχουν 350mg ανά 100gr, όταν το γάλα περιέχει 120mg ανά 100gr. 5. Our products are rich in calcium, they contain 350mg per 100gr, when milk contains 120mg per 100gr.
6. Τα προϊόντα μας έχουν αντιοξειδωτικές ιδιότητες, που οφείλονται στη μεγάλη τους περιεκτικότητα σε φυτικές ίνες, πολυφαινόλες και τανίνες. 6. Our products have antioxidant properties, due to their high content of plant fibers, polyphenols and tannins.
7. Δεν περιέχουν οξαλικό οξύ, με αποτέλεσμα να μη μειώνει την ικανότητα του οργανισμού να αφομοιώσει το ασβέστιο. 7. They do not contain oxalic acid, so it does not reduce the body's ability to assimilate calcium.
8. Τα προϊόντα μας, αν και γλυκά, εξαιτίας του χαρουπόμελου περιέχουν 60% λιγότερες θερμίδες από τη σοκολάτα. 8. Our products, although sweet, contain 60% fewer calories than chocolate because of the carob honey.
9. Τα προϊόντα μας, περιέχουν βιταμίνες της ομάδας Α και Β, μέταλλα (κάλλιο, μαγνήσιο, ασβέστιο, φώσφορο) και ιχνοστοιχεία (σίδηρο, μαγγάνιο, χαλκό, χρώμιο, νικέλιο). 9. Our products contain vitamins of group A and B, minerals (potassium, magnesium, calcium, phosphorus) and trace elements (iron, manganese, copper, chromium, nickel).
10. Τα προϊόντα μας, περιέχουν τανίνες, ινώδεις ουσίες, όπως λιγνίνη που επιδρά κατασταλτικά στη χοληστερόλη και έχει θετικά αποτελέσματα στο επίπεδο της γλυκόζης στο αίμα. 10. Our products contain tannins, fibrous substances, such as lignin which has a suppressive effect on cholesterol and has positive effects on the level of glucose in the blood.
11. Τα προϊόντα μας είναι πλούσια σε ίνες που βοηθούν τη σωστή λειτουργία του εντέρου και καταπραυνουν το στομάχι. 11. Our products are rich in fiber which helps the proper functioning of the intestine and soothes the stomach.
12.Τα προϊόντα μας δεν περιέχουν γλουτένη και ο γλυκαιμικός και θερμιδικός τους δείκτης είναι πολύ πιο χαμηλός σε σχέση με τα υπόλοιπα συμβατικά αρτοσκευάσματα της αγοράς. 12. Our products do not contain gluten and their glycemic and caloric index is much lower than other conventional baked goods on the market.
13. Δεν περιέχουν καφεΐνη. 13. They do not contain caffeine.
14. Σε περίπτωση δίαιτας είναι ιδαν λιπαρά. 14. In the case of a diet, they are fat.
15. Σύμφωνα με τους παλαιότερους αύξηση της λίμπιντο και του αρι 16. Είναι το ιδανικό τρόφιμο επιβίω ιδιαίτερες συνθήκες αποθήκευσ προετοιμασίες, ενώ παράλληλα υγεία. 15. According to the older ones increase libido and 16. It is the ideal food to survive special conditions of storage preparations, while at the same time health.
ικά αφού περιέχουν ελάχιστα since they contain little
ς, το χαρούπι βοηθάει στην s, carob helps to
ιθμού των σπερματοζωαρίων. sperm count.
σης δεδομένου ότι δεν απαιτεί since it does not require
ης, μπορεί να καταναλωθεί χωρίς είναι ιδιαίτερα ωφέλιμο για την s, can be consumed without it is particularly beneficial for her
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GR20190100312A GR20190100312A (en) | 2019-07-23 | 2019-07-23 | Bakery products - pasta made of 100% carob flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GR20190100312A GR20190100312A (en) | 2019-07-23 | 2019-07-23 | Bakery products - pasta made of 100% carob flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GR20190100312A true GR20190100312A (en) | 2021-02-15 |
Family
ID=75107699
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GR20190100312A GR20190100312A (en) | 2019-07-23 | 2019-07-23 | Bakery products - pasta made of 100% carob flour |
Country Status (1)
| Country | Link |
|---|---|
| GR (1) | GR20190100312A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1749450A1 (en) * | 2005-08-05 | 2007-02-07 | Plada Industriale Srl. | Gluten-free pasta and dough, use of the dough and process for preparing same |
| WO2018235118A1 (en) * | 2017-06-21 | 2018-12-27 | Minaba Tech S.r.l. | Gluten-free dry food, in particular biscuit, having symbiotic properties |
-
2019
- 2019-07-23 GR GR20190100312A patent/GR20190100312A/en unknown
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1749450A1 (en) * | 2005-08-05 | 2007-02-07 | Plada Industriale Srl. | Gluten-free pasta and dough, use of the dough and process for preparing same |
| WO2018235118A1 (en) * | 2017-06-21 | 2018-12-27 | Minaba Tech S.r.l. | Gluten-free dry food, in particular biscuit, having symbiotic properties |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Bender et al. | Grape pomace skins and the effects of its inclusion in the technological properties of muffins | |
| RU2528463C1 (en) | Cookie | |
| CN108576741A (en) | It is a kind of that there is hypoglycemic and weight losing function flour of leavening dough | |
| Vázquez-Carrillo et al. | Nutraceutical, physicochemical, and sensory properties of blue corn polvorones, a traditional flour-based confectionery | |
| US20180303138A1 (en) | Jackfruit flour, method of preparation and uses thereof | |
| CN105211213A (en) | A kind of health-caring biscuit | |
| GR20190100312A (en) | Bakery products - pasta made of 100% carob flour | |
| RU2693730C1 (en) | Method for production of gluten-free brewed confectionary products for special purposes | |
| Hassan et al. | Physicochemical and sensorial characterization of gluten-free cupcakes | |
| Šottníková et al. | Quality of biscuits as affected by addition of fibre. | |
| CN109198627A (en) | A kind of flour of leavening dough that can reduce blood glucose and weight-reducing | |
| Obinna-Echem et al. | Proximate composition, physical and sensory properties of biscuits produced from blends of maize (Zea mays) and tigernut (Cyperus esculentus) flour | |
| CN104365761A (en) | Stomach-nourishing healthcare biscuits and making method thereof | |
| Igbabul et al. | Quality evaluation of composite bread produced from wheat, water yam and brown hamburger bean flours | |
| RU2560316C1 (en) | Bakery products preparation method | |
| Alsuhaibani et al. | Effect of the addition of different levels of chard on the dough properties and physicochemical and sensory characteristics of pan breads | |
| RU2434438C1 (en) | Diabetic mixture for bakery products using buckwheat flour (versions) | |
| Daelemans et al. | Nutritional properties of ancient wheats available on the Belgian market | |
| CN105285026A (en) | Stomach nourishing health-care biscuit | |
| Adebayo-Oyetoro et al. | Production and evaluation of ginger spiced cookies from wheat-plantain composite flour | |
| Srivastava et al. | Nutritional Differences found in two values added baked products of beetroot (Beta vulgaris) | |
| Ansari et al. | Rheological properties of papaya enriched wheat flour for baked products | |
| RU2601804C1 (en) | Functional food product | |
| CN105379817A (en) | Red date flavor sandwich biscuits | |
| JP3169147U (en) | Agricultural processed food bread and cake with vitamin enhancement and caries prevention function |