IE45858L - Reduced calorie bread - Google Patents

Reduced calorie bread

Info

Publication number
IE45858L
IE45858L IE771063A IE106377A IE45858L IE 45858 L IE45858 L IE 45858L IE 771063 A IE771063 A IE 771063A IE 106377 A IE106377 A IE 106377A IE 45858 L IE45858 L IE 45858L
Authority
IE
Ireland
Prior art keywords
bread
reduced calorie
protein
calorie bread
produced
Prior art date
Application number
IE771063A
Other versions
IE45858B1 (en
Original Assignee
Itt
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 Itt filed Critical Itt
Publication of IE45858L publication Critical patent/IE45858L/en
Publication of IE45858B1 publication Critical patent/IE45858B1/en

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
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-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
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

A bread having a calorie content per unit weight lower by about 25% is produced, which bread is very similar to conventional bread with respect to appearance, taste and structure. In order to achieve the reduction in calorie content, in the production of the dough 12-25% of the flour is replaced by cellulose, the protein decrease produced as a result being able to be compensated by addition of protein. [FR2352496A2]
IE1063/77A 1976-05-24 1977-05-24 Reduced calorie high fibre content breads and methods of making same IE45858B1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US68944976A 1976-05-24 1976-05-24

Publications (2)

Publication Number Publication Date
IE45858L true IE45858L (en) 1977-11-24
IE45858B1 IE45858B1 (en) 1982-12-15

Family

ID=24768521

Family Applications (1)

Application Number Title Priority Date Filing Date
IE1063/77A IE45858B1 (en) 1976-05-24 1977-05-24 Reduced calorie high fibre content breads and methods of making same

Country Status (15)

Country Link
JP (1) JPS52143242A (en)
AR (1) AR217430A1 (en)
BE (1) BE854941R (en)
BR (1) BR7703180A (en)
CH (1) CH628779A5 (en)
DE (1) DE2722198A1 (en)
ES (1) ES459048A1 (en)
FI (1) FI771426A (en)
FR (1) FR2352496A2 (en)
IE (1) IE45858B1 (en)
IT (1) IT1084688B (en)
MX (1) MX4303E (en)
NL (1) NL7705428A (en)
SE (1) SE431709B (en)
ZA (1) ZA772906B (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS54119038A (en) * 1978-03-07 1979-09-14 Takeda Chemical Industries Ltd Digestion difficult polysaccaride containing food
US4678672A (en) * 1984-03-14 1987-07-07 Nabisco Brands, Inc. Reduced calorie crackers and processes for producing same
JPH03266930A (en) * 1990-03-19 1991-11-27 Fuji Sangyo Kk Preparation of fermented material of wheat flour
CH681192A5 (en) * 1991-08-20 1993-02-15 Steiner & Wehrli Ag

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1959196A1 (en) * 1969-11-25 1971-06-03 Rofamel Ag Calorie-reduced food
US3676150A (en) * 1970-06-01 1972-07-11 Gen Foods Corp Low calorie yeast leavened baked products
US3979523A (en) * 1974-07-30 1976-09-07 International Telephone And Telegraph Corporation Reduced calorie bread and method of making same

Also Published As

Publication number Publication date
NL7705428A (en) 1977-11-28
IT1084688B (en) 1985-05-28
FR2352496B2 (en) 1984-05-25
SE7705943L (en) 1977-11-25
CH628779A5 (en) 1982-03-31
DE2722198A1 (en) 1977-12-08
AR217430A1 (en) 1980-03-31
JPS52143242A (en) 1977-11-29
ES459048A1 (en) 1978-11-01
FR2352496A2 (en) 1977-12-23
MX4303E (en) 1982-03-19
IE45858B1 (en) 1982-12-15
ZA772906B (en) 1978-12-27
BR7703180A (en) 1978-01-31
BE854941R (en) 1977-11-24
SE431709B (en) 1984-02-27
FI771426A (en) 1977-11-25

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