IE780249L - Flour substitutes - Google Patents

Flour substitutes

Info

Publication number
IE780249L
IE780249L IE780249A IE24978A IE780249L IE 780249 L IE780249 L IE 780249L IE 780249 A IE780249 A IE 780249A IE 24978 A IE24978 A IE 24978A IE 780249 L IE780249 L IE 780249L
Authority
IE
Ireland
Prior art keywords
flour substitutes
substitutes
flour
Prior art date
Application number
IE780249A
Other versions
IE46397B1 (en
Original Assignee
Pfizer
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 Pfizer filed Critical Pfizer
Publication of IE780249L publication Critical patent/IE780249L/en
Publication of IE46397B1 publication Critical patent/IE46397B1/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
    • 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
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides
    • 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • 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
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Dispersion Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Cereal-Derived Products (AREA)
IE249/78A 1977-02-07 1978-02-06 Improved flour substitutes IE46397B1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US76621877A 1977-02-07 1977-02-07

Publications (2)

Publication Number Publication Date
IE780249L true IE780249L (en) 1978-08-07
IE46397B1 IE46397B1 (en) 1983-06-01

Family

ID=25075760

Family Applications (1)

Application Number Title Priority Date Filing Date
IE249/78A IE46397B1 (en) 1977-02-07 1978-02-06 Improved flour substitutes

Country Status (4)

Country Link
JP (1) JPS5399347A (en)
DE (1) DE2804634C3 (en)
GB (1) GB1580015A (en)
IE (1) IE46397B1 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2518372B2 (en) * 1981-12-23 1986-05-09 Hygiene Nutritionnelle FOOD COMPOSITION USEFUL IN PARTICULAR FOR DIABETICS, AND ITS APPLICATION IN THE TREATMENT OF CARBOHYDRATE METABOLISM DISORDERS
US5035903A (en) * 1985-07-17 1991-07-30 International Flavors & Foods Ingredients Company, Division Of Indopco, Inc. High fiber bakery products
US4743452A (en) * 1985-07-17 1988-05-10 Stauffer Chemical Company Method for producing frozen yeast-leavened dough
CN103519162A (en) * 2011-07-19 2014-01-22 江西江中制药(集团)有限责任公司 Technique for reducing in-vivo decomposition and absorption speed of starch

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3023104A (en) * 1960-07-05 1962-02-27 American Viscose Corp Food compositions incorporating cellulose crystallite aggregates
GB1490415A (en) * 1975-07-21 1977-11-02 Pfizer Ltd Non-digestible starch based food additives

Also Published As

Publication number Publication date
DE2804634B2 (en) 1981-02-19
IE46397B1 (en) 1983-06-01
GB1580015A (en) 1980-11-26
DE2804634A1 (en) 1978-08-10
DE2804634C3 (en) 1981-12-10
JPS5399347A (en) 1978-08-30
JPS575141B2 (en) 1982-01-29

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Legal Events

Date Code Title Description
MK9A Patent expired