IN2015DN01603A - - Google Patents
Download PDFInfo
- Publication number
- IN2015DN01603A IN2015DN01603A IN1603DEN2015A IN2015DN01603A IN 2015DN01603 A IN2015DN01603 A IN 2015DN01603A IN 1603DEN2015 A IN1603DEN2015 A IN 1603DEN2015A IN 2015DN01603 A IN2015DN01603 A IN 2015DN01603A
- Authority
- IN
- India
- Prior art keywords
- gluten
- flour dough
- directed
- reduced
- content
- Prior art date
Links
- 108010068370 Glutens Proteins 0.000 abstract 5
- 235000013312 flour Nutrition 0.000 abstract 5
- 235000021312 gluten Nutrition 0.000 abstract 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- 238000000034 method Methods 0.000 abstract 2
- 241000894006 Bacteria Species 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 230000015556 catabolic process Effects 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 abstract 1
- 238000006731 degradation reaction Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 230000002538 fungal effect Effects 0.000 abstract 1
- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 239000004310 lactic acid Substances 0.000 abstract 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
- A21D13/40—Products characterised by the type, form or use
-
- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- 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
-
- 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
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
- 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
-
- 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
- A21D8/00—Methods for preparing or baking dough
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- 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
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/183—Sanfranciscenis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Organic Chemistry (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Genetics & Genomics (AREA)
- Mycology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Molecular Biology (AREA)
- Medicinal Chemistry (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
- Noodles (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US13/598,515 US20140065262A1 (en) | 2012-08-29 | 2012-08-29 | Method for partial degradation of gluten |
PCT/IT2013/000229 WO2014033765A1 (fr) | 2012-08-29 | 2013-08-27 | Procédé de dégradation partielle du gluten |
Publications (1)
Publication Number | Publication Date |
---|---|
IN2015DN01603A true IN2015DN01603A (fr) | 2015-07-03 |
Family
ID=49474658
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
IN1603DEN2015 IN2015DN01603A (fr) | 2012-08-29 | 2013-08-27 |
Country Status (6)
Country | Link |
---|---|
US (2) | US20140065262A1 (fr) |
EP (1) | EP2890817A1 (fr) |
BR (1) | BR112015004045A2 (fr) |
CA (1) | CA2883620A1 (fr) |
IN (1) | IN2015DN01603A (fr) |
WO (1) | WO2014033765A1 (fr) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8820157B2 (en) * | 2013-01-17 | 2014-09-02 | Irene Susana Bordas | Method of measurement of gluten content in a sample of flour |
WO2016210408A1 (fr) | 2015-06-25 | 2016-12-29 | Manildra Milling Corporation | Amidon sans gluten et son procédé de production |
EP3653058B1 (fr) * | 2017-07-12 | 2022-09-07 | González de La Torre, Javier | Procédé de dégradation de gliadine pour obtenir une farine sans gluten |
CN112056496A (zh) * | 2020-09-09 | 2020-12-11 | 中国农业大学 | 一种利用乳酸菌降低面团麸质蛋白含量的方法 |
CN112956637B (zh) * | 2021-03-09 | 2022-01-11 | 浙江工商大学 | 一种低致敏性面粉的制备方法及其制品和应用 |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2006097949A1 (fr) * | 2005-03-16 | 2006-09-21 | Actial Farmacêutica, Lda. | Melange d’au moins 6 especes de bacteries de l'acide lactique et/ou bifidobacteria dans la facrication du levain |
IT1392414B1 (it) * | 2008-12-23 | 2012-03-02 | Giuliani Spa | Procedimento di biotecnologia microbica per la completa degradazione di glutine nelle farine. |
-
2012
- 2012-08-29 US US13/598,515 patent/US20140065262A1/en not_active Abandoned
-
2013
- 2013-08-27 US US14/424,392 patent/US20150223506A1/en not_active Abandoned
- 2013-08-27 BR BR112015004045A patent/BR112015004045A2/pt not_active IP Right Cessation
- 2013-08-27 EP EP13780213.8A patent/EP2890817A1/fr not_active Withdrawn
- 2013-08-27 CA CA2883620A patent/CA2883620A1/fr not_active Abandoned
- 2013-08-27 WO PCT/IT2013/000229 patent/WO2014033765A1/fr active Application Filing
- 2013-08-27 IN IN1603DEN2015 patent/IN2015DN01603A/en unknown
Also Published As
Publication number | Publication date |
---|---|
EP2890817A1 (fr) | 2015-07-08 |
US20140065262A1 (en) | 2014-03-06 |
WO2014033765A1 (fr) | 2014-03-06 |
BR112015004045A2 (pt) | 2017-07-04 |
CA2883620A1 (fr) | 2014-03-06 |
US20150223506A1 (en) | 2015-08-13 |
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