MX2012000764A - Producto al horno de bajo indice glucemico que comprende altos niveles de fibra, proteinas e inclusiones. - Google Patents

Producto al horno de bajo indice glucemico que comprende altos niveles de fibra, proteinas e inclusiones.

Info

Publication number
MX2012000764A
MX2012000764A MX2012000764A MX2012000764A MX2012000764A MX 2012000764 A MX2012000764 A MX 2012000764A MX 2012000764 A MX2012000764 A MX 2012000764A MX 2012000764 A MX2012000764 A MX 2012000764A MX 2012000764 A MX2012000764 A MX 2012000764A
Authority
MX
Mexico
Prior art keywords
inclusions
proteins
fibre
high levels
baked product
Prior art date
Application number
MX2012000764A
Other languages
English (en)
Inventor
Veronique Petre
Turco Francoise Del
Original Assignee
Puratos Nv
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 Puratos Nv filed Critical Puratos Nv
Publication of MX2012000764A publication Critical patent/MX2012000764A/es

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
    • 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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • 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
    • 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
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-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
    • A21D13/40—Products characterised by the type, form or use

Abstract

La presente invención hace referencia a un producto de pan particularmente adaptado para el desayuno, que se caracteriza por sus altas propiedades sacietógenas y nutricionales y que es práctico de usar; dicho producto de pan tiene 8-25% en peso de proteínas, más deI 6% en peso de fibra y 18-35% en peso de inclusiones de un tamaño medio de al menos 2 mm.
MX2012000764A 2009-07-17 2010-07-15 Producto al horno de bajo indice glucemico que comprende altos niveles de fibra, proteinas e inclusiones. MX2012000764A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP09165815 2009-07-17
PCT/EP2010/060182 WO2011006949A1 (en) 2009-07-17 2010-07-15 Low glycaemic index baked product comprising high levels of fibre, proteins and inclusions

Publications (1)

Publication Number Publication Date
MX2012000764A true MX2012000764A (es) 2012-02-13

Family

ID=41401620

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2012000764A MX2012000764A (es) 2009-07-17 2010-07-15 Producto al horno de bajo indice glucemico que comprende altos niveles de fibra, proteinas e inclusiones.

Country Status (13)

Country Link
US (1) US20130089639A1 (es)
EP (1) EP2453753A1 (es)
JP (1) JP2012533286A (es)
CN (1) CN102480973A (es)
AU (1) AU2010272537B2 (es)
BR (1) BR112012000691B1 (es)
CA (1) CA2764647A1 (es)
CL (1) CL2011003343A1 (es)
IL (1) IL217471A (es)
IN (1) IN2012DN00459A (es)
MX (1) MX2012000764A (es)
RU (1) RU2541649C2 (es)
WO (1) WO2011006949A1 (es)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AR087157A1 (es) 2011-06-20 2014-02-26 Gen Biscuit Galletita saludable
DE102012214537A1 (de) * 2012-08-15 2014-02-20 Ipc 1. Verwertungsgesellschaft Mbh & Co. Kg Backprodukt
RU2544090C2 (ru) * 2013-05-23 2015-03-10 Государственное научное учреждение Государственный научно-исследовательский институт хлебопекарной промышленности Российской академии сельскохозяйственных наук (ГНУ ГОСНИИХП Россельхозакадемии) Способ производства специализированного хлеба геродиетического назначения
US20170266230A1 (en) 2016-03-15 2017-09-21 American University Of Beirut Composition and use of macro-minerals to lower postprandial glycemic response and reduce body weight
WO2020031237A1 (ja) * 2018-08-06 2020-02-13 大和製罐株式会社 容器入りベーカリー製品
RU2749344C1 (ru) * 2020-09-02 2021-06-08 Федеральное государственное бюджетное образовательное учреждение высшего образования "Горский государственный аграрный университет" Способ приготовления халяльных мини пирожков

Family Cites Families (24)

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US3979523A (en) * 1974-07-30 1976-09-07 International Telephone And Telegraph Corporation Reduced calorie bread and method of making same
US4042714A (en) * 1975-10-20 1977-08-16 Pfizer Inc. Polydextrose-based farinaceous compositions
JPS59187745A (ja) * 1983-04-09 1984-10-24 Nippon Shokuhin Kako Kk 新規な食品素材
JPS60160833A (ja) * 1984-01-31 1985-08-22 ミヨシ油脂株式会社 乾燥フルーツを含むパンまたはケーキの老化防止剤
DE3700953C2 (de) * 1987-01-15 1994-04-14 Dawin Karl August Ballaststoffreiches Weichgebäck und Verfahren zu dessen Herstellung
US5458902A (en) * 1991-09-26 1995-10-17 Silvia P. Rudel High protein content bread product
NZ259291A (en) 1992-12-24 1996-01-26 Goodman Fielder Ltd Food composition with enhanced dietary fibre content derived from starch with a high amylose content
JP3451300B2 (ja) * 1994-09-12 2003-09-29 松谷化学工業株式会社 冷凍パン生地の製造法
EP0826305A1 (fr) * 1996-08-26 1998-03-04 Societe Des Produits Nestle S.A. Pâte levée non fermentée
JP2002017237A (ja) * 2000-07-10 2002-01-22 Chikai Shoji:Kk 健康パン及びその製造方法
US6706305B2 (en) * 2001-10-31 2004-03-16 Conagra Foods Inc. Low glycemic index bread
JP4641147B2 (ja) 2003-03-10 2011-03-02 株式会社日清製粉グループ本社 製パン用添加剤および製パン用組成物
US20050013900A1 (en) * 2003-07-15 2005-01-20 Dohl Christopher T. High-protein, low-carbohydrate bakery products
US20050064080A1 (en) * 2003-09-24 2005-03-24 Creighton Dean W. High fiber high protein ready-to-eat cereal
FR2865899B1 (fr) 2004-02-11 2006-10-06 Optimatin Pain dietetique
US20050208180A1 (en) * 2004-03-22 2005-09-22 Jodi Engleson Extruded ingredients for food products
US20060246198A1 (en) * 2004-08-27 2006-11-02 Mingus J D Whole grain products made with whole grain durum wheat
WO2006035965A1 (ja) * 2004-09-30 2006-04-06 Days Nutrition, Inc. 大豆粉を主原料とした含泡食品
RU2276496C1 (ru) * 2004-11-09 2006-05-20 Открытое акционерное общество "Тобус" (ОАО "Тобус") Хлеб и наполнитель для его производства
FR2887406B1 (fr) 2005-06-22 2009-05-29 Roquette Freres Produit de cuisson enrichi en fibrees et procede de fabrication d'un tel produit
WO2007056802A1 (en) 2005-11-15 2007-05-24 George Weston Foods Limited Low gi white bread product
RU2367157C2 (ru) * 2007-07-23 2009-09-20 Александр Павлович Берестов Способ получения мучной смеси и ее состав
CN101258913A (zh) * 2008-03-10 2008-09-10 罗发明 含有魔芋的食品
RU2390132C1 (ru) * 2008-12-29 2010-05-27 Государственное образовательное учреждение высшего профессионального образования Кемеровский технологический институт пищевой промышленности Способ производства хлеба из композитной смеси

Also Published As

Publication number Publication date
US20130089639A1 (en) 2013-04-11
BR112012000691A2 (pt) 2015-10-06
AU2010272537B2 (en) 2014-09-04
AU2010272537A1 (en) 2011-12-15
EP2453753A1 (en) 2012-05-23
RU2011151466A (ru) 2013-08-27
RU2541649C2 (ru) 2015-02-20
IN2012DN00459A (es) 2015-05-15
CL2011003343A1 (es) 2012-06-08
CN102480973A (zh) 2012-05-30
IL217471A0 (en) 2012-02-29
JP2012533286A (ja) 2012-12-27
CA2764647A1 (en) 2011-01-20
BR112012000691B1 (pt) 2018-01-30
IL217471A (en) 2016-07-31
WO2011006949A1 (en) 2011-01-20

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