NL7609653A - Tarwebrood met een hoog gehalte aan volledige proteinen. - Google Patents

Tarwebrood met een hoog gehalte aan volledige proteinen.

Info

Publication number
NL7609653A
NL7609653A NL7609653A NL7609653A NL7609653A NL 7609653 A NL7609653 A NL 7609653A NL 7609653 A NL7609653 A NL 7609653A NL 7609653 A NL7609653 A NL 7609653A NL 7609653 A NL7609653 A NL 7609653A
Authority
NL
Netherlands
Prior art keywords
high content
whole protein
wheat bread
bread
wheat
Prior art date
Application number
NL7609653A
Other languages
English (en)
Dutch (nl)
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 NL7609653A publication Critical patent/NL7609653A/xx

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
    • A21D13/064—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
    • A21D13/02—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
    • 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
    • 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
    • A21D2/36—Vegetable material
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
NL7609653A 1975-09-04 1976-08-31 Tarwebrood met een hoog gehalte aan volledige proteinen. NL7609653A (nl)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US05/610,489 US3995065A (en) 1975-09-04 1975-09-04 Composition for preparing a high complete protein wheat bread

Publications (1)

Publication Number Publication Date
NL7609653A true NL7609653A (nl) 1977-03-08

Family

ID=24445216

Family Applications (1)

Application Number Title Priority Date Filing Date
NL7609653A NL7609653A (nl) 1975-09-04 1976-08-31 Tarwebrood met een hoog gehalte aan volledige proteinen.

Country Status (11)

Country Link
US (1) US3995065A (sv)
JP (1) JPS5234950A (sv)
BE (1) BE845803A (sv)
BR (1) BR7605029A (sv)
CA (1) CA1075526A (sv)
DE (1) DE2638819A1 (sv)
GB (1) GB1490950A (sv)
MX (1) MX4364E (sv)
NL (1) NL7609653A (sv)
SU (1) SU662052A1 (sv)
ZA (1) ZA765148B (sv)

Families Citing this family (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2406391A1 (fr) * 1977-10-21 1979-05-18 Joulin Gerard Pain au son et son procede de fabrication
CH635984A5 (fr) * 1978-12-01 1983-05-13 Nestle Societe D Assistance Te Biscuit riche en proteines et procede de fabrication.
JPS5585346A (en) * 1978-12-22 1980-06-27 Kazuya Miyagi Wheat flour confectionery and bread
JPS595265A (ja) * 1982-06-30 1984-01-12 大日本印刷株式会社 記録面を有するラベル
CA1210631A (en) * 1982-09-10 1986-09-02 Alison B. Warren Nutritional cookies
US4717570A (en) * 1985-10-10 1988-01-05 Nabisco Brands, Inc. Process and dough composition for producing multi-textured cookies
ES2039308B1 (es) * 1992-02-24 1994-05-01 Zonumar S L Masa panificable para fabricacion de pan blanco semi-integral.
DK171752B1 (da) * 1992-07-06 1997-05-12 Birgitte Stilling Brødlignende produkt med blodsukkersænkende virkning til diabetikere samt pulverformig blanding til anvendelse ved fremstilling deraf
US6733815B2 (en) 1999-04-16 2004-05-11 Cargill, Incorporated Food ingredient containing wheat gluten, soy grits and soy flour
JP2001218551A (ja) * 2000-02-10 2001-08-14 Snow Brand Milk Prod Co Ltd パン類
FR2826240B1 (fr) * 2001-06-22 2005-02-25 Reginald Allouche Preparation alimentaire riche en proteines et hypocalorique pour produits de type pyzza, et son procede de preparation
JP2005511069A (ja) * 2001-12-13 2005-04-28 テクコム インターナショナル インコーポレイテッド 高タンパク質、低炭水化物の生地およびパン製品、ならびにその製造方法
US7252850B2 (en) * 2003-05-30 2007-08-07 Delavau Llc High protein and high fiber food products
US20050013900A1 (en) * 2003-07-15 2005-01-20 Dohl Christopher T. High-protein, low-carbohydrate bakery products
WO2005046347A2 (en) * 2003-11-07 2005-05-26 Mgp Ingredients, Inc. Composition and method for making high-protein and low-carbohydrate food products
FR2883707B1 (fr) * 2005-04-01 2009-08-21 Roland Sedze Procede de preparation d'un paton pour la fabrication d'un produit dietetique, produit dietetique obtenu
PL1800541T3 (pl) * 2005-12-23 2012-04-30 Barilla Flli G & R Mąka z pszenicy miękkiej z dużą zawartością otrębów, sposób jej wytwarzania i pieczywo zawierające tę mąkę
ES2525000B2 (es) * 2013-06-14 2015-11-20 Francisco RINCÓN LEÓN Pan seco con alojamiento configurado para albergar alimentos en su interior y procedimiento para la elaboración del mismo
FR3008850B1 (fr) * 2013-07-23 2016-09-09 Cerelab Pain brioche riche en proteines
JP2016158608A (ja) * 2015-03-05 2016-09-05 日清製粉株式会社 ベーカリー食品用組成物

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2989399A (en) * 1958-08-22 1961-06-20 Du Pont Process of preparing a white flour dough mix and composition therefor
US3679433A (en) * 1970-09-08 1972-07-25 Us Agriculture Protein-enriched baked products and method of making same
US3780188A (en) * 1970-10-05 1973-12-18 Univ Kansas State Method of increasing protein content of wheat flour based baked and fried products and compositions for preparing same
US3851066A (en) * 1971-08-30 1974-11-26 Ici America Inc Method for preparing protein enriched yeast-raised baked products

Also Published As

Publication number Publication date
JPS5234950A (en) 1977-03-17
CA1075526A (en) 1980-04-15
DE2638819A1 (de) 1977-03-17
BR7605029A (pt) 1977-08-09
SU662052A1 (ru) 1979-05-15
BE845803A (nl) 1977-03-03
US3995065A (en) 1976-11-30
JPS57772B2 (sv) 1982-01-07
ZA765148B (en) 1977-08-31
GB1490950A (en) 1977-11-02
MX4364E (es) 1982-04-19

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Legal Events

Date Code Title Description
BV The patent application has lapsed