NL7805360A - Confectionery prods. for diabetics - contg. soya flour and powdered egg white, have low carbohydrate and fat content - Google Patents

Confectionery prods. for diabetics - contg. soya flour and powdered egg white, have low carbohydrate and fat content

Info

Publication number
NL7805360A
NL7805360A NL7805360A NL7805360A NL7805360A NL 7805360 A NL7805360 A NL 7805360A NL 7805360 A NL7805360 A NL 7805360A NL 7805360 A NL7805360 A NL 7805360A NL 7805360 A NL7805360 A NL 7805360A
Authority
NL
Netherlands
Prior art keywords
prods
diabetics
contg
confectionery
egg white
Prior art date
Application number
NL7805360A
Other languages
Dutch (nl)
Original Assignee
Leur Banket Specialiteiten B V
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 Leur Banket Specialiteiten B V filed Critical Leur Banket Specialiteiten B V
Priority to NL7805360A priority Critical patent/NL7805360A/en
Publication of NL7805360A publication Critical patent/NL7805360A/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
    • A21D2/36—Vegetable material
    • A21D2/364—Nuts, e.g. cocoa
    • 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
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

Confectionery prods. for diabetics are made from a mixt. of standard ingredients such as flour, butter and protein-contg. materials, together with 3-30 wt.% soya flour and/or 0.1-15 wt.% powdered egg white. The mixt contains as little carbohydrate and fat as possible. The prods. may be in the form of cakes, meringues, pie crust, biscuits, etc. The prods. are free from sugar and have a low sugar and fat content, so that they can be eaten by diabetics without upsetting the diet.
NL7805360A 1978-05-18 1978-05-18 Confectionery prods. for diabetics - contg. soya flour and powdered egg white, have low carbohydrate and fat content NL7805360A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
NL7805360A NL7805360A (en) 1978-05-18 1978-05-18 Confectionery prods. for diabetics - contg. soya flour and powdered egg white, have low carbohydrate and fat content

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL7805360A NL7805360A (en) 1978-05-18 1978-05-18 Confectionery prods. for diabetics - contg. soya flour and powdered egg white, have low carbohydrate and fat content

Publications (1)

Publication Number Publication Date
NL7805360A true NL7805360A (en) 1979-11-20

Family

ID=19830853

Family Applications (1)

Application Number Title Priority Date Filing Date
NL7805360A NL7805360A (en) 1978-05-18 1978-05-18 Confectionery prods. for diabetics - contg. soya flour and powdered egg white, have low carbohydrate and fat content

Country Status (1)

Country Link
NL (1) NL7805360A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0670672A (en) * 1992-08-25 1994-03-15 Daiji Yano Production of pie dough
US7618667B2 (en) 2001-12-13 2009-11-17 Techcom Group, Llc High protein, low carbohydrate dough and bread products, and method for making same

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0670672A (en) * 1992-08-25 1994-03-15 Daiji Yano Production of pie dough
JPH074137B2 (en) * 1992-08-25 1995-01-25 大二 矢野 Puff pastry manufacturing method
US7618667B2 (en) 2001-12-13 2009-11-17 Techcom Group, Llc High protein, low carbohydrate dough and bread products, and method for making same

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Legal Events

Date Code Title Description
A1B A search report has been drawn up
A85 Still pending on 85-01-01
BC A request for examination has been filed
BV The patent application has lapsed