NO950039L - Blodsukkerreduserende, brödlignende produkt for diabetikere og pulverblanding for fremstilling derav - Google Patents

Blodsukkerreduserende, brödlignende produkt for diabetikere og pulverblanding for fremstilling derav

Info

Publication number
NO950039L
NO950039L NO950039A NO950039A NO950039L NO 950039 L NO950039 L NO 950039L NO 950039 A NO950039 A NO 950039A NO 950039 A NO950039 A NO 950039A NO 950039 L NO950039 L NO 950039L
Authority
NO
Norway
Prior art keywords
diabetics
bread
preparation
product
blood sugar
Prior art date
Application number
NO950039A
Other languages
English (en)
Other versions
NO950039D0 (no
NO319566B1 (no
Inventor
Birgitte Stilling
Original Assignee
Birgitte Stilling
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 Birgitte Stilling filed Critical Birgitte Stilling
Publication of NO950039D0 publication Critical patent/NO950039D0/no
Publication of NO950039L publication Critical patent/NO950039L/no
Publication of NO319566B1 publication Critical patent/NO319566B1/no

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
    • A21D13/062—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
    • A21D13/02—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
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • 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
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Zoology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
NO19950039A 1992-07-06 1995-01-05 Blodsukkerreduserende, brodlignende produkt for diabetikere og pulverblanding for fremstilling derav NO319566B1 (no)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK088292A DK171752B1 (da) 1992-07-06 1992-07-06 Brødlignende produkt med blodsukkersænkende virkning til diabetikere samt pulverformig blanding til anvendelse ved fremstilling deraf
PCT/DK1993/000212 WO1994000995A1 (en) 1992-07-06 1993-06-28 Blood sugar decreasing bread-like product for diabetics and a powdery mix for producing same

Publications (3)

Publication Number Publication Date
NO950039D0 NO950039D0 (no) 1995-01-05
NO950039L true NO950039L (no) 1995-01-05
NO319566B1 NO319566B1 (no) 2005-08-29

Family

ID=8098588

Family Applications (1)

Application Number Title Priority Date Filing Date
NO19950039A NO319566B1 (no) 1992-07-06 1995-01-05 Blodsukkerreduserende, brodlignende produkt for diabetikere og pulverblanding for fremstilling derav

Country Status (8)

Country Link
US (1) US5698256A (no)
EP (1) EP0656748B1 (no)
AU (1) AU4416893A (no)
DE (1) DE69304543T2 (no)
DK (1) DK171752B1 (no)
FI (1) FI113740B (no)
NO (1) NO319566B1 (no)
WO (1) WO1994000995A1 (no)

Families Citing this family (25)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5979581A (en) * 1996-11-07 1999-11-09 The Regents Of The University Of California Lateral vehicle control apparatus and method for automated highway systems and intelligent cruise control
EP0954984A1 (en) * 1998-05-04 1999-11-10 Källna Specialprodukter AB Dietary fibre composition
US6322826B2 (en) * 1998-06-16 2001-11-27 Mathias Christian Zohoungbogbo Dietetic food composition and dietetic method using such composition
EP1133307B1 (en) 1998-11-25 2003-06-11 Nutri Pharma ASA Use of a composition comprising soy protein, dietary fibres and a phytoestrogen compound in the prevention and/or treatment of pulmonary diseases
AU767245B2 (en) 1998-11-25 2003-11-06 Nutri Pharma Asa Composition comprising soy protein, dietary fibres and a phytoestrogen compound and use thereof in the prevention and/or treatment of cardiovascular diseases
JP2003524610A (ja) * 1998-11-25 2003-08-19 ニュートリ・ファーマ・アルメント・アクシェセルスカブ 大豆蛋白質、食物繊維およびフィトエストロゲン化合物を含む組成物、および２型糖尿病、代謝症候群および関連する心臓血管疾患の予防および／または治療におけるその使用
US6503555B1 (en) * 2000-07-11 2003-01-07 Conagra, Inc. Composition related to low glycemic index foods
US6706305B2 (en) * 2001-10-31 2004-03-16 Conagra Foods Inc. Low glycemic index bread
WO2003049545A1 (en) * 2001-12-13 2003-06-19 Techcom International Inc. High protein, low carbohydrate dough and bread products, and method for making same
AU2003206048A1 (en) * 2002-02-22 2003-09-09 Nutri Pharma Asa Bread comprising soy protein
US20050058759A1 (en) * 2003-09-15 2005-03-17 Schmidt James Carl Protein enhanced low carbohydrate snack food
US20050208180A1 (en) * 2004-03-22 2005-09-22 Jodi Engleson Extruded ingredients for food products
US20060073260A1 (en) * 2004-03-22 2006-04-06 Engleson Jodi A Extruded ingredients for food products
US20050276896A1 (en) * 2004-06-14 2005-12-15 Sadek Nagwa Z Formulation providing a low carbohydrate cereal based system including a novel dough and a pizza crust or bread product having open cell structure
US20070054025A1 (en) * 2005-09-02 2007-03-08 Santini Luis A Novel dough methods for preparing the same and baking products thereof
DE202006018834U1 (de) * 2006-12-07 2007-02-22 Coy, Johannes F., Dr. Zusammensetzung mit einem Getreidemahlerzeugnis
GEP20084412B (en) * 2007-06-01 2008-06-25 Medical-preventive food combination and foodstuff on its base
US20090087522A1 (en) * 2007-10-02 2009-04-02 Casey Theodore R Packaged protein-enriched food product
CA2676518A1 (en) * 2008-08-29 2010-02-28 Kraft Foods Global Brands Llc Whey protein pre-load
EP2165606A1 (de) * 2008-09-18 2010-03-24 Lipid4Life GmbH Zusammensetzung für ein Lebensmittel
US20100303997A1 (en) * 2009-05-29 2010-12-02 David John Fulton Process and method for creating no-starch or low-starch, high-fiber dough and food compositions using controlled hydration of mucilagenous hydrocolloids
ITRA20090025A1 (it) * 2009-08-03 2011-02-04 Le Gamberi Foods S R L Miscele di sostanze nutritive in polvere e prodotti per l'alimentazione umana realizzati con esse.
RU2548197C1 (ru) * 2014-01-09 2015-04-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ФГБОУ ВПО "КубГТУ") Состав для производства пряников функционального назначения
CN103907658A (zh) * 2014-04-30 2014-07-09 杨玉相 防治高血糖的保健面包
CN114223691A (zh) * 2020-09-09 2022-03-25 杭州观复湾流生物科技有限公司 一种不用面粉制作的低碳水化合物面包及其制备方法

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1060071A (en) * 1962-07-21 1967-02-22 Spillers Ltd Improvements in and relating to bakery products
US3930055A (en) * 1972-05-31 1975-12-30 Elaine Green Engelman Very low carbohydrate baked product
US3995065A (en) * 1975-09-04 1976-11-30 International Telephone And Telegraph Corporation Composition for preparing a high complete protein wheat bread
US4109018A (en) * 1976-05-27 1978-08-22 Thompson Jerome B Low calorie diet bread
GB2022391B (en) * 1978-05-30 1982-10-20 Speywood Lab Ltd Bread containing gum and its manufacture
DE2847876C2 (de) * 1978-11-04 1982-12-30 Kali-Chemie Ag, 3000 Hannover Hocheiweißangereicherte Backwaren
NL176042C (nl) * 1978-11-13 1985-02-18 Cca Biochem B V Werkwijze ter bereiding van luchtige banketprodukten voor diabetici.
DE3026598A1 (de) * 1980-07-14 1982-02-11 Hurst, Waltraut A.I., 2000 Hamburg Kohlenhydratarme diaetetische backware und verfahren zu ihrer herstellung
DE3235269A1 (de) * 1982-09-23 1984-03-29 Wilhelm 6719 Biedesheim Stössel Verfahren zur herstellung reinen schnittfesten hafergebaecks, insbesondere haferbrotes
JPS59187745A (ja) * 1983-04-09 1984-10-24 Nippon Shokuhin Kako Kk 新規な食品素材
DE3504596C2 (de) * 1985-02-11 1994-02-03 Duelsen Hans Juergen Verfahren zur Herstellung von Brot
DE3614465A1 (de) * 1986-04-29 1987-11-05 Hans Hofmeir Fertigmehlmischung und deren verwendung
US4824683A (en) * 1986-05-08 1989-04-25 Nutri-Life Foods, Inc. Low calorie high fiber bread
DE4001905A1 (de) * 1990-01-24 1991-07-25 Wilhelm Menge Verfahren zum herstellen einer backware

Also Published As

Publication number Publication date
DK88292A (da) 1994-01-07
AU4416893A (en) 1994-01-31
DK88292D0 (da) 1992-07-06
FI113740B (fi) 2004-06-15
EP0656748A1 (en) 1995-06-14
FI950068A (fi) 1995-01-05
NO950039D0 (no) 1995-01-05
NO319566B1 (no) 2005-08-29
EP0656748B1 (en) 1996-09-04
WO1994000995A1 (en) 1994-01-20
DE69304543T2 (de) 1997-04-10
US5698256A (en) 1997-12-16
DK171752B1 (da) 1997-05-12
FI950068A0 (fi) 1995-01-05
DE69304543D1 (de) 1996-10-10

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