SG126004A1 - Food product - Google Patents

Food product

Info

Publication number
SG126004A1
SG126004A1 SG200502033A SG200502033A SG126004A1 SG 126004 A1 SG126004 A1 SG 126004A1 SG 200502033 A SG200502033 A SG 200502033A SG 200502033 A SG200502033 A SG 200502033A SG 126004 A1 SG126004 A1 SG 126004A1
Authority
SG
Singapore
Prior art keywords
food product
products
rice starch
rice
baked
Prior art date
Application number
SG200502033A
Other languages
English (en)
Inventor
Kao Chai Yen
Wong Nyok Joo
Boon Keng Amy Leow
May Wei Winnie Koh
Oon Soon Keat
Original Assignee
Natinal Starch And Chemical In
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 Natinal Starch And Chemical In filed Critical Natinal Starch And Chemical In
Priority to SG200502033A priority Critical patent/SG126004A1/en
Priority to US11/395,767 priority patent/US20060222740A1/en
Priority to MYPI20061493A priority patent/MY148853A/en
Priority to AU2006232333A priority patent/AU2006232333B2/en
Priority to CNA2006800110363A priority patent/CN101155514A/zh
Priority to PCT/US2006/012192 priority patent/WO2006107809A1/fr
Priority to CN2011102359462A priority patent/CN102334526A/zh
Priority to EP06749114A priority patent/EP1865783A1/fr
Priority to CA002603713A priority patent/CA2603713A1/fr
Publication of SG126004A1 publication Critical patent/SG126004A1/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
    • 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
    • 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
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • 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
    • A21D13/45—Wafers
    • 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
    • A21D13/46—Croutons
    • 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
    • A21D13/60—Deep-fried products, e.g. doughnuts

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)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
SG200502033A 2005-04-04 2005-04-04 Food product SG126004A1 (en)

Priority Applications (9)

Application Number Priority Date Filing Date Title
SG200502033A SG126004A1 (en) 2005-04-04 2005-04-04 Food product
US11/395,767 US20060222740A1 (en) 2005-04-04 2006-03-31 Food product
MYPI20061493A MY148853A (en) 2005-04-04 2006-04-03 Food product
AU2006232333A AU2006232333B2 (en) 2005-04-04 2006-04-03 Food product
CNA2006800110363A CN101155514A (zh) 2005-04-04 2006-04-03 食品
PCT/US2006/012192 WO2006107809A1 (fr) 2005-04-04 2006-04-03 Produit alimentaire
CN2011102359462A CN102334526A (zh) 2005-04-04 2006-04-03 食品
EP06749114A EP1865783A1 (fr) 2005-04-04 2006-04-03 Produit alimentaire
CA002603713A CA2603713A1 (fr) 2005-04-04 2006-04-03 Produit alimentaire

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SG200502033A SG126004A1 (en) 2005-04-04 2005-04-04 Food product

Publications (1)

Publication Number Publication Date
SG126004A1 true SG126004A1 (en) 2006-10-30

Family

ID=36617123

Family Applications (1)

Application Number Title Priority Date Filing Date
SG200502033A SG126004A1 (en) 2005-04-04 2005-04-04 Food product

Country Status (8)

Country Link
US (1) US20060222740A1 (fr)
EP (1) EP1865783A1 (fr)
CN (2) CN102334526A (fr)
AU (1) AU2006232333B2 (fr)
CA (1) CA2603713A1 (fr)
MY (1) MY148853A (fr)
SG (1) SG126004A1 (fr)
WO (1) WO2006107809A1 (fr)

Families Citing this family (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100903938B1 (ko) * 2008-01-04 2009-06-25 주식회사 삼립식품 패스트푸드용 증편시트 및 그의 제조 방법
TWI505780B (zh) * 2008-07-18 2015-11-01 Rich Products Corp 用於製造不含麩質之烘焙產品之方法及調配物
US7666457B1 (en) 2008-08-19 2010-02-23 Delavau Llc Dry mixes comprising glycerine
CA2740382C (fr) * 2008-11-10 2017-07-18 Rich Products Corporation Formule et procede de production de produits de boulangerie sans gluten
IT1392414B1 (it) * 2008-12-23 2012-03-02 Giuliani Spa Procedimento di biotecnologia microbica per la completa degradazione di glutine nelle farine.
US20100310747A1 (en) * 2009-06-05 2010-12-09 Brunob Ii B.V. Gluten-Free Bakery Products
GR1007003B (el) 2009-07-29 2010-10-05 Δημητριος Στρατακης Κρακερ ελευθερο γλουτενης, με βαση το τυρι και το αμυλο, κυριως πατατας, και μεθοδος παραγωγης του
US20110045146A1 (en) * 2009-08-20 2011-02-24 Moira Deneen Canty Gluten free and/or dairy free cookie dough
NO332451B1 (no) * 2009-11-18 2012-09-17 Nutrikag As Fremgangsmate for fremstilling av glutenfritt bakverk samt sett av torrvarer for slik fremstilling og anvendelse derav
US20110262590A1 (en) * 2010-04-27 2011-10-27 Gallo Lea Organics Llc Pizza Kit and Method for Making Pizza
DE102010017171A1 (de) 2010-05-31 2011-12-01 Ernst Böcker Gmbh & Co. Kg Roggenmehlimitat
FR2986134B1 (fr) * 2012-02-01 2015-05-01 Roquette Freres Produits de cuisson ne contenant pas de gluten
US20160366896A1 (en) 2015-06-19 2016-12-22 Frito-Lay North America, Inc. Food Product with Reduced RAG:SAG Ratio
DE202016101614U1 (de) * 2016-03-23 2016-05-02 Ernst Böcker Gmbh & Co. Kg Glutenfreie Backwaren
US11102986B2 (en) 2016-10-28 2021-08-31 Campbell Soup Company Gluten-free compositions and methods for producing shelf-stable breads and other bakery products
US11102987B2 (en) 2016-10-28 2021-08-31 Campbell Soup Company Gluten-free compositions and methods for producing shelf-stable bakery products
WO2019063851A1 (fr) * 2017-09-29 2019-04-04 GARRIDO FERNÁNDEZ, María Elena Procédé de fabrication de produits de boulangerie et pâtisserie sans gluten et produits de boulangerie et pâtisserie sans gluten ainsi obtenus
JP2019170308A (ja) * 2018-03-29 2019-10-10 ヤンマー株式会社 焼き菓子用組成物
JP6923481B2 (ja) * 2018-03-30 2021-08-18 ヤンマーパワーテクノロジー株式会社 製パン用組成物
CN109315684A (zh) * 2018-11-28 2019-02-12 上海准申食品东台有限公司 双组份淀粉自发粉、双组份面粉自发粉及其制备方法
JP7460354B2 (ja) 2019-11-08 2024-04-02 株式会社ニップン ソフトでかつもち食感を有する油ちょうベーカリー食品の配合及び製造方法
JP7460353B2 (ja) 2019-11-08 2024-04-02 株式会社ニップン 重いもち食感を有する油ちょうベーカリー食品の配合及び製造方法
EP4132280A1 (fr) * 2020-04-09 2023-02-15 Société des Produits Nestlé S.A. Produit cuit
EP4188098A1 (fr) * 2020-07-31 2023-06-07 Intercontinental Great Brands LLC Produits de boulangerie-pâtisserie sans gluten
CN111919868A (zh) * 2020-08-20 2020-11-13 广东合益食品科技有限公司 一种雪花曲奇及其制作方法
US20220151268A1 (en) * 2020-11-13 2022-05-19 Ajinomoto Co., Inc. Microwavable frozen dumplings and methods thereof

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3297449A (en) * 1963-11-13 1967-01-10 Procter & Gamble Packaged preleavened dough containing sodium acid pyrophosphate, and sodium and potassium bicarbonate
US4435435A (en) * 1981-12-07 1984-03-06 Societe D'assistance Technique Pour Produits Nestle S.A. Rice pasta composition
DE68919330T2 (de) * 1988-11-14 1995-04-13 Nestle Sa Verwendung eines funktionellen Proteins zur Herstellung eines gekühlten Produktes.
ATE91214T1 (de) * 1990-04-03 1993-07-15 Nestle Sa Reisteigware.
JP4064476B2 (ja) * 1996-03-29 2008-03-19 エラワン ファーマスーティカル リサーチ アンドラボラトリー カンパニー リミテッド 二酸化珪素を有する球状凝集した澱粉
DE29704037U1 (de) * 1997-03-06 1997-05-07 Hackel, Silke, 95163 Weißenstadt Glutenfreie Fertigmehlmischung
US6224921B1 (en) * 2000-03-30 2001-05-01 The United States Of America As Represented By The Secretary Of Agriculture Rice flour based low oil uptake frying batters
US20020041923A1 (en) * 2000-08-07 2002-04-11 Huang David P. Pregelatinized starches for improved snack products
EP1214890A1 (fr) * 2000-12-13 2002-06-19 Etablissementen Joseph Soubry, in het kort "Etabl. J. Soubry" Procédé pour la production de pâte à base de riz
JP3851884B2 (ja) * 2003-03-11 2006-11-29 進 加藤 うるち米から得られた米粉を主原料とする加工食品の製造方法
WO2004080186A1 (fr) * 2003-03-11 2004-09-23 Kato, Sanae Procede de production d'aliments traites
US20050008761A1 (en) * 2003-07-11 2005-01-13 Jeanne Paulus Modified starches for use in gluten-free baked products

Also Published As

Publication number Publication date
CA2603713A1 (fr) 2006-10-12
CN102334526A (zh) 2012-02-01
AU2006232333A1 (en) 2006-10-12
MY148853A (en) 2013-06-14
WO2006107809A1 (fr) 2006-10-12
US20060222740A1 (en) 2006-10-05
EP1865783A1 (fr) 2007-12-19
CN101155514A (zh) 2008-04-02
AU2006232333B2 (en) 2012-02-16

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