WO2004100668A1 - Mit beta-glucanen angereicherte frischbackware sowie backzutaten für deren herstellung - Google Patents
Mit beta-glucanen angereicherte frischbackware sowie backzutaten für deren herstellung Download PDFInfo
- Publication number
- WO2004100668A1 WO2004100668A1 PCT/EP2004/005363 EP2004005363W WO2004100668A1 WO 2004100668 A1 WO2004100668 A1 WO 2004100668A1 EP 2004005363 W EP2004005363 W EP 2004005363W WO 2004100668 A1 WO2004100668 A1 WO 2004100668A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- beta
- glucan
- baked goods
- fresh baked
- fresh
- Prior art date
Links
- 229920002498 Beta-glucan Polymers 0.000 title claims abstract description 42
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 235000012820 baking ingredients and mixes Nutrition 0.000 title claims abstract description 8
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 claims abstract description 18
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 239000000654 additive Substances 0.000 claims abstract description 9
- 230000000996 additive effect Effects 0.000 claims abstract 3
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 41
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 claims description 14
- 235000013312 flour Nutrition 0.000 claims description 13
- 235000013339 cereals Nutrition 0.000 claims description 10
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 8
- 239000011669 selenium Substances 0.000 claims description 8
- 229910052711 selenium Inorganic materials 0.000 claims description 8
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 claims description 7
- 229960000304 folic acid Drugs 0.000 claims description 7
- 235000019152 folic acid Nutrition 0.000 claims description 7
- 239000011724 folic acid Substances 0.000 claims description 7
- 239000000835 fiber Substances 0.000 claims description 6
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 5
- 239000000470 constituent Substances 0.000 claims description 5
- 239000011701 zinc Substances 0.000 claims description 5
- 229910052725 zinc Inorganic materials 0.000 claims description 5
- 229920001503 Glucan Polymers 0.000 claims description 4
- 235000020660 omega-3 fatty acid Nutrition 0.000 claims description 4
- 229940012843 omega-3 fatty acid Drugs 0.000 claims description 4
- 239000006014 omega-3 oil Substances 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 2
- 239000000194 fatty acid Substances 0.000 claims description 2
- 229930195729 fatty acid Natural products 0.000 claims description 2
- 150000004665 fatty acids Chemical class 0.000 claims description 2
- 235000013325 dietary fiber Nutrition 0.000 claims 1
- 235000012907 honey Nutrition 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 235000019895 oat fiber Nutrition 0.000 claims 1
- 239000007858 starting material Substances 0.000 claims 1
- 235000008429 bread Nutrition 0.000 description 13
- 239000000047 product Substances 0.000 description 13
- 235000015872 dietary supplement Nutrition 0.000 description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 7
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- 230000000694 effects Effects 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 7
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- 239000003795 chemical substances by application Substances 0.000 description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- 241000243535 Lecythis zabucajo Species 0.000 description 3
- 240000001462 Pleurotus ostreatus Species 0.000 description 3
- 235000001603 Pleurotus ostreatus Nutrition 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 235000013376 functional food Nutrition 0.000 description 3
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000012026 paradise nut Nutrition 0.000 description 3
- 230000001766 physiological effect Effects 0.000 description 3
- 241000195493 Cryptophyta Species 0.000 description 2
- 241000408747 Lepomis gibbosus Species 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000008821 health effect Effects 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000020236 pumpkin seed Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- DBTMGCOVALSLOR-DEVYUCJPSA-N (2s,3r,4s,5r,6r)-4-[(2s,3r,4s,5r,6r)-3,5-dihydroxy-6-(hydroxymethyl)-4-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]oxy-6-(hydroxymethyl)oxane-2,3,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](CO)O[C@H](O)[C@@H]2O)O)O[C@H](CO)[C@H]1O DBTMGCOVALSLOR-DEVYUCJPSA-N 0.000 description 1
- 244000205479 Bertholletia excelsa Species 0.000 description 1
- 235000012284 Bertholletia excelsa Nutrition 0.000 description 1
- 240000000467 Carum carvi Species 0.000 description 1
- 235000005747 Carum carvi Nutrition 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- 102000004127 Cytokines Human genes 0.000 description 1
- 108090000695 Cytokines Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 229920001543 Laminarin Polymers 0.000 description 1
- 239000005717 Laminarin Substances 0.000 description 1
- 240000006240 Linum usitatissimum Species 0.000 description 1
- 235000004431 Linum usitatissimum Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 235000008753 Papaver somniferum Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229920000392 Zymosan Polymers 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 229920001222 biopolymer Polymers 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000004426 flaxseed Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 239000003022 immunostimulating agent Substances 0.000 description 1
- 230000003308 immunostimulating effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 210000002540 macrophage Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
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- 239000011707 mineral Substances 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
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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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to fresh baked goods, in particular of the conventional bread roll type, which contains, as a functional food supplement, in particular a functional amount of beta-glucan and, if appropriate, further nutritional supplement additives which are desirable from a health point of view, and especially baking ingredients premixed for the production of such a fresh baked goods.
- Fresh baked goods in the sense of the present invention are baked goods produced in the bakery, in particular of the bread and bread type, as are produced in the bakery craft business or also in large bakeries for the purpose of immediate consumption or at least soon consumption. Fresh baked goods are to be distinguished from so-called long-life baked goods, which are intended for consumption after a long storage period with or without packaging.
- a typical fresh bakery product of this type is a "normal" roll (a “normal” bread roll) for which a conventional dough recipe consists of 100 parts of cereal / ground grain, 55 parts of water, 4 parts of yeast, 5 parts Baking agent (malt flour, sugar, emulsifiers) and 2 parts of salt.
- Cereal flours in particular wheat, rye and / or oat flour
- fiber (bran) and other constituents also being to be included in this constituent are used as the "cereal" constituent, fiber (bran) and other constituents also being to be included in this constituent. Doughs based on the above or a very similar basic recipe are processed into rolls in the usual way.
- They can contain various other additives, for example to produce a certain taste (spices, for example sesame, poppy seeds, caraway seeds, coriander and the like; special surface treatment, for example leaching), and they can also contain other special ingredients which are nutritionally advantageous, for example by increasing the fiber content of the fresh baked goods (eg bran components, especially oat and / or rice bran, oat flakes), or also oil-containing seeds (eg sunflower seeds, pumpkin seeds and the like).
- a certain taste spikeces, for example sesame, poppy seeds, caraway seeds, coriander and the like
- special surface treatment for example leaching
- other special ingredients which are nutritionally advantageous, for example by increasing the fiber content of the fresh baked goods (eg bran components, especially oat and / or rice bran, oat flakes), or also oil-containing seeds (eg sunflower seeds, pumpkin seeds and the like).
- the inventor has set himself the task of creating a new type of fresh bakery product, in particular of the bread roll type, the recipe of which is modified from viewpoints which are based to a large extent on health considerations, so that the fresh baked product has the character of a functional food ”) receives.
- the most important component of the fresh baked goods according to the invention is the presence of such amounts of beta-glucan, in particular beta-1, 3-glucan and beta-1, 6-glucan, that consumers of the fresh baked goods according to the invention can have an advantageous influence on the immune status.
- beta-glucan refers to products which contain substantial amounts of beta-1,3-glucan and possibly beta-1,6-glucan, which are beta-glucans from various plant or microbial sources can.
- the purity of the beta-glucan should be at least 65% by weight, calculated as the content of beta-glucans on the total weight of the "beta-glucan” preparation.
- Glucans are generally used to refer to biopolymers of the carbohydrate type which are made up entirely or at least almost entirely of glucose units.
- the glucans also include the vegetable starches made from glucose units and also cellulose.
- Beta-glucans are those in which the glucose units have a stereo configuration corresponding to the so-called beta form. These units are then linked in the preferred beta-1,3-glucans by etherification of the hydroxyl functions in the 1-position with hydroxyl functions in the 3-position of a neighboring molecule, the products also containing a certain proportion of beta-1,6-linkages and possibly can also contain a certain proportion of beta 1, 4 linkages.
- Beta-glucans can be found in the cell walls of yeast and other mushroom-based materials (eg in oyster mushrooms), but also in algae which contain a beta-1,3-glucan as the so-called "laminarin". Beta-glucans have been studied for their physiological properties for many years, it has been found that, in particular, products based on beta-1,3-glucan are obviously non-specific immunostimulating agents which, when taken orally, stimulate the immune system, which manifests itself, for example, as increased macrophage activity and cytokine release. An extract of yeast (zymosan) was used for many of the historical studies on the physiological effects of beta-glucans.
- Beta-glucan from the cell walls of baker's yeast is preferably used in the context of the present invention, but also beta-glucan from other sources, such as, for example, from raw materials based on mushrooms which are not yeasts (for example oyster mushrooms) and / - or can be used on a grain basis (oats, barley), provided that the product has the desired activity for the intended influencing of the immune status of consumers of fresh baked goods.
- Beta-glucans are considered to be completely toxicologically safe and are already used in various forms and in various preparations, especially in cosmetics. Their use in typical traditional life However, the middle of fresh baked goods has not yet been described.
- the fresh baked goods according to the present invention containing the beta-glucans and / or other nutritionally advantageous additives are sold together with an information sheet which indicates the modified composition and possible effects on health. Allergy sufferers may be on the for this group of people unwanted stimulation of immune status noted.
- the freshly baked goods in the form of a roll in a new external form, e.g. as a cut star roll of a crescent-like shape, so that it can be immediately distinguished from normal rolls.
- beta-glucane freshly baked goods of the bun type are added in such amounts that the immune status of the bun consumers can be influenced.
- beta-glucans e.g. beta- (1, 3) -D-glucan
- the fresh baked goods according to the invention are also to be supplemented with other health-beneficial nutritional supplements, in particular those nutritional supplements are provided which increase the selenium and / or zinc content and, if appropriate, folic acid content to nutritionally advantageous amounts. It is also within the scope of the present invention that fresh baked goods also contain fat add, while ensuring a certain proportion of omega-3 fatty acids.
- any additional ingredients that may present selenium, zinc and folic acid in the fresh baked goods are preferably used in a synergistic combination, which in particular enables optimal selenium utilization. Due to the selenium poverty of many soils used for agriculture today, optimal selenium intake through normal food is no longer guaranteed. The importance of a sufficient additional selenium intake is therefore increasingly emphasized. In addition, information is provided as summarized on the Internet at www.selenband.de.
- the additives are preferably used in the form of concentrates from natural, for example vegetable sources in particular, for producing the fresh baked goods according to the invention.
- a standardized compassion nut flour for example, to increase the selenium content is particularly suitable a standardized compassion nut flour.
- Folic acid is used as such, preferably as a premix with baking ingredients. Since it has a thermal sensitivity, its amount is preferably selected so that 100 ⁇ g / roll are still present after baking.
- Omega fatty acids can, for example in the form of so-called. ROPUFA ® '10' n-3 Food Powder of Fa. Roche be used.
- the fiber content of the bun compared to normal wheat flour buns.
- the addition of cereal bran and / or cereal fibers serves. If you put e.g. Rice bran, the magnesium content of the baked goods is naturally increased in a desired way. In particular, products based on oats are preferred as the grain content.
- a further feature of the present invention is to use the ingredients required for the bakery production of a freshly baked goods according to the invention in a premixed, ready-to-use form.
- the dietary supplements to be introduced into the fresh baked goods are added to certain customary recipe ingredients right from the start, so that they can be used in the usual way for bread roll production, and the desired health effects or concentrations are nevertheless achieved or maintained.
- the additional amounts are in a range which is limited by the minimum amount required for the desired effect, while the maximum amounts that can be added are of taste effects, cost considerations and possibly maximum amounts that are healthy. are harmless, determined.
- the invention also relates to baking mixtures or baking ingredients in which in particular the flour component, but possibly also one of the customary baking agent components, are premixed with the desired beta-1,3-glucan proportions in the form of a preparation with a purity of at least 65%.
- a flour product enriched with beta-1,3-glucan can be used, which is either processed as a pre-concentrate with defined amounts of a conventional flour, or which contains the beta-1,3-glucan portion intended for the fresh baked goods.
- such flour can also be offered for household baking purposes, e.g. in health food stores.
- the fresh bakery product according to the invention is a bakery product of the bread roll type, and the standard bread roll recipe mentioned at the beginning can also be modified for the intended health purposes, i.e. In addition to the additives of food supplements already mentioned and explained in more detail below, further recipe modifications and adjustments can also be made.
- each of the specified ingredients can be used in amounts that deviate from the values given in the example, e.g. up to 30% more or less.
- the dough is prepared using the usual dough preparation technique for the production of rolls: 100 parts of wheat flour, 50 parts of potato mix (dry product containing potato starch and potato fibers), 80 parts of water, 9 parts of yeast, 5 parts of margarine, 7 parts of wheat protein (gluten), 3.5 parts of sugar, 3.5 parts of emulsifier baking agent, 3 parts of iodized salt, and possibly also 0.9 parts of pumpkin seeds, 0.5 parts of oatmeal and 0.4 parts of linseed.
- 100 parts of wheat flour 50 parts of potato mix (dry product containing potato starch and potato fibers), 80 parts of water, 9 parts of yeast, 5 parts of margarine, 7 parts of wheat protein (gluten), 3.5 parts of sugar, 3.5 parts of emulsifier baking agent, 3 parts of iodized salt, and possibly also 0.9 parts of pumpkin seeds, 0.5 parts of oatmeal and 0.4 parts of linseed.
- the intended food supplements in particular beta-glucan, are then added to this bread roll basic recipe.
- Preferably 0.93 parts of beta-glucan and 0.036 parts of paradise nut flour and 0.012 parts of folic acid are added (corresponds to a desired proportion of 100 ⁇ g of folic acid / - bun).
- a powder with omega-3 fatty acids can be added in the desired amount.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE20307772U DE20307772U1 (de) | 2003-05-19 | 2003-05-19 | Mit funktionellen Nahrungsmittelzusätzen angereicherte Frischbackware sowie Backzutaten für deren Herstellung |
DE20307772.5 | 2003-05-19 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2004100668A1 true WO2004100668A1 (de) | 2004-11-25 |
Family
ID=27635600
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2004/005363 WO2004100668A1 (de) | 2003-05-19 | 2004-05-18 | Mit beta-glucanen angereicherte frischbackware sowie backzutaten für deren herstellung |
Country Status (2)
Country | Link |
---|---|
DE (1) | DE20307772U1 (de) |
WO (1) | WO2004100668A1 (de) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102008049172A1 (de) | 2007-11-22 | 2009-10-15 | Human Nutrition Gmbh | Diätetisches Lebensmittel |
DE102011012985A1 (de) | 2010-03-19 | 2011-09-22 | Human Nutrition Gmbh | Kleingebäck mit hohem Eiweißgehalt |
GB201004894D0 (en) * | 2010-03-23 | 2010-05-05 | Cadbury Uk Ltd | Consumables and methods of production thereof |
DE102020128147A1 (de) | 2020-10-26 | 2022-04-28 | Olaf Hanses | Injektionsverfahren zum Veredeln von Backwaren, insbesondere von Brot und Brötchen |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1994028743A1 (en) * | 1993-06-14 | 1994-12-22 | Alko Ltd. | FOOD PRODUCTS CONTAINING β-GLUCAN ENRICHED FIBER |
US6210686B1 (en) * | 1998-12-18 | 2001-04-03 | Beth Israel Deaconess Medical Center | Dietary supplement and method for lowering risk of heart disease |
DE10036919A1 (de) * | 1999-11-03 | 2002-02-07 | Heinz Bielig | Ballaststoffreiches Gesundheitsbrot mit hohen Kleie- und Ballaststoffanteilen |
US6531178B2 (en) * | 2000-12-08 | 2003-03-11 | Quaker Oats/Rhone-Poulenc Partnership | β-glucan process, additive and food product |
WO2003037105A1 (en) * | 2001-10-31 | 2003-05-08 | Conagra Foods, Inc. | Low glycemic index bread |
EP1361264A1 (de) * | 2001-02-15 | 2003-11-12 | Asahi Denka Kogyo Kabushiki Kaisha | PRODUKTE ENTHALTEND G(b)-Glucan |
-
2003
- 2003-05-19 DE DE20307772U patent/DE20307772U1/de not_active Expired - Lifetime
-
2004
- 2004-05-18 WO PCT/EP2004/005363 patent/WO2004100668A1/de active Application Filing
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1994028743A1 (en) * | 1993-06-14 | 1994-12-22 | Alko Ltd. | FOOD PRODUCTS CONTAINING β-GLUCAN ENRICHED FIBER |
US6210686B1 (en) * | 1998-12-18 | 2001-04-03 | Beth Israel Deaconess Medical Center | Dietary supplement and method for lowering risk of heart disease |
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