WO2005077207A1 - Dietetic bread - Google Patents

Dietetic bread Download PDF

Info

Publication number
WO2005077207A1
WO2005077207A1 PCT/FR2005/000331 FR2005000331W WO2005077207A1 WO 2005077207 A1 WO2005077207 A1 WO 2005077207A1 FR 2005000331 W FR2005000331 W FR 2005000331W WO 2005077207 A1 WO2005077207 A1 WO 2005077207A1
Authority
WO
WIPO (PCT)
Prior art keywords
specialty
dietetic
baking
wheat
person
Prior art date
Application number
PCT/FR2005/000331
Other languages
French (fr)
Inventor
Claude Godard
Pierre Bonniaud
Sébastien MIGNOT
Jean-Philippe Fasquel
Jean-Philippe Girard
Original Assignee
Claude Godard
Pierre Bonniaud
Mignot Sebastien
Jean-Philippe Fasquel
Jean-Philippe Girard
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
Priority claimed from FR0401378A external-priority patent/FR2865898A1/en
Application filed by Claude Godard, Pierre Bonniaud, Mignot Sebastien, Jean-Philippe Fasquel, Jean-Philippe Girard filed Critical Claude Godard
Publication of WO2005077207A1 publication Critical patent/WO2005077207A1/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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
    • 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 a method for improving the physical appearance of a person through weight loss and a dietetic baking specialty for the implementation of said method.
  • many methods which consist in limiting the daily consumption of calories so that the daily consumption of calories is approximately 1600 calories, that is to say a daily consumption of calories which is lower. normal which is between 1800 and 2000 calories; for this purpose, it is generally proposed to consume slimming drinks called meal replacements whose content of lipids, carbohydrates, proteins and calories is predetermined. This is the case, for example of the US patent US 5,340,315 which proposes a method for the treatment of obesity.
  • This method includes a trial phase, a reduction phase, an adaptation phase, and a support phase, the reduction and adaptation phases requiring the consumption of a diet drink such as a meal replacement.
  • certain meals and the method of treatment comprising, in addition to the nutritional component, a component for teaching the basic rules of nutrition and a component for involvement in physical exercise.
  • American patent US 6,210,702 describes, for its part, compositions and a method for losing weight.
  • the weight loss compositions consist of novel food products which replace the usual food products and are used during the weight loss method to decrease the rate of carbohydrate absorption so as to lose weight.
  • the weight loss method induces a high satiety effect to control eating habits and provide the person following the diet with doses of monounsaturated and polyunsaturated fatty acids to prevent any reduction in energy expenditure.
  • One of the compositions consists of a substitute for bread, high protein, including flour, water, minerals and vitamins with a minimum of chemical preservatives.
  • This bread substitute does not contain mono- or disaccharides and includes complex carbohydrates, between 8 and 18% of the dry weight of the bread.
  • this bread substitute comprises a high content of vegetable protein, greater than 43% of the dry weight, as well as a high content of polyunsaturated fatty acids, preferably between 14% and about 25% of the dry weight.
  • the glycemic index of this bread substitute is very low, varying from 5 to 15% approximately. All these diet methods and these compositions for the implementation of these methods have the disadvantage of not allowing the person who follows said diet to control his cravings and, ultimately, to prevent snacking between traditional meals such as breakfast, lunch and dinner. However, it is precisely the snacking of very high-calorie, unbalanced, and / or "insulin-emitting" foods that cause weight gain in most people wishing to lose weight.
  • the term “insulin-emitting” foodstuffs means foodstuffs which induce the pancreatic synthesis of insulin thus promoting the storage of fats.
  • a method intended to improve the physical appearance of a person by a remarkable weight loss in that it consists in consuming exaggeratedly at the start of the day, breakfast, a dietetic baking specialty capable of regulating the blood sugar level of said person during the day so that the blood sugar level of this person is generally constant during the day while providing a satiety effect.
  • the Applicant has in fact surprisingly found that the excessive consumption at breakfast of a dietary baking specialty capable of regulating a person's blood sugar during the day while providing a feeling of satiety, allows this person to better control his food intake and thus eliminate snacking between meals facilitating weight loss of the latter and thus allowing him to improve his physical appearance.
  • the person obtains this improvement in his physical appearance without imposing the monitoring of an extremely restrictive diet and with the pleasure of consuming a pleasant substitute product according to the palatability criterion, with organoleptic qualities (taste, odor , color, texture) very similar to those of conventional baking specialties.
  • the excessive consumption of the dietetic baking specialty consists in ingesting a portion representing at least 200 calories, in addition to the other usual breakfast foods such as coffee, milk chocolate, orange juice, etc.
  • the baking specialty will thus represent at least a third of the energy value of breakfast.
  • the method consists of consuming three portions of a baking specialty breaking into six equal portions, two portions of said baking specialty being consumed at breakfast. lunch and the last portion at dinner.
  • the dietetic baking specialty is remarkable in that it comprises at least one element capable of providing slow sugars with a low glycemic index and at least one element capable of slowing down the person's glycemic response.
  • the constituent elements of the dietetic baking specialty provide good rehydration of the specialty when it is consumed, making it possible to increase the gastric filling so as to provide a feeling of satiety to the person.
  • glycemic index is meant an index which corresponds to the area of the triangle of the hyperglycemia curve induced by the ingested carbohydrate.
  • glucose is the basis, the glycemic index of carbohydrates is obtained by multiplying the area of the triangle of the tested carbohydrate multiplied by 100 and divided by the area of the glucose triangle.
  • the element capable of providing slow sugars with a low glycemic index consists of flour, semolina or flakes of poaceae.
  • Slow sugar is understood to mean complex sugars comprising oligo-saccharides such as fructo-oligosaccharides and polysaccharides such as starches and cellulose.
  • poaceae is meant herbaceous, grassy or rhizome plants comprising a stem consisting of a seed and of a blade and whose inflorescence composed of grouped spikelets develop inside the uppermost sheath .
  • the element capable of providing slow sugars with a low glycemic index consists, for example, of wheat semolina and / or rye flour and / or oat flakes and / or spelled flour .
  • the element capable of slowing down the person's glycemic response consists of an element essentially comprising proteins and lipids such as for example wheat gluten and / or fat and / or skimmed milk powder. . It will thus be observed that the supply of proteins and lipids allows a diversification of the nutrients making it possible to slow down the glycemic response after ingestion of the dietetic baking specialty.
  • the dietetic baking specialty comprises, moreover, at least one element capable of slowing down the assimilation of carbohydrates by the person consisting of an element essentially comprising fibers.
  • Said element consists of bran or poaceae fibers, it being understood that the bran is the residue from the grinding of poaceae originating from the pericarp of the grains.
  • the element capable of slowing the assimilation of carbohydrates by the person consists for example of bran or wheat fibers.
  • bran and / or wheat fibers makes it possible to improve the viscosity of the food bolus, that is to say the viscosity of the contents of the mouth when chewed and mixed with saliva, further improving the digestion of the dietetic baking specialty after ingestion.
  • their nutritional values per 100 g are as follows: Carbohydrates: 45 to 65 g; Proteins: 11 to 20 g; - Fat: 3 to 8 g, with an unsaturated fatty acids / saturated fatty acids ratio of 60/40 Fibers: 4 to 10 g Water: qs, with a minimum of 8 g
  • dietetic baking specialty having to be ingested during breakfast, the latter advantageously comes in the form of a dietetic bread.
  • a first example of composition. of a dietetic bread according to the invention is set out below.
  • composition includes the following ingredients:
  • composition of the baked bread is as follows:
  • the dietetic baking specialty according to the invention can also consist of a dietetic bread low in salt as described in Example 2 below.
  • composition of the low-salt dietetic bread dough comprises the following ingredients: - Wheat flour between 32 and 53% - Water between 28 and 44% - Wheat semolina between 2 and 15% - Rye flour between 1 and 7% - Oat flakes between 0.5 and 4% - Spelled flour between 0.5 and 4% - Yeast between 0.5 and 4% - Wheat gluten between 0.5 and 4% - Bran wheat between 0.5 and 4% - Salt between 0.2 and 2% - Devitalized rye sourdough between 0.1 and 3% - Fermented wheat germ between 0.1 and 3% - Potassium chloride between 0 and 2 % - Wheat fiber between 0.1 and 2% - Fat between 0.01 and 2% - Skim milk powder between 0 and 2% - Whey powder between 0 and 0.5% - Dextrose between 0.01 and 0 , 5% - Malted wheat flour between 0 and 2% - Ascorbic acid between 0 and 2% - Alpha-amylase
  • potassium chloride whey powder and dextrose are ingredients for reducing the salt content.
  • composition of dietetic bread depleted in cooked salt is as follows:
  • the fat content is higher than the fat content of a so-called conventional bread so as to slow the gastric emptying of the person thus allowing regulation of the glycemia over time.
  • the dietetic baking specialty and in particular when it is in the form of a bread, can advantageously be divided into six equal portions, of approximately 40 grams each, three of which are eaten at breakfast, two during lunch and the last during dinner by the person applying the cosmetic method according to the invention. Studies carried out on a statistically representative sample of people have made it possible to validate the effectiveness of the cosmetic method according to the invention, which has made it possible to satisfy the desire of these people to improve their physical appearance by losing weight.
  • dietetic baking specialty in accordance with the invention can take the form of brioches, cakes, cookies, rusks, or the like without departing from the scope of the invention.
  • examples which have just been given are only particular illustrations in no way limiting as regards the fields of application of the invention.

Abstract

The invention relates to a method of improving a person's physical appearance through weight loss. The invention is characterised in that, at breakfast, the user eats three portions of a dietetic baked product which can regulate glycaemia during the day while giving the person the sensation of being full, whereby said product can be divided into six equal portions. The user then east two more portions of the baked product at lunch and a final portion at dinner. The invention also relates to a dietetic baked product which is intended to cause weight loss in a person and which is particularly suitable for implementing the above-mentioned method.

Description

PAIN DIETETIQUE HEALTHY BREAD
La présente invention concerne une méthode destinée à améliorer l'aspect physique d'une personne par une perte de poids et une spécialité boulangère diététique pour la mise en œuvre de ladite méthode. Dans le domaine des méthodes amaigrissantes, on connaît bien des méthodes consistant à limiter la consommation quotidienne des calories de manière à ce que la consommation quotidienne de calories soit d'environ 1600 calories, c'est-à-dire une consommation quotidienne de calories inférieure à la normale qui est comprise entre 1800 et 2000 calories ; à cet effet, il est généralement proposé de consommer des boissons amaigrissantes dites substituts de repas dont la teneur en lipides, glucides, protéines et calories est prédéterminée. C'est le cas, par exemple du brevet américain US 5.340.315 qui propose une méthode pour le traitement de l'obésité. Cette méthode comprend une phase d'essai, une phase de réduction, une phase d'adaptation, et une phase de soutien, les phases de réduction et d'adaptation nécessitant la consommation d'une boisson amaigrissante telle qu'un substitut de repas pour certains repas et la méthode de traitement, comprenant outre le volet nutritionnel, un volet d'enseignement des règles fondamentales de la nutrition et un volet d'implication dans de l'exercice physique. Le brevet américain US 6.210.702 décrit, quant à lui, des compositions et un procédé pour perdre du poids. Les compositions pour perdre du poids consistent en de nouveaux produits alimentaires qui remplacent les produits alimentaires habituels et sont utilisés au cours de la méthode d'amaigrissement pour diminuer le taux d'absorption des glucides de manière à perdre du poids. Par ailleurs, la méthode d'amaigrissement induit un effet de haute satiété pour contrôler les habitudes alimentaires et procurer à la personne qui suit le régime des doses d' acide gras mono et poly-insaturés pour prévenir toute baisse eh dépense d'énergie. Une des compositions consiste en un substitut de pain, hyperprotéiné, comprenant de la farine, de l'eau, des minéraux et des vitamines avec un minimum de conservateurs chimiques. Ce substitut de pain ne comprend ni mono- ni disaccharides et comprend des glucides complexes, entre 8 et 18 % du poids sec du pain. De plus, ce substitut de pain comprend une grande teneur en protéine végétale, supérieure à 43 % du poids sec, ainsi qu'une forte teneur en acides gras poly-insaturés, de préférence entre 14 % et environ 25 % du poids sec. L'index glycémique de ce substitut de pain est très bas, variant de 5 à 15 % environ- Toutes ces méthodes de régime et ces compositions pour la mise en œuvre de ces méthodes présentent l'inconvénient de ne pas permettre à la personne qui suit ledit régime de contrôler ses envies et, finalement, d'empêcher le grignotage entre les repas traditionnels que sont le petit déjeuner, le déjeuner et le dîner. Or, c'est justement le grignotage de denrées très caloriques, peu équilibrées, et/ou « insulinémiantes » qui provoquent la prise de poids chez la plupart des personnes désireuses de perdre du poids. On entend par denrées « insulinémiantes » des denrées qui induisent la synthèse pancréatique d'insuline favorisant ainsi le stockage des graisses. De plus, ces méthodes de régime sont souvent contraignantes à suivre, avec des produits de substitution, comme par exemple ceux du brevet US 6.210.702, dont la palatabilité, c'est à dire le goût et la texture en bouche, est peu satisfaisante voire désagréable, connotée produit artificiel. En outre, ces produits de substitution sont généralement onéreux. L'un des buts de l'invention est donc de remédier à tous ces inconvénients en proposant une méthode destinée à améliorer l'aspect physique d'une personne par une perte de poids et une spécialité boulangère diététique convenant à la mise en œuvre de ladite méthode qui soit simple, agréable à consommer et peu onéreuse, et permettant de manière efficace d'empêcher le grignotage entre les repas favorisant ainsi la perte de poids désirée par la personne voulant améliorer son aspect physique. A cet effet, et conformément à l'invention, il est proposé une méthode destinée à améliorer l'aspect physique d'une personne par une perte de poids remarquable en ce qu'elle consiste à consommer de manière exagérée en début de journée, au petit déjeuner, une spécialité boulangère diététique apte à réguler la glycémie de ladite personne su cours de la journée de telle sorte que la glycémie de cette personne soit globalement constante au cours de la journée tout en procurant un effet de satiété. Le Déposant a en effet constaté de maniè e surprenante que la consommation exagérée au petit déjeuner d'une spécialité boulangère diététique apte à réguler la glycémie d'une personne au cours de la journée tout en procurant une sensation de satiété, permet à cette personne de mieux contrôler ses prises alimentaires et ainsi de supprimer les grignotages entre les repas facilitant la perte de poids de cette dernière et lui permettant ainsi d'améliorer son aspect physique. En outre, la personne obtient cette amélioration cde son aspect physique sans s'imposer le suivi d'un régime alimentaire extrêmement contraignant et avec le plaisir cde consommer un produit de substitution agréable selon le critère de palatabilité, avec des qualités organoleptiques (goût, odeur, couleur, texture) très similaires à celles des spécialités boulangères conventionnelles . La consommation exagérée de la spécialité boulangère diététique consiste à ingérer une portion représentant su moins 200 calories, en sus des autres aliments habituels du petit déjeuner tels que le café, le chocolat au lait, le jus d'orange, etc. La spécialité boulangère va ainsi représenter au moins le tiers de la valeur énergétique du petit déjeuner De préférence, le méthode consiste à consommer su petit déjeuner trois portions d'une spécialité boulangère sécable en six portions égales, deux portions de ladite spécialité boulangère étant consommées au déjeuner et ILa dernière portion au dîner. La spécialité boulangère diététique est remarquable en ce qu' elle comprend au moins un élément apte à apporter des sucres lents à index glycémique faible et au moins un élément apte à ralentir la réponse glycémique de la personne. Par ailleurs, les éléments constitutifs de la spécialité boulangère diététique procurent une bonne réhydratation de la spécialité lorsqu'elle est consommée, permettant d'augmenter le remplissage gastrique de manière à procurer une sensation de satiété à la personne. On entend par index glycémique un index qui correspond à la surface du triangle de la courbe d'hyperglycémie induite par le glucide ingéré. Le glucose servant de base, l'index glycémique des glucides est obtenu en multipliant la surface du triangle du glucide testé multipliée par 100 et divisée par la surface du triangle du glucose. On observera, par ailleurs, que l'index glycémique d'un glucide est d'autant plus élevé que son amplitude glycémique est forte. L'élément apte à apporter des sucres lents à index glycémique faible consiste en de la farine, de la semoule ou des flocons de poacées. On entend par sucre lent, les sucres complexes comprenant les oligo-saccharides tels que les fructo-oligosaccharides et les polysaccharides tels que les amidons et la cellulose. De plus, on entend par poacées des plantes herbacées, gazonnantes ou à rhizomes comprenant une tige constituée d'une graine et d'une limbe et dont l'inflorescence composée d'épillets groupés se développent à l'intérieur de la gaine la plus haute. Ainsi, l'élément apte à apporter des sucres lents à index glycémique faibles consiste par exemple, en de la semoule de blé et/ou de la farine de seigle et/ou des flocons d'avoine et/ou de la farine d' épeautre . Par ailleurs, l'élément apte à ralentir la réponse glycémique de la personne consiste en un élément comprenant essentiellement des protéines et des lipides tels que par exemple du gluten de blé et/ou de la matière grasse et/ou de la poudre de lait écrémée. On observera ainsi que l'apport de protéines et de lipides permet une diversification des nutriments permettant de ralentir la réponse glycémique après l'ingestion de la spécialité boulangère diététique. De manière particulièrement avantageuse, la spécialité boulangère diététique comprend, par ailleurs, au moins un élément apte à ralentir l'assimilation des glucides par la personne consistant en un élément comprenant essentiellement des fibres. Ledit élément consiste en du son ou des fibres de poacées, étant entendu que le son est le résidu de la mouture de poacées provenant du péricarpe des grains. Ainsi, l'élément apte à ralentir l'assimilation des glucides par la personne consiste par exemple en du son ou des fibres de blé. On notera que l'apport de son et/ou de fibres de blé permet d'améliorer la viscosité du bol alimentaire, c'est-à-dire la viscosité du contenu de la bouche une fois mâchée et mélangée à la salive, améliorant encore la digestion de la spécialité boulangère diététique après ingestion. Selon une autre caractéristique des spécialités boulangères diététique selon l'invention, leurs valeurs nutritionnelles pour 100 g sont les suivantes : Glucides : 45 à 65 g ; Protéines : 11 à 20 g ; - Lipides : 3 à 8 g , avec un rapport acides gras insaturés/acides gras saturés de 60/40 Fibres : 4 à 10g Eau : qsp, avec un minimum de 8 gThe present invention relates to a method for improving the physical appearance of a person through weight loss and a dietetic baking specialty for the implementation of said method. In the field of weight loss methods, many methods are known which consist in limiting the daily consumption of calories so that the daily consumption of calories is approximately 1600 calories, that is to say a daily consumption of calories which is lower. normal which is between 1800 and 2000 calories; for this purpose, it is generally proposed to consume slimming drinks called meal replacements whose content of lipids, carbohydrates, proteins and calories is predetermined. This is the case, for example of the US patent US 5,340,315 which proposes a method for the treatment of obesity. This method includes a trial phase, a reduction phase, an adaptation phase, and a support phase, the reduction and adaptation phases requiring the consumption of a diet drink such as a meal replacement. certain meals and the method of treatment, comprising, in addition to the nutritional component, a component for teaching the basic rules of nutrition and a component for involvement in physical exercise. American patent US 6,210,702 describes, for its part, compositions and a method for losing weight. The weight loss compositions consist of novel food products which replace the usual food products and are used during the weight loss method to decrease the rate of carbohydrate absorption so as to lose weight. Furthermore, the weight loss method induces a high satiety effect to control eating habits and provide the person following the diet with doses of monounsaturated and polyunsaturated fatty acids to prevent any reduction in energy expenditure. One of the compositions consists of a substitute for bread, high protein, including flour, water, minerals and vitamins with a minimum of chemical preservatives. This bread substitute does not contain mono- or disaccharides and includes complex carbohydrates, between 8 and 18% of the dry weight of the bread. In addition, this bread substitute comprises a high content of vegetable protein, greater than 43% of the dry weight, as well as a high content of polyunsaturated fatty acids, preferably between 14% and about 25% of the dry weight. The glycemic index of this bread substitute is very low, varying from 5 to 15% approximately. All these diet methods and these compositions for the implementation of these methods have the disadvantage of not allowing the person who follows said diet to control his cravings and, ultimately, to prevent snacking between traditional meals such as breakfast, lunch and dinner. However, it is precisely the snacking of very high-calorie, unbalanced, and / or "insulin-emitting" foods that cause weight gain in most people wishing to lose weight. The term “insulin-emitting” foodstuffs means foodstuffs which induce the pancreatic synthesis of insulin thus promoting the storage of fats. In addition, these diet methods are often restrictive to follow, with substitute products, such as for example those of US patent 6,210,702, whose palatability, that is to say the taste and texture in the mouth, is unsatisfactory. even unpleasant, connoted artificial product. In addition, these substitute products are generally expensive. One of the aims of the invention is therefore to remedy all these drawbacks by proposing a method intended to improve the physical appearance of a person through weight loss and a dietetic baking specialty suitable for the implementation of said a method which is simple, pleasant to consume and inexpensive, and which makes it possible effectively to prevent snacking between meals, thereby promoting the weight loss desired by the person wishing to improve his physical appearance. To this end, and in accordance with the invention, a method is proposed intended to improve the physical appearance of a person by a remarkable weight loss in that it consists in consuming exaggeratedly at the start of the day, breakfast, a dietetic baking specialty capable of regulating the blood sugar level of said person during the day so that the blood sugar level of this person is generally constant during the day while providing a satiety effect. The Applicant has in fact surprisingly found that the excessive consumption at breakfast of a dietary baking specialty capable of regulating a person's blood sugar during the day while providing a feeling of satiety, allows this person to better control his food intake and thus eliminate snacking between meals facilitating weight loss of the latter and thus allowing him to improve his physical appearance. In addition, the person obtains this improvement in his physical appearance without imposing the monitoring of an extremely restrictive diet and with the pleasure of consuming a pleasant substitute product according to the palatability criterion, with organoleptic qualities (taste, odor , color, texture) very similar to those of conventional baking specialties. The excessive consumption of the dietetic baking specialty consists in ingesting a portion representing at least 200 calories, in addition to the other usual breakfast foods such as coffee, milk chocolate, orange juice, etc. The baking specialty will thus represent at least a third of the energy value of breakfast. Preferably, the method consists of consuming three portions of a baking specialty breaking into six equal portions, two portions of said baking specialty being consumed at breakfast. lunch and the last portion at dinner. The dietetic baking specialty is remarkable in that it comprises at least one element capable of providing slow sugars with a low glycemic index and at least one element capable of slowing down the person's glycemic response. In addition, the constituent elements of the dietetic baking specialty provide good rehydration of the specialty when it is consumed, making it possible to increase the gastric filling so as to provide a feeling of satiety to the person. By glycemic index is meant an index which corresponds to the area of the triangle of the hyperglycemia curve induced by the ingested carbohydrate. As glucose is the basis, the glycemic index of carbohydrates is obtained by multiplying the area of the triangle of the tested carbohydrate multiplied by 100 and divided by the area of the glucose triangle. It will also be observed that the glycemic index of a carbohydrate is higher the higher its glycemic amplitude. The element capable of providing slow sugars with a low glycemic index consists of flour, semolina or flakes of poaceae. Slow sugar is understood to mean complex sugars comprising oligo-saccharides such as fructo-oligosaccharides and polysaccharides such as starches and cellulose. In addition, by poaceae is meant herbaceous, grassy or rhizome plants comprising a stem consisting of a seed and of a blade and whose inflorescence composed of grouped spikelets develop inside the uppermost sheath . Thus, the element capable of providing slow sugars with a low glycemic index consists, for example, of wheat semolina and / or rye flour and / or oat flakes and / or spelled flour . Furthermore, the element capable of slowing down the person's glycemic response consists of an element essentially comprising proteins and lipids such as for example wheat gluten and / or fat and / or skimmed milk powder. . It will thus be observed that the supply of proteins and lipids allows a diversification of the nutrients making it possible to slow down the glycemic response after ingestion of the dietetic baking specialty. In a particularly advantageous manner, the dietetic baking specialty comprises, moreover, at least one element capable of slowing down the assimilation of carbohydrates by the person consisting of an element essentially comprising fibers. Said element consists of bran or poaceae fibers, it being understood that the bran is the residue from the grinding of poaceae originating from the pericarp of the grains. Thus, the element capable of slowing the assimilation of carbohydrates by the person consists for example of bran or wheat fibers. It will be noted that the contribution of bran and / or wheat fibers makes it possible to improve the viscosity of the food bolus, that is to say the viscosity of the contents of the mouth when chewed and mixed with saliva, further improving the digestion of the dietetic baking specialty after ingestion. According to another characteristic of the dietetic baking specialties according to the invention, their nutritional values per 100 g are as follows: Carbohydrates: 45 to 65 g; Proteins: 11 to 20 g; - Fat: 3 to 8 g, with an unsaturated fatty acids / saturated fatty acids ratio of 60/40 Fibers: 4 to 10 g Water: qs, with a minimum of 8 g
Bien sûr, ces produits contiendront également des minéraux et des vitamines, apportés par les ingrédients constitutifs de la spécialité boulangère diététique. L'index glycémique de ces spécialités boulangères diététiques est inférieur à celui des spécialités boulangères conventionnelles, compris entre 40 et 70 % environ. La spécialité boulangère diététique suivant l'invention devant être ingérée lors du petit déjeuner, cette dernière se présente avantageusement sous la forme d'un pain diététique. Un premier exemple de composition. d'un pain diététique suivant l'invention est exposé ci-sprès .Of course, these products will also contain minerals and vitamins, provided by the constituent ingredients of the dietetic baking specialty. The glycemic index of these dietetic baking specialties is lower than that of conventional baking specialties, between 40 and 70% approximately. The dietetic baking specialty according to the invention having to be ingested during breakfast, the latter advantageously comes in the form of a dietetic bread. A first example of composition. of a dietetic bread according to the invention is set out below.
Exemple 1 :Example 1:
La composition comprend les ingrédients suivants :The composition includes the following ingredients:
- Farine de froment entre 32 et 53 % - Eau entre 28 et 44 % - Semoule de blé entre 2 et 15 % - Farine de seigle entre 1 et 7 % - Flocons d'avoine 0,5 et 4 % - Farine d' épeautre 0,5 et 4 % - Levure entre 0,5 et 4 % - Gluten de blé entre 0,5 et 4 % - Son de blé entre 0,5 et 4 % - Sel entre 0,4 et 4 % - Levain de seigle dévitalisé entre 0,1 et 3 % - Germe de blé fermenté entre 0,1 et 3 % - Fibre de blé entre 0,1 et 3 % - Matière grasse entre 0,01 et 2 % - Poudre de lait écrémé entre 0,01 et 2 % - Farine de blé malté entre 0,01 et 2 % - Acide ascorbique entre 0,01 et 2 % - Alpha-amylase, hémicellulase entre 0,01 et 2 %- Wheat flour between 32 and 53% - Water between 28 and 44% - Wheat semolina between 2 and 15% - Rye flour between 1 and 7% - Oat flakes 0.5 and 4% - Spelled flour 0.5 and 4% - Yeast between 0.5 and 4% - Wheat gluten between 0.5 and 4% - Wheat bran between 0.5 and 4% - Salt between 0.4 and 4% - Rye sourdough devitalized between 0.1 and 3% - Fermented wheat germ between 0.1 and 3% - Wheat fiber between 0.1 and 3% - Fat between 0.01 and 2% - Skim milk powder between 0.01 and 2% - Malted wheat flour between 0.01 and 2% - Ascorbic acid between 0.01 and 2% - Alpha-amylase, hemicellulase between 0.01 and 2%
Après cuisson au four, la composition du pain cuit est alors la suivante :After baking in the oven, the composition of the baked bread is as follows:
- Farine de froment entre 42 et 73 % - Eau entre 8 et 41 % - Semoule de blé entre 4 et 15 % - Farine de seigle entre 2 et 7 % - Flocons d'avoine entre 1 et 4 % - Farine d' épeautre entre 1 et 4 % - Levure entre 1 et 4 % - Gluten de blé entre 1 et 4 % - Son de blé entre 0,5 et 4 % - Sel entre 0 , 4 et 4 % - Levain de seigle dévitalisé entre 0,1 et 3 % - Germe de blé fermenté entre 0,1 et 3 % - Fibre de blé entre 0,1 et 2 % - Matière grasse entre 0,01 et 2 % - Poudre de lait écrémé entre 0 et 2 % - Farine de blé malté entre 0 et 2 % - Acide ascorbique entre 0 et 2 % - Alpha-amylase, hé icellulase entre 0 et 0,03 %- Wheat flour between 42 and 73% - Water between 8 and 41% - Wheat semolina between 4 and 15% - Rye flour between 2 and 7% - Oat flakes between 1 and 4% - Spelled flour between 1 and 4% - Yeast between 1 and 4% - Wheat gluten between 1 and 4% - Wheat bran between 0.5 and 4% - Salt between 0.4 and 4% - Devitalized rye sourdough between 0.1 and 3% - Fermented wheat germ between 0.1 and 3% - Wheat fiber between 0.1 and 2% - Fat between 0, 01 and 2% - Skim milk powder between 0 and 2% - Malted wheat flour between 0 and 2% - Ascorbic acid between 0 and 2% - Alpha-amylase, he icellulase between 0 and 0.03%
On observera que la farine de blé alté, l'acide ascorbique, l' alpha-amylase et l' hémicellulase sont des ingrédients régulateurs bien connus de l'Homme de l'Art et qui ne sont pas indispensables.It will be observed that altered wheat flour, ascorbic acid, alpha-amylase and hemicellulase are regulatory ingredients well known to those skilled in the art and which are not essential.
Par ailleurs, certains régimes devant être appauvris en sel, la spécialité boulangère diététique suivant l'invention peut aussi consister en un pain diététique pauvre en sel tel que décrit dans l'exemple 2 ci-dessous.Furthermore, certain diets having to be depleted in salt, the dietetic baking specialty according to the invention can also consist of a dietetic bread low in salt as described in Example 2 below.
Exemple 2 :Example 2:
La composition de la pâte du pain diététique pauvre en sel suivant l'invention comprend les ingrédients suivants : - Farine de froment entre 32 et 53 % - Eau entre 28 et 44 % - Semoule de blé entre 2 et 15 % - Farine de seigle entre 1 et 7 % - Flocons d'avoine entre 0,5 et 4 % - Farine d' épeautre entre 0,5 et 4 % - Levure entre 0,5 et 4 % - Gluten de blé entre 0,5 et 4 % - Son de blé entre 0,5 et 4 % - Sel entre 0,2 et 2 % - Levain de seigle dévitalisé entre 0,1 et 3 % - Germe de blé fermenté entre 0,1 et 3 % - Chlorure de potassium entre 0 et 2 % - Fibre de blé entre 0,1 et 2 % - Matière grasse entre 0,01 et 2 % - Poudre de lait écrémé entre 0 et 2 % - Poudre de lactosérum entre 0 et 0,5 % - Dextrose entre 0,01 et 0,5 % - Farine de blé malté entre 0 et 2 % - Acide ascorbique entre 0 et 2 % - Alpha-amylase, hémicellulase entre 0 et 2 %The composition of the low-salt dietetic bread dough according to the invention comprises the following ingredients: - Wheat flour between 32 and 53% - Water between 28 and 44% - Wheat semolina between 2 and 15% - Rye flour between 1 and 7% - Oat flakes between 0.5 and 4% - Spelled flour between 0.5 and 4% - Yeast between 0.5 and 4% - Wheat gluten between 0.5 and 4% - Bran wheat between 0.5 and 4% - Salt between 0.2 and 2% - Devitalized rye sourdough between 0.1 and 3% - Fermented wheat germ between 0.1 and 3% - Potassium chloride between 0 and 2 % - Wheat fiber between 0.1 and 2% - Fat between 0.01 and 2% - Skim milk powder between 0 and 2% - Whey powder between 0 and 0.5% - Dextrose between 0.01 and 0 , 5% - Malted wheat flour between 0 and 2% - Ascorbic acid between 0 and 2% - Alpha-amylase, hemicellulase between 0 and 2%
Dans cette pâte, le chlorure de potassium, la poudre de lactosérum et le dextrose sont des ingrédients de réduction de la teneur en sel.In this paste, potassium chloride, whey powder and dextrose are ingredients for reducing the salt content.
Ainsi après cuisson, la composition du pain diététique appauvri en sel cuit est la suivante :Thus after baking, the composition of dietetic bread depleted in cooked salt is as follows:
- Farine de froment entre 42 et 73 % - Eau entre 8 et 41 % - Semoule de blé entre 4 et 15 % - Farine de seigle entre 2 et 7 % - Flocons d'avoine entre 1 et 4 % - Farine d' épeautre entre 1 et 4 % - Levure entre 1 et 4 % - Gluten de blé entre 1 et 4 % - Son de blé entre 0,5 et 4 % - Sel entre 0,5 et 4 % - Levain de seigle dévitalisé entre 0,1 et 3 % - Germe de blé fermenté entre 0,1 et 3 % - Chlorure de potassium entre 0 et 2 % - Fibre de blé entre 0,1 et 2 % - Matière grasse entre 0,01 et 2 % - Poudre de lait écrémé entre 0 et 2 % - Poudre de lactosérum entre 0 et 0,5 % - Dextrose entre 0 et 0,5 % - Farine de blé malté entre 0 et 2 % - Acide ascorbique entre 0 et 2 % - Alpha-amylase, hémicellulase entre 0,005 et 0,05% On notera que la réhydratation du pain diététique suivant l'invention, dans l'estomac de la personne l'ayant ingéré, est supérieure à la réhydratation d'un pain dit classique, tel que du pain blanc, par exemple, ou de la baguette, permettant ainsi d'augmenter le remplissage gastrique de la personne afin de lui procurer une sensation de satiété rapide et durable. De plus, on observera que la teneur en graisse est supérieure à la teneur en graisse d'un pain dit classique de manière à ralentir la vidange gastrique de la personne permettant ainsi une régulation de la glycémie au cours du temps. De plus, la spécialité boulangère diététique, et en particulier lorsqu'elle se présente sous la forme d'un pain, peut avantageusement être sécable en six portions égales, d'environ 40 grammes chacune, dont trois sont consommées au petit déjeuner, deux lors du déjeuner et la dernière au cours du dîner par la personne appliquant la méthode cosmétique selon l'invention. Les études menées sur un échantillon statistiquement représentatif de personnes ont permis de valider l'efficacité de la méthode cosmétique selon l'invention, qui a permis de satisfaire le désir de ces personnes d'améliorer leur aspect physique par une perte de poids. Il est bien évident que la spécialité boulangère diététique conforme à l'invention peut prendre la forme de brioches, de gâteaux, de biscuits, de biscottes, ou similaire sans pour autant sortir du cadre de l'invention. Enfin, il est bien évident que les exemples que l'on vient de donner ne sont que des illustrations particulières en aucun cas limitatives quant aux domaines d'applications de l'invention. - Wheat flour between 42 and 73% - Water between 8 and 41% - Wheat semolina between 4 and 15% - Rye flour between 2 and 7% - Oat flakes between 1 and 4% - Spelled flour between 1 and 4% - Yeast between 1 and 4% - Wheat gluten between 1 and 4% - Wheat bran between 0.5 and 4% - Salt between 0.5 and 4% - Devitalized rye sourdough between 0.1 and 3% - Fermented wheat germ between 0.1 and 3% - Potassium chloride between 0 and 2% - Wheat fiber between 0.1 and 2% - Fat between 0.01 and 2% - Skim milk powder between 0 and 2% - Whey powder between 0 and 0.5% - Dextrose between 0 and 0.5% - Malted wheat flour between 0 and 2% - Ascorbic acid between 0 and 2% - Alpha-amylase, hemicellulase between 0.005 and 0.05% It will be noted that the rehydration of the dietetic bread according to the invention, in the stomach of the person who ingested it, is greater than the rehydration of a so-called conventional bread, such as white bread, for example, or baguette , thus increasing the gastric filling of the person in order to give him a feeling of rapid and lasting satiety. In addition, it will be observed that the fat content is higher than the fat content of a so-called conventional bread so as to slow the gastric emptying of the person thus allowing regulation of the glycemia over time. In addition, the dietetic baking specialty, and in particular when it is in the form of a bread, can advantageously be divided into six equal portions, of approximately 40 grams each, three of which are eaten at breakfast, two during lunch and the last during dinner by the person applying the cosmetic method according to the invention. Studies carried out on a statistically representative sample of people have made it possible to validate the effectiveness of the cosmetic method according to the invention, which has made it possible to satisfy the desire of these people to improve their physical appearance by losing weight. It is obvious that the dietetic baking specialty in accordance with the invention can take the form of brioches, cakes, cookies, rusks, or the like without departing from the scope of the invention. Finally, it is obvious that the examples which have just been given are only particular illustrations in no way limiting as regards the fields of application of the invention.

Claims

REVENDICATIONS
1 - Méthode destinée à améliorer l'aspect physique d'une personne par une perte de poids caractérisée en ce qu'elle consiste à consommer au petit déjeuner trois portions d'une spécialité boulangère diététique apte à réguler la glycémie de ladite personne au cours de la journée tout en procurant une sensation de satiété, ladite spécialité étant sécable en six portions égales, puis à consommer deux portions de la spécialité boulangère au déjeuner et la dernière portion au dîner. 2 - Méthode selon la revendication précédente caractérisée en ce que les trois portions consommées au petit déjeuner représentent au moins 200 calories. 3 - Méthode selon l'une quelconque des revendications précédentes caractérisée en ce que la spécialité boulangère diététique est un pain. 4 - Spécialité boulangère diététique pour provoquer une perte de poids chez une personne, convenant à la mise en œuvre de la méthode selon l'une quelconque des revendications 1 à 3 caractérisée en ce qu'elle est à base de farine de froment et qu'elle présente les teneurs nutritionnelles suivantes pour 100 g : Glucides : 45 à 65 g ; Protéines : 11 à 20 g ; Lipides : 3 à 8 g , avec un rapport acides gras insaturés/acides gras saturés de 60/40 Fibres : 4 à 10g Eau : qsp, avec un minimum de 8 g 5 - Spécialité boulangère diététique selon la revendication précédente caractérisée en ce qu'elle consiste en un pain fabriqué à partir d'une pâte comportant : - de la farine de froment entre 32 et 53 % - de l'eau entre 28 et 44 % - de la semoule de blé entre 2 et 15 % - de la farine de seigle entre 1 et 7 % - des flocons d'avoine entre 0,5 et 4 % - de la farine d' épeautre entre 0,5 et 4 % - de la levure entre 0,5 et 4 % - du gluten de blé entre 0,5 et 4 % - du son de blé entre 0,5 et 4 % - du sel entre 0,5 et 4 % - du levain de seigle dévitalisé entre 0,1 et 3 % - de la germe de blé fermenté entre 0,1 et 3 % - de la fibre de blé entre 0,1 et 3 % - de la matière grasse entre 0,01 et 2 % - de la poudre de lait entre 0,01 et 2 % 6 - Spécialité boulangère diététique selon la revendication 5 caractérisée en ce que ladite pâte à pain comprend en outre : - de la farine de blé malté entre 0,01 et 2 % - de l'acide ascorbique de 0,01 et 2 % - de l' alpha-amylase, hémicellulase entre 0,01 et 2 % 7 - Spécialité boulangère diététique selon l'une quelconque des revendications 5 ou 7 caractérisée en ce que ladite pâte à pain comprend également : - du chlorure de potassium entre 0 et 2 %, - de la poudre de lactosérum entre 0 et 0,5 %, - du dextrose entre 0 et 0,5 %. 1 - Method intended to improve the physical appearance of a person by a weight loss characterized in that it consists in consuming at breakfast three portions of a dietetic baking specialty capable of regulating the glycemia of said person during the day while providing a feeling of satiety, said specialty being scored into six equal portions, then consuming two portions of the baking specialty for lunch and the last portion for dinner. 2 - Method according to the preceding claim characterized in that the three portions consumed at breakfast represent at least 200 calories. 3 - Method according to any one of the preceding claims, characterized in that the dietetic baking specialty is a bread. 4 - Dietetic baking specialty to cause weight loss in a person, suitable for the implementation of the method according to any one of claims 1 to 3 characterized in that it is based on wheat flour and that it has the following nutritional contents per 100 g: Carbohydrates: 45 to 65 g; Proteins: 11 to 20 g; Fat: 3 to 8 g, with an unsaturated fatty acids / saturated fatty acids ratio of 60/40 Fibers: 4 to 10 g Water: qs, with a minimum of 8 g 5 - Dietetic baking specialty according to the preceding claim, characterized in that it consists of a bread made from a dough comprising: - wheat flour between 32 and 53% - water between 28 and 44% - wheat semolina between 2 and 15% - flour rye between 1 and 7% - oatmeal between 0.5 and 4% - spelled flour between 0.5 and 4% - yeast between 0.5 and 4% - wheat gluten between 0.5 and 4% - wheat bran between 0.5 and 4% - salt between 0.5 and 4% - rye sourdough devitalized between 0.1 and 3% - fermented wheat germ between 0.1 and 3% - wheat fiber between 0.1 and 3% - fat between 0.01 and 2% - milk powder between 0.01 and 2% 6 - Dietetic baking specialty according to claim 5 characterized in that said bread dough further comprises: - malted wheat flour between 0.01 and 2% - acid ascorbic of 0.01 and 2% - of alpha-amylase, hemicellulase between 0.01 and 2% 7 - Dietetic baking specialty according to any one of claims 5 or 7 characterized in that said bread dough also comprises: - potassium chloride between 0 and 2%, - whey powder between 0 and 0.5%, - dextrose between 0 and 0.5%.
PCT/FR2005/000331 2004-02-11 2005-02-11 Dietetic bread WO2005077207A1 (en)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
FR0401378 2004-02-11
FR0401378A FR2865898A1 (en) 2004-02-11 2004-02-11 Dietetic bread made from multi-grain flour and other ingredients regulates glycaemia and gives feeling of satiety to combat obesity
FR0500687A FR2865899B1 (en) 2004-02-11 2005-01-21 DIETETIC BREAD
FR0500687 2005-01-21

Publications (1)

Publication Number Publication Date
WO2005077207A1 true WO2005077207A1 (en) 2005-08-25

Family

ID=34796785

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/FR2005/000331 WO2005077207A1 (en) 2004-02-11 2005-02-11 Dietetic bread

Country Status (2)

Country Link
FR (1) FR2865899B1 (en)
WO (1) WO2005077207A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011006949A1 (en) 2009-07-17 2011-01-20 Puratos N.V. Low glycaemic index baked product comprising high levels of fibre, proteins and inclusions

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2265133A1 (en) * 2008-03-19 2010-12-29 Aarhus Universitet Use of benzoxazinoids-containing cereal grain products for health-improving purposes

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4833128A (en) * 1984-12-28 1989-05-23 Neil Solomon Dietary supplement
US5340315A (en) * 1991-06-27 1994-08-23 Abbott Laboratories Method of treating obesity
US5595772A (en) * 1995-06-07 1997-01-21 Massachusetts Institute Of Technology Composition and methods for losing weight
US6210702B1 (en) * 1999-09-13 2001-04-03 Ratib Al Samman Weight loss composition and method for losing weight
US20030008810A1 (en) * 2000-02-23 2003-01-09 Robert Portman Nutritional intervention composition for enhancing and extending satiety
EP1410722A1 (en) * 2002-10-16 2004-04-21 Nutricia N.V. Weight loss kit and method for losing weight

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002191292A (en) * 2000-12-27 2002-07-09 Otsuka Pharmaceut Co Ltd Baked cake having high nutritive value

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4833128A (en) * 1984-12-28 1989-05-23 Neil Solomon Dietary supplement
US5340315A (en) * 1991-06-27 1994-08-23 Abbott Laboratories Method of treating obesity
US5595772A (en) * 1995-06-07 1997-01-21 Massachusetts Institute Of Technology Composition and methods for losing weight
US6210702B1 (en) * 1999-09-13 2001-04-03 Ratib Al Samman Weight loss composition and method for losing weight
US20030008810A1 (en) * 2000-02-23 2003-01-09 Robert Portman Nutritional intervention composition for enhancing and extending satiety
EP1410722A1 (en) * 2002-10-16 2004-04-21 Nutricia N.V. Weight loss kit and method for losing weight

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
MICKELSEN O, MAKDANI DD, COTTON RH, TITCOMB ST, COLMEY JC, GATTY R: "Effects of a high fiber bread diet on weight loss in college-age males", AM. J. CLIN. NUTR., vol. 32, 1979, pages 1703 - 1709, XP009047866 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011006949A1 (en) 2009-07-17 2011-01-20 Puratos N.V. Low glycaemic index baked product comprising high levels of fibre, proteins and inclusions

Also Published As

Publication number Publication date
FR2865899B1 (en) 2006-10-06
FR2865899A1 (en) 2005-08-12

Similar Documents

Publication Publication Date Title
US20180271123A1 (en) High protein meal and flour compositions and methods
JP2013010762A (en) Starch subtype and lipid metabolism
EP2392215B1 (en) Low-calorie biscuit
JP2015083009A (en) Nutritionally balanced food or beverage product
WO2010015776A1 (en) Fibre-rich and plant protein-rich baked product; method for the production thereof
FR2958833A1 (en) CEREAL FOOD PREPAREDNESS, MAINLY OATMEAL, FOR THE INDUSTRIAL MANUFACTURE OF FOOD PRODUCTS
KR20120134761A (en) Nutritive breads and its making method using white kidney bean and sweet potato dregs
KR20110113260A (en) Bread from rice bran and the method of making it
WO2005077207A1 (en) Dietetic bread
FR2803489A1 (en) USE OF A CEREAL PRODUCT TO IMPROVE COGNITIVE PERFORMANCE AND MENTAL WELFARE IN MAN AND ESPECIALLY IN CHILDREN AND ADOLESCENTS
AU2001253420B2 (en) Tasty, convenient, nutritionally balanced food compositions
KR102225268B1 (en) Manufacturing method of garlic bread with improved preference and texture
AU2001253420A1 (en) Tasty, convenient, nutritionally balanced food compositions
FR2865898A1 (en) Dietetic bread made from multi-grain flour and other ingredients regulates glycaemia and gives feeling of satiety to combat obesity
CA2946703C (en) Ready-to-eat, gluten-free and ketogenic coconut meat-based cereal
Kumari Cereals
JP2003102369A (en) Method for producing flour bread for health and beauty with good aroma and flavor
US9918489B2 (en) Food-based supplement delivery system
Kavinkumar et al. NEGATIVE OUTCOMES OF SYNTHETIC PARTS IN CONFECTIONARIES: A GOODY SWAP MAY PRESENT AN HEALTHIER OPTION
WO2001019194A1 (en) Food flour enriched with animal proteins
Spiller et al. What's with Fiber
KR20230025627A (en) Manufacturing method of twisted donut using yam
KR20210052836A (en) Cmr and the manufacturing for nutritional balance
JP2004248514A (en) alpha-CYCLODEXTRIN-CONTAINING CARBOHYDRATE FOOD
McCarty Sweet and Natural: More Than 120 Sugar-Free and Dairy-Free Desserts

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BW BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE EG ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NA NI NO NZ OM PG PH PL PT RO RU SC SD SE SG SK SL SY TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): BW GH GM KE LS MW MZ NA SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LT LU MC NL PL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
NENP Non-entry into the national phase

Ref country code: DE

WWW Wipo information: withdrawn in national office

Country of ref document: DE

122 Ep: pct application non-entry in european phase