WO2019211884A3 - Low-protein flour mix composition - Google Patents

Low-protein flour mix composition Download PDF

Info

Publication number
WO2019211884A3
WO2019211884A3 PCT/JO2019/050009 JO2019050009W WO2019211884A3 WO 2019211884 A3 WO2019211884 A3 WO 2019211884A3 JO 2019050009 W JO2019050009 W JO 2019050009W WO 2019211884 A3 WO2019211884 A3 WO 2019211884A3
Authority
WO
WIPO (PCT)
Prior art keywords
agent
low
mix composition
protein
protein flour
Prior art date
Application number
PCT/JO2019/050009
Other languages
French (fr)
Other versions
WO2019211884A2 (en
WO2019211884A4 (en
Inventor
Reema TAYYEM
Original Assignee
The University Of Jordan
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 The University Of Jordan filed Critical The University Of Jordan
Publication of WO2019211884A2 publication Critical patent/WO2019211884A2/en
Publication of WO2019211884A3 publication Critical patent/WO2019211884A3/en
Publication of WO2019211884A4 publication Critical patent/WO2019211884A4/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
    • 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
    • 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • A21D2/186—Starches; Derivatives thereof

Abstract

There is provided a low-protein flour mix composition comprising rice flour, one or more thickening agent, one or more stabilizing agent, one or more leavening agent, one or more emulsifying agent, one or more antioxidant, one or more bulking agent, one or more source of fibers, vitamins and minerals, one or more sweetening agent, and salt. There is also provided different processes of preparing bread and different types of confectionery using the low-protein mix flour composition disclosed herein.
PCT/JO2019/050009 2018-05-02 2019-01-29 Low-protein flour mix composition WO2019211884A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JOP/2018/0047A JOP20180047A1 (en) 2018-05-02 2018-05-02 Low - protein flour mix composition
JOJO/P/2018/0047 2018-05-02

Publications (3)

Publication Number Publication Date
WO2019211884A2 WO2019211884A2 (en) 2019-11-07
WO2019211884A3 true WO2019211884A3 (en) 2020-02-20
WO2019211884A4 WO2019211884A4 (en) 2020-04-23

Family

ID=68387088

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JO2019/050009 WO2019211884A2 (en) 2018-05-02 2019-01-29 Low-protein flour mix composition

Country Status (2)

Country Link
JO (1) JOP20180047A1 (en)
WO (1) WO2019211884A2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116251521A (en) * 2022-12-31 2023-06-13 安徽德鑫源食品有限公司 Intelligent protein separator for processing low-protein flour and low-protein flour processing technology

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4950140A (en) * 1987-09-14 1990-08-21 The Procter & Gamble Company Cookies containing psyllium
US20060286271A1 (en) * 2005-06-07 2006-12-21 Villagran Maria Dolores M Rice flour compositions
US20080138472A1 (en) * 2006-12-12 2008-06-12 Delse Alexandre High fiber rotary molded cookies containing inulin and resistant starch
US20120121758A1 (en) * 2010-11-12 2012-05-17 Becker Laura Lane Allergen-free compositions
US20170295835A1 (en) * 2014-09-26 2017-10-19 Tate & Lyle Custom Ingredients Llc Whippable Food Products, Whipped Food Products, and Methods of Making the Same

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4950140A (en) * 1987-09-14 1990-08-21 The Procter & Gamble Company Cookies containing psyllium
US20060286271A1 (en) * 2005-06-07 2006-12-21 Villagran Maria Dolores M Rice flour compositions
US20080138472A1 (en) * 2006-12-12 2008-06-12 Delse Alexandre High fiber rotary molded cookies containing inulin and resistant starch
US20120121758A1 (en) * 2010-11-12 2012-05-17 Becker Laura Lane Allergen-free compositions
US20170295835A1 (en) * 2014-09-26 2017-10-19 Tate & Lyle Custom Ingredients Llc Whippable Food Products, Whipped Food Products, and Methods of Making the Same

Also Published As

Publication number Publication date
JOP20180047A1 (en) 2019-11-02
WO2019211884A2 (en) 2019-11-07
WO2019211884A4 (en) 2020-04-23

Similar Documents

Publication Publication Date Title
WO2019211884A3 (en) Low-protein flour mix composition
PH22017000686U1 (en) Formulation of sweet potato (ipomoea batatas) roll
PH22016001009U1 (en) A COMPOSITION OF ADLAI (Coix lacryma-jobi L.) COOKIES
PH22017000689U1 (en) Formulation of bakasi (anguila anguila) cookies
PH22017000690Y1 (en) Formulation of guyabano (annona muricata) butter cake
UA131897U (en) COMPOSITION OF OAT BREAD FUNCTIONAL PURPOSE
PH22017000912U1 (en) RAMBUTAN (Nephelium lappaceum) SEEDS BISCUITS
UA103795U (en) Biscuit cake mix "basis for cake"
PH22018001122Y1 (en) A composition of manzanas de coco cake
PH22016001011Y1 (en) A COMPOSITION OF ADLAI (Coix lacryma-jobi L.) MUFFINS
PH22016000908U1 (en) Carrot peelings biscuit
PH22016000923U1 (en) Formulation of tomato (solanum lycopersicum linn) cookies
PH22017000685U1 (en) Formulation of baked chico (sapodilla) puto
PH22018000577Y1 (en) COMPOSITION OF PAPAYA (Carica papaya) COOKIES
PH22016000926Y1 (en) Formulation of manzanitas (muntingia calabura) muffin
UA118135U (en) COMPOSITION OF INGREDIENTS FOR PREPARATION OF WHEAT FLOUR SUGAR
PH22016001012U1 (en) A COMPOSITION OF ADLAI (Coix lacryma-jobi L.) PULVORON
UA131930U (en) COMPOSITION OF WHEAT BREAD "BOGATYRSKIY"
PH22017000681Y1 (en) Formulation of avocado (persia americana) seed cookies
PH22017000692Y1 (en) Formulation of crablet (brachyura) rosquillos
PH22018000566Y1 (en) COMPOSITION OF SWEET POTATO (Ipomea batatas) LEAVES BISCUIT
UA117478U (en) COMPOSITION OF INGREDIENTS FOR PREPARING Yeast Dough
PH22017000603U1 (en) FORMULATION OF MOLDED COOKIES WITH BOUGAINVILLEA (Bougainvillea Spectabilis)
PH22018000120Y1 (en) Composition of cookies made from ambulong (metroxylon sagu rottb.) starch
UA113392U (en) KULBABKA CAKE

Legal Events

Date Code Title Description
NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 19796301

Country of ref document: EP

Kind code of ref document: A2