WO2020040712A3 - A functional breadstick - Google Patents

A functional breadstick Download PDF

Info

Publication number
WO2020040712A3
WO2020040712A3 PCT/TR2019/050386 TR2019050386W WO2020040712A3 WO 2020040712 A3 WO2020040712 A3 WO 2020040712A3 TR 2019050386 W TR2019050386 W TR 2019050386W WO 2020040712 A3 WO2020040712 A3 WO 2020040712A3
Authority
WO
WIPO (PCT)
Prior art keywords
breadstick
functional
weight
inuline
present
Prior art date
Application number
PCT/TR2019/050386
Other languages
French (fr)
Other versions
WO2020040712A2 (en
Inventor
Gokcen GARIPOGLU
Original Assignee
Bahcesehir Universitesi
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 Bahcesehir Universitesi filed Critical Bahcesehir Universitesi
Priority to EP19851229.5A priority Critical patent/EP3813533A4/en
Publication of WO2020040712A2 publication Critical patent/WO2020040712A2/en
Publication of WO2020040712A3 publication Critical patent/WO2020040712A3/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
    • 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
    • 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
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The present invention is a functional breadstick, characterized in that said functional breadstick comprises resistant starch between 10% and 40% by weight and inuline between 5% and 10% by weight.
PCT/TR2019/050386 2018-06-26 2019-05-28 A functional breadstick WO2020040712A2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP19851229.5A EP3813533A4 (en) 2018-06-26 2019-05-28 A functional breadstick

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2018/09021 2018-06-26
TR201809021 2018-06-26

Publications (2)

Publication Number Publication Date
WO2020040712A2 WO2020040712A2 (en) 2020-02-27
WO2020040712A3 true WO2020040712A3 (en) 2020-04-23

Family

ID=69592735

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/TR2019/050386 WO2020040712A2 (en) 2018-06-26 2019-05-28 A functional breadstick

Country Status (2)

Country Link
EP (1) EP3813533A4 (en)
WO (1) WO2020040712A2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT202000030713A1 (en) * 2020-12-15 2022-06-15 Newtra Food S R L PRODUCTION PROCESS OF TARALLI WITH HIGH RESISTANT STARCH CONTENT WITH REDUCED GLYCEMIC INDEX

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20080138472A1 (en) * 2006-12-12 2008-06-12 Delse Alexandre High fiber rotary molded cookies containing inulin and resistant starch
CN105212228A (en) * 2015-11-12 2016-01-06 华东理工大学 A kind of nutritious powder for hypoglycemia patient
CN105360891A (en) * 2015-09-30 2016-03-02 同福碗粥股份有限公司 Flour having low glycemic index and making method thereof

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008115046A1 (en) * 2007-03-22 2008-09-25 N.V. Nutricia Cereal-based infant nutrition with fibre
WO2009135959A1 (en) * 2008-05-07 2009-11-12 Katry Inversiones, S.L. Food product for enterally or orally feeding diabetic patients
CN106720124A (en) * 2017-02-05 2017-05-31 河南康元生物科技股份有限公司 A kind of functional form health cookies low in calories and preparation method thereof
CN106982883A (en) * 2017-06-05 2017-07-28 上海越哲食品有限公司 A kind of low-sugar low-fat biscuit and preparation method thereof
CN108174900A (en) * 2018-01-11 2018-06-19 思朗食品（淮北）有限公司 The hypoglycemia generation value that a kind of suitable diabetic population is eaten（GI）Biscuit

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20080138472A1 (en) * 2006-12-12 2008-06-12 Delse Alexandre High fiber rotary molded cookies containing inulin and resistant starch
CN105360891A (en) * 2015-09-30 2016-03-02 同福碗粥股份有限公司 Flour having low glycemic index and making method thereof
CN105212228A (en) * 2015-11-12 2016-01-06 华东理工大学 A kind of nutritious powder for hypoglycemia patient

Also Published As

Publication number Publication date
EP3813533A2 (en) 2021-05-05
WO2020040712A2 (en) 2020-02-27
EP3813533A4 (en) 2021-05-19

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