WO2021144282A1 - Substitut de farine blanche à teneur réduite en glucides - Google Patents

Substitut de farine blanche à teneur réduite en glucides Download PDF

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Publication number
WO2021144282A1
WO2021144282A1 PCT/EP2021/050521 EP2021050521W WO2021144282A1 WO 2021144282 A1 WO2021144282 A1 WO 2021144282A1 EP 2021050521 W EP2021050521 W EP 2021050521W WO 2021144282 A1 WO2021144282 A1 WO 2021144282A1
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weight
ground
baking
fiber
protein
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PCT/EP2021/050521
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German (de)
English (en)
Inventor
Inge STEINER
Matthias Steiner
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Steinerfood Gmbh
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Priority to EP21701411.7A priority Critical patent/EP4090171A1/fr
Publication of WO2021144282A1 publication Critical patent/WO2021144282A1/fr

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    • 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
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • 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
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/183—Natural gums
    • 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
    • A21D2/188—Cellulose; 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • 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
    • A21D2/362—Leguminous plants
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • 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
    • 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
    • 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 food that is greatly reduced in carbohydrates and at the same time rich in protein and fiber, which is suitable for use in low-carbohydrate or high-protein diet plans.
  • the invention relates to a low-carbohydrate, protein and fiber-rich baking mix (hereinafter a mix) from which baked goods and doughs can be produced on a large scale, i.e. continuously by machine, which achieve the optical, sensory and taste parameters of a white flour product.
  • a white flour product is understood to be a product made from finely ground, light and mineral-poor wheat flours of the type 405 or 550. The type designation indicates the residual content of the minerals that are still present after grinding.
  • white flour type 405 this is 405 mg per 100 g white flour, with type 550 corresponding to 550 mg. Diseases such as arteriosclerosis and diabetes are promoted by the consumption of white flour products, and eye diseases and rheumatic joint problems have also been shown to be associated with the regular consumption of white flour.
  • Type 405 white flour is usually used to make cakes, pastries or sweet yeast dough, while type 550 is used to make light-colored rolls, breads, pizza dough and mixed breads, etc. produced. Whenever white flour products are mentioned in the following, products made from wheat flour 550 are meant.
  • the baked goods and doughs of the present invention prove to be particularly advantageous in order to achieve a desired weight loss, a desired muscle maintenance and building, as well as the nutritional plan in the context of metabolic diseases such.
  • Carbohydrates are, for example, all forms of sugar (single, double and multiple sugars) that are converted into single sugars in the intestine, e.g. B. glucose, are broken down before they enter the bloodstream. The hormone insulin is released in order to transport the glucose from the bloodstream into the body cells. As long as the insulin is in the blood, there is no efficient fat burning. Those who do not exercise enough inevitably gain weight. Sugar that the body doesn't metabolize right away is converted into fat. Thus, foods containing carbohydrates, in particular short-chain carbohydrates such as those found in white flour products, are to be assessed as critical from a nutritional point of view.
  • Conventional or conventional bread made from white flour such as toast, rolls, hot dog rolls and burger buns have a high carbohydrate content, which is quickly broken down into sugar in the small intestine. This then gets directly into the blood and quickly increases the blood sugar level.
  • the carbohydrate content can amount to up to and even over 50% by weight.
  • Mixed bread and seed rolls also have a carbohydrate content of around 43% by weight.
  • the term “conventional foods” or “conventional baked goods and doughs” is understood to mean carbohydrate-rich foods or carbohydrate-rich baked goods and doughs which are based on Type 550 wheat flour can be produced and usually have a carbohydrate content of> 40% by weight.
  • foods are therefore referred to as “low in carbohydrates” if they have a carbohydrate content of ⁇ 15% in relation to the ready-to-eat food.
  • H Carbohydrates that can be converted into energy and absorbed by the human body in the small intestine. These include, for example, single and double sugars with a simple chemical structure and certain multiple sugars (polysaccharides), such as starch. The latter is broken down into usable carbohydrates in the small intestine. Carbohydrates that cannot be used in the small intestine, such as fiber and polyvalent (sugar) alcohols, are not included in the carbohydrate content in the context of the registration.
  • baking mixes for craft bakeries which are for a carbohydrate-reduced bread or its production, which consists of 15.0 to 30.0% by weight of cereal glue, 0.1 to 0.3% by weight of soy protein , 0.1 to 0.3% by weight lupine protein, 5.0 to 7.0% by weight whole grain flour, 22.0 to 30.0% by weight oil seeds, 29.0 to 32.0% by weight % Soy meal, 7.0 to 11.0% by weight of dietary fiber, 1.0 to 3.0% by weight of lecithin powder, 1.2 to 2.0% by weight of salt, 0.1 to 1.2% by weight .-% malt, 0.1 to 0.3 wt .-% acidulant. From 900 to 1100 g of this Baking mix can be baked by adding 25 to 35 g of yeast and 600 to 800 ml of water. The carbohydrate content should be ⁇ 10% by weight per 100 g of baked bread.
  • baked goods differ significantly in taste and consistency from conventional white flour baked goods and are more similar to whole grain products.
  • the texture is rubbery, and they often have an intense aftertaste or leave a dry mouthfeel.
  • the invention according to claim 1 provides a dry mixture which is not only reduced in carbohydrates, but at the same time is high in protein and fiber. This mixture is particularly suitable to be processed into a dough with water and then to produce low-carbohydrate, protein and fiber-rich baked goods.
  • the mixture according to the invention for the production of baked goods, in particular bread, rolls and pizza contains at least a) a ground protein-containing legume seed; b) a dietary fiber containing plant fiber, c) a milled soluble dietary fiber, d) a ground gelling component; e) a ground gluten-containing component; and f) a ground additional protein component, wherein the ground soluble fiber is selected from the group consisting of inulin, polydextrose, hydroxy-propyl-methyl-cellulose (HPMC), pectin, alginate, agar and carrageenan and mixtures of the aforementioned, and wherein the dietary fiber containing plant fibers is selected from the group of plant fibers with an average length of 15 pm to 50 pm and so that the baking mixture is low in carbohydrates, high in protein and high in fiber and has a usable carbohydrate content of at most 8.0% by weight or 7.0% by weight. -% each based on the dry matter of the baking mixture. Furthermore, the mixture according to the mixing of
  • the baked goods and doughs according to the invention which were produced from the baking mixes of the present application, meet the highest requirements in terms of taste and appearance and can hardly be distinguished from conventional baked goods in terms of consistency, texture and feel.
  • “Baked goods” in the context of the present invention are breads based predominantly or exclusively on white flour substitutes, in particular light breads, such as toast bread; Buns to be understood as white buns, hot dog rolls and burger buns and mixed breads, as well as dough-based topping bases, such as pizza bases (pizza).
  • the present invention has succeeded for the first time in producing baked goods that are recognized and accepted by the consumer as light toast bread, light bread, dark bread with seeds, dark mixed or gray bread, light hot dog roll, light burger bun or light pizza, without the consumer having to accept loss of taste or sensory quality.
  • the ready-baked products that are produced with the inventive mixtures taste and look like conventional white flour products, but have an at least 90% to 97% lower carbohydrate content than conventional white flour products.
  • proteins form in the mixture according to the invention and when processed according to the invention a structure and consistency which, when the mixture is mixed with water and other ingredients, leads to dough and, after baking, to baked goods, which corresponds to a high degree to conventional baked goods, in particular white flour products.
  • ingredients of the baking mix are regularly listed without always explicitly adding that they are regularly “ground”, in other words, components ground into flour.
  • the mixture according to the invention contains at least one or more ground protein-containing legume seeds which are selected from the group consisting of soybeans, lupins, chickpeas, peas, beans, field beans, lentils and peanuts and mixtures of the aforementioned.
  • ground soybeans in other words soy flour with its high proportion of polysaccharides, serve as a possible starch substitute which has a stabilizing effect and improves the dough properties of the mixture according to the invention.
  • the mixture according to the invention contains at least one or more dietary fibers containing vegetable fibers.
  • the term “vegetable fiber-containing dietary fiber” refers to a by-product of a seed product or seed-bearing products and includes seed pods, fruit pods, stalks or husks. In particular, this definition is taken to mean seed pods, fruit pods, stalks or husks of seed plants selected from the group consisting of oats, barley, wheat, rye and peas. The definition also includes fibers or raw fibers from e.g. apples, potatoes, bamboo, citrus fruits and microcrystalline cellulose as well as mixtures of all of the above.
  • the fiber length is also decisive for achieving a pleasant baked goods structure and texture
  • said fiber length of the vegetable fiber-containing dietary fiber has an average length in the micrometer range, namely from 15 pm to 50 pm, 15 pm to 40 pm, 15 pm to 35 pm , 15 pm to 25 pm, 20 pm to 25 pm or 25 pm to 35 pm.
  • said fibers with an average length of 20 ⁇ m, 30 ⁇ m, 40 ⁇ m or at most 50 ⁇ m are used.
  • the vegetable fiber-containing dietary fibers (for example oat fibers) have an average length of 30 ⁇ m (oat fibers OF30). This results in a very good bite property.
  • the oat fibers used in particular set a high binding capacity for water in the dough and thus give the bread additional stability and texture and a strong bite.
  • the vegetable fiber-containing dietary fibers are oat fibers.
  • Oat fiber is made from the oat shells. They should not be confused with bran or oat hull edible bran, which are generated from mill by-products.
  • the oat shells according to the invention are not merely subjected to grinding, as in the production of oat bran (oat bran) or oat husk bran (oat speit bran). Rather, they are processed in a complex and gentle thermophysical process and have a higher fiber value than conventionally produced oat bran or oat bran. As a result, the content of vitamins, minerals and trace elements such as iron, zinc, potassium and selenium is largely retained.
  • Oat fibers represent the ideal insoluble dietary fiber for producing the mixture according to the invention. They have a neutral taste and good swelling properties, so that they offer a decisive nutritional-physiological added value. In particular, they contribute to good intestinal filling and thus ensure efficient functioning of normal digestion while at the same time reducing transit times in the intestine. In addition, oat fibers delay the absorption times and thus flatten any increase in blood glucose.
  • Oat fibers also contain the soluble fiber beta-glucan. Scientific studies show that this regulates or normalizes blood sugar, improves satiety, has a positive effect on intestinal health, activates the immune system and lowers the level of cholesterol in the blood.
  • the mixture according to the invention also contains at least one or more ground soluble dietary fibers.
  • soluble dietary fiber refers to natural substances that dissolve and are only inadequately usable by the human organism.
  • the application understands this Term compounds selected from the group consisting of inulin, polydextrose, hydroxy-propyl-methyl-cellulose (HPMC), pectin, alginate, agar and carrageenan and mixtures of the aforementioned. These take on starch substitute functions.
  • inulin as soluble dietary fiber is found to be advantageous.
  • the prebiotic inulin is a water-soluble polysaccharide, which is usually obtained from the chicory beet using a hot water extraction process. Chemically, it is a mixture of polysaccharides made of fructose building blocks with a chain length of up to 100 monomers and a terminal glucose residue and is one of the fructans.
  • inulin serves as food for the healthy intestinal bacteria, but it cannot be used by undesired bacteria. In this way, inulin promotes the colonization and reproduction of healthy bacteria. Inulin can stimulate the bowel movement and therefore avoid constipation (constipation).
  • “delighted” inulin was also used in order to keep the proportion of usable carbohydrates low or to reduce it further. Surprisingly, it was found in precisely this embodiment that the use of sweetened inulin in particular significantly improved the mouthfeel of the baked goods. “Delicious inulin” within the meaning of the invention contains on average only a maximum of 3% sugar compared to conventional inulin, which contains 8% and more sugar, ie usable carbohydrates.
  • polydexrose also a soluble fiber with a prebiotic effect, can be used to advantage in most applications. Advantageously, it is easier to digest than inulin even after consuming large amounts. Because of its molecular structure, polydextrose is resistant to breakdown by digestive enzymes.
  • Polydextrose meets the recently approved definition of “fiber” in the EU and Switzerland and can be used as a “source of fiber” in the end product. Polydextrose is not sweet and has a viscosity similar to that of cane sugar. The use of fiber also helps reduce the glycemic response. Polydextrose has a low calorie value of only 1 kcal / g. Therefore it is for use in products with low glycemic load and low-sugar products. The use of inulin and polydextrose also makes the crust of the resulting finished baked goods crispier and therefore advantageously resembles a comparable conventional product based on white flour.
  • the mixture according to the invention also contains at least one or more ground, gel-forming components.
  • gel-forming component refers to a swellable natural polymer and is selected from ground seeds or seed products, for example seed coats from the group consisting of guar seeds, psyllium seeds, flax seeds, gold linseeds, chia seeds, sunflower seeds, pumpkin seeds, apricot seeds, almond seeds, coconut, hemp seeds, plum kernels and mixtures of the aforesaid.
  • Chia seeds have a high swelling capacity and, due to this property, replace part of the missing starch in the end product baked with them in such a mixture, the finished baked goods. At the same time, the consumption of chia seeds has a positive blood sugar lowering effect.
  • chia seeds can also be used in their entirety due to their property of forming a gel-like polysaccharide layer around the outer seed coat when in contact with aqueous liquids (swelling), as is customary in the production of dough for baked goods. The polysaccharides emerge from the interior of the chia seeds when the chia seeds swell in an aqueous liquid. The majority, however, remains connected to the outer seed coat with the formation of said gel-like polysaccharide layer.
  • the “gel-forming component” is gellan.
  • the gel-forming components take on the task of a stabilizer and / or a starch substitute. It was found that in addition to soy flour, guar gum, chia seeds or partially de-oiled flaxseed flour are particularly suitable and can be used as a starch substitute and stabilizer.
  • the mixture according to the invention also contains a ground gluten-containing component.
  • gluten-containing component means wheat gluten, namely isolated and / or purified gluten or wheat protein. As with conventional products, gluten gives the baked goods and doughs produced with the mixture according to the invention and described here volume and a pleasant mouthfeel.
  • the mixture according to the invention contains at least one ground additional protein component.
  • additional protein component means that additional protein components that are of vegetable and / or animal origin and that are selected from the group consisting of milk protein, whey protein, egg white powder, dry whole egg, but also, for example, isolated soy protein and mixtures of all of the aforementioned, are contained in the mixture according to the invention.
  • the additional protein components such as milk protein or quark used, for example, improved the structure of the crumb in the mixture according to the invention and impart a pleasant acidity.
  • the baking mix according to the invention therefore represents a white flour substitute which is characterized in particular by a low content of at most 8.0% by weight or 7% by weight of usable carbohydrates based on the dry matter of the baking mix.
  • the content of usable carbohydrates based on the dry matter of the baking mixture is at most 6.5% by weight; furthermore at most 6.0% by weight; furthermore at most 5.0% by weight; preferably not more than 4.5 wt. %; more preferably at most 4.0% by weight; more preferably at most 3.5% by weight or 3.0% by weight and ideally at most 2.5% by weight or 2.0% by weight.
  • the mixture according to the invention is starch-free or essentially starch-free.
  • “Essentially starch-free” in the context of the invention is to be understood as meaning baking mixes that contain up to 4% by weight, preferably up to 3.7% by weight, up to 3.5% by weight, up to 3% by weight , 0% by weight, up to 2.0% by weight, or up to 1.5% by weight and particularly preferably less than 1.5% by weight or 1.0% by weight of starch, each based on the Have the dry weight of the mixture.
  • starch means vegetable polysaccharides which consist of D-glucose units which are linked to one another via glycosidic bonds.
  • Starch consists of 20-30% amylose, linear chains with a helical (screw) structure, which are only linked alpha-1,4-glycosidically and 70-80% amylopectin, highly branched structures, with alpha-1,6 -Glycosidic and alpha-1,4-glycosidic linkages.
  • Raw material plants which can also be used in the mixture according to the invention, naturally contain a known starch concentration in the plant parts used for some of the following specified here: Enzyme-inactivated soy flour contains approx. 8.4% starch, guar gum contains approx. 0.97% starch; Wheat gluten contains around 3% starch; Chia seeds contain around 5% starch.
  • the recipes must therefore be adapted depending on the desired "starch freedom”.
  • AOAC method 996.11, AACC 76.13, ICC standard method No. 168 with which the starch content of a product can be determined.
  • the term “starch-free” does not mean “wheat-free”.
  • the baking mix according to the invention contains a gluten-containing component, e.g. B. wheat gluten and / or isolated gluten.
  • the ground legume seeds or other ground products are selected as further advantageous from enzymatically inactivated flours or flours with low enzyme activity, in particular towards lipases and lipoxygenases.
  • enzymatically inactivated flours or flours with low enzyme activity in particular towards lipases and lipoxygenases.
  • the activity of the enzymes is advantageously reduced or inactivated. This means that even if the flours are stored for a long time, as is possible with bakeries, no loss of taste occurs.
  • Suitable processes for the production of enzymatically inactivated flours or flours with low enzyme activity are familiar to the person skilled in the art.
  • an increased palatability of the flour and its processed products is advantageously achieved at the same time.
  • such flours show a lower drifting behavior in the dough, they lead to fewer baking defects and more uniform pores or less windowing in the baked goods to be produced.
  • Another such embodiment of the baking mix contains at least one soluble sugar substitute.
  • Said sugar substitute can be selected from the group of sugar exchange components consisting of xylitol, erythritol, sorbitol, mannitol, maltitol, lactitol, isomalt, tagatose or mixtures of the aforementioned.
  • compositions which consist of or contain xylitol and / or erythritol as the sugar replacement component have proven successful.
  • the mixture according to the invention additionally contains lecithin, for example in the form of soy lecithin or sunflower lecithin.
  • the mixture contains lecithin, for example soy lecithin, in an amount of 0.5-3.0% by weight based on the dry weight of the mixture.
  • the lecithin for example soy lecithin
  • Lecithin / soy lecithin acts as an emulsifier and ensures a pleasantly soft crumb, i.e. the texture of the interior of baked goods such as bread and rolls.
  • the mixture according to the invention additionally contains (table) salt, for example iodized table salt.
  • the mixture contains (table) salt, for example iodized table salt in an amount of 0.5-6.0% by weight, 1.0-5.5% by weight or 1.0-3, 5% by weight in each case based on the dry weight of the mixture.
  • the (table) salt, for example iodized table salt can also only be added during the preparation of the dough according to the invention using the mixture according to the invention, or it can not be added at all as part of a reduced-salt diet.
  • the fat content is - if at all - only 6-14% by weight based on the dry matter of the mixture and thus insignificantly higher than conventional white flour products.
  • the mixture according to the invention contains an optional fat content of 6-11% by weight based on the dry matter; Further embodiments contain a fat content of 6-8% by weight, 7-9% by weight, 8-10% by weight, 9-11% by weight, 7-10% by weight or 8-14% by weight .-% in each case based on the dry mass.
  • the mixture according to the invention is used in further processing via the dough to the finished baked product with a minimal addition of further fats that are not already - e.g. in the dry whole egg as part of the additional protein component or e.g. contain the optional fresh egg yolk or lecithin (e.g. soy lecithin).
  • the mixture according to the invention contains a fat content of 6 to 14% by weight or 6 to 11% by weight, based in each case on the dry matter of the mixture.
  • These values can be achieved without the addition of fat sources.
  • the values can be further increased by adding additional sources of fat.
  • These fats can be introduced by vegetable oils and / or animal fats, each of which acts as a source of fat, selected from the group of press oils, e.g. olive oil, rapeseed oil, sunflower oil, Safflower oil, or animal fats such as butter or lard.
  • press oils e.g. olive oil, rapeseed oil, sunflower oil, Safflower oil, or animal fats such as butter or lard.
  • it must also be taken into account that egg yolks or soy lecithin also influence the fat content.
  • composition of the various components is interchangeable as long as the central parameter is at most 8.0% by weight or 7 , 0 wt .-% utilizable carbohydrate content based on the dry matter of the baking mixture is maintained for the mixture according to the invention.
  • recipes were created and subsequently calculated, which are characterized in that the ground legume seeds in an amount of 12 to 45% by weight or 12 to 30% by weight, the vegetable fiber-containing dietary fiber in an amount of 6 to 18 % By weight, the ground soluble fiber in an amount of 1.5 to 12% by weight, the ground gel-forming component in an amount of 0-18% by weight or 7 to 17% by weight, the ground gluten-containing component Component in an amount of 18 to 40 wt .-% or 30 to 40 wt .-% and the ground additional protein component in an amount of 5 to 15 wt .-% each based on the dry matter of the baking mixture and the central framework parameter of one a maximum of 8.0% by weight or a maximum of 7.0% by weight of usable carbohydrate content based on the dry matter of the baking mixture is complied with.
  • recipes were created which are characterized by the additional use of the soluble sugar substitute component and are subsequently calculated, which are characterized in that the ground legume seeds in an amount of 12 to 30% by weight, the vegetable fiber-containing dietary fiber in an amount of 6 up to 18% by weight, the ground soluble fiber in an amount of 1.5 to 12% by weight or 1.5 to 5% by weight, the ground gel-forming component in an amount of 0-18% by weight or 7 to 17% by weight, the ground gluten-containing component in an amount of 18 to 40% by weight or 30 to 40% by weight and the soluble sugar substitute component in an amount of 3 to 10% by weight and the ground additional protein component in an amount of 5 to 15% by weight, each based on the dry matter of the baking mixture, and the central parameters of a maximum of 8.0% by weight or a maximum of 7.0% by weight of usable carbohydrate content based on the dry matter of the baking mixture is complied with.
  • Alternative further recipes each contain, based on the dry matter of the baking mixture and, if the central framework parameter is present, a maximum of 8.0% by weight of usable carbohydrate content, ideally a maximum of 7.5% by weight of usable carbohydrate
  • Example 1 there is, for example, a recipe as set out in Example 1, which (without including butter, yeast and water, since these components were only added during the dough preparation) of the ground leguminous seed an amount of 22-24% by weight , of the vegetable fiber-containing dietary fiber an amount of 10-12% by weight, of the ground soluble dietary fiber an amount of 4-5% by weight, of the ground gel-forming component an amount of 6-8% by weight, of the ground gluten-containing component an amount of 34-37% by weight, of the soluble sugar substitute component an amount of 4-5 % By weight and an amount of 8-10% by weight of the ground additional protein component, each based on the dry matter of the baking mixture.
  • Example 4 shows the nutritional comparison between ready-baked baked goods according to the invention and such ready-baked conventional baked goods of the prior art.
  • a selected nutritional value table is also provided, from which the content of usable carbohydrates per recipe for a dough according to the invention (per 100 g dough) produced from a mixture according to the invention can be read off.
  • the mixture according to the invention can therefore be supplemented with further ingredients in order to prepare individual special products or further developments.
  • one or more of the following ingredients can also be added to the inventive baking mix in order to produce further product variants or further flavor variants.
  • Typical bread spices and seeds, yeast, fried onions, garlic, almonds, hazelnuts, walnuts, peanuts, pistachios, sunflower seeds, pumpkin seeds and flax seeds are particularly suitable.
  • the microorganisms or yeasts used for the baking process further metabolize part of the contained and usable carbohydrates and this results in an additionally reduced carbohydrate content.
  • the finished, ie fully baked, baked goods of the invention thus only have a proportion of usable carbohydrate content of at most 4% by weight, at most 3.5% by weight, at most 3.0% by weight or at most 2.5% by weight .-% or at most 2.0 wt .-%, each based on the total weight of the baked goods.
  • the present invention has also set itself the task of aligning the baking mixes with their lower (usable) carbohydrate content, in particular for machine production without complex manual labor.
  • the mixture according to the invention withstands these requirements and can be processed into a dough that can be processed industrially and in particular after yeast fermentation at the latest the total carbohydrate content (wet% by weight) in all doughs according to the invention is below 4%.
  • Lightening agents or leavening agents are, according to Annex I, VO 1333/2008 and within the meaning of the present invention, substances or combinations of substances that release gas and thereby increase the volume of a dough.
  • gases are often carbon dioxide, the gases formed being retained in the dough, depending on its gas-holding capacity become. This causes a loosening of the dough structure and the associated increase in volume of the baked dough (baked goods). Baking turns the gas bubbles in the dough into the pores in the crumb of the baked goods.
  • biological loosening biological microorganisms are used, the most common of which are yeasts or lactic acid bacteria (lactobacilli) in the sourdough.
  • yeasts or lactic acid bacteria lactobacilli
  • the aforementioned organisms metabolize carbohydrates contained in the dough to carbon dioxide and alcohol.
  • the gaseous carbon dioxide loosens the dough with a corresponding gas retention capacity of the dough.
  • Chemical loosening agents are substances that cause a corresponding loosening through chemical reaction processes of chemicals (without the influence of biological organisms).
  • Chemical leavening agents include baking powder, deer horn salt (also called ABC leaven), sodium hydrogen carbonate (baking soda), potash and potassium tartrate (tartar).
  • the leavening agents react with water, acid and heat, which causes them to develop the necessary carbon dioxide for loosening.
  • Physical propellants are loosening, for example by introducing water vapor or air through physical forces. This loosening comes into play with every baking, even if other loosening agents are used. The water contained in every dough partially evaporates during baking, thus expanding and loosening the dough. Beating air into a dough or a mass by mechanically kneading the dough is also one of the physical loosening agents.
  • the mixture does not contain any chemical loosening agents.
  • the mixture additionally contains at least one biological loosening agent selected from the group consisting of sourdough and yeast, but no chemical loosening agent.
  • the inventors have discovered, surprisingly, that using the mixture according to the invention by simply adjusting the kneading time and dough processing with the simultaneous use of biological loosening agents such as yeast, sensory texture characteristics of the crumb can be adjusted as described above at corresponding speeds in the kneader.
  • the degree of pore size of the crumb of the fully baked baked goods can be adjusted as favorably as with conventional white flour products, without the widespread use of additional chemical loosening agents in the conventional state of the art. That is, the invention can deliberately and advantageously completely dispense with the introduction and use of chemical dough-loosening agents. This is of particular interest to consumers who do not want “chemicals” in their baked goods that are perceived as unnecessary.
  • the use of biological loosening agents such as yeast with appropriate fermentation times offers the further advantage that the content of usable carbohydrates, such as sugar, in the dough is further reduced.
  • biological loosening agents such as yeast
  • the use of fresh yeast in the production of a dough according to the invention using the mixture according to the invention is preferred in the course of the invention.
  • At least one chemical loosening agent can optionally also be used as a support, depending on preference.
  • the kneading time for the production of suitable doughs from the mixtures according to the invention has to be extended to three to four times that of a conventional bread dough in order to obtain a corresponding development in volume in the finished product.
  • the dough temperature is preferably kept at 29-30 ° C, otherwise the stability of the surface after baking cannot be guaranteed.
  • a longer dough rest which is an advantage with conventional baked goods, has a disadvantageous effect in this dough and should be avoided.
  • the breads / rolls according to the invention also called: LCFPro
  • the breads / rolls according to the invention are baked at 1/3 less temperature for about 1/3 longer. No steam is used and the drawer remains closed during the entire baking process.
  • the baked goods and doughs according to the present invention can be produced with such a low carbohydrate content.
  • the baked goods and doughs (LCFPro) produced with the mixture according to the invention are novel foods that differ considerably from the conventional alternatives in terms of composition and processing, but much more so in terms of their beneficial nutritional balance.
  • the baked goods and doughs produced are therefore suitable - when consumed in the usual quantities - for the supportive diet of diabetes patients, because consumption causes the blood sugar level in the human body to rise imperceptibly at best, so that diabetes patients can largely dispense with the administration of medication or insulin.
  • dietary fiber helps to reduce the risk of diabetes, because it causes the usable carbohydrates in the intestine to be broken down more slowly and thus absorbed. This leads to a slow increase in blood sugar levels, which has a beneficial effect on the risk of diabetes. For healthy people, a constant blood sugar level also has a positive effect on maintaining health and avoiding a feeling of hunger that returns prematurely.
  • the baked goods and doughs produced with the mixture according to the invention are also suitable for older people who often have difficulties in meeting their protein and / or fiber requirements. And last but not least, athletes and people who want to keep fit can use the high-quality multi-component protein they contain to build muscle. Examples:
  • Example 1 light basic recipe
  • a light base dough for burger buns, light rolls, hot dog rolls or toast is made from the following ingredients:
  • the light dry mixture (powder) is formed from the above ingredients, with water, butter and fresh yeast being added separately to form the light basic dough.
  • the nutritional values of the mixture based on the ingredients used result arithmetically for the light mixture (i.e. without water, butter and fresh yeast) per 100g:
  • the nutritional values based on the ingredients used result arithmetically for the finished baked goods, which were made from the light mixture or after adding water, butter and fresh yeast from the light basic dough per 100 g of baked goods:
  • Baking temperature toast bread 140 ° C Baking time toast bread:
  • Baking temperature for buns and rolls 150 ° C
  • Example 2 Dark base dough
  • a dark base dough for mixed bread or seed rolls is made from the following ingredients, for example:
  • the dark dry mixture (powder) is formed from the above ingredients, with water, low-fat quark and fresh yeast being added separately to form the dark base dough.
  • the nutritional values of the mixture based on the ingredients used result arithmetically for the dark mixture (i.e. without water, low-fat quark and fresh yeast) per 100g: Energy: 353 kcal (1475 kJ)
  • the nutritional values based on the ingredients used result arithmetically for the finished baked goods made from the dark mixture or after adding water, low-fat quark and fresh yeast from the dark base dough per 100g baked goods:
  • the actual usable carbohydrate content is less than 2%.
  • Example 3 pizza dough (10 kg)
  • the present recipe it is also possible to replace inulin with polydextrose and reduce oat fibers and add finely ground citrus fibers.
  • the gluten content in this recipe can be further reduced, for example to approx. 800 to 1300 g. It is also possible to increase the proportion of soy flour to 1400 to 2000 g.
  • the amount of gold flax or another special ground gel-forming component in the overall recipe can be reduced or even completely dispensed with.
  • Buns according to the invention and conventional burger buns (Example 1).
  • the white flour-like products that were produced with the mixture according to the invention have at least 90% to over 95% fewer carbohydrates, up to 200% more protein and up to 400% more fiber than conventional buns.
  • the dark breads produced with the mixture according to the invention have over 90% fewer carbohydrates, up to 270% more protein and up to 97% more fiber than conventional mixed bread.

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Abstract

La présente invention concerne un aliment dont la teneur en glucides est fortement réduite mais qui est riche en protéines et en fibres alimentaires, et qui peut être utilisé dans des plans nutritionnels pauvres en glucides ou riches en protéines. L'invention concerne notamment un mélange de boulangerie dont la teneur en glucides est réduite, riche en protéines et en fibres alimentaires, permettant de fabriquer des produits de boulangerie et des produits à base de pâte, dont les paramètres sensoriels et gustatifs sont similaires à ceux d'un produit à base de farine blanche de type 550.
PCT/EP2021/050521 2020-01-14 2021-01-13 Substitut de farine blanche à teneur réduite en glucides WO2021144282A1 (fr)

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Cited By (2)

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Publication number Priority date Publication date Assignee Title
WO2023187213A1 (fr) * 2022-04-01 2023-10-05 Cambridge Glycoscience Ltd Compositions et produits de farine
US11871763B2 (en) 2019-12-12 2024-01-16 Cambridge Glycoscience Ltd Low sugar multiphase foodstuffs

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DE4344107A1 (de) * 1993-12-23 1995-06-29 Boehringer Ingelheim Backmitte Backvormischung für Vollkorn-Mehrkorn-Ölsaaten-Brote
DE202009013228U1 (de) * 2009-09-30 2011-02-10 Tavarlin Ag Glutenfreie Nahrungsmittel
DE202013100838U1 (de) * 2013-02-26 2013-03-13 Murbacher Sascha Mehlersatzstoff
WO2013060486A1 (fr) 2011-10-28 2013-05-02 Theodor Rietmann Gmbh Préparation boulangère pauvre en glucides et riche en protéines
WO2015197760A1 (fr) * 2014-06-26 2015-12-30 Charrak Samir Composition destinée à des produits de boulangerie et des pâtes alimentaires pauvres en gluten et en glucides
EP3180986A1 (fr) * 2015-09-04 2017-06-21 Next Peak UG (haftungsbeschränkt) Melange destine a la production de produits cuits pauvres en graisses et en glucides sans gluten et melange pret a cuire et utilisation du melange
WO2018087533A1 (fr) * 2016-11-10 2018-05-17 Direct Food Ingredients Limited Mélange particulaire pour la formation d'un produit alimentaire, produit alimentaire préparé à partir de celui-ci et procédé de formation du produit alimentaire

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Publication number Priority date Publication date Assignee Title
DE4344107A1 (de) * 1993-12-23 1995-06-29 Boehringer Ingelheim Backmitte Backvormischung für Vollkorn-Mehrkorn-Ölsaaten-Brote
DE202009013228U1 (de) * 2009-09-30 2011-02-10 Tavarlin Ag Glutenfreie Nahrungsmittel
WO2013060486A1 (fr) 2011-10-28 2013-05-02 Theodor Rietmann Gmbh Préparation boulangère pauvre en glucides et riche en protéines
DE202013100838U1 (de) * 2013-02-26 2013-03-13 Murbacher Sascha Mehlersatzstoff
WO2015197760A1 (fr) * 2014-06-26 2015-12-30 Charrak Samir Composition destinée à des produits de boulangerie et des pâtes alimentaires pauvres en gluten et en glucides
EP3180986A1 (fr) * 2015-09-04 2017-06-21 Next Peak UG (haftungsbeschränkt) Melange destine a la production de produits cuits pauvres en graisses et en glucides sans gluten et melange pret a cuire et utilisation du melange
WO2018087533A1 (fr) * 2016-11-10 2018-05-17 Direct Food Ingredients Limited Mélange particulaire pour la formation d'un produit alimentaire, produit alimentaire préparé à partir de celui-ci et procédé de formation du produit alimentaire

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11871763B2 (en) 2019-12-12 2024-01-16 Cambridge Glycoscience Ltd Low sugar multiphase foodstuffs
WO2023187213A1 (fr) * 2022-04-01 2023-10-05 Cambridge Glycoscience Ltd Compositions et produits de farine

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