ZA765148B - Complete protein wheat bread - Google Patents

Complete protein wheat bread

Info

Publication number
ZA765148B
ZA765148B ZA765148A ZA765148A ZA765148B ZA 765148 B ZA765148 B ZA 765148B ZA 765148 A ZA765148 A ZA 765148A ZA 765148 A ZA765148 A ZA 765148A ZA 765148 B ZA765148 B ZA 765148B
Authority
ZA
South Africa
Prior art keywords
complete protein
wheat bread
protein wheat
bread
complete
Prior art date
Application number
ZA765148A
Other languages
English (en)
Inventor
S Titcomb
A Juers
Original Assignee
Itt
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 Itt filed Critical Itt
Publication of ZA765148B publication Critical patent/ZA765148B/xx

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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • 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
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
ZA765148A 1975-09-04 1976-08-27 Complete protein wheat bread ZA765148B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US05/610,489 US3995065A (en) 1975-09-04 1975-09-04 Composition for preparing a high complete protein wheat bread

Publications (1)

Publication Number Publication Date
ZA765148B true ZA765148B (en) 1977-08-31

Family

ID=24445216

Family Applications (1)

Application Number Title Priority Date Filing Date
ZA765148A ZA765148B (en) 1975-09-04 1976-08-27 Complete protein wheat bread

Country Status (11)

Country Link
US (1) US3995065A (ru)
JP (1) JPS5234950A (ru)
BE (1) BE845803A (ru)
BR (1) BR7605029A (ru)
CA (1) CA1075526A (ru)
DE (1) DE2638819A1 (ru)
GB (1) GB1490950A (ru)
MX (1) MX4364E (ru)
NL (1) NL7609653A (ru)
SU (1) SU662052A1 (ru)
ZA (1) ZA765148B (ru)

Families Citing this family (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2406391A1 (fr) * 1977-10-21 1979-05-18 Joulin Gerard Pain au son et son procede de fabrication
CH635984A5 (fr) * 1978-12-01 1983-05-13 Nestle Societe D Assistance Te Biscuit riche en proteines et procede de fabrication.
JPS5585346A (en) * 1978-12-22 1980-06-27 Kazuya Miyagi Wheat flour confectionery and bread
JPS595265A (ja) * 1982-06-30 1984-01-12 大日本印刷株式会社 記録面を有するラベル
CA1210631A (en) * 1982-09-10 1986-09-02 Alison B. Warren Nutritional cookies
US4717570A (en) * 1985-10-10 1988-01-05 Nabisco Brands, Inc. Process and dough composition for producing multi-textured cookies
ES2039308B1 (es) * 1992-02-24 1994-05-01 Zonumar S L Masa panificable para fabricacion de pan blanco semi-integral.
DK171752B1 (da) * 1992-07-06 1997-05-12 Birgitte Stilling Brødlignende produkt med blodsukkersænkende virkning til diabetikere samt pulverformig blanding til anvendelse ved fremstilling deraf
US6733815B2 (en) 1999-04-16 2004-05-11 Cargill, Incorporated Food ingredient containing wheat gluten, soy grits and soy flour
JP2001218551A (ja) * 2000-02-10 2001-08-14 Snow Brand Milk Prod Co Ltd パン類
FR2826240B1 (fr) * 2001-06-22 2005-02-25 Reginald Allouche Preparation alimentaire riche en proteines et hypocalorique pour produits de type pyzza, et son procede de preparation
EP1453384A1 (en) * 2001-12-13 2004-09-08 Techcom International Inc. High protein, low carbohydrate dough and bread products, and method for making same
US7252850B2 (en) 2003-05-30 2007-08-07 Delavau Llc High protein and high fiber food products
US20050013900A1 (en) * 2003-07-15 2005-01-20 Dohl Christopher T. High-protein, low-carbohydrate bakery products
CN1905799A (zh) * 2003-11-07 2007-01-31 Mgp配料有限公司 制造高蛋白和低碳水化合物食品的组合物及方法
FR2883707B1 (fr) * 2005-04-01 2009-08-21 Roland Sedze Procede de preparation d'un paton pour la fabrication d'un produit dietetique, produit dietetique obtenu
EP1800541B1 (en) * 2005-12-23 2011-09-28 Barilla G. e R. Fratelli S.p.A. Soft wheat flour with high bran content, process for its production and bakery products containing it
ES2525000B2 (es) * 2013-06-14 2015-11-20 Francisco RINCÓN LEÓN Pan seco con alojamiento configurado para albergar alimentos en su interior y procedimiento para la elaboración del mismo
FR3008850B1 (fr) * 2013-07-23 2016-09-09 Cerelab Pain brioche riche en proteines
JP2016158608A (ja) * 2015-03-05 2016-09-05 日清製粉株式会社 ベーカリー食品用組成物

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2989399A (en) * 1958-08-22 1961-06-20 Du Pont Process of preparing a white flour dough mix and composition therefor
US3679433A (en) * 1970-09-08 1972-07-25 Us Agriculture Protein-enriched baked products and method of making same
US3780188A (en) * 1970-10-05 1973-12-18 Univ Kansas State Method of increasing protein content of wheat flour based baked and fried products and compositions for preparing same
US3851066A (en) * 1971-08-30 1974-11-26 Ici America Inc Method for preparing protein enriched yeast-raised baked products

Also Published As

Publication number Publication date
BR7605029A (pt) 1977-08-09
US3995065A (en) 1976-11-30
SU662052A1 (ru) 1979-05-15
JPS57772B2 (ru) 1982-01-07
GB1490950A (en) 1977-11-02
JPS5234950A (en) 1977-03-17
DE2638819A1 (de) 1977-03-17
BE845803A (nl) 1977-03-03
MX4364E (es) 1982-04-19
NL7609653A (nl) 1977-03-08
CA1075526A (en) 1980-04-15

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