ATE415093T1 - Natürliche mehlmischung und daraus erhaltene backwaren - Google Patents

Natürliche mehlmischung und daraus erhaltene backwaren

Info

Publication number
ATE415093T1
ATE415093T1 AT03079165T AT03079165T ATE415093T1 AT E415093 T1 ATE415093 T1 AT E415093T1 AT 03079165 T AT03079165 T AT 03079165T AT 03079165 T AT03079165 T AT 03079165T AT E415093 T1 ATE415093 T1 AT E415093T1
Authority
AT
Austria
Prior art keywords
flour mixture
natural flour
products obtained
baked products
natural
Prior art date
Application number
AT03079165T
Other languages
English (en)
Inventor
Antonius Hubertus Uljee
Original Assignee
Thomas Uljee Beheer B V
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 Thomas Uljee Beheer B V filed Critical Thomas Uljee Beheer B V
Application granted granted Critical
Publication of ATE415093T1 publication Critical patent/ATE415093T1/de

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D13/066—Gluten-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/185—Biosynthetic gums
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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

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)
AT03079165T 2002-12-23 2003-12-23 Natürliche mehlmischung und daraus erhaltene backwaren ATE415093T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL1022254A NL1022254C2 (nl) 2002-12-23 2002-12-23 Natuurlijk bloemmengsel, alsmede daaruit verkregen bakkerij producten.

Publications (1)

Publication Number Publication Date
ATE415093T1 true ATE415093T1 (de) 2008-12-15

Family

ID=32464688

Family Applications (1)

Application Number Title Priority Date Filing Date
AT03079165T ATE415093T1 (de) 2002-12-23 2003-12-23 Natürliche mehlmischung und daraus erhaltene backwaren

Country Status (4)

Country Link
EP (1) EP1433383B1 (de)
AT (1) ATE415093T1 (de)
DE (1) DE60324885D1 (de)
NL (1) NL1022254C2 (de)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2328702T5 (es) 2004-11-18 2013-06-14 N.V. Nutricia Composición espesante para pacientes con disfagia
US20060121160A1 (en) 2004-12-03 2006-06-08 Cargill, Incorporated Egg-filled food product
US8741369B2 (en) 2005-03-21 2014-06-03 Kraft Foods Group Brands Llc Microwaveable dough compositions
US8354131B2 (en) 2006-09-13 2013-01-15 Kraft Foods Global Brands Llc Microwavable food products
US8057832B2 (en) 2006-09-13 2011-11-15 Kraft Foods Global Brands Llc Microwavable food products
CA2704913A1 (en) * 2007-07-12 2009-01-15 Cargill, Incorporated Gluten-free baked products and methods of preparation of same
WO2009009146A1 (en) * 2007-07-12 2009-01-15 Cargill, Incorporated Gluten-free baked products and methods of preparation of same
US20090092716A1 (en) * 2007-07-12 2009-04-09 Cargill, Incorporated Gluten-free baked products and methods of preparation of same
RU2524201C2 (ru) 2009-04-15 2014-07-27 Н.В. Нютрисиа Антирефлюксное детское питание
DE102010017171A1 (de) * 2010-05-31 2011-12-01 Ernst Böcker Gmbh & Co. Kg Roggenmehlimitat
WO2012115782A1 (en) * 2011-02-24 2012-08-30 Dow Global Technologies Llc Composition comprising gluten-free cereal flour
KR20140068707A (ko) * 2012-11-28 2014-06-09 삼성정밀화학 주식회사 쌀 도우 조성물 및 이로부터 형성된 쌀 도우

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IL60685A (en) * 1980-07-28 1982-04-30 Univ Ben Gurion Mix for the preparation of bread and cake products
HU213023B (en) * 1992-02-20 1997-01-28 Gabonatermesztesi Kutato Intez Method for manufacturing flours with low protein content and one for manufacturing bakery products of said flour
FR2765076B1 (fr) * 1997-06-25 1999-08-06 Soreda Pain sans gluten et procede pour sa fabrication
DE29813793U1 (de) * 1998-08-01 1998-12-17 Klügel, Ulrich, Dr., 12681 Berlin Fertigbackmischungen für spezielle Ernährungskonzepte
RU2143808C1 (ru) * 1998-12-02 2000-01-10 Спиричев Владимир Борисович Обогатитель муки витаминно-минеральный "валетек" (варианты)
JP2002069481A (ja) * 2000-09-01 2002-03-08 Kanegafuchi Chem Ind Co Ltd 油脂組成物およびその製造方法

Also Published As

Publication number Publication date
EP1433383A1 (de) 2004-06-30
NL1022254C2 (nl) 2004-06-24
EP1433383B1 (de) 2008-11-26
DE60324885D1 (de) 2009-01-08

Similar Documents

Publication Publication Date Title
US6291009B1 (en) Method of producing a soy-based dough and products made from the dough
DE60324885D1 (de) Natürliche Mehlmischung und daraus erhaltene Backwaren
EP1545237A4 (de) Fleischühnliche dauerprodukte mit glycerin und glucose
KR101744396B1 (ko) 현미 피자도우의 제조방법 및 이에 따라 제조된 현미 피자도우
EP3037004A1 (de) Lupinemehlchips und verfahren zur herstellung davon
AU2020343722A1 (en) Bread products
WO2004004477A1 (ja) 米粉菓子およびその製造方法
JP2007215415A (ja) 大豆めん及びその製造方法
AU2004317067A1 (en) A process for the preparation of a high protein nutritious baked snack food
JP3683567B2 (ja) ナン様の外観を有するパンの製造方法、及び該パンを用いた調理パン
KR100961623B1 (ko) 노점용 슈크림빵
JP2007053919A (ja) 大豆タンパク含有組成物を利用したパン用生地および菓子用生地
EP1397046B1 (de) Proteinreiche und kalorienarme lebensmittelzusammensetzung für pizzaprodukte und verfahren zur herstellung
US20040022902A1 (en) High-protein and low-calorie dough for making products imitating bread-type products, and preparation method
KR102390105B1 (ko) 우유 치킨 조리 방법 및 이에 의해 조리된 우유 치킨
JP7526618B2 (ja) 中華まん類及びその製造方法
JP4386363B2 (ja) ヤマイモ含有てんぷら用バッター及びこれを使用したてんぷらの製造方法並びにてんぷら用バッターミックス
JPH0391435A (ja) ピザ台およびピザパイ
ES2301277B1 (es) Preparado para la elaboracion de masas batidas y productos derivados de ellas para enfermos celiacos.
KR102078244B1 (ko) 흑돼지 마늘 수제 어묵 및 그 제조방법
WO2006053642A1 (en) A process for chemically modifying protein containing food ingredients and such ingredients
JP2002233300A (ja) 米粉を主原料とするパン様食品の製造方法
JP2025144070A (ja) パン類の製造方法
JPH11178508A (ja) 菓子用粉
TR2022001171A2 (tr) Protei̇nce ve li̇fçe zengi̇nleşti̇ri̇lmi̇ş firindan atiştirmalik ci̇ps ve kitir

Legal Events

Date Code Title Description
RER Ceased as to paragraph 5 lit. 3 law introducing patent treaties