ATE666T1 - MIX INTENDED FOR THE MANUFACTURE OF HIGH-PROTEIN-FURTHER BAKERY GOODS, METHOD FOR BAKING SUCH MIX AND BAKERY GOODS OBTAINED FROM THE MIX USING THE METHOD. - Google Patents
MIX INTENDED FOR THE MANUFACTURE OF HIGH-PROTEIN-FURTHER BAKERY GOODS, METHOD FOR BAKING SUCH MIX AND BAKERY GOODS OBTAINED FROM THE MIX USING THE METHOD.Info
- Publication number
- ATE666T1 ATE666T1 AT79104195T AT79104195T ATE666T1 AT E666 T1 ATE666 T1 AT E666T1 AT 79104195 T AT79104195 T AT 79104195T AT 79104195 T AT79104195 T AT 79104195T AT E666 T1 ATE666 T1 AT E666T1
- Authority
- AT
- Austria
- Prior art keywords
- mix
- protein
- portions
- bakery goods
- mixture
- Prior art date
Links
- 238000000034 method Methods 0.000 title abstract 3
- 238000004519 manufacturing process Methods 0.000 title 1
- 239000000203 mixture Substances 0.000 abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 3
- 235000018102 proteins Nutrition 0.000 abstract 3
- 108090000623 proteins and genes Proteins 0.000 abstract 3
- 102000004169 proteins and genes Human genes 0.000 abstract 3
- 108010068370 Glutens Proteins 0.000 abstract 2
- 235000010469 Glycine max Nutrition 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 2
- 241000209140 Triticum Species 0.000 abstract 2
- 235000021307 Triticum Nutrition 0.000 abstract 2
- 239000012141 concentrate Substances 0.000 abstract 2
- 235000021312 gluten Nutrition 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 238000004898 kneading Methods 0.000 abstract 2
- 150000003839 salts Chemical class 0.000 abstract 2
- 102000014171 Milk Proteins Human genes 0.000 abstract 1
- 108010011756 Milk Proteins Proteins 0.000 abstract 1
- 108010046377 Whey Proteins Proteins 0.000 abstract 1
- 102000007544 Whey Proteins Human genes 0.000 abstract 1
- -1 bran Proteins 0.000 abstract 1
- 235000021239 milk protein Nutrition 0.000 abstract 1
- 230000005855 radiation Effects 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 235000015099 wheat brans Nutrition 0.000 abstract 1
- 235000021119 whey protein Nutrition 0.000 abstract 1
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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Peptides Or Proteins (AREA)
- Confectionery (AREA)
Abstract
1. High protein-enriched bakery goods, produced by the admixture of wheat gluten, bran, milk protein, soya protein, salt, yeast and water, characterized in that they are produced from a mixture of 28-38 wt.-% vital wheat gluten 4-8 wt.-% ultra-filtered whey protein concentrate 1.5-5. wt.-% denaturated soya protein concentrate 2.5-6.5 wt.-% wheat bran 0.7-1.5 wt.-% salt 1-2 wt.-% dry yeast 44-52 wt.-% water based on the total mixture, the sum of the ingredients totalling 100 %, by the following process steps : a) mixing the dry ingredients of the recipe, b) addition of the water and the yeast, c) kneading of the mixture, d) dividing up the mixture into portions while re-kneading and shaping the portions, e) proving the portions, f) baking of the proved portions in hot air containing water vapour with additional microwave radiation.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE2847876A DE2847876C2 (en) | 1978-11-04 | 1978-11-04 | Highly protein-fortified baked goods |
| EP79104195A EP0011174B2 (en) | 1978-11-04 | 1979-10-29 | Highly protein-enriched bakery products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ATE666T1 true ATE666T1 (en) | 1982-02-15 |
Family
ID=6053853
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AT79104195T ATE666T1 (en) | 1978-11-04 | 1979-10-29 | MIX INTENDED FOR THE MANUFACTURE OF HIGH-PROTEIN-FURTHER BAKERY GOODS, METHOD FOR BAKING SUCH MIX AND BAKERY GOODS OBTAINED FROM THE MIX USING THE METHOD. |
Country Status (3)
| Country | Link |
|---|---|
| EP (1) | EP0011174B2 (en) |
| AT (1) | ATE666T1 (en) |
| DE (2) | DE2847876C2 (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0319287B1 (en) * | 1987-12-03 | 1993-07-14 | Unilever Plc | Foodstuff |
| DK171752B1 (en) * | 1992-07-06 | 1997-05-12 | Birgitte Stilling | Bread-like product with blood sugar lowering effect for diabetics and powdered mixture for use in the preparation thereof |
| US6733815B2 (en) | 1999-04-16 | 2004-05-11 | Cargill, Incorporated | Food ingredient containing wheat gluten, soy grits and soy flour |
| US7618667B2 (en) | 2001-12-13 | 2009-11-17 | Techcom Group, Llc | High protein, low carbohydrate dough and bread products, and method for making same |
| US20050013900A1 (en) * | 2003-07-15 | 2005-01-20 | Dohl Christopher T. | High-protein, low-carbohydrate bakery products |
| DE102012008271A1 (en) | 2012-04-23 | 2013-10-24 | Human Nutrition Gmbh | Biscuit, in which fat is substituted by bulking agents, flour is substituted by protein, and sugar is substituted by bulking agents and sweeteners, useful for reducing weight |
| CN103584124A (en) * | 2013-10-18 | 2014-02-19 | 宿州市皖神面制品有限公司 | Preparation method of nutritional wheat gluten powder |
| CN103749630B (en) * | 2014-01-15 | 2015-01-14 | 天津桂发祥十八街麻花食品股份有限公司 | Fried dough twist with high dietary fiber content and fillings and method for making fried dough twist |
| EP3180986A1 (en) | 2015-09-04 | 2017-06-21 | Next Peak UG (haftungsbeschränkt) | Mixture for the production of low-fat, low carbohydrate and gluten-free baking goods and bake-ready mixture and use of the mixture |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2086184A (en) * | 1931-04-13 | 1937-07-06 | W E Long Co | Dough mix for bread |
| US3185574A (en) * | 1961-03-21 | 1965-05-25 | Mead Johnson & Co | High protein baked piece and method of producing the same |
| DE2253335C2 (en) * | 1972-10-31 | 1982-06-03 | H. Jäckering Mühlen- und Nährmittelwerke, 4700 Hamm | "Process for the production of a high-protein, cut and crumb-proof long-life baked goods" |
| DE2336562A1 (en) * | 1973-07-18 | 1975-02-20 | Eiselen Naehrmittel Werk | Protein-rich carbohydrate-deficient bread prepn - from flour contg. dry gluten, milk protein and legume flour |
| AR205779A1 (en) * | 1975-03-17 | 1976-05-31 | Stauffer Chemical Co | PROTEIN MIXTURE AND PRODUCT CONTAINING IT |
| US4109025A (en) * | 1976-12-15 | 1978-08-22 | Stauffer Chemical Company | Protein enriched baked goods |
-
1978
- 1978-11-04 DE DE2847876A patent/DE2847876C2/en not_active Expired
-
1979
- 1979-10-29 AT AT79104195T patent/ATE666T1/en not_active IP Right Cessation
- 1979-10-29 EP EP79104195A patent/EP0011174B2/en not_active Expired
- 1979-10-29 DE DE7979104195T patent/DE2962100D1/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| EP0011174B1 (en) | 1982-02-10 |
| DE2962100D1 (en) | 1982-03-18 |
| DE2847876A1 (en) | 1980-05-08 |
| EP0011174A2 (en) | 1980-05-28 |
| DE2847876C2 (en) | 1982-12-30 |
| EP0011174A3 (en) | 1981-01-07 |
| EP0011174B2 (en) | 1984-09-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA1075526A (en) | Composition for preparing a high complete protein wheat bread | |
| DK712188D0 (en) | dough conditioner | |
| ATE35606T1 (en) | PROCESS FOR THE MANUFACTURE OF PASTRY GOODS. | |
| ATE666T1 (en) | MIX INTENDED FOR THE MANUFACTURE OF HIGH-PROTEIN-FURTHER BAKERY GOODS, METHOD FOR BAKING SUCH MIX AND BAKERY GOODS OBTAINED FROM THE MIX USING THE METHOD. | |
| DE69623644D1 (en) | USE OF A DISAMINATING OXIDASE FOR BAKING | |
| JPS6463332A (en) | Pre-mix for use in manufacture of confectionary, bread, etc. | |
| RU2000100876A (en) | METHOD FOR PRODUCING BREAD AND BAKERY PRODUCTS | |
| Khan et al. | Baking properties of plasma protein isolate | |
| FI950713A0 (en) | Modeling paste composition and process for its preparation | |
| CA1092432A (en) | Egg yolk extender | |
| ATE6728T1 (en) | MEAT ARTIFICIAL PRODUCTS, PROCESSES FOR THE MANUFACTURE OF MEAT ARTIFICIAL PRODUCTS AND MEAT PRODUCTS CONTAINING SUCH MEAT ARTIFICIAL PRODUCTS. | |
| Bates et al. | Use of animal blood and cheese whey in bread: Nutritive value and acceptance | |
| RU2147403C1 (en) | Composition for pastry preparation | |
| GB1472738A (en) | High protein mixture adapted to be used in bakery products | |
| DE69000568D1 (en) | PREPARING PASTA. | |
| JPS5668350A (en) | Preparation of powdery pizza topping | |
| US3529969A (en) | Protein base for bakery goods | |
| JPS5758865A (en) | Preraration of macaroni | |
| GB546666A (en) | Improvements relating to the production of baked goods | |
| GB1316148A (en) | Short time process for the manufacture of partially leavened bakery products and composition therefor | |
| GB341077A (en) | Improvements in or relating to the preparation of food for dogs, puppies and the like | |
| JPS61254149A (en) | Production of baked confectionery | |
| ATE399464T1 (en) | METHOD FOR PRODUCING CAKE DOUGH | |
| US950920A (en) | Manufacture of bread. | |
| DE69802054D1 (en) | Process for the production of granular bread product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| REN | Ceased due to non-payment of the annual fee |