CA2002223A1 - Produits de boulangerie pouvant etre conserves pendant longtemps sans rassir at ayant des qualites nutritionnelles superiures - Google Patents

Produits de boulangerie pouvant etre conserves pendant longtemps sans rassir at ayant des qualites nutritionnelles superiures

Info

Publication number
CA2002223A1
CA2002223A1 CA2002223A CA2002223A CA2002223A1 CA 2002223 A1 CA2002223 A1 CA 2002223A1 CA 2002223 A CA2002223 A CA 2002223A CA 2002223 A CA2002223 A CA 2002223A CA 2002223 A1 CA2002223 A1 CA 2002223A1
Authority
CA
Canada
Prior art keywords
doughs
batters
staling
long term
baked goods
Prior art date
Legal status (The legal status 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 status listed.)
Granted
Application number
CA2002223A
Other languages
English (en)
Other versions
CA2002223C (fr
Inventor
Harry W. Rudel
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of CA2002223A1 publication Critical patent/CA2002223A1/fr
Application granted granted Critical
Publication of CA2002223C publication Critical patent/CA2002223C/fr
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Saccharide Compounds (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Compounds Of Unknown Constitution (AREA)
CA002002223A 1988-11-22 1989-11-03 Produits de boulangerie pouvant etre conserves pendant longtemps sans rassir at ayant des qualites nutritionnelles superiures Expired - Fee Related CA2002223C (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US276,408 1988-11-22
US07/276,408 US4961937A (en) 1988-11-22 1988-11-22 A composition of flours containing vital gluten and soluble oat dietary fiber and a baked product produced therefrom

Publications (2)

Publication Number Publication Date
CA2002223A1 true CA2002223A1 (fr) 1990-05-22
CA2002223C CA2002223C (fr) 1995-07-04

Family

ID=23056547

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002002223A Expired - Fee Related CA2002223C (fr) 1988-11-22 1989-11-03 Produits de boulangerie pouvant etre conserves pendant longtemps sans rassir at ayant des qualites nutritionnelles superiures

Country Status (8)

Country Link
US (1) US4961937A (fr)
EP (1) EP0438536B1 (fr)
AT (1) ATE112454T1 (fr)
AU (1) AU641628B2 (fr)
CA (1) CA2002223C (fr)
DE (1) DE68918702T2 (fr)
IL (1) IL91755A (fr)
WO (1) WO1990005453A1 (fr)

Families Citing this family (55)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
USRE36067E (en) * 1989-03-29 1999-01-26 Kellogg Company R-T-E cereal with psyllium
US5026689A (en) * 1989-03-29 1991-06-25 General Mills, Inc. R-T-E cereal with psyllium
US5024996A (en) * 1989-12-05 1991-06-18 General Mills, Inc. R-T-E cereal with soluble fibers
US5464644A (en) * 1989-09-27 1995-11-07 Kellogg Company Ready-to-eat-cereal containing psyllium and use thereof for lowering cholesterol levels
AU1661492A (en) * 1991-05-01 1992-12-21 Ogilvie Mills Ltd Process for manufacturing vital wheat gluten with substantially no objectionable flavor or aroma
US5458902A (en) * 1991-09-26 1995-10-17 Silvia P. Rudel High protein content bread product
US5296250A (en) * 1991-12-13 1994-03-22 Conagra Flour Milling Co. Cake mixes utilizing unchlorinated wheat flour
US5270297A (en) * 1992-07-23 1993-12-14 Metagenics, Inc. Endurance and rehydration composition
US5260082A (en) * 1992-09-16 1993-11-09 Kraft General Foods, Inc. Baked goods, doughs or batters, dry mixes and methods for producing thereof
US5439696A (en) * 1993-08-25 1995-08-08 The Pillsbury Company High ratio baking composition
US5665385A (en) * 1994-12-09 1997-09-09 Sound Nutrition, Inc. Dietary metal supplements
TW380040B (en) * 1995-06-07 2000-01-21 Pillsbury Co Leavened dough compositions and process of increasing specific volume in a baked product
US5932268A (en) * 1996-07-31 1999-08-03 The Pillsbury Company Flexible partially cooked food composition
AU747863B2 (en) * 1997-03-20 2002-05-23 Cambridge Biopolymers Limited Improvements relating to bran gels
IL135667A0 (en) 1997-11-14 2001-05-20 Kellog Co Expandable food products and methods of preparing same
US6322826B2 (en) * 1998-06-16 2001-11-27 Mathias Christian Zohoungbogbo Dietetic food composition and dietetic method using such composition
US6569483B2 (en) * 1998-06-16 2003-05-27 Mathias Christian Zohoungbogbo Dietetic food composition and dietetic method using such composition
US6733815B2 (en) 1999-04-16 2004-05-11 Cargill, Incorporated Food ingredient containing wheat gluten, soy grits and soy flour
US6803067B2 (en) * 2000-03-10 2004-10-12 General Mills, Inc. Method of preparing and using a scoopable dough product
AU2001241843A1 (en) 2000-03-10 2001-09-24 General Mills Marketing, Inc. Scoopable dough and products resulting therefrom
JP2003141173A (ja) * 2001-08-22 2003-05-16 Komatsu Ltd データベース管理システム及びデータベース
US6706305B2 (en) * 2001-10-31 2004-03-16 Conagra Foods Inc. Low glycemic index bread
JP2005511069A (ja) * 2001-12-13 2005-04-28 テクコム インターナショナル インコーポレイテッド 高タンパク質、低炭水化物の生地およびパン製品、ならびにその製造方法
EP1323355A1 (fr) * 2001-12-28 2003-07-02 Societe Des Produits Nestle S.A. Produit alimentaire à haute viscosité
US20040091596A1 (en) * 2002-11-13 2004-05-13 Steve Schellhaass Food product and method of manufacture
ATE521239T1 (de) * 2002-11-14 2011-09-15 Puratos Nv Formulierung zur erhöhung des aromas- stoffwechsels von hefe und bakterien in vorteig, teig, bräu und sauerteig fermentationssysteme
AU2004200928B2 (en) * 2003-03-07 2009-04-30 Standard Foods Corporation Flour composition containing non-wheat cereal components, and pasta noodles produced therefrom
US20040197454A1 (en) * 2003-04-02 2004-10-07 Henry Leola K. Dough intermediate having enhanced textural properties and method of making same
US7252850B2 (en) * 2003-05-30 2007-08-07 Delavau Llc High protein and high fiber food products
US20050064080A1 (en) * 2003-09-24 2005-03-24 Creighton Dean W. High fiber high protein ready-to-eat cereal
US20050074534A1 (en) * 2003-10-01 2005-04-07 Goedeken Douglas L. Dough compositions and related methods
WO2005036971A1 (fr) 2003-10-16 2005-04-28 Techcom Group, Llc Aliment a teneur en carbohydrate digestible reduite presentant une reponse a la glycemie reduite
AR047658A1 (es) 2004-02-03 2006-02-01 Cargill Inc Concentrado de proteinas y corriente acuosa con carbohidratos hidrosolubles
US20060003072A1 (en) * 2004-07-02 2006-01-05 Elmusa Ali A Dehydrated edible beans in bread
US20060008567A1 (en) * 2004-07-07 2006-01-12 Elmusa Ali A Low carbohydrate flour additive
MX2007000423A (es) * 2004-07-12 2007-03-28 Archer Daniels Midland Co Producto de pan bajo en carbohidratos.
US20070014891A1 (en) * 2004-10-08 2007-01-18 David Gale Dough compositions and related methods
US20060078650A1 (en) * 2004-10-08 2006-04-13 Bechtold Roy A Dough compositions and related methods
CH696104A5 (de) * 2004-10-12 2006-12-29 Dambach Ag Mehlmischung und aus dieser Mehlmischung hergestelltes Brot.
US20070178208A1 (en) * 2006-01-31 2007-08-02 Moidl Joseph B Method of reducing voids in dough
WO2009151422A1 (fr) * 2008-06-13 2009-12-17 General Mills Marketing, Inc. Compositions de pâte et procédés impliquant un amidon présentant une faible viscosité à température élevée
US20100303991A1 (en) 2009-05-27 2010-12-02 Kraft Foods Global Brands Llc High fiber and high protein baked goods production
EP2595488B1 (fr) * 2010-07-21 2019-12-04 Novozymes A/S Procédé pour préparer une produit de boulangerie avec une amylase anti-rassissement et une peptidase
US20120251660A1 (en) * 2011-03-31 2012-10-04 Brunob Ii B.V. Use of Whole Grain-Hydrocolloid Complexes Produced by Heat-Moisture Treatment for Satiety, Reduction of Food Intake, and Weight Management
AR086993A1 (es) 2011-06-20 2014-02-05 Gen Biscuit Masa de galletita
RU2509464C1 (ru) * 2012-09-14 2014-03-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования Кемеровский технологический институт пищевой промышленности Способ производства ржано-пшеничного хлеба на жидкой закваске без заварки с добавлением осолодованного ржаного зерна
US9314032B2 (en) * 2012-12-07 2016-04-19 Peter Jay BERNACCHI 0-net carbohydrate all purpose flour
CN103584113A (zh) * 2013-10-18 2014-02-19 宿州市皖神面制品有限公司 一种降血糖保健谷朊粉的加工方法
CN103584123A (zh) * 2013-10-18 2014-02-19 宿州市皖神面制品有限公司 一种健胃消食谷朊粉的加工方法
FR3024940B1 (fr) * 2014-08-25 2017-11-10 Fandy Maroc Farine Composition alimentaire apte a se substituer au moins partiellement a la farine
US20160106121A1 (en) * 2014-10-20 2016-04-21 Sweet Earth Natural Foods Seitan Bacon Product
CN105211729A (zh) * 2015-11-03 2016-01-06 山东省农业科学院农产品研究所 一种马铃薯增抗粉及具有降血糖功能的马铃薯馒头预拌粉
EP4072318A2 (fr) 2019-12-12 2022-10-19 Cambridge Glycoscience Ltd Aliments polyphasiques à faible teneur en sucre
CN113519592B (zh) * 2021-07-07 2023-07-25 山东匠造烘焙食品有限公司 一种吐司面包及其制备方法
EP4503946A1 (fr) * 2022-04-01 2025-02-12 Cambridge Glycoscience Ltd Compositions de pâte, produits et procédés associés

Family Cites Families (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE160177C (fr) *
US224998A (en) * 1880-03-02 Henry c
DE129614C (fr) *
GB189914288A (en) * 1899-07-11 1899-08-26 Henri Alfred Sevigne Improvements in or relating to Methods of Preserving Bread.
US1964940A (en) * 1930-07-26 1934-07-03 Albert K Epstein Cake process and product
US1946940A (en) * 1932-08-18 1934-02-13 Richard V Lee Safety device
US2355028A (en) * 1943-11-17 1944-08-01 Musher Foundation Inc Oat product
US2355547A (en) * 1943-12-07 1944-08-08 Musher Foundation Inc Food composition
US2355030A (en) * 1944-05-04 1944-08-01 Musher Foundation Inc Food composition
US2487069A (en) * 1945-07-31 1949-11-08 Musher Foundation Inc Baked food compositions
GB1008679A (en) * 1962-04-13 1965-11-03 Ernst Bauer A method for the sterile packing of oven-fresh baked products
GB953523A (en) * 1963-01-14 1964-03-25 Carlton Cafes Maidstone Ltd Improvements in or relating to baking bread and the like
US3219455A (en) * 1963-07-11 1965-11-23 Hercules Powder Co Ltd Bread and additive
US3362829A (en) * 1964-10-26 1968-01-09 Top Scor Products Coated dry gluten products and process for preparing same
US3407078A (en) * 1964-11-13 1968-10-22 Cons Foods Corp Method of packaging yeast-raised doughnuts
US3497360A (en) * 1965-10-24 1970-02-24 Virginia H Tintera Method and composition for production of dietetic bread
US3574634A (en) * 1969-06-02 1971-04-13 Calogics Inc Low calorie foodstuffs
US4007289A (en) * 1973-10-26 1977-02-08 Guenter Jaeckering Protein-rich baking product and method for its manufacture
US4109018A (en) * 1976-05-27 1978-08-22 Thompson Jerome B Low calorie diet bread
US4357356A (en) * 1978-10-06 1982-11-02 Gerard Joulin Bread and method for making same
US4395426A (en) * 1981-07-27 1983-07-26 General Mills, Inc. Dry mix for bread
US4481222A (en) * 1981-07-27 1984-11-06 General Mills, Inc. Dry mix for bread
US4650681A (en) * 1983-11-04 1987-03-17 Jamestown Holdings Pty. Ltd. Bakery products
US4604289A (en) * 1983-11-07 1986-08-05 Nabisco Brands, Inc. Process for preparing whole wheat bread and mix for same
US4587126A (en) * 1983-11-30 1986-05-06 Campbell Taggart, Inc. Reduced calorie yeast leavened baked product
WO1987000506A1 (fr) * 1985-07-19 1987-01-29 Trevor Allan Larsen Produit alimentaire de longue conservation
US4824683A (en) * 1986-05-08 1989-04-25 Nutri-Life Foods, Inc. Low calorie high fiber bread
US4769245A (en) * 1986-11-04 1988-09-06 Campbell Taggart, Inc. Packaging process for baked goods

Also Published As

Publication number Publication date
US4961937A (en) 1990-10-09
WO1990005453A1 (fr) 1990-05-31
DE68918702T2 (de) 1995-03-16
CA2002223C (fr) 1995-07-04
AU641628B2 (en) 1993-09-30
DE68918702D1 (de) 1994-11-10
IL91755A0 (en) 1990-06-10
EP0438536A4 (en) 1992-01-02
EP0438536A1 (fr) 1991-07-31
AU4744190A (en) 1990-06-12
ATE112454T1 (de) 1994-10-15
IL91755A (en) 1992-09-06
EP0438536B1 (fr) 1994-10-05

Similar Documents

Publication Publication Date Title
CA2002223A1 (fr) Produits de boulangerie pouvant etre conserves pendant longtemps sans rassir at ayant des qualites nutritionnelles superiures
Eggleston et al. Development and evaluation of products from cassava flour as new alternatives to wheaten breads
Fessas et al. Texture and staling of wheat bread crumb: effects of water extractable proteins andpentosans'
TARILE Counteracting the deleterious effects of fiber in breadmaking
Ranhotra et al. Baking and nutritional qualities of a spelt wheat sample
US3767423A (en) Low calorie bread
US3934040A (en) Bakery product and process
CA1099144A (fr) Procede de fabrication de produits de boulangerie a base de son
CA2215883A1 (fr) Produits de panure
US3497360A (en) Method and composition for production of dietetic bread
AU711412B2 (en) Method for increasing specific volume and bakery products resulting therefrom
IL105999A (en) Stabilized pasta products
Ramírez‐Wong et al. Effect of flour extraction rate on white and red winter wheat flour compositions and tortilla texture
US4241106A (en) Flour tortillas
US4305971A (en) Dry composition for use in bakery products
US5192564A (en) Composite dough product and a process for producing same
Gormley et al. A note on the evaluation of wheaten breads containing oat flour or oat flakes
Lorenz et al. Functional characteristics of sprout‐damaged soft white wheat flours
GB1280555A (en) Alimentary paste product and manufacture thereof
CA2119735A1 (fr) Produits panifies a haute teneur en lait ecreme
US4028469A (en) Bread containing alfalfa
Seguchi et al. Breadmaking properties of triticale flour with wheat flour and relationship to amylase activity
US4971823A (en) High fiber natural bread
GB1393022A (en) Egg substitute and products made therefrom
Bushuk et al. Dough development by sheeting and its application to bread production from composite flours

Legal Events

Date Code Title Description
EEER Examination request
MKLA Lapsed