CA2380632A1 - Substituts de gluten - Google Patents

Substituts de gluten Download PDF

Info

Publication number
CA2380632A1
CA2380632A1 CA002380632A CA2380632A CA2380632A1 CA 2380632 A1 CA2380632 A1 CA 2380632A1 CA 002380632 A CA002380632 A CA 002380632A CA 2380632 A CA2380632 A CA 2380632A CA 2380632 A1 CA2380632 A1 CA 2380632A1
Authority
CA
Canada
Prior art keywords
starch
protein
fat
mixture
ingredients
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.)
Abandoned
Application number
CA002380632A
Other languages
English (en)
Inventor
Frank Uhlik
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.)
UGS HOLDINGS Pty Ltd
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 CA2380632A1 publication Critical patent/CA2380632A1/fr
Abandoned 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
    • 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
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • 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
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • 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
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • 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
    • 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 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
    • A21D13/44—Pancakes or crêpes
    • 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
    • A21D13/60—Deep-fried products, e.g. doughnuts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un procédé permettant de produire une gomme remplaçant le gluten. Ce procédé consiste à chauffer un mélange comprenant un amidon, une graisse comestible, une protéine comestible et un liquide pendant un certain temps et dans des conditions suffisantes pour former une masse aérée. Cette masse ressemble au gluten et peut être utilisée en association avec des farines, avec ou sans gluten, pour former une pâte permettant de préparer des produits de boulangerie, y compris des pains, des gâteaux et des pâtisseries.
CA002380632A 1999-09-14 2000-09-13 Substituts de gluten Abandoned CA2380632A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
AU47543/99 1999-09-14
AU47543/99A AU4754399A (en) 1999-09-14 1999-09-14 Gluten substitute
PCT/AU2000/001089 WO2001019195A1 (fr) 1999-09-14 2000-09-13 Substituts de gluten

Publications (1)

Publication Number Publication Date
CA2380632A1 true CA2380632A1 (fr) 2001-03-22

Family

ID=3734390

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002380632A Abandoned CA2380632A1 (fr) 1999-09-14 2000-09-13 Substituts de gluten

Country Status (6)

Country Link
EP (1) EP1217895A4 (fr)
AU (1) AU4754399A (fr)
CA (1) CA2380632A1 (fr)
MX (1) MXPA02002734A (fr)
NZ (1) NZ517803A (fr)
WO (1) WO2001019195A1 (fr)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2002342697A1 (en) * 2002-09-13 2004-05-04 Innogel Ag Foodstuff based on starch gel
US7595081B1 (en) * 2003-10-17 2009-09-29 Bellar Willis F Non-flour containing baked and related food compositions
US20060121160A1 (en) 2004-12-03 2006-06-08 Cargill, Incorporated Egg-filled food product
GR1007003B (el) 2009-07-29 2010-10-05 Δημητριος Στρατακης Κρακερ ελευθερο γλουτενης, με βαση το τυρι και το αμυλο, κυριως πατατας, και μεθοδος παραγωγης του
DE102010017171A1 (de) * 2010-05-31 2011-12-01 Ernst Böcker Gmbh & Co. Kg Roggenmehlimitat
CN108685136A (zh) * 2017-04-09 2018-10-23 苏州古月峰信息技术有限公司 一种快餐食品及其制备方法
IT201700045728A1 (it) * 2017-04-27 2018-10-27 Maurizio Ceccioli Composizione e metodo per la produzione di un impasto alimentare

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3676150A (en) * 1970-06-01 1972-07-11 Gen Foods Corp Low calorie yeast leavened baked products
IT8048101A0 (it) * 1980-03-07 1980-03-07 Filippo Sidoti Panificazione senza glutine
IL60685A (en) * 1980-07-28 1982-04-30 Univ Ben Gurion Mix for the preparation of bread and cake products
DE3404381A1 (de) * 1984-02-08 1985-08-08 Fritz 5180 Eschweiler Poensgen Verfahren zur herstellung von backwaren
SU1660657A1 (ru) * 1988-07-01 1991-07-07 Всесоюзный Заочный Институт Пищевой Промышленности Способ приготовлени диетического хлеба
US5229157A (en) * 1988-11-28 1993-07-20 Thomas J. Lipton Co., Division Of Conopco Inc. Method of preparing a food product
CH684921A5 (de) * 1993-01-14 1995-02-15 Bimbosan Ag Glutenfreies Biskuit ohne tierisches Eiweiss und tierisches Fett mit Guarmehl für Allergiker.
FR2709924B1 (fr) * 1993-09-14 1995-12-08 Yves Woestelandt Pain sans gluten et son procédé de fabrication.
US5492710A (en) * 1994-02-22 1996-02-20 Nabisco, Inc. Fat free or low fat cookie production
FR2801172B1 (fr) * 1999-11-19 2002-02-08 Sylviane Alamkan Composition alimentaire a base de fecule sans gluten
FR2802774B1 (fr) * 1999-12-28 2002-12-27 Eurogerm Sa Procede de fabrication d'un produit alimentaire a texture interne alveolee, dispositif mettant en oeuvre le procede et application au pain sans gluten

Also Published As

Publication number Publication date
WO2001019195A1 (fr) 2001-03-22
NZ517803A (en) 2004-03-26
EP1217895A4 (fr) 2003-01-22
AU4754399A (en) 2001-03-15
MXPA02002734A (es) 2003-10-14
EP1217895A1 (fr) 2002-07-03

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Legal Events

Date Code Title Description
FZDE Discontinued