CH470841A - Verfahren zur Herstellung von Diät-Backwaren - Google Patents

Verfahren zur Herstellung von Diät-Backwaren

Info

Publication number
CH470841A
CH470841A CH883363A CH883363A CH470841A CH 470841 A CH470841 A CH 470841A CH 883363 A CH883363 A CH 883363A CH 883363 A CH883363 A CH 883363A CH 470841 A CH470841 A CH 470841A
Authority
CH
Switzerland
Prior art keywords
diet
production
baked goods
baked
goods
Prior art date
Application number
CH883363A
Other languages
English (en)
Inventor
Harry Evans Cyril
Original Assignee
Spillers Ltd
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 Spillers Ltd filed Critical Spillers Ltd
Publication of CH470841A publication Critical patent/CH470841A/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
    • 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
    • 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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • 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
    • A21D13/43—Flatbreads, e.g. naan
    • 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
    • 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
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides
    • 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
    • A21D2/36—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)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
CH883363A 1962-07-21 1963-07-16 Verfahren zur Herstellung von Diät-Backwaren CH470841A (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB28159/62A GB1060071A (en) 1962-07-21 1962-07-21 Improvements in and relating to bakery products

Publications (1)

Publication Number Publication Date
CH470841A true CH470841A (de) 1969-04-15

Family

ID=10271222

Family Applications (1)

Application Number Title Priority Date Filing Date
CH883363A CH470841A (de) 1962-07-21 1963-07-16 Verfahren zur Herstellung von Diät-Backwaren

Country Status (4)

Country Link
US (1) US3348951A (de)
CH (1) CH470841A (de)
DE (1) DE1442037A1 (de)
GB (1) GB1060071A (de)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2948359A1 (de) * 1978-12-01 1980-06-12 Nestle Sa Dauerbackware mit hohem proteingehalt sowie verfahren zu ihrer herstellung
DE102008064423A1 (de) * 2008-12-22 2010-06-24 Eduard Gross Sojabrot und Backmischung für Sojabrot

Families Citing this family (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3767423A (en) * 1971-02-03 1973-10-23 Pillsbury Co Low calorie bread
US3930055A (en) * 1972-05-31 1975-12-30 Elaine Green Engelman Very low carbohydrate baked product
DE2253335C2 (de) * 1972-10-31 1982-06-03 H. Jäckering Mühlen- und Nährmittelwerke, 4700 Hamm "Verfahren zur Herstellung eines proteinreichen, schnitt- und krümelfesten Dauergebäcks"
US4072764A (en) * 1976-04-15 1978-02-07 Stauffer Chemical Company Egg yolk extender
US4179525A (en) * 1976-07-16 1979-12-18 J. R. Short Milling Company Methods for forming stable dispersions of glutens which tend to agglomerate
US4182779A (en) * 1977-12-05 1980-01-08 Stauffer Chemical Company Egg yolk extender
FR2414878A1 (fr) * 1978-01-18 1979-08-17 Francaise Coop Pharma Combinaison ingerable d'un proteinate naturel metallique et de fibres alimentaires
FR2428398A1 (fr) * 1978-06-13 1980-01-11 Martin Simone Procede de fabrication acceleree et simplifiee, et produits obtenus
US4759942A (en) * 1985-09-19 1988-07-26 General Foods Corporation Process for producing high fiber expanded cereals
US5320859A (en) * 1988-09-02 1994-06-14 Bahram Namdari High protein dough mix
IL97067A (en) * 1990-02-12 1994-05-30 Gist Brocades Nv Substrate-limited doughs
US5492702A (en) * 1991-07-18 1996-02-20 The Pillsbury Company Substrate-limited yeast-leavened refrigerated dough products
WO1993001724A1 (en) * 1991-07-18 1993-02-04 The Pillsbury Company Yeast-leavened refrigerated dough products
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
US20040022916A1 (en) * 2000-12-22 2004-02-05 Atwell William Alan Particulate-based ingredient delivery system
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
US20050276896A1 (en) * 2004-06-14 2005-12-15 Sadek Nagwa Z Formulation providing a low carbohydrate cereal based system including a novel dough and a pizza crust or bread product having open cell structure
US7455871B2 (en) * 2005-07-21 2008-11-25 Eukki Qi Yu Starch-free flour for noodles, bread and the like
ITRA20090025A1 (it) * 2009-08-03 2011-02-04 Le Gamberi Foods S R L Miscele di sostanze nutritive in polvere e prodotti per l'alimentazione umana realizzati con esse.
RU2614875C1 (ru) * 2016-02-29 2017-03-30 Павел Владимирович Басов Тесто на основе овсяных отрубей без зерновой муки

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA563503A (en) * 1958-09-16 F. C. George Walter Baked products
US1843051A (en) * 1928-06-14 1932-01-26 Hanseatische Muhlenwerke Ag Baking composition and mode of preparing same
US1936718A (en) * 1931-12-31 1933-11-28 Ross And Rowe Inc Bakery product and method of producing the same
US2009274A (en) * 1933-05-25 1935-07-23 Firm Deback Deutsche Backmitte Method of producing a baking agent
GB593516A (en) * 1944-11-09 1947-10-20 Nicolas Bosanquet Improvements in or relating to the manufacture of edible products from bran or bran containing flour
US2506358A (en) * 1948-09-27 1950-05-02 Pillsbury Mills Inc Piecrust mix
US2708631A (en) * 1952-10-21 1955-05-17 Sadie Neiman Lecithin composition and method of producing the same
US3066029A (en) * 1960-03-11 1962-11-27 George A Jeffreys Process for making yeast leavened baked products

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2948359A1 (de) * 1978-12-01 1980-06-12 Nestle Sa Dauerbackware mit hohem proteingehalt sowie verfahren zu ihrer herstellung
DE102008064423A1 (de) * 2008-12-22 2010-06-24 Eduard Gross Sojabrot und Backmischung für Sojabrot
WO2010072753A2 (de) 2008-12-22 2010-07-01 Effenberger, Thomas Sojabrot und backmischung für sojabrot

Also Published As

Publication number Publication date
GB1060071A (en) 1967-02-22
US3348951A (en) 1967-10-24
DE1442037A1 (de) 1968-10-17

Similar Documents

Publication Publication Date Title
CH437771A (de) Verfahren zur Herstellung von Spanplatten
CH470841A (de) Verfahren zur Herstellung von Diät-Backwaren
AT246344B (de) Verfahren zur Herstellung von L-Ornithin-L-Asparaginat
CH407078A (de) Verfahren zur Herstellung von D-Fructose
AT244906B (de) Verfahren zur Herstellung von Ramsdellit
AT262037B (de) Verfahren zur Herstellung von gemüsehaltigen Nahrungsmitteln
AT246111B (de) Verfahren zur Herstellung von Tetrafluoräthylen
AT239126B (de) Verfahren zur Herstellung von Aerosolprodukten
AT258685B (de) Verfahren zur Herstellung von genußfähigen Zubereitungen
CH422201A (de) Verfahren zur Herstellung von Phthalocyaninen
CH453342A (de) Verfahren zur Herstellung von Produkten mit Vitamin D3-Aktivität
AT246354B (de) Verfahren zur Herstellung von Flachglas
AT249648B (de) Verfahren zur Herstellung von Tetraflouräthylen
CH437268A (de) Verfahren zur Herstellung von 19-Nor-steroiden
CH454899A (de) Verfahren zur Herstellung von Phenyläthanolaminen
CH430051A (de) Verfahren zur Herstellung von Interferon
CH428707A (de) Verfahren zur Herstellung von Isonitrilen
CH451121A (de) Verfahren zur Herstellung von Spirodecenonen
AT247004B (de) Verfahren zur Herstellung von Polyäthylenterephthalat
AT251218B (de) Verfahren zur Herstellung von Flachglas
CH440262A (de) Verfahren zur Herstellung von Sultonen
CH430411A (de) Verfahren zur Herstellung von Nahrungsmitteln
CH442576A (de) Verfahren zur Herstellung von Thiachromono-acridonen
CH475971A (de) Verfahren zur Herstellung von 10a-Methyl-16-hydroxy-steroiden
CH405299A (de) Verfahren zur Herstellung von 19-Nor-steroiden

Legal Events

Date Code Title Description
PL Patent ceased