DD234361A5 - Verfahren zum zubereiten einer brotverbessernden zusammensetzung - Google Patents

Verfahren zum zubereiten einer brotverbessernden zusammensetzung Download PDF

Info

Publication number: DD234361A5
Authority: DD; German Democratic Republic
Prior art keywords: bread; composition; rye; starch; coarse
Prior art date: 1984-02-23

Application number

DD85273485A

Other languages

German (de)

English (en)

Inventor

Herbert W D Schou

Jack A Dreyer

John Zeeberg

Susanne Birkebek

Original Assignee

��@��k��

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.)

1984-02-23

Filing date

1985-02-22

Publication date

1986-04-02

Family has litigation

First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=8099441&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DD234361(A5) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.

1985-02-22 Application filed by ��@��k�� filed Critical ��@��k��

1986-04-02 Publication of DD234361A5 publication Critical patent/DD234361A5/de

Links

239000000203 mixture Substances 0.000 title claims abstract description 34
238000000034 method Methods 0.000 title claims description 10
235000013312 flour Nutrition 0.000 claims abstract description 24
229920002472 Starch Polymers 0.000 claims abstract description 20
235000019698 starch Nutrition 0.000 claims abstract description 18
239000008107 starch Substances 0.000 claims abstract description 17
239000002657 fibrous material Substances 0.000 claims abstract description 11
235000015099 wheat brans Nutrition 0.000 claims abstract description 8
235000013339 cereals Nutrition 0.000 claims abstract description 7
238000001125 extrusion Methods 0.000 claims abstract description 7
238000010438 heat treatment Methods 0.000 claims abstract description 4
235000013311 vegetables Nutrition 0.000 claims abstract description 4
235000010037 flour treatment agent Nutrition 0.000 claims description 3
238000004519 manufacturing process Methods 0.000 claims description 2
235000012438 extruded product Nutrition 0.000 claims 1
235000008429 bread Nutrition 0.000 abstract description 17
239000008187 granular material Substances 0.000 abstract description 9
241000209140 Triticum Species 0.000 abstract description 5
235000021307 Triticum Nutrition 0.000 abstract description 5
235000012780 rye bread Nutrition 0.000 abstract description 5
230000000694 effects Effects 0.000 abstract description 3
230000014759 maintenance of location Effects 0.000 abstract description 2
235000012054 meals Nutrition 0.000 abstract 4
239000000843 powder Substances 0.000 description 5
239000000835 fiber Substances 0.000 description 4
238000002360 preparation method Methods 0.000 description 4
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
240000008042 Zea mays Species 0.000 description 2
235000002017 Zea mays subsp mays Nutrition 0.000 description 2
229940100445 wheat starch Drugs 0.000 description 2
240000007087 Apium graveolens Species 0.000 description 1
235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
235000010591 Appio Nutrition 0.000 description 1
241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 1
229920002261 Corn starch Polymers 0.000 description 1
244000068988 Glycine max Species 0.000 description 1
235000010469 Glycine max Nutrition 0.000 description 1
GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
235000021536 Sugar beet Nutrition 0.000 description 1
235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
238000010521 absorption reaction Methods 0.000 description 1
239000000654 additive Substances 0.000 description 1
230000000996 additive effect Effects 0.000 description 1
238000004040 coloring Methods 0.000 description 1
230000001276 controlling effect Effects 0.000 description 1
239000000498 cooling water Substances 0.000 description 1
235000005822 corn Nutrition 0.000 description 1
239000008120 corn starch Substances 0.000 description 1
229940099112 cornstarch Drugs 0.000 description 1
238000005520 cutting process Methods 0.000 description 1
230000007812 deficiency Effects 0.000 description 1
230000006866 deterioration Effects 0.000 description 1
235000005911 diet Nutrition 0.000 description 1
230000037213 diet Effects 0.000 description 1
239000000975 dye Substances 0.000 description 1
239000004615 ingredient Substances 0.000 description 1
235000009973 maize Nutrition 0.000 description 1
244000005700 microbiome Species 0.000 description 1
238000002156 mixing Methods 0.000 description 1
230000001105 regulatory effect Effects 0.000 description 1
238000003860 storage Methods 0.000 description 1
230000008961 swelling Effects 0.000 description 1
235000011844 whole wheat flour Nutrition 0.000 description 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
- 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
- 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
- A21D2/145—Acids, anhydrides or salts 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
- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion

Landscapes

Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Health & Medical Sciences (AREA)
Molecular Biology (AREA)
Nutrition Science (AREA)
Chemical & Material Sciences (AREA)
Polymers & Plastics (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)
Preparation Of Compounds By Using Micro-Organisms (AREA)
Amplifiers (AREA)
Ultra Sonic Daignosis Equipment (AREA)
Grain Derivatives (AREA)
Primary Cells (AREA)
Meat, Egg Or Seafood Products (AREA)
Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)

DD85273485A 1984-02-23 1985-02-22 Verfahren zum zubereiten einer brotverbessernden zusammensetzung DD234361A5 (de)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
DK0960/84A DK96084D0 (da)	1984-02-23	1984-02-23	Bagehjaelpemiddel

Publications (1)

Publication Number	Publication Date
DD234361A5 true DD234361A5 (de)	1986-04-02

Family

ID=8099441

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
DD85273485A DD234361A5 (de)	1984-02-23	1985-02-22	Verfahren zum zubereiten einer brotverbessernden zusammensetzung

Country Status (9)

Country	Link
EP (1)	EP0152943B2 (fr)
AT (1)	ATE31378T1 (fr)
DD (1)	DD234361A5 (fr)
DE (2)	DE152943T1 (fr)
DK (1)	DK96084D0 (fr)
FI (1)	FI81239C (fr)
GR (1)	GR850466B (fr)
IS (1)	IS2979A7 (fr)
NO (1)	NO161472C (fr)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
AU7028187A (en) *	1986-02-05	1987-08-25	Nexus Aps	Taste-adjusting composition
DK556486D0 (da) *	1986-11-20	1986-11-20	Nexus Aps	Braedjusteringsmiddel
GB2239584A (en) *	1990-01-05	1991-07-10	Anthony James Locke	Bakable comestible formulations
CH695922A5 (de) *	2002-05-28	2006-10-31	Panadoro Group Ag	Vorteigkonzentrat für hefegetriebene Backwaren.
DE10224355A1 (de) *	2002-05-29	2003-12-11	Buehler Ag	Bindemittel auf Stärkebasis
EP1675467B1 (fr) *	2003-07-29	2016-11-30	Panadoro Group Ag	Concentre de pre-pate pour produits a cuire au four que l'on a fait lever completement ou partiellement avec de la levure
ES2319245B1 (es) *	2006-06-30	2009-12-23	Confederacion De Organizaciones De Panaderia Y Pasteleria De La Comunidad Valenciana	Procedimiento de fabricacion de pan especial y pan especial.
RU2744112C1 (ru) *	2020-03-16	2021-03-02	Закрытое акционерное общество «Партнер-М»	Способ производства хлеба и хлебобулочных изделий

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US1189130A (en) *	1915-12-18	1916-06-27	Kellogg Toasted Corn Flake Company	Manufacture of bran food.
DE2622748C2 (de) *	1976-05-21	1980-01-24	Muehle Rueningen Ag, 3300 Braunschweig	Behandlung von getreidemehl oder getreidekorn
CA1075968A (fr) *	1978-03-01	1980-04-22	Griffith Laboratories	Texturisation des farines de legumineuses
US4560573A (en) *	1983-05-09	1985-12-24	Nabisco Brands, Inc.	Rye flavoring

1984
- 1984-02-23 DK DK0960/84A patent/DK96084D0/da not_active Application Discontinuation
1985
- 1985-02-14 IS IS2979A patent/IS2979A7/is unknown
- 1985-02-19 DE DE198585101801T patent/DE152943T1/de active Pending
- 1985-02-19 EP EP85101801A patent/EP0152943B2/fr not_active Expired - Lifetime
- 1985-02-19 DE DE8585101801T patent/DE3561183D1/de not_active Expired
- 1985-02-19 AT AT85101801T patent/ATE31378T1/de not_active IP Right Cessation
- 1985-02-20 FI FI850709A patent/FI81239C/fi not_active IP Right Cessation
- 1985-02-20 NO NO850678A patent/NO161472C/no unknown
- 1985-02-22 DD DD85273485A patent/DD234361A5/de not_active IP Right Cessation
- 1985-02-22 GR GR850466A patent/GR850466B/el unknown

Also Published As

Publication number	Publication date
GR850466B (fr)	1985-06-24
NO850678L (no)	1985-08-26
DE3561183D1 (en)	1988-01-28
EP0152943B1 (fr)	1987-12-16
EP0152943B2 (fr)	1993-01-27
FI850709A0 (fi)	1985-02-20
ATE31378T1 (de)	1988-01-15
DK96084D0 (da)	1984-02-23
EP0152943A1 (fr)	1985-08-28
IS2979A7 (is)	1985-08-24
FI81239C (fi)	1990-10-10
FI81239B (fi)	1990-06-29
NO161472B (no)	1989-05-16
DE152943T1 (de)	1986-01-16
FI850709L (fi)	1985-08-24
NO161472C (no)	1989-08-23

Legal Events

Date	Code	Title	Description
1994-01-27	PJ	Ceased due to non-payment of renewal fee (addendum to changes before extension act)

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DE69310749T2 (de)	1998-01-22	Verfahren zur herstellung von vitaminangereichtem getreide
DE2431618C2 (de)	1983-11-03	Zerteilte, frei fliessende gewuerz- bzw. geschmacksmasse, sowie verfahren zu deren herstellung
DE2845571C2 (de)	1985-05-02	Ballaststoffreicher extrudierter Snack-Artikel
DE69410683T2 (de)	1998-10-15	Verfahren zur Herstellung von Panierbeschichtung und damit hergestelltes Produkt
DD238718A5 (de)	1986-09-03	Verfahren zur herstellung eines im wesentlichen freifliessenden pulvererzeugnisses
DE2442552C3 (de)	1981-12-10	Verfahren zur Verbesserung der Backeigenschaften von Weizen
DE2630287A1 (de)	1977-02-03	Verfahren zur herstellung von kartoffelprodukten und die nach diesem verfahren hergestellten produkte
DE2850042A1 (de)	1979-05-23	Proteinreiches weizenprodukt
DE69417200T2 (de)	1999-07-08	Verfahren zur herstellung von schnell rehydrierbarem nahrungsmittel als zusatz für instantsuppe
DE3238791C2 (fr)	1988-01-07
DE3880363T2 (de)	1993-10-21	Verfahren zur Herstellung von Teigwaren mit niedrigem Feuchtegehalt.
DD234361A5 (de)	1986-04-02	Verfahren zum zubereiten einer brotverbessernden zusammensetzung
DD264374A5 (de)	1989-02-01	Verfahren zur herstellung eines mittels zum saeurn von brot- und brotprodukte
DE2646672C3 (de)	1979-11-29	Snacks
DE3013348A1 (de)	1981-10-08	Verfahren zur herstellung von backwaren
EP0136335B1 (fr)	1987-10-14	Melange pour semmelknodel et son procede de fabrication
DE2837294A1 (de)	1979-03-15	Nahrungsmittelprodukt auf der basis von kleie
DE29704037U1 (de)	1997-05-07	Glutenfreie Fertigmehlmischung
DE69519718T2 (de)	2001-06-28	Nahrungsmittel mit zeitverzögerter energiefreisetzung
DE2424807A1 (de)	1974-12-12	Trockenlebensmittelmischung und verfahren zu ihrer herstellung
DE2846248C2 (de)	1983-12-01	Verfahren zur Herstellung von Kleienbrot
DE3131432C2 (de)	1983-05-11	Verwendung von Quellmehl zur Erhöhung der Schnittfestigkeit von kleiereichem Brot
DE3312715C2 (de)	1986-10-16	Verfahren zur Herstellung von Brotbröseln orientalischer Art
DE3102793C2 (de)	1984-10-04	Verfahren zur Herstellung eines in frischem Zustand lang anhaltend lagerfähigen Flockenbrotes
DE4112082C1 (fr)	1992-12-10