ITUA20162479A1 - Metodo di trattamento di materiale granulare alimentare senza glutine per ottenere materiale scorrevole gelatinizzato - Google Patents

Metodo di trattamento di materiale granulare alimentare senza glutine per ottenere materiale scorrevole gelatinizzato

Info

Publication number
ITUA20162479A1
ITUA20162479A1 ITUA2016A002479A ITUA20162479A ITUA20162479A1 IT UA20162479 A1 ITUA20162479 A1 IT UA20162479A1 IT UA2016A002479 A ITUA2016A002479 A IT UA2016A002479A IT UA20162479 A ITUA20162479 A IT UA20162479A IT UA20162479 A1 ITUA20162479 A1 IT UA20162479A1
Authority
IT
Italy
Prior art keywords
gelatinised
gluten
flowable material
granular food
treating granular
Prior art date
Application number
ITUA2016A002479A
Other languages
English (en)
Inventor
Giampaolo Favero
Original Assignee
Favero Antonio S R L
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 Favero Antonio S R L filed Critical Favero Antonio S R L
Priority to ITUA2016A002479A priority Critical patent/ITUA20162479A1/it
Publication of ITUA20162479A1 publication Critical patent/ITUA20162479A1/it

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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/003—Heat treatment
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
ITUA2016A002479A 2016-04-11 2016-04-11 Metodo di trattamento di materiale granulare alimentare senza glutine per ottenere materiale scorrevole gelatinizzato ITUA20162479A1 (it)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ITUA2016A002479A ITUA20162479A1 (it) 2016-04-11 2016-04-11 Metodo di trattamento di materiale granulare alimentare senza glutine per ottenere materiale scorrevole gelatinizzato

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ITUA2016A002479A ITUA20162479A1 (it) 2016-04-11 2016-04-11 Metodo di trattamento di materiale granulare alimentare senza glutine per ottenere materiale scorrevole gelatinizzato

Publications (1)

Publication Number Publication Date
ITUA20162479A1 true ITUA20162479A1 (it) 2017-10-11

Family

ID=56413787

Family Applications (1)

Application Number Title Priority Date Filing Date
ITUA2016A002479A ITUA20162479A1 (it) 2016-04-11 2016-04-11 Metodo di trattamento di materiale granulare alimentare senza glutine per ottenere materiale scorrevole gelatinizzato

Country Status (1)

Country Link
IT (1) ITUA20162479A1 (it)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0393870A1 (en) * 1989-04-05 1990-10-24 Byron Agricultural Company Pty Ltd Cereal food product for hot and cold usages
US5523109A (en) * 1994-06-16 1996-06-04 General Mills, Inc. Oat flour and method of preparation

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0393870A1 (en) * 1989-04-05 1990-10-24 Byron Agricultural Company Pty Ltd Cereal food product for hot and cold usages
US5523109A (en) * 1994-06-16 1996-06-04 General Mills, Inc. Oat flour and method of preparation

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
DHARMARAJ USHA ET AL: "Influence of hydrothermal processing on functional properties and grain morphology of finger millet", JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, SPRINGER (INDIA) PRIVATE LTD, INDIA, vol. 52, no. 3, 7 September 2013 (2013-09-07), pages 1361 - 1371, XP035461877, ISSN: 0022-1155, [retrieved on 20130907], DOI: 10.1007/S13197-013-1159-8 *
MANNURAMATH MAMATA ET AL: "Optimization of hydrothermal treatment for little millet grains (Panicum miliare)", JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, SPRINGER (INDIA) PRIVATE LTD, INDIA, vol. 52, no. 11, 22 March 2015 (2015-03-22), pages 7281 - 7288, XP035604684, ISSN: 0022-1155, [retrieved on 20150322], DOI: 10.1007/S13197-015-1798-Z *

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