JOP20180047A1 - طحين قليل - البروتين - Google Patents

طحين قليل - البروتين

Info

Publication number
JOP20180047A1
JOP20180047A1 JOP/2018/0047A JOP20180047A JOP20180047A1 JO P20180047 A1 JOP20180047 A1 JO P20180047A1 JO P20180047 A JOP20180047 A JO P20180047A JO P20180047 A1 JOP20180047 A1 JO P20180047A1
Authority
JO
Jordan
Prior art keywords
low
mix composition
protein flour
flour mix
protein
Prior art date
Application number
JOP/2018/0047A
Other languages
English (en)
Inventor
Reem Taiem Dr
Original Assignee
Univ Of Jordan
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 Univ Of Jordan filed Critical Univ Of Jordan
Priority to JOP/2018/0047A priority Critical patent/JOP20180047A1/ar
Priority to PCT/JO2019/050009 priority patent/WO2019211884A2/en
Publication of JOP20180047A1 publication Critical patent/JOP20180047A1/ar

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
    • A21D13/06—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
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Noodles (AREA)
JOP/2018/0047A 2018-05-02 2018-05-02 طحين قليل - البروتين JOP20180047A1 (ar)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JOP/2018/0047A JOP20180047A1 (ar) 2018-05-02 2018-05-02 طحين قليل - البروتين
PCT/JO2019/050009 WO2019211884A2 (en) 2018-05-02 2019-01-29 Low-protein flour mix composition

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JOP/2018/0047A JOP20180047A1 (ar) 2018-05-02 2018-05-02 طحين قليل - البروتين

Publications (1)

Publication Number Publication Date
JOP20180047A1 true JOP20180047A1 (ar) 2019-11-02

Family

ID=68387088

Family Applications (1)

Application Number Title Priority Date Filing Date
JOP/2018/0047A JOP20180047A1 (ar) 2018-05-02 2018-05-02 طحين قليل - البروتين

Country Status (2)

Country Link
JO (1) JOP20180047A1 (ar)
WO (1) WO2019211884A2 (ar)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116251521A (zh) * 2022-12-31 2023-06-13 安徽德鑫源食品有限公司 低蛋白面粉加工用智能蛋白分离器、低蛋白面粉加工工艺
IT202300001641A1 (it) * 2023-02-01 2024-08-01 Marco Alvise Formiconi Ricetta alimentare di tipo migliorato per pazienti affetti da fenilchetonuria

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4950140A (en) * 1987-09-14 1990-08-21 The Procter & Gamble Company Cookies containing psyllium
CN101193557B (zh) * 2005-06-07 2012-07-18 宝洁公司 含有米粉和米淀粉的组合物
US20080138472A1 (en) * 2006-12-12 2008-06-12 Delse Alexandre High fiber rotary molded cookies containing inulin and resistant starch
US20120121758A1 (en) * 2010-11-12 2012-05-17 Becker Laura Lane Allergen-free compositions
GB201421495D0 (en) * 2014-12-03 2015-01-14 Tate & Lyle Custom Ingredients Llc Whippable food products, whipped food products and methods of making the same

Also Published As

Publication number Publication date
WO2019211884A4 (en) 2020-04-23
WO2019211884A2 (en) 2019-11-07
WO2019211884A3 (en) 2020-02-20

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