MA40361A - Composition de substitution de la farine et méthode de préparation de pain utilisant cette composition - Google Patents

Composition de substitution de la farine et méthode de préparation de pain utilisant cette composition

Info

Publication number
MA40361A
MA40361A MA040361A MA40361A MA40361A MA 40361 A MA40361 A MA 40361A MA 040361 A MA040361 A MA 040361A MA 40361 A MA40361 A MA 40361A MA 40361 A MA40361 A MA 40361A
Authority
MA
Morocco
Prior art keywords
composition
cereal
producing bread
flour substitute
pseudo
Prior art date
Application number
MA040361A
Other languages
English (en)
Inventor
Haymoud Youssef Ben
Original Assignee
Fandy Maroc Farine
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 Fandy Maroc Farine filed Critical Fandy Maroc Farine
Publication of MA40361A publication Critical patent/MA40361A/fr

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
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • 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
    • 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
    • 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
    • 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
    • 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
    • A21D2/183—Natural gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La présente invention concerne une composition alimentaire apte à se substituer au moins partiellement à l'amidon et contenant du gluten obtenu à partir d'au moins une céréale ou pseudo-céréale et du galactomannane, du son obtenu à partir d'au moins une céréale ou pseudo céréale et/ou des remoulages obtenus à partir d'au moins une céréale ou pseudo-céréale. De manière caractéristique, selon l'invention, lesdits remoulages contiennent en masse une fraction sensiblement supérieure ou égale à 50%, avantageus
MA040361A 2014-08-25 2015-08-24 Composition de substitution de la farine et méthode de préparation de pain utilisant cette composition MA40361A (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR1457953A FR3024940B1 (fr) 2014-08-25 2014-08-25 Composition alimentaire apte a se substituer au moins partiellement a la farine

Publications (1)

Publication Number Publication Date
MA40361A true MA40361A (fr) 2016-03-03

Family

ID=51932428

Family Applications (1)

Application Number Title Priority Date Filing Date
MA040361A MA40361A (fr) 2014-08-25 2015-08-24 Composition de substitution de la farine et méthode de préparation de pain utilisant cette composition

Country Status (4)

Country Link
EP (1) EP3193622A1 (fr)
FR (1) FR3024940B1 (fr)
MA (1) MA40361A (fr)
WO (1) WO2016030805A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113994995A (zh) * 2021-10-22 2022-02-01 上海吉羽食品科技有限公司 一种杂粮面包预拌粉、杂粮面包及其制作方法

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3574634A (en) * 1969-06-02 1971-04-13 Calogics Inc Low calorie foodstuffs
GB2022391B (en) * 1978-05-30 1982-10-20 Speywood Lab Ltd Bread containing gum and its manufacture
US4241106A (en) * 1979-05-29 1980-12-23 Standard Brands Incorporated Flour tortillas
US4961937A (en) * 1988-11-22 1990-10-09 Rudel Harry W A composition of flours containing vital gluten and soluble oat dietary fiber and a baked product produced therefrom
HU226088B1 (en) * 2002-04-18 2008-04-28 Gabonatermesztesi Kutato Koezh Diabetic flour, flourmix and admixture free from bran and process for producing of baking product especially bread, rolls and cake and using these
US7252850B2 (en) * 2003-05-30 2007-08-07 Delavau Llc High protein and high fiber food products
JP3977409B1 (ja) * 2006-11-10 2007-09-19 鳥越製粉株式会社 パン様食品素材およびこれを用いたパン様食品
WO2012076911A2 (fr) * 2010-12-08 2012-06-14 Attila Bakonyi-Kiss Farines à faible teneur en glucides destinées à l'industrie alimentaire et leur utilisation dans des produits alimentaires semi-finis et finis
CN103110052A (zh) 2012-12-14 2013-05-22 苏州科谷米业有限公司 一种全谷物粉的制法

Also Published As

Publication number Publication date
WO2016030805A1 (fr) 2016-03-03
EP3193622A1 (fr) 2017-07-26
FR3024940B1 (fr) 2017-11-10
FR3024940A1 (fr) 2016-02-26

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