NL7609653A - Tarwebrood met een hoog gehalte aan volledige proteinen. - Google Patents

Tarwebrood met een hoog gehalte aan volledige proteinen.

Info

Publication number
NL7609653A
NL7609653A NL7609653A NL7609653A NL7609653A NL 7609653 A NL7609653 A NL 7609653A NL 7609653 A NL7609653 A NL 7609653A NL 7609653 A NL7609653 A NL 7609653A NL 7609653 A NL7609653 A NL 7609653A
Authority
NL
Netherlands
Prior art keywords
high content
whole protein
wheat bread
bread
wheat
Prior art date
Application number
NL7609653A
Other languages
English (en)
Original Assignee
Itt
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 Itt filed Critical Itt
Publication of NL7609653A publication Critical patent/NL7609653A/nl

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
    • A21D13/02—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
    • A21D2/24—Organic nitrogen compounds
    • 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)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
NL7609653A 1975-09-04 1976-08-31 Tarwebrood met een hoog gehalte aan volledige proteinen. NL7609653A (nl)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US05/610,489 US3995065A (en) 1975-09-04 1975-09-04 Composition for preparing a high complete protein wheat bread

Publications (1)

Publication Number Publication Date
NL7609653A true NL7609653A (nl) 1977-03-08

Family

ID=24445216

Family Applications (1)

Application Number Title Priority Date Filing Date
NL7609653A NL7609653A (nl) 1975-09-04 1976-08-31 Tarwebrood met een hoog gehalte aan volledige proteinen.

Country Status (11)

Country Link
US (1) US3995065A (nl)
JP (1) JPS5234950A (nl)
BE (1) BE845803A (nl)
BR (1) BR7605029A (nl)
CA (1) CA1075526A (nl)
DE (1) DE2638819A1 (nl)
GB (1) GB1490950A (nl)
MX (1) MX4364E (nl)
NL (1) NL7609653A (nl)
SU (1) SU662052A1 (nl)
ZA (1) ZA765148B (nl)

Families Citing this family (27)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2406391A1 (fr) * 1977-10-21 1979-05-18 Joulin Gerard Pain au son et son procede de fabrication
CH635984A5 (fr) * 1978-12-01 1983-05-13 Nestle Societe D Assistance Te Biscuit riche en proteines et procede de fabrication.
JPS5585346A (en) * 1978-12-22 1980-06-27 Kazuya Miyagi Wheat flour confectionery and bread
JPS595265A (ja) * 1982-06-30 1984-01-12 大日本印刷株式会社 記録面を有するラベル
CA1210631A (en) * 1982-09-10 1986-09-02 Alison B. Warren Nutritional cookies
US4717570A (en) * 1985-10-10 1988-01-05 Nabisco Brands, Inc. Process and dough composition for producing multi-textured cookies
ES2039308B1 (es) * 1992-02-24 1994-05-01 Zonumar S L Masa panificable para fabricacion de pan blanco semi-integral.
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
RU2101959C1 (ru) * 1995-07-14 1998-01-20 Хоперская Ольга Анатольевна Способ производства бездрожжевого хлеба из пророщенного зерна пшеницы
RU2137373C1 (ru) * 1998-09-22 1999-09-20 Гребеньков Андрей Николаевич Пищевая биологически активная добавка и сухая смесь для приготовления диетических мучных изделий на ее основе
US6733815B2 (en) 1999-04-16 2004-05-11 Cargill, Incorporated Food ingredient containing wheat gluten, soy grits and soy flour
JP2001218551A (ja) * 2000-02-10 2001-08-14 Snow Brand Milk Prod Co Ltd パン類
FR2826240B1 (fr) * 2001-06-22 2005-02-25 Reginald Allouche Preparation alimentaire riche en proteines et hypocalorique pour produits de type pyzza, et son procede de preparation
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
RU2239322C2 (ru) * 2003-01-13 2004-11-10 Государственное образовательное учреждение Воронежская государственная технологическая академия Способ приготовления хлеба, булочных и сдобных изделий
RU2240692C1 (ru) * 2003-04-14 2004-11-27 Государственное образовательное учреждение Воронежская государственная технологическая академия Способ приготовления хлеба
US7252850B2 (en) 2003-05-30 2007-08-07 Delavau Llc High protein and high fiber food products
US20050013900A1 (en) * 2003-07-15 2005-01-20 Dohl Christopher T. High-protein, low-carbohydrate bakery products
JP2007510432A (ja) * 2003-11-07 2007-04-26 エムジーピー イングレディエンツ， インコーポレイテッド 高タンパク質低炭水化物食料品を製造するための組成物および方法
RU2287288C2 (ru) * 2004-11-04 2006-11-20 Государственное научное учреждение Всероссийский научно-исследовательский институт зерна и продуктов его переработки (ГНУ ВНИИЗ) Пищевой клейковинный продукт
FR2883707B1 (fr) * 2005-04-01 2009-08-21 Roland Sedze Procede de preparation d'un paton pour la fabrication d'un produit dietetique, produit dietetique obtenu
DK1800541T3 (da) * 2005-12-23 2012-01-16 Barilla Flli G & R Blødt hvedemel med højt klidindhold, fremgangsmåde for dets fremstilling og bagværk, der indeholder det
RU2345532C1 (ru) * 2007-04-23 2009-02-10 Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия (ГОУ ВПО ВГТА) Способ приготовления сдобного изделия булочки "исток"
RU2344606C1 (ru) * 2007-04-23 2009-01-27 Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия Способ приготовления ржано-пшеничного хлеба "комбат"
ES2525000B2 (es) * 2013-06-14 2015-11-20 Francisco RINCÓN LEÓN Pan seco con alojamiento configurado para albergar alimentos en su interior y procedimiento para la elaboración del mismo
FR3008850B1 (fr) * 2013-07-23 2016-09-09 Cerelab Pain brioche riche en proteines
JP2016158608A (ja) * 2015-03-05 2016-09-05 日清製粉株式会社 ベーカリー食品用組成物

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2989399A (en) * 1958-08-22 1961-06-20 Du Pont Process of preparing a white flour dough mix and composition therefor
US3679433A (en) * 1970-09-08 1972-07-25 Us Agriculture Protein-enriched baked products and method of making same
US3780188A (en) * 1970-10-05 1973-12-18 Univ Kansas State Method of increasing protein content of wheat flour based baked and fried products and compositions for preparing same
US3851066A (en) * 1971-08-30 1974-11-26 Ici America Inc Method for preparing protein enriched yeast-raised baked products

Also Published As

Publication number Publication date
GB1490950A (en) 1977-11-02
JPS57772B2 (nl) 1982-01-07
DE2638819A1 (de) 1977-03-17
BE845803A (nl) 1977-03-03
MX4364E (es) 1982-04-19
BR7605029A (pt) 1977-08-09
US3995065A (en) 1976-11-30
CA1075526A (en) 1980-04-15
ZA765148B (en) 1977-08-31
JPS5234950A (en) 1977-03-17
SU662052A1 (ru) 1979-05-15

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Legal Events

Date Code Title Description
BV The patent application has lapsed