PL3160236T3 - Kompozycja do niskoglutenowych i niskowęglowodanowych wyrobów piekarniczych i mącznych - Google Patents

Kompozycja do niskoglutenowych i niskowęglowodanowych wyrobów piekarniczych i mącznych

Info

Publication number
PL3160236T3
PL3160236T3 PL15732220T PL15732220T PL3160236T3 PL 3160236 T3 PL3160236 T3 PL 3160236T3 PL 15732220 T PL15732220 T PL 15732220T PL 15732220 T PL15732220 T PL 15732220T PL 3160236 T3 PL3160236 T3 PL 3160236T3
Authority
PL
Poland
Prior art keywords
low
gluten
composition
baked
carbohydrate
Prior art date
Application number
PL15732220T
Other languages
English (en)
Inventor
Samir CHARRAK
Monika CHARRAK
Original Assignee
Samir CHARRAK
Monika CHARRAK
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 Samir CHARRAK, Monika CHARRAK filed Critical Samir CHARRAK
Publication of PL3160236T3 publication Critical patent/PL3160236T3/pl

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
    • 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
    • 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
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • 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
    • 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
    • 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
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-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
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • 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
    • A21D13/43—Flatbreads, e.g. naan
    • 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
    • A21D13/44—Pancakes or crêpes
    • 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
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • 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
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • 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
    • 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
    • A21D2/362—Leguminous plants
    • 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
    • A21D2/364—Nuts, e.g. cocoa
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
    • 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)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • General Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Noodles (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
PL15732220T 2014-06-26 2015-06-25 Kompozycja do niskoglutenowych i niskowęglowodanowych wyrobów piekarniczych i mącznych PL3160236T3 (pl)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE102014009654 2014-06-26
PCT/EP2015/064364 WO2015197760A1 (de) 2014-06-26 2015-06-25 Zusammensetzung für gluten- und kohlenhydratarme back- und teigwaren
EP15732220.7A EP3160236B1 (de) 2014-06-26 2015-06-25 Zusammensetzung für gluten- und kohlenhydratarme back- und teigwaren

Publications (1)

Publication Number Publication Date
PL3160236T3 true PL3160236T3 (pl) 2020-05-18

Family

ID=53491511

Family Applications (1)

Application Number Title Priority Date Filing Date
PL15732220T PL3160236T3 (pl) 2014-06-26 2015-06-25 Kompozycja do niskoglutenowych i niskowęglowodanowych wyrobów piekarniczych i mącznych

Country Status (9)

Country Link
US (1) US10555537B2 (pl)
EP (1) EP3160236B1 (pl)
DK (1) DK3160236T3 (pl)
ES (1) ES2761641T3 (pl)
HR (1) HRP20192146T1 (pl)
HU (1) HUE046887T2 (pl)
PL (1) PL3160236T3 (pl)
SI (1) SI3160236T1 (pl)
WO (1) WO2015197760A1 (pl)

Families Citing this family (30)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2645228C2 (ru) * 2016-07-06 2018-02-19 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кемеровский государственный сельскохозяйственный институт" Способ производства хлебобулочных изделий с повышенной пищевой ценностью
ES2663220B1 (es) * 2016-10-11 2019-01-25 Desarrollos Y Promociones Vegetarianas S L Composicion panificable exenta de gluten
IT201600103627A1 (it) * 2016-10-14 2018-04-14 Claudio Patrucco Preparato alimentare derivato da mandorla o simili e metodo per la sua produzione
WO2018087533A1 (en) * 2016-11-10 2018-05-17 Direct Food Ingredients Limited Particulate mixture for forming a food product, food product prepared therefrom and method of forming the food product
WO2018101844A1 (en) 2016-11-30 2018-06-07 Green Spot Technologies Limited A process and composition for an improved flour product
NL2019117B1 (en) * 2017-06-23 2019-01-07 Top B V Method for the production of protein and fiber rich airy food product
CN108041119A (zh) * 2017-12-27 2018-05-18 吉林农业大学 一种无麸质食用菌全谷物五谷杂粮饼干及其生产方法
CN111683534A (zh) * 2018-02-06 2020-09-18 普雷斯特食品公司 面团组合物及其制备方法
CN109567026B (zh) * 2019-01-21 2022-10-14 武汉轻工大学 一种猪皮胶原蛋白及低油挤压糕点
EP3927169A1 (en) * 2019-02-22 2021-12-29 Lo-Dough Limited Granular food ingredient comprising a mucilaginous hydrocolloid, a mannan-based hydrocolloid, egg white and insoluble fibre
RU2717005C1 (ru) * 2019-06-07 2020-03-17 Федеральное государственное бюджетное образовательное учреждение высшего образования "Саратовский государственный аграрный университет имени Н.И. Вавилова" Кекс с пониженным содержанием глютена
DE102019132894A1 (de) * 2019-12-03 2021-06-10 Ernst Böcker Gmbh & Co. Kg Backmischung zur herstellung von glutenfreien und proteinreichen broten und brötchen
CN111011441A (zh) * 2019-12-17 2020-04-17 陕西科技大学 一种抗氧化无蔗糖低脂高膳食纤维的杂粮代餐饼及其制作方法
DE202021004039U1 (de) * 2020-01-14 2022-07-04 Steinerfood Gmbh Kohlenhydratreduzierter Weissmehlersatzstoff
DE102020112734A1 (de) 2020-05-11 2021-11-11 Foodpunk Gmbh Backmischung, sowie Verfahren zur Zubereitung eines Teiges und Brotes hieraus
MX2020008165A (es) * 2020-08-03 2022-02-04 Perassi Luca Porrino Pasta para alimentos a base de harina de coco libre de gluten para elaboracion de pizzas.
CN116113324B (zh) * 2020-08-07 2025-12-09 卡拉万成分股份有限公司 含小麦且具有豌豆蛋白的面粉和面团
CN114223691A (zh) * 2020-09-09 2022-03-25 杭州观复湾流生物科技有限公司 一种不用面粉制作的低碳水化合物面包及其制备方法
FR3115658A1 (fr) * 2020-11-03 2022-05-06 Rouba ASSAF Méthode de fabrication de pains crackers
US12022836B2 (en) * 2021-02-11 2024-07-02 Frito-Lay North America, Inc. Snack food chip
US20240276991A1 (en) * 2021-06-08 2024-08-22 The University Of Adelaide Food composition
CN114287459A (zh) * 2021-12-30 2022-04-08 郑州家之禾商贸有限公司 一种用于月饼的配方及其制备的月饼
DE202022101688U1 (de) 2022-03-30 2023-07-05 Birgit Tantner Backmischung, Behältnis mit Backmischung, Backwaren, insbesondere Brot
US20250212924A1 (en) * 2022-05-04 2025-07-03 The Live Green Group, Inc., Plant-only gums (1) replacement system in food products
UA126190C2 (uk) * 2022-05-10 2022-08-25 Олег Володимирович Курченко Дієтичний харчовий продукт для схуднення
PL247416B1 (pl) * 2022-09-27 2025-06-30 Bezgluten Spolka Z Ograniczona Odpowiedzialnoscia Kompozycja bazowa do wytwarzania bezglutenowych, niskowęglowodanowych, o obniżonym indeksie glikemicznym, wegańskich wyrobów cukierniczo-piekarniczych
FR3155412A1 (fr) 2023-11-17 2025-05-23 Patisserie Stephan Fabrication de gaufres industrielles améliorées
US20250280835A1 (en) * 2024-03-05 2025-09-11 T. Marzetti Company Egg free, gluten free composition for bakery products and method of manufacture
KR102833291B1 (ko) * 2024-04-05 2025-07-10 오솔샘 탄수화물 함량이 낮고 식이섬유가 풍부하여 맛과 영양이 우수한 식빵의 제조방법
KR102846988B1 (ko) * 2024-10-11 2025-08-18 주식회사 키토라푸드 저당식빵 및 이의 제조방법

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007137578A1 (en) 2006-05-29 2007-12-06 Jytte Malby Dry mixtures for the purpose of making of dough for a gluten-free bread and a method of making a gluten-free dry mixture and gluten-free bread
US20100303997A1 (en) * 2009-05-29 2010-12-02 David John Fulton Process and method for creating no-starch or low-starch, high-fiber dough and food compositions using controlled hydration of mucilagenous hydrocolloids
US9314032B2 (en) * 2012-12-07 2016-04-19 Peter Jay BERNACCHI 0-net carbohydrate all purpose flour

Also Published As

Publication number Publication date
DK3160236T3 (da) 2019-12-16
US20170150730A1 (en) 2017-06-01
EP3160236A1 (de) 2017-05-03
US10555537B2 (en) 2020-02-11
SI3160236T1 (sl) 2020-02-28
EP3160236B1 (de) 2019-10-16
HUE046887T2 (hu) 2020-03-30
ES2761641T3 (es) 2020-05-20
WO2015197760A1 (de) 2015-12-30
HRP20192146T1 (hr) 2020-02-21

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