PL393733A1 - Mąka o obniżonej wartości kalorycznej - Google Patents

Mąka o obniżonej wartości kalorycznej

Info

Publication number
PL393733A1
PL393733A1 PL393733A PL39373311A PL393733A1 PL 393733 A1 PL393733 A1 PL 393733A1 PL 393733 A PL393733 A PL 393733A PL 39373311 A PL39373311 A PL 39373311A PL 393733 A1 PL393733 A1 PL 393733A1
Authority
PL
Poland
Prior art keywords
flour
calorific value
reduced calorific
reduced
value
Prior art date
Application number
PL393733A
Other languages
English (en)
Inventor
Joanna Harasym
Dariusz Chaszczewicz
Original Assignee
Uniwersytet Ekonomiczny We Wrocławiu
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 Uniwersytet Ekonomiczny We Wrocławiu filed Critical Uniwersytet Ekonomiczny We Wrocławiu
Priority to PL393733A priority Critical patent/PL393733A1/pl
Priority to PCT/PL2012/000004 priority patent/WO2012102630A2/en
Publication of PL393733A1 publication Critical patent/PL393733A1/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
    • 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
    • A21D13/04—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
    • 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
    • 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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts

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)
  • General Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Cereal-Derived Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
PL393733A 2011-01-25 2011-01-25 Mąka o obniżonej wartości kalorycznej PL393733A1 (pl)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PL393733A PL393733A1 (pl) 2011-01-25 2011-01-25 Mąka o obniżonej wartości kalorycznej
PCT/PL2012/000004 WO2012102630A2 (en) 2011-01-25 2012-01-24 Flour with reduced calorific value

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL393733A PL393733A1 (pl) 2011-01-25 2011-01-25 Mąka o obniżonej wartości kalorycznej

Publications (1)

Publication Number Publication Date
PL393733A1 true PL393733A1 (pl) 2012-07-30

Family

ID=45855982

Family Applications (1)

Application Number Title Priority Date Filing Date
PL393733A PL393733A1 (pl) 2011-01-25 2011-01-25 Mąka o obniżonej wartości kalorycznej

Country Status (2)

Country Link
PL (1) PL393733A1 (pl)
WO (1) WO2012102630A2 (pl)

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3767423A (en) * 1971-02-03 1973-10-23 Pillsbury Co Low calorie bread
US4711786A (en) * 1983-04-19 1987-12-08 E.D.S. Company High fiber bread and extruded products
EP0337653A3 (en) * 1988-04-15 1991-10-02 E.I. Du Pont De Nemours And Company Improved alkaline peroxide treatment of nonwoody lignocellulosic substrates
PL373435A1 (pl) 2005-03-07 2006-09-18 Grażyna Kaperczak Sposób otrzymywania preparatu z łuski gryki w szczególności do celów spożywczych i farmaceutycznych
WO2006133492A1 (en) * 2005-06-17 2006-12-21 Grain Pool Pty Ltd Use of lupin bran in high-fibre food products
US20090047411A1 (en) 2007-08-16 2009-02-19 Houston Benjamin E Method and system for producing peanut hull flour
WO2009082476A1 (en) * 2007-12-20 2009-07-02 Nutracea Rice hull composition

Also Published As

Publication number Publication date
WO2012102630A2 (en) 2012-08-02
WO2012102630A3 (en) 2012-09-20

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