PL422037A1 - Product from yeast dough without addition of food sugar in the form of saccharose, containing a probiotic in the form of inulin as the sweetening substance - Google Patents
Product from yeast dough without addition of food sugar in the form of saccharose, containing a probiotic in the form of inulin as the sweetening substanceInfo
- Publication number
- PL422037A1 PL422037A1 PL422037A PL42203717A PL422037A1 PL 422037 A1 PL422037 A1 PL 422037A1 PL 422037 A PL422037 A PL 422037A PL 42203717 A PL42203717 A PL 42203717A PL 422037 A1 PL422037 A1 PL 422037A1
- Authority
- PL
- Poland
- Prior art keywords
- yeast dough
- addition
- inulin
- saccharose
- probiotic
- Prior art date
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 title abstract 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 title abstract 3
- 229930006000 Sucrose Natural products 0.000 title abstract 3
- 229920001202 Inulin Polymers 0.000 title abstract 2
- 235000013305 food Nutrition 0.000 title abstract 2
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 title abstract 2
- 229940029339 inulin Drugs 0.000 title abstract 2
- 235000000346 sugar Nutrition 0.000 title abstract 2
- 235000013681 dietary sucrose Nutrition 0.000 title 1
- 239000006041 probiotic Substances 0.000 title 1
- 230000000529 probiotic effect Effects 0.000 title 1
- 235000018291 probiotics Nutrition 0.000 title 1
- 239000000126 substance Substances 0.000 title 1
- 229960004793 sucrose Drugs 0.000 title 1
- 235000013312 flour Nutrition 0.000 abstract 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 abstract 2
- 239000005720 sucrose Substances 0.000 abstract 2
- 235000000832 Ayote Nutrition 0.000 abstract 1
- 235000009854 Cucurbita moschata Nutrition 0.000 abstract 1
- 240000001980 Cucurbita pepo Species 0.000 abstract 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 abstract 1
- 102000004877 Insulin Human genes 0.000 abstract 1
- 108090001061 Insulin Proteins 0.000 abstract 1
- 235000019484 Rapeseed oil Nutrition 0.000 abstract 1
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 235000019568 aromas Nutrition 0.000 abstract 1
- 235000014121 butter Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000013345 egg yolk Nutrition 0.000 abstract 1
- 210000002969 egg yolk Anatomy 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 abstract 1
- 239000000835 fiber Substances 0.000 abstract 1
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 229940125396 insulin Drugs 0.000 abstract 1
- 235000013406 prebiotics Nutrition 0.000 abstract 1
- 235000015136 pumpkin Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 239000003765 sweetening agent Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Przedmiotem zgłoszenia jest wyrób z ciasta drożdżowego bez dodatku cukru spożywczego w postaci sacharozy zawierający mąkę pszenną, olej rzepakowy, jaja, żółtka jaj, aromaty, w tym naturalny aromat masła, nadzienie owocowe, wodę i sól, zawierający jako substancję słodzącą prebiotyk w postaci inuliny w ilości 3 - 4% oraz zawierający mąkę z miąższu dyni w ilości 1 - 2% wagowych. W zaprojektowanej recepturze ciasta drożdżowego nie zastosowano sacharozy, która została zastąpiona inuliną o czterokrotnie niższej wartości energetycznej i wysokiej zawartości błonnika.The subject of the application is a product made of yeast dough without the addition of food sugar in the form of sucrose containing wheat flour, rapeseed oil, eggs, egg yolks, aromas, including natural butter aroma, fruit filling, water and salt, containing as a sweetener a prebiotic inulin in 3 - 4%, and containing 1 - 2% by weight of pumpkin pulp flour. The designed yeast dough recipe did not use sucrose, which was replaced by insulin with four times lower energy value and high fiber content.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL422037A PL235430B1 (en) | 2017-06-27 | 2017-06-27 | Product from yeast dough without addition of food sugar in the form of saccharose, containing a probiotic in the form of inulin as the sweetening substance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL422037A PL235430B1 (en) | 2017-06-27 | 2017-06-27 | Product from yeast dough without addition of food sugar in the form of saccharose, containing a probiotic in the form of inulin as the sweetening substance |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PL422037A1 true PL422037A1 (en) | 2019-01-02 |
| PL235430B1 PL235430B1 (en) | 2020-07-27 |
Family
ID=64899005
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL422037A PL235430B1 (en) | 2017-06-27 | 2017-06-27 | Product from yeast dough without addition of food sugar in the form of saccharose, containing a probiotic in the form of inulin as the sweetening substance |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL235430B1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20110268836A1 (en) * | 2004-05-12 | 2011-11-03 | Alessandro Seneci | Food compositions |
| PL405573A1 (en) * | 2013-10-08 | 2015-04-13 | Monika Nyk | Dough for mixed bakery products and a method for producing mixed bakery products |
| CN105594812A (en) * | 2016-01-29 | 2016-05-25 | 安徽友源食品有限公司 | Pumpkin corn and read bean flavor biscuit and preparation method thereof |
-
2017
- 2017-06-27 PL PL422037A patent/PL235430B1/en unknown
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20110268836A1 (en) * | 2004-05-12 | 2011-11-03 | Alessandro Seneci | Food compositions |
| PL405573A1 (en) * | 2013-10-08 | 2015-04-13 | Monika Nyk | Dough for mixed bakery products and a method for producing mixed bakery products |
| CN105594812A (en) * | 2016-01-29 | 2016-05-25 | 安徽友源食品有限公司 | Pumpkin corn and read bean flavor biscuit and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| PL235430B1 (en) | 2020-07-27 |
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