PL442386A1 - Sponge cake with increased health-promoting properties, free from gluten, sucrose, lactose, egg whites and GMOs, as well as the method of its production and use - Google Patents

Sponge cake with increased health-promoting properties, free from gluten, sucrose, lactose, egg whites and GMOs, as well as the method of its production and use

Info

Publication number
PL442386A1
PL442386A1 PL442386A PL44238622A PL442386A1 PL 442386 A1 PL442386 A1 PL 442386A1 PL 442386 A PL442386 A PL 442386A PL 44238622 A PL44238622 A PL 44238622A PL 442386 A1 PL442386 A1 PL 442386A1
Authority
PL
Poland
Prior art keywords
weight
amount
gluten
sponge cake
production
Prior art date
Application number
PL442386A
Other languages
Polish (pl)
Other versions
PL247348B1 (en
Inventor
Barbara Krochmal-Marczak
Tomasz Cebulak
Joanna Kaszuba
Original Assignee
Karpacka Państwowa Uczelnia W Krośnie
Podkarpackie Centrum Innowacji Spółka Z Ograniczoną Odpowiedzialnością
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 Karpacka Państwowa Uczelnia W Krośnie, Podkarpackie Centrum Innowacji Spółka Z Ograniczoną Odpowiedzialnością filed Critical Karpacka Państwowa Uczelnia W Krośnie
Priority to PL442386A priority Critical patent/PL247348B1/en
Publication of PL442386A1 publication Critical patent/PL442386A1/en
Publication of PL247348B1 publication Critical patent/PL247348B1/en

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
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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
    • A21D13/06—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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/36—Filled wafers
    • 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
    • A21D8/00—Methods for preparing or baking dough

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)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Przedmiotem zgłoszenia jest biszkopt wolny od glutenu, sacharozy, laktozy, białka jaj i GMO, o podwyższonych właściwościach prozdrowotnych, przeznaczony dla osób z nietolerancją glutenu, laktozy oraz chorobami metabolicznymi, jak również dla osób preferujących dietę wegańską, charakteryzujący się tym, że masę wyjściową składników biszkoptu stanowi: mieszanka mąk bezglutenowych wybranych spośród mąki z batata, jaglanej, ryżowej, ziemniaczanej i/lub z ciecierzycy w ilości 22% - 26% wag.; białka ziemniaczanego w ilości 5% - 7% wag.; cukier kokosowy w ilości 5 - 7% wag.; ksylitol w ilości 0,80% - 1,60% wag.; agar w ilości 0,50 - 1,50% wag.; ekstrakt z czystka kreteńskiego w ilości 0,150% - 0,200% wag.; ekstrakt kurkuminy z piperyną w ilości 0,15% - 0,200% wag.; ekstrakt naturalnego beta-karotenu w ilości 0,010% - 0,020% wag.; ekstrakt z ziela jeżówki purpurowej w ilości 0,005% - 0,10% wag.; wodorowęglan sodu w ilości 0,40% - 0,60% wag.; oraz woda w ilości 55,00% - 65,00% wag., w przeliczeniu na 100% wyjściowej masy składników biszkoptu; jak również sposób jego wytwarzania i zastosowanie białka ziemniaczanego w jego wytwarzaniu.The subject of the application is a sponge cake free from gluten, sucrose, lactose, egg white and GMO, with increased health-promoting properties, intended for people with gluten intolerance, lactose intolerance and metabolic diseases, as well as for people who prefer a vegan diet, characterized by the fact that the starting mass of ingredients sponge cake consists of: a mixture of gluten-free flours selected from sweet potato, millet, rice, potato and/or chickpea flour in an amount of 22% - 26% by weight; potato protein in the amount of 5% - 7% by weight; coconut sugar in the amount of 5 - 7% by weight; xylitol in the amount of 0.80% - 1.60% by weight; agar in the amount of 0.50 - 1.50% by weight; Cretan cistus extract in the amount of 0.150% - 0.200% by weight; curcumin extract with piperine in the amount of 0.15% - 0.200% by weight; natural beta-carotene extract in the amount of 0.010% - 0.020% by weight; purple coneflower herb extract in the amount of 0.005% - 0.10% by weight; sodium bicarbonate in the amount of 0.40% - 0.60% by weight; and water in the amount of 55.00% - 65.00% by weight, based on 100% of the initial weight of the sponge cake ingredients; as well as the method of its production and the use of potato protein in its production.

PL442386A 2022-09-28 2022-09-28 Sponge cake with enhanced health-promoting properties, free from gluten, sucrose, lactose, egg whites and GMOs, and the method of its production and use PL247348B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL442386A PL247348B1 (en) 2022-09-28 2022-09-28 Sponge cake with enhanced health-promoting properties, free from gluten, sucrose, lactose, egg whites and GMOs, and the method of its production and use

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL442386A PL247348B1 (en) 2022-09-28 2022-09-28 Sponge cake with enhanced health-promoting properties, free from gluten, sucrose, lactose, egg whites and GMOs, and the method of its production and use

Publications (2)

Publication Number Publication Date
PL442386A1 true PL442386A1 (en) 2024-04-02
PL247348B1 PL247348B1 (en) 2025-06-16

Family

ID=90526626

Family Applications (1)

Application Number Title Priority Date Filing Date
PL442386A PL247348B1 (en) 2022-09-28 2022-09-28 Sponge cake with enhanced health-promoting properties, free from gluten, sucrose, lactose, egg whites and GMOs, and the method of its production and use

Country Status (1)

Country Link
PL (1) PL247348B1 (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1995016355A1 (en) * 1993-12-15 1995-06-22 Vaszily Jozsef Sugar-free confectionery products
PL395995A1 (en) * 2011-08-17 2013-02-18 Delic-Pol Spólka Akcyjna Process for preparing gluten-free sponge cake with no added sugar and a gluten-free sponge cake with no added sugar
CN105901098A (en) * 2016-06-27 2016-08-31 芜湖宏洋食品有限公司 Aging preventing and digestion benefiting biscuit and preparation method thereof
DE102020105009A1 (en) * 2020-02-26 2021-08-26 Nina Stricker Gluten-free biscuits and process for making such

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1995016355A1 (en) * 1993-12-15 1995-06-22 Vaszily Jozsef Sugar-free confectionery products
PL395995A1 (en) * 2011-08-17 2013-02-18 Delic-Pol Spólka Akcyjna Process for preparing gluten-free sponge cake with no added sugar and a gluten-free sponge cake with no added sugar
CN105901098A (en) * 2016-06-27 2016-08-31 芜湖宏洋食品有限公司 Aging preventing and digestion benefiting biscuit and preparation method thereof
DE102020105009A1 (en) * 2020-02-26 2021-08-26 Nina Stricker Gluten-free biscuits and process for making such

Also Published As

Publication number Publication date
PL247348B1 (en) 2025-06-16

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