WO2012102630A3 - Farine à valeur calorifique réduite - Google Patents

Farine à valeur calorifique réduite Download PDF

Info

Publication number
WO2012102630A3
WO2012102630A3 PCT/PL2012/000004 PL2012000004W WO2012102630A3 WO 2012102630 A3 WO2012102630 A3 WO 2012102630A3 PL 2012000004 W PL2012000004 W PL 2012000004W WO 2012102630 A3 WO2012102630 A3 WO 2012102630A3
Authority
WO
WIPO (PCT)
Prior art keywords
flour
gluten
hulls
cereal
milling
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/PL2012/000004
Other languages
English (en)
Other versions
WO2012102630A2 (fr
Inventor
Joanna Harasym
Dariusz CHASZCZEWICZ
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Uniwersytet Ekonomiczny We Wroclawiu
Original Assignee
Uniwersytet Ekonomiczny We Wroclawiu
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 Wroclawiu filed Critical Uniwersytet Ekonomiczny We Wroclawiu
Publication of WO2012102630A2 publication Critical patent/WO2012102630A2/fr
Publication of WO2012102630A3 publication Critical patent/WO2012102630A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne des glumes de graines de céréales ou de pseudo céréales qui sont soumises à un broyage selon un procédé traditionnel, ainsi que l'obtention de fractions à partir du broyage des graines d'une taille comprise entre 1, 00 mm et 0,01 mm, de préférence entre 0,30 et 0,1 mm. L'avantage de la présente invention est de pouvoir produire du pain, des confiseries, des croustilles, des chips ou des pâtes alimentaires à valeur calorifique fortement réduite, ce qui permet de fournir également des produits additionnels recommandés dans la portion nutritive d'une fibre alimentaire. Dans la préparation de la présente invention, il est possible d'utiliser les glumes de céréales à gluten telles que toutes les variétés de blé, seigle, orge, avoine, triticale et de céréales ou pseudo céréales sans gluten telles que le sarrasin, l'amarante, le maïs, le quinoa, le sorgho ou le millet.
PCT/PL2012/000004 2011-01-25 2012-01-24 Farine à valeur calorifique réduite Ceased WO2012102630A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
PLP393733 2011-01-25
PL393733A PL393733A1 (pl) 2011-01-25 2011-01-25 Mąka o obniżonej wartości kalorycznej

Publications (2)

Publication Number Publication Date
WO2012102630A2 WO2012102630A2 (fr) 2012-08-02
WO2012102630A3 true WO2012102630A3 (fr) 2012-09-20

Family

ID=45855982

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/PL2012/000004 Ceased WO2012102630A2 (fr) 2011-01-25 2012-01-24 Farine à valeur calorifique réduite

Country Status (2)

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

Citations (5)

* 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
EP0337653A2 (fr) * 1988-04-15 1989-10-18 E.I. Du Pont De Nemours And Company Traitement alcalin au peroxyde de substrats lignocellulosiques non-ligneux
WO2006133492A1 (fr) * 2005-06-17 2006-12-21 Grain Pool Pty Ltd Utilisation de mouture de lupin dans des produits alimentaires a haute teneur en fibres
US20090162513A1 (en) * 2007-12-20 2009-06-25 Leo Gingras Rice hull composition

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL373435A1 (pl) 2005-03-07 2006-09-18 Grażyna Kaperczak Sposób otrzymywania preparatu z łuski gryki w szczególności do celów spożywczych i farmaceutycznych
US20090047411A1 (en) 2007-08-16 2009-02-19 Houston Benjamin E Method and system for producing peanut hull flour

Patent Citations (5)

* 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
EP0337653A2 (fr) * 1988-04-15 1989-10-18 E.I. Du Pont De Nemours And Company Traitement alcalin au peroxyde de substrats lignocellulosiques non-ligneux
WO2006133492A1 (fr) * 2005-06-17 2006-12-21 Grain Pool Pty Ltd Utilisation de mouture de lupin dans des produits alimentaires a haute teneur en fibres
US20090162513A1 (en) * 2007-12-20 2009-06-25 Leo Gingras Rice hull composition

Also Published As

Publication number Publication date
WO2012102630A2 (fr) 2012-08-02
PL393733A1 (pl) 2012-07-30

Similar Documents

Publication Publication Date Title
Patil et al. Effect of extruded finger millet (Eleusine coracan L.) on textural properties and sensory acceptability of composite bread
WO2007076436A3 (fr) Production continue de farine de mais et de farine complete de mais par precuisson a faible humidite pour produits alimentaires cerealiers
Baasandorj et al. Effect of kernel size and mill type on protein, milling yield, and baking quality of hard red spring wheat
Finnie et al. Sprouted grains as a food ingredient
MX2010013667A (es) Produccion continua de harina de cereal y harina de cereal entero para alimentos a base de granos la cual usa un acondicionamiento concentrado en solidos.
Liu et al. Effect of wheat bran on dough rheology and final quality of Chinese steamed bread
UA100224C2 (uk) Спосіб одержання стабілізованого цільнозернового пшеничного борошна та стабілізованого висівкового компонента пшеничного зерна
Arendt et al. Wheat and other Triticum grains
Des Marchais et al. Bread-making potential of pea protein isolate produced by a novel ultrafiltration/diafiltration process
SG126004A1 (en) Food product
RU2014137191A (ru) Подавление ноты прогорклого привкуса в пищевых продуктах
Choo et al. Effects of seed moisture conditioning and mechanical scouring pre-treatments on roller-milled green lentil (Lens culinaris) and chickpea (Cicer arietinum) flours
Pineli et al. The use of sorghum to produce gluten-free breads: A systematic review
Lee et al. Quality improvement and antioxidant activity of sugar-snap cookies prepared using blends of cereal flour
WO2012102630A3 (fr) Farine à valeur calorifique réduite
JP2019528790A5 (fr)
Kuchtová et al. EFFECT OF WHEAT AND CORN GERMS ADDITION ON THE PHYSICAL PROPERTIES AND SENSORY QUALITYOF CRACKERS.
Behera et al. Recent advances in development of multi grain bakery products: A review
Živančev et al. Possibility of utilization alternative cereals (millet and barley) for improvement technological properties of bread gained from flour of poor technological quality
Dvořáková et al. Textural properties of bread formulations based on buckwheat and rye flour
Hitlamani et al. Gluten-free sources for baking industry
Dvořáková et al. Buckwheat as a gluten-free cereal in combination with maize flour
Hajnal et al. Snack products from whole-grain red sorghum flour with paprika and cocoa powders
Drobot et al. Changes of indicators of quality gluten-free bread during storage.
SE0401565L (sv) Ett rinnbart material från spannmålskorn

Legal Events

Date Code Title Description
NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 12709710

Country of ref document: EP

Kind code of ref document: A2