GB0823603D0 - 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 - Google Patents
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 breadInfo
- Publication number
- GB0823603D0 GB0823603D0 GBGB0823603.6A GB0823603A GB0823603D0 GB 0823603 D0 GB0823603 D0 GB 0823603D0 GB 0823603 A GB0823603 A GB 0823603A GB 0823603 D0 GB0823603 D0 GB 0823603D0
- Authority
- GB
- United Kingdom
- Prior art keywords
- gluten
- free
- making
- bread
- dry
- 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.)
- Withdrawn
Links
- 235000008429 bread Nutrition 0.000 title 2
- 239000000203 mixture Substances 0.000 title 2
- 238000004519 manufacturing process Methods 0.000 title 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/02—Ready-for-oven doughs
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DK200600725A DK176438B1 (en) | 2006-05-29 | 2006-05-29 | Cake mix for making dough for gluten-free bread and method for making such cake mix and bread |
DKPA200700377 | 2007-03-07 | ||
US11/753,705 US20070275121A1 (en) | 2006-05-29 | 2007-05-25 | Dry Mixtures for Making Dough for Bread and Methods for Production Thereof |
PCT/DK2007/000248 WO2007137578A1 (en) | 2006-05-29 | 2007-05-29 | 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 |
Publications (2)
Publication Number | Publication Date |
---|---|
GB0823603D0 true GB0823603D0 (en) | 2009-01-28 |
GB2452894A GB2452894A (en) | 2009-03-18 |
Family
ID=40344253
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB0823603A Withdrawn GB2452894A (en) | 2006-05-29 | 2007-05-29 | 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 |
Country Status (2)
Country | Link |
---|---|
GB (1) | GB2452894A (en) |
SE (1) | SE0802646L (en) |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
IL60685A (en) * | 1980-07-28 | 1982-04-30 | Univ Ben Gurion | Mix for the preparation of bread and cake products |
FR2709924B1 (en) * | 1993-09-14 | 1995-12-08 | Yves Woestelandt | Gluten-free bread and its manufacturing process. |
DE29704037U1 (en) * | 1997-03-06 | 1997-05-07 | Hackel, Silke, 95163 Weißenstadt | Gluten-free ready-mix flour |
FR2802774B1 (en) * | 1999-12-28 | 2002-12-27 | Eurogerm Sa | PROCESS FOR MANUFACTURING FOOD PRODUCT WITH INTERNAL TEXTURED TEXTURE, DEVICE IMPLEMENTING THE METHOD AND APPLICATION TO GLUTEN-FREE BREAD |
NL1023977C2 (en) * | 2003-07-22 | 2005-01-25 | Soil & Crop Cruise Control B V | Processing of ripened teff flour. |
JP4280920B2 (en) * | 2004-02-09 | 2009-06-17 | 信越化学工業株式会社 | Dough composition |
-
2007
- 2007-05-29 GB GB0823603A patent/GB2452894A/en not_active Withdrawn
- 2007-05-29 SE SE0802646A patent/SE0802646L/en not_active Application Discontinuation
Also Published As
Publication number | Publication date |
---|---|
SE0802646L (en) | 2008-12-22 |
GB2452894A (en) | 2009-03-18 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |