GB1264529A - - Google Patents
Info
- Publication number
- GB1264529A GB1264529A GB1264529DA GB1264529A GB 1264529 A GB1264529 A GB 1264529A GB 1264529D A GB1264529D A GB 1264529DA GB 1264529 A GB1264529 A GB 1264529A
- Authority
- GB
- United Kingdom
- Prior art keywords
- dough
- june
- calorie
- poor
- flour
- 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.)
- Expired
Links
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
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/183—Natural gums
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; Derivatives thereof
-
- 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
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US73738168A | 1968-06-17 | 1968-06-17 | |
US82971969A | 1969-06-02 | 1969-06-02 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1264529A true GB1264529A (de) | 1972-02-23 |
Family
ID=27113211
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB1264529D Expired GB1264529A (de) | 1968-06-17 | 1969-06-13 |
Country Status (2)
Country | Link |
---|---|
DE (1) | DE1930644C3 (de) |
GB (1) | GB1264529A (de) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2195225A (en) * | 1986-09-25 | 1988-04-07 | Oetker August Dr | Method of producing a dough |
EP1829450A1 (de) | 2006-03-01 | 2007-09-05 | Kraft Foods Holdings, Inc. | Backprodukte mit hohem Feuchtigkeitsgehalt und hoher Faserzahl sowie Teige aus diesen Produkten und Herstellungsverfahren |
US8057832B2 (en) | 2006-09-13 | 2011-11-15 | Kraft Foods Global Brands Llc | Microwavable food products |
US8354131B2 (en) | 2006-09-13 | 2013-01-15 | Kraft Foods Global Brands Llc | Microwavable food products |
US8741369B2 (en) | 2005-03-21 | 2014-06-03 | Kraft Foods Group Brands Llc | Microwaveable dough compositions |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE2253335C2 (de) * | 1972-10-31 | 1982-06-03 | H. Jäckering Mühlen- und Nährmittelwerke, 4700 Hamm | "Verfahren zur Herstellung eines proteinreichen, schnitt- und krümelfesten Dauergebäcks" |
FR2409008A1 (fr) * | 1977-11-17 | 1979-06-15 | Hygiene Nutritionnelle | Nouveau produit alimentaire a base de fibres dietetiques, et son procede de preparation |
-
1969
- 1969-06-13 GB GB1264529D patent/GB1264529A/en not_active Expired
- 1969-06-18 DE DE1930644A patent/DE1930644C3/de not_active Expired
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2195225A (en) * | 1986-09-25 | 1988-04-07 | Oetker August Dr | Method of producing a dough |
US8741369B2 (en) | 2005-03-21 | 2014-06-03 | Kraft Foods Group Brands Llc | Microwaveable dough compositions |
EP1829450A1 (de) | 2006-03-01 | 2007-09-05 | Kraft Foods Holdings, Inc. | Backprodukte mit hohem Feuchtigkeitsgehalt und hoher Faserzahl sowie Teige aus diesen Produkten und Herstellungsverfahren |
US8057832B2 (en) | 2006-09-13 | 2011-11-15 | Kraft Foods Global Brands Llc | Microwavable food products |
US8354131B2 (en) | 2006-09-13 | 2013-01-15 | Kraft Foods Global Brands Llc | Microwavable food products |
Also Published As
Publication number | Publication date |
---|---|
DE1930644C3 (de) | 1974-06-20 |
DE1930644A1 (de) | 1969-12-18 |
DE1930644B2 (de) | 1973-11-15 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PS | Patent sealed | ||
PLNP | Patent lapsed through nonpayment of renewal fees |