GB2482865B - Method of chapati and naan manufacture - Google Patents

Method of chapati and naan manufacture

Info

Publication number
GB2482865B
GB2482865B GB1013683.6A GB201013683A GB2482865B GB 2482865 B GB2482865 B GB 2482865B GB 201013683 A GB201013683 A GB 201013683A GB 2482865 B GB2482865 B GB 2482865B
Authority
GB
United Kingdom
Prior art keywords
chapati
naan
manufacture
naan manufacture
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.)
Active
Application number
GB1013683.6A
Other versions
GB201013683D0 (en
GB2482865A (en
Inventor
Singh Lalvani Kartar
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to GB1013683.6A priority Critical patent/GB2482865B/en
Publication of GB201013683D0 publication Critical patent/GB201013683D0/en
Publication of GB2482865A publication Critical patent/GB2482865A/en
Application granted granted Critical
Publication of GB2482865B publication Critical patent/GB2482865B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/43—Flatbreads, e.g. naan
    • 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
    • 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
    • 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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • A21D13/04—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, 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
    • 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
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • 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
    • 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
    • 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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
GB1013683.6A 2010-08-16 2010-08-16 Method of chapati and naan manufacture Active GB2482865B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1013683.6A GB2482865B (en) 2010-08-16 2010-08-16 Method of chapati and naan manufacture

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1013683.6A GB2482865B (en) 2010-08-16 2010-08-16 Method of chapati and naan manufacture

Publications (3)

Publication Number Publication Date
GB201013683D0 GB201013683D0 (en) 2010-09-29
GB2482865A GB2482865A (en) 2012-02-22
GB2482865B true GB2482865B (en) 2017-03-22

Family

ID=42938000

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1013683.6A Active GB2482865B (en) 2010-08-16 2010-08-16 Method of chapati and naan manufacture

Country Status (1)

Country Link
GB (1) GB2482865B (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103385275B (en) * 2013-08-16 2015-03-11 大连民族学院 Baked crumby bread preparation method

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2840772A1 (en) * 2002-06-14 2003-12-19 Meuniers Du Littoral Aromatic flour, for baking bread, contains cereal germs which add to the appearance and aroma of the bread without affecting the baking process
US20060008563A1 (en) * 2004-07-08 2006-01-12 Baumgartner Theodore J Low carbohydrate dough and method for making
AU2005101057A4 (en) * 2005-11-15 2006-02-02 George Weston Foods Limited Low GI white bread product
WO2007063349A1 (en) * 2005-11-29 2007-06-07 Diabet Trade Kft. Diabetic finished flours or flour mixtures or additive mixtures made from mostly whole-grain and whole-grain cereals
CN101564162A (en) * 2009-02-25 2009-10-28 田向东 Health staple food flour special for diabetes patients and preparation method thereof
EP2279673A1 (en) * 2001-04-12 2011-02-02 Raisio Benecol OY Compositions for lowering serum cholesterol

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2279673A1 (en) * 2001-04-12 2011-02-02 Raisio Benecol OY Compositions for lowering serum cholesterol
FR2840772A1 (en) * 2002-06-14 2003-12-19 Meuniers Du Littoral Aromatic flour, for baking bread, contains cereal germs which add to the appearance and aroma of the bread without affecting the baking process
US20060008563A1 (en) * 2004-07-08 2006-01-12 Baumgartner Theodore J Low carbohydrate dough and method for making
AU2005101057A4 (en) * 2005-11-15 2006-02-02 George Weston Foods Limited Low GI white bread product
WO2007063349A1 (en) * 2005-11-29 2007-06-07 Diabet Trade Kft. Diabetic finished flours or flour mixtures or additive mixtures made from mostly whole-grain and whole-grain cereals
CN101564162A (en) * 2009-02-25 2009-10-28 田向东 Health staple food flour special for diabetes patients and preparation method thereof

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
Bakeryandsnacks.com article, Inulin could speed up baking time for breads, study, Jane Byrne, dated 26/01/2010 available from http://www.bakeryandsnacks.com/R-D/Inulin-could-speed-up-baking-time-for-breads-study; Accessed 19/11/2015 *
Bakeryandsnacks.com Bread, gut-health claim approved, dated 19 February 2003, accessed via http://www.bakeryandsnacks.com/Ingredients/Bread-gut-health-claim-approved on the 08/08/2016 *
Bakeryandsnacks.com Study supports potential of inulin for fibre boost in bread, dated 03 April 2009, accessed via http://www.bakeryandsnacks.com/R-D/Study-supports-potential-of-inulin-for-fibre-boost-in-bread?utm_spource=copyright&utm_medium=OnSite&utm_campaign=copyright on the 08/08/2016 *
Veginspirations, "Oat Barley Roti / Indian Flat Bread", dated 15 February 2009, accessed via http://www.veginspirations.com/2009/02/oat-barley-roti-indian-flat-bread.html on 17.11.2010. *

Also Published As

Publication number Publication date
GB201013683D0 (en) 2010-09-29
GB2482865A (en) 2012-02-22

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Effective date: 20161202