GR850466B - - Google Patents

Info

Publication number
GR850466B
GR850466B GR850466A GR850100466A GR850466B GR 850466 B GR850466 B GR 850466B GR 850466 A GR850466 A GR 850466A GR 850100466 A GR850100466 A GR 850100466A GR 850466 B GR850466 B GR 850466B
Authority
GR
Greece
Prior art keywords
composition
extrusion
rye
meal
starch
Prior art date
Application number
GR850466A
Other languages
English (en)
Inventor
Herbert William Docker Schou
Jack Allan Dreyer
John Zeeberg
Susanne Birkebaek
Original Assignee
Nexus Aps
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=8099441&utm_source=***_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=GR850466(B) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Nexus Aps filed Critical Nexus Aps
Publication of GR850466B publication Critical patent/GR850466B/el

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
    • 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
    • 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
    • A21D2/145—Acids, anhydrides or salts 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion

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)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)
  • Amplifiers (AREA)
  • Ultra Sonic Daignosis Equipment (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
  • Primary Cells (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
GR850466A 1984-02-23 1985-02-22 GR850466B (el)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DK0960/84A DK96084D0 (da) 1984-02-23 1984-02-23 Bagehjaelpemiddel

Publications (1)

Publication Number Publication Date
GR850466B true GR850466B (el) 1985-06-24

Family

ID=8099441

Family Applications (1)

Application Number Title Priority Date Filing Date
GR850466A GR850466B (el) 1984-02-23 1985-02-22

Country Status (9)

Country Link
EP (1) EP0152943B2 (el)
AT (1) ATE31378T1 (el)
DD (1) DD234361A5 (el)
DE (2) DE3561183D1 (el)
DK (1) DK96084D0 (el)
FI (1) FI81239C (el)
GR (1) GR850466B (el)
IS (1) IS2979A7 (el)
NO (1) NO161472C (el)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU7028187A (en) * 1986-02-05 1987-08-25 Nexus Aps Taste-adjusting composition
DK556486D0 (da) * 1986-11-20 1986-11-20 Nexus Aps Braedjusteringsmiddel
GB2239584A (en) * 1990-01-05 1991-07-10 Anthony James Locke Bakable comestible formulations
CH695922A5 (de) * 2002-05-28 2006-10-31 Panadoro Group Ag Vorteigkonzentrat für hefegetriebene Backwaren.
DE10224355A1 (de) * 2002-05-29 2003-12-11 Buehler Ag Bindemittel auf Stärkebasis
US20060246181A1 (en) * 2003-07-29 2006-11-02 Panadoro Group Ag Pre-dough concetrate for baked products totally- or partly- risen with yeast
ES2319245B1 (es) * 2006-06-30 2009-12-23 Confederacion De Organizaciones De Panaderia Y Pasteleria De La Comunidad Valenciana Procedimiento de fabricacion de pan especial y pan especial.
RU2744112C1 (ru) * 2020-03-16 2021-03-02 Закрытое акционерное общество «Партнер-М» Способ производства хлеба и хлебобулочных изделий

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1189130A (en) * 1915-12-18 1916-06-27 Kellogg Toasted Corn Flake Company Manufacture of bran food.
DE2622748C2 (de) * 1976-05-21 1980-01-24 Muehle Rueningen Ag, 3300 Braunschweig Behandlung von getreidemehl oder getreidekorn
CA1075968A (en) * 1978-03-01 1980-04-22 Griffith Laboratories Texturizing legume flours
US4560573A (en) * 1983-05-09 1985-12-24 Nabisco Brands, Inc. Rye flavoring

Also Published As

Publication number Publication date
NO161472B (no) 1989-05-16
DD234361A5 (de) 1986-04-02
EP0152943A1 (en) 1985-08-28
DE152943T1 (de) 1986-01-16
NO161472C (no) 1989-08-23
DK96084D0 (da) 1984-02-23
FI81239C (fi) 1990-10-10
IS2979A7 (is) 1985-08-24
FI850709A0 (fi) 1985-02-20
NO850678L (no) 1985-08-26
EP0152943B1 (en) 1987-12-16
FI850709L (fi) 1985-08-24
EP0152943B2 (en) 1993-01-27
FI81239B (fi) 1990-06-29
DE3561183D1 (en) 1988-01-28
ATE31378T1 (de) 1988-01-15

Similar Documents

Publication Publication Date Title
CA1293410C (en) Manufacture of bread crumb-like product
CA1293411C (en) Bread crumb-like product and its manufacture
CA2223224A1 (en) Modified cereal flour and cereal-flour processed food using the same
AU2317399A (en) Cereal products with inulin and methods of preparation
US20090148576A1 (en) Methods for Preparing Oat Bran Enriched in Beta-Glucan and Oat Products Prepared Therefrom
CA2341236A1 (en) Process for the production of masa flour
DE3474403D1 (en) Process for making shredded potato products
CA2289498A1 (en) Milled cereal by-product which is an additive for increasing total dietary fiber
Kumar et al. Development of multigrain premixes—its effect on rheological, textural and micro-structural characteristics of dough and quality of biscuits
US5175010A (en) Bread crumb manufacture
CA2215883A1 (en) Breading products
GR850466B (el)
Malleshi Processing of small millets for food and industrial uses
Singh et al. Nutritional quality of extruded snacks developed from composite of rice brokens and wheat bran
AUPN017394A0 (en) Whole grain food products
US3814824A (en) Breakfast cereals containing soy material and sodium bicarbonate
CA1239304A (en) Flour
GB1522439A (en) Food products
Ebeler et al. Wheat and Composite Flour Chapaties: Effects of Soy Flour
IE801473L (en) Expanded high fibre cereal products
DK78285A (da) Bagehjaelpemiddel
US6277421B1 (en) Food product comprising masa flavored flour
EP1797760A1 (en) Method of controlling rising ratio of bread by controlling milling extent of cereal grains
JPH0998734A (ja) 茶の風味を有するスナック及びその製造方法
JPS5648855A (en) Baked food like biscuit or cookie