GB1462502A - High protein bread substitute - Google Patents
High protein bread substituteInfo
- Publication number
- GB1462502A GB1462502A GB1640874A GB1640874A GB1462502A GB 1462502 A GB1462502 A GB 1462502A GB 1640874 A GB1640874 A GB 1640874A GB 1640874 A GB1640874 A GB 1640874A GB 1462502 A GB1462502 A GB 1462502A
- Authority
- GB
- United Kingdom
- Prior art keywords
- milk
- bread substitute
- high protein
- substitute
- carbohydrates
- 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
- 235000008429 bread Nutrition 0.000 title abstract 3
- 102000004169 proteins and genes Human genes 0.000 title 1
- 108090000623 proteins and genes Proteins 0.000 title 1
- 235000013336 milk Nutrition 0.000 abstract 3
- 239000008267 milk Substances 0.000 abstract 3
- 210000004080 milk Anatomy 0.000 abstract 3
- 102000002322 Egg Proteins Human genes 0.000 abstract 2
- 108010000912 Egg Proteins Proteins 0.000 abstract 2
- 235000014633 carbohydrates Nutrition 0.000 abstract 2
- 150000001720 carbohydrates Chemical class 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 1
- 235000019737 Animal fat Nutrition 0.000 abstract 1
- 102000014171 Milk Proteins Human genes 0.000 abstract 1
- 108010011756 Milk Proteins Proteins 0.000 abstract 1
- 239000000470 constituent Substances 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 235000021239 milk protein Nutrition 0.000 abstract 1
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract 1
- 239000008158 vegetable oil Substances 0.000 abstract 1
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
- 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
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- 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
- A21D2/14—Organic oxygen compounds
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH540973A CH567376A5 (fr) | 1973-04-16 | 1973-04-16 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1462502A true GB1462502A (en) | 1977-01-26 |
Family
ID=4293093
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB1640874A Expired GB1462502A (en) | 1973-04-16 | 1974-04-11 | High protein bread substitute |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JPS5012249A (fr) |
| CH (1) | CH567376A5 (fr) |
| DE (1) | DE2417530A1 (fr) |
| FR (1) | FR2225101B1 (fr) |
| GB (1) | GB1462502A (fr) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008062808A2 (fr) * | 2006-11-20 | 2008-05-29 | Francois Co., Ltd. | Procédé de fabrication de pain, huile et matières grasses pour le pétrissage, pain et appareil de fabrication de pain |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB8522622D0 (en) * | 1985-09-12 | 1985-10-16 | Unilever Plc | Edible water-in-oil emulsions |
| FR2589680A1 (fr) * | 1985-11-12 | 1987-05-15 | Technirec | Procede de fabrication de biscuits dietetiques et biscuits ainsi obtenus |
| JP2781570B2 (ja) * | 1988-11-14 | 1998-07-30 | ハー・マジェスティ・ザ・クイーン・イン・ライト・オブ・ニュー・ジーランド | 連続的生パン膨張方法及び装置 |
-
1973
- 1973-04-16 CH CH540973A patent/CH567376A5/xx not_active IP Right Cessation
-
1974
- 1974-04-10 DE DE19742417530 patent/DE2417530A1/de not_active Withdrawn
- 1974-04-11 GB GB1640874A patent/GB1462502A/en not_active Expired
- 1974-04-12 FR FR7413081A patent/FR2225101B1/fr not_active Expired
- 1974-04-15 JP JP49041111A patent/JPS5012249A/ja active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008062808A2 (fr) * | 2006-11-20 | 2008-05-29 | Francois Co., Ltd. | Procédé de fabrication de pain, huile et matières grasses pour le pétrissage, pain et appareil de fabrication de pain |
| WO2008062808A3 (fr) * | 2006-11-20 | 2009-06-04 | Francois Co Ltd | Procédé de fabrication de pain, huile et matières grasses pour le pétrissage, pain et appareil de fabrication de pain |
Also Published As
| Publication number | Publication date |
|---|---|
| DE2417530A1 (de) | 1974-10-31 |
| FR2225101B1 (fr) | 1977-11-04 |
| FR2225101A1 (fr) | 1974-11-08 |
| CH567376A5 (fr) | 1975-10-15 |
| JPS5012249A (fr) | 1975-02-07 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PS | Patent sealed | ||
| PCNP | Patent ceased through non-payment of renewal fee |