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IT201700068767A1 - Dry food, in particular biscuit, gluten-free with symbiotic properties and process for its production. - Google Patents

Dry food, in particular biscuit, gluten-free with symbiotic properties and process for its production.

Info

Publication number
IT201700068767A1
IT201700068767A1 IT102017000068767A IT201700068767A IT201700068767A1 IT 201700068767 A1 IT201700068767 A1 IT 201700068767A1 IT 102017000068767 A IT102017000068767 A IT 102017000068767A IT 201700068767 A IT201700068767 A IT 201700068767A IT 201700068767 A1 IT201700068767 A1 IT 201700068767A1
Authority
IT
Italy
Prior art keywords
gluten
free
production
dry food
biscuit
Prior art date
Application number
IT102017000068767A
Other languages
Italian (it)
Inventor
Nobile Matteo Alessandro Del
Amalia Conte
Maria Antonietta Saccotelli
Original Assignee
Nobile Matteo Alessandro Del
Amalia Conte
Maria Antonietta Saccotelli
Minaba Tech S R L
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 Nobile Matteo Alessandro Del, Amalia Conte, Maria Antonietta Saccotelli, Minaba Tech S R L filed Critical Nobile Matteo Alessandro Del
Priority to IT102017000068767A priority Critical patent/IT201700068767A1/en
Priority to PCT/IT2018/050110 priority patent/WO2018235118A1/en
Publication of IT201700068767A1 publication Critical patent/IT201700068767A1/en

Links

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
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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
    • 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
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/003—Heat treatment
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • A23V2200/00—Function of food ingredients

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
IT102017000068767A 2017-06-21 2017-06-21 Dry food, in particular biscuit, gluten-free with symbiotic properties and process for its production. IT201700068767A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
IT102017000068767A IT201700068767A1 (en) 2017-06-21 2017-06-21 Dry food, in particular biscuit, gluten-free with symbiotic properties and process for its production.
PCT/IT2018/050110 WO2018235118A1 (en) 2017-06-21 2018-06-19 GLUTEN-FREE DRY FOOD, IN PARTICULAR BISCUIT, HAVING SYMBIOTIC PROPERTIES

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT102017000068767A IT201700068767A1 (en) 2017-06-21 2017-06-21 Dry food, in particular biscuit, gluten-free with symbiotic properties and process for its production.

Publications (1)

Publication Number Publication Date
IT201700068767A1 true IT201700068767A1 (en) 2018-12-21

Family

ID=60138874

Family Applications (1)

Application Number Title Priority Date Filing Date
IT102017000068767A IT201700068767A1 (en) 2017-06-21 2017-06-21 Dry food, in particular biscuit, gluten-free with symbiotic properties and process for its production.

Country Status (2)

Country Link
IT (1) IT201700068767A1 (en)
WO (1) WO2018235118A1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GR20190100312A (en) * 2019-07-23 2021-02-15 Παυλος Ευτυχιου Πετρακης Bakery products - pasta made of 100% carob flour

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0453390A1 (en) * 1990-04-19 1991-10-23 Puleva Union Industrial Y Agro-Ganadera, S.A. Process for the preparation of ground cereal based foods and food products obtained thereby
WO2007113678A2 (en) * 2006-04-05 2007-10-11 Giuliani S.P.A. Supplement mixture for dietetic food destined for celiacs
US20100310747A1 (en) * 2009-06-05 2010-12-09 Brunob Ii B.V. Gluten-Free Bakery Products
US20110236532A1 (en) * 2010-03-24 2011-09-29 Kari Seguin-Laur Food composition comprising germinated seeds or grains
US20150216185A1 (en) * 2006-07-17 2015-08-06 Giuliani S.P.A. Mixture of lactic bacteria for the preparation of gluten free baked products

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0453390A1 (en) * 1990-04-19 1991-10-23 Puleva Union Industrial Y Agro-Ganadera, S.A. Process for the preparation of ground cereal based foods and food products obtained thereby
WO2007113678A2 (en) * 2006-04-05 2007-10-11 Giuliani S.P.A. Supplement mixture for dietetic food destined for celiacs
US20150216185A1 (en) * 2006-07-17 2015-08-06 Giuliani S.P.A. Mixture of lactic bacteria for the preparation of gluten free baked products
US20100310747A1 (en) * 2009-06-05 2010-12-09 Brunob Ii B.V. Gluten-Free Bakery Products
US20110236532A1 (en) * 2010-03-24 2011-09-29 Kari Seguin-Laur Food composition comprising germinated seeds or grains

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"Probiotics", 3 October 2012, INTECH, ISBN: 978-953-51-0776-7, article DOROTA ZYZELEWICZ ET AL: "Probiotic Confectionery Products - Preparation and Properties", pages: 261 - 306, XP055249462, DOI: 10.5772/50047 *

Also Published As

Publication number Publication date
WO2018235118A1 (en) 2018-12-27

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