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JPS5399347A - Improved wheat flour substitute - Google Patents

Improved wheat flour substitute

Info

Publication number
JPS5399347A
JPS5399347A JP1289778A JP1289778A JPS5399347A JP S5399347 A JPS5399347 A JP S5399347A JP 1289778 A JP1289778 A JP 1289778A JP 1289778 A JP1289778 A JP 1289778A JP S5399347 A JPS5399347 A JP S5399347A
Authority
JP
Japan
Prior art keywords
wheat flour
flour substitute
improved wheat
improved
substitute
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.)
Granted
Application number
JP1289778A
Other languages
Japanese (ja)
Other versions
JPS575141B2 (en
Inventor
Tooresu Anibaru
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.)
Pfizer Corp Belgium
Original Assignee
Pfizer Corp Belgium
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 Pfizer Corp Belgium filed Critical Pfizer Corp Belgium
Publication of JPS5399347A publication Critical patent/JPS5399347A/en
Publication of JPS575141B2 publication Critical patent/JPS575141B2/ja
Granted legal-status Critical Current

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
    • 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
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides
    • 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • 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
    • A23L33/20—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)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Cereal-Derived Products (AREA)
JP1289778A 1977-02-07 1978-02-07 Improved wheat flour substitute Granted JPS5399347A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US76621877A 1977-02-07 1977-02-07

Publications (2)

Publication Number Publication Date
JPS5399347A true JPS5399347A (en) 1978-08-30
JPS575141B2 JPS575141B2 (en) 1982-01-29

Family

ID=25075760

Family Applications (1)

Application Number Title Priority Date Filing Date
JP1289778A Granted JPS5399347A (en) 1977-02-07 1978-02-07 Improved wheat flour substitute

Country Status (4)

Country Link
JP (1) JPS5399347A (en)
DE (1) DE2804634C3 (en)
GB (1) GB1580015A (en)
IE (1) IE46397B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4743452A (en) * 1985-07-17 1988-05-10 Stauffer Chemical Company Method for producing frozen yeast-leavened dough
US5035903A (en) * 1985-07-17 1991-07-30 International Flavors & Foods Ingredients Company, Division Of Indopco, Inc. High fiber bakery products

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2518372B2 (en) * 1981-12-23 1986-05-09 Hygiene Nutritionnelle FOOD COMPOSITION USEFUL IN PARTICULAR FOR DIABETICS, AND ITS APPLICATION IN THE TREATMENT OF CARBOHYDRATE METABOLISM DISORDERS
CN103519162A (en) * 2011-07-19 2014-01-22 江西江中制药(集团)有限责任公司 Technique for reducing in-vivo decomposition and absorption speed of starch

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3023104A (en) * 1960-07-05 1962-02-27 American Viscose Corp Food compositions incorporating cellulose crystallite aggregates
GB1490415A (en) * 1975-07-21 1977-11-02 Pfizer Ltd Non-digestible starch based food additives

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4743452A (en) * 1985-07-17 1988-05-10 Stauffer Chemical Company Method for producing frozen yeast-leavened dough
US5035903A (en) * 1985-07-17 1991-07-30 International Flavors & Foods Ingredients Company, Division Of Indopco, Inc. High fiber bakery products

Also Published As

Publication number Publication date
DE2804634B2 (en) 1981-02-19
DE2804634C3 (en) 1981-12-10
GB1580015A (en) 1980-11-26
JPS575141B2 (en) 1982-01-29
IE780249L (en) 1978-08-07
IE46397B1 (en) 1983-06-01
DE2804634A1 (en) 1978-08-10

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