WO2012102630A3 - Flour with reduced calorific value - Google Patents

Flour with reduced calorific value Download PDF

Info

Publication number
WO2012102630A3
WO2012102630A3 PCT/PL2012/000004 PL2012000004W WO2012102630A3 WO 2012102630 A3 WO2012102630 A3 WO 2012102630A3 PL 2012000004 W PL2012000004 W PL 2012000004W WO 2012102630 A3 WO2012102630 A3 WO 2012102630A3
Authority
WO
WIPO (PCT)
Prior art keywords
flour
gluten
hulls
cereal
milling
Prior art date
Application number
PCT/PL2012/000004
Other languages
French (fr)
Other versions
WO2012102630A2 (en
Inventor
Joanna Harasym
Dariusz CHASZCZEWICZ
Original Assignee
Uniwersytet Ekonomiczny We Wrocławiu
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 Uniwersytet Ekonomiczny We Wrocławiu filed Critical Uniwersytet Ekonomiczny We Wrocławiu
Publication of WO2012102630A2 publication Critical patent/WO2012102630A2/en
Publication of WO2012102630A3 publication Critical patent/WO2012102630A3/en

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
    • A21D13/06—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, 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
    • 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
    • A21D2/36—Vegetable material
    • 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
    • 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
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts

Abstract

Hulls of cereal or pseudocereal grains are subjected to a milling with conventional method and obtain fractions from the milling of grain size 1.00 mm to 0.01 mm, preferably from 0.30 to 0.1 mm. Advantage of the present invention is able to obtain bread, confectionery, crisps, chips or pasta with strongly reduced caloric value, which additionally will deliver recommended in the nutrition portion of dietary fiber. For the preparation of the present invention can be applied to hulls of gluten cereals such as all varieties of wheat, rye, barley, oats, triticale and cereal or gluten-free and pseudocerelas like buckwheat, amaranth, corn, quinoa, sorghum or millet.
PCT/PL2012/000004 2011-01-25 2012-01-24 Flour with reduced calorific value WO2012102630A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
PL393733A PL393733A1 (en) 2011-01-25 2011-01-25 Flour with reduced calorific value
PLP393733 2011-01-25

Publications (2)

Publication Number Publication Date
WO2012102630A2 WO2012102630A2 (en) 2012-08-02
WO2012102630A3 true WO2012102630A3 (en) 2012-09-20

Family

ID=45855982

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/PL2012/000004 WO2012102630A2 (en) 2011-01-25 2012-01-24 Flour with reduced calorific value

Country Status (2)

Country Link
PL (1) PL393733A1 (en)
WO (1) WO2012102630A2 (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3767423A (en) * 1971-02-03 1973-10-23 Pillsbury Co Low calorie bread
US4711786A (en) * 1983-04-19 1987-12-08 E.D.S. Company High fiber bread and extruded products
EP0337653A2 (en) * 1988-04-15 1989-10-18 E.I. Du Pont De Nemours And Company Improved alkaline peroxide treatment of nonwoody lignocellulosic substrates
WO2006133492A1 (en) * 2005-06-17 2006-12-21 Grain Pool Pty Ltd Use of lupin bran in high-fibre food products
US20090162513A1 (en) * 2007-12-20 2009-06-25 Leo Gingras Rice hull composition

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL373435A1 (en) 2005-03-07 2006-09-18 Grażyna Kaperczak Method for the obtaining buckwheat hull preparation, particularly for foodstuffs and pharmaceuticals
US20090047411A1 (en) 2007-08-16 2009-02-19 Houston Benjamin E Method and system for producing peanut hull flour

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3767423A (en) * 1971-02-03 1973-10-23 Pillsbury Co Low calorie bread
US4711786A (en) * 1983-04-19 1987-12-08 E.D.S. Company High fiber bread and extruded products
EP0337653A2 (en) * 1988-04-15 1989-10-18 E.I. Du Pont De Nemours And Company Improved alkaline peroxide treatment of nonwoody lignocellulosic substrates
WO2006133492A1 (en) * 2005-06-17 2006-12-21 Grain Pool Pty Ltd Use of lupin bran in high-fibre food products
US20090162513A1 (en) * 2007-12-20 2009-06-25 Leo Gingras Rice hull composition

Also Published As

Publication number Publication date
WO2012102630A2 (en) 2012-08-02
PL393733A1 (en) 2012-07-30

Similar Documents

Publication Publication Date Title
Foschia et al. Nutritional therapy–Facing the gap between coeliac disease and gluten-free food
WO2007076436A3 (en) Continuous production of cereal flour and whole-cereal flour for grain-based foods, using a low-moisture precooking
Des Marchais et al. Bread-making potential of pea protein isolate produced by a novel ultrafiltration/diafiltration process
Baasandorj et al. Effect of kernel size and mill type on protein, milling yield, and baking quality of hard red spring wheat
MX2010013667A (en) Continuous production of cereal flour and whole-cereal flour for grain-based foods using a high-solid conditioning.
AU2007261522A8 (en) Production of stabilized whole grain flour and products thereof
Torbica et al. Quality prediction of bread made from composite flours using different parameters of empirical rheology
González et al. Extrusion conditions and amylose content affect physicochemical properties of extrudates obtained from brown rice grains
Finnie et al. Sprouted grains as a food ingredient
Arendt et al. Wheat and other Triticum grains
Kumar et al. Effect of extruded finger millet on dough rheology and functional quality of pearl millet‐based unleavened flatbread
RU2014137191A (en) SUPPRESSION OF NOTES OF RANUCAPULAR FLAVOR IN FOOD
Kumar et al. Rheological, textural, and technological modifications in wheat unleavened flatbread substituted with extruded finger millet
WO2006124440A3 (en) Processing of grains and the like
Pineli et al. The use of sorghum to produce gluten-free breads: A systematic review
Mastromatteo et al. A multistep optimization approach for the production of healthful pasta based on nonconventional flours
Lee et al. Quality improvement and antioxidant activity of sugar-snap cookies prepared using blends of cereal flour
JP2019528790A5 (en)
WO2012102630A3 (en) Flour with reduced calorific value
Dvořáková et al. Textural properties of bread formulations based on buckwheat and rye flour
Choo et al. Effects of seed moisture conditioning and mechanical scouring pre-treatments on roller-milled green lentil (Lens culinaris) and Chickpea (Cicer arietinum) Flours
Živančev et al. Possibility of utilization alternative cereals (millet and barley) for improvement technological properties of bread gained from flour of poor technological quality
Behera et al. Recent advances in development of multi grain bakery products: A review
Dvořáková et al. Buckwheat as a gluten-free cereal in combination with maize flour
CN110946168A (en) Pancake flour special for patients with diabetes and hyperglycemia

Legal Events

Date Code Title Description
NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 12709710

Country of ref document: EP

Kind code of ref document: A2