FLOUR WITH REDUCED CALORIFIC VALUE - UNIV EKONOMICZNY WE WROCLAWIU

Title:

FLOUR WITH REDUCED CALORIFIC VALUE

Document Type and Number:

WIPO Patent Application WO/2012/102630

Kind Code:

A3

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.

More Like This:

WO/2010/006778	COMPOSITION FOR PREPARING IMPROVED GLUTEN-FREE OR GLUTEN-REDUCED BAKERY PRODUCTS
WO/2001/010987	GRAPESEED, COLD-PRESSED GRAPE OIL, CRUSHED GRAPE AND GRAPE FLOUR
JP2796114	[Title of Invention] A method for producing a food product and the food product thereof.

Inventors:

HARASYM JOANNA (PL)
CHASZCZEWICZ DARIUSZ (PL)

Application Number:

PCT/PL2012/000004

Publication Date:

September 20, 2012

Filing Date:

January 24, 2012

Export Citation:

Click for automatic bibliography generation Help

Assignee:

UNIV EKONOMICZNY WE WROCLAWIU (PL)
HARASYM JOANNA (PL)
CHASZCZEWICZ DARIUSZ (PL)

International Classes:

A21D2/26; A23K1/00; A23L7/10

Domestic Patent References:

WO2006133492A1

2006-12-21

Foreign References:

US3767423A	1973-10-23
US20090162513A1	2009-06-25
US4711786A	1987-12-08
EP0337653A2	1989-10-18

Download PDF:

View/Download PDF PDF Help

Previous Patent: THE FASTENING OF THE HEAT EXCHANGER COVER

Next Patent: PROCESS FOR APPLYING POLYMERIC COATING ON CORK STOPPERS