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FR2432842A2 - Food prods contg. bran, gluten and flour - prepd. continuously by extruding mixt. with water; used in diet bread, cereals, etc. - Google Patents

Food prods contg. bran, gluten and flour - prepd. continuously by extruding mixt. with water; used in diet bread, cereals, etc.

Info

Publication number
FR2432842A2
FR2432842A2 FR7824066A FR7824066A FR2432842A2 FR 2432842 A2 FR2432842 A2 FR 2432842A2 FR 7824066 A FR7824066 A FR 7824066A FR 7824066 A FR7824066 A FR 7824066A FR 2432842 A2 FR2432842 A2 FR 2432842A2
Authority
FR
France
Prior art keywords
mixt
contg
water
prepd
gluten
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
FR7824066A
Other languages
French (fr)
Other versions
FR2432842B2 (en
Inventor
Andre Bories
Michel Fedry
Jean-Louis Poirier
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.)
SODES SA
Original Assignee
SODES SA
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 SODES SA filed Critical SODES SA
Priority to FR7824066A priority Critical patent/FR2432842A2/en
Priority to DE19782837294 priority patent/DE2837294A1/en
Priority to CA000310142A priority patent/CA1118633A/en
Publication of FR2432842A2 publication Critical patent/FR2432842A2/en
Application granted granted Critical
Publication of FR2432842B2 publication Critical patent/FR2432842B2/fr
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
    • A21D2/36—Vegetable material
    • A21D2/366—Tubers, roots
    • 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
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Food prod. is prepd. from a mixt. contg., by wt., 20-80% bran, 5-20% gluten, balance, to 100%, flour or starch. After adding 5-20 wt. % water, the mixt. is cooked and extruded Process comprises (a) continuously charging the mixt. to the first part of an extruder cylinder, esp. contg. 2 screws; (b) adding the water; (c) pre-heating to 80-120 degrees C in 2nd part of cylinder and compressing; (d) heating to 130-220 degrees C and mixing and (e) extruding. Compsns. can be used for the prepn. of special, e.g. diet breads, sugared or salted biscuits, breakfast foods, cereals, porridge-type flours and soup bases. The prods. have a low calorie content and prevent constipation.
FR7824066A 1977-08-29 1978-08-09 Food prods contg. bran, gluten and flour - prepd. continuously by extruding mixt. with water; used in diet bread, cereals, etc. Granted FR2432842A2 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
FR7824066A FR2432842A2 (en) 1978-08-09 1978-08-09 Food prods contg. bran, gluten and flour - prepd. continuously by extruding mixt. with water; used in diet bread, cereals, etc.
DE19782837294 DE2837294A1 (en) 1977-08-29 1978-08-26 Food prods contg. bran, gluten and flour - prepd. continuously by extruding mixt. with water; used in diet bread, cereals, etc.
CA000310142A CA1118633A (en) 1977-08-29 1978-08-28 Bran based food product prepared by cooking- extruding

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7824066A FR2432842A2 (en) 1978-08-09 1978-08-09 Food prods contg. bran, gluten and flour - prepd. continuously by extruding mixt. with water; used in diet bread, cereals, etc.

Publications (2)

Publication Number Publication Date
FR2432842A2 true FR2432842A2 (en) 1980-03-07
FR2432842B2 FR2432842B2 (en) 1981-08-14

Family

ID=9211900

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7824066A Granted FR2432842A2 (en) 1977-08-29 1978-08-09 Food prods contg. bran, gluten and flour - prepd. continuously by extruding mixt. with water; used in diet bread, cereals, etc.

Country Status (1)

Country Link
FR (1) FR2432842A2 (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2462106A1 (en) * 1979-08-02 1981-02-13 Quaker Oats Co EXPANDED CEREAL PRODUCT CONTAINING CORN SOUND AND MANUFACTURING METHOD THEREOF
EP0039957A3 (en) * 1980-05-14 1982-09-15 Gebruder Buhler Ag Extrusion process and extrusion apparatus for realizing this process
FR2566236A1 (en) * 1984-06-21 1985-12-27 Clextral PROCESS FOR THE VALORISATION OF A VEGETABLE PRODUCT OR WET ANIMAL AND NUTRIENT PRODUCED BY SAID METHOD
EP0198938A1 (en) * 1984-03-12 1986-10-29 Milupa Aktiengesellschaft Process for making sterile food preparations
WO1993007769A3 (en) * 1991-10-17 1993-05-27 Smithkline Beecham Plc Process for solubilising an alpha-glucan containing foodstuff
EP1036509A1 (en) * 1999-03-16 2000-09-20 Anton Meli Potato dough enriched in protein

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3027258A (en) * 1961-03-21 1962-03-27 Dca Food Ind Method of producing a chip-type food product
FR2119681A5 (en) * 1970-12-24 1972-08-04 Ralston Purina Co
FR2222026A1 (en) * 1973-03-19 1974-10-18 Unilever Nv
FR2233946A1 (en) * 1973-06-21 1975-01-17 Isochem Sa
FR2331293A1 (en) * 1975-11-17 1977-06-10 Roquette Freres NEW APPLICATIONS OF THE POTATO PULP AND CORRESPONDING NEW PRODUCTS
DE2712311A1 (en) * 1976-04-06 1977-10-27 Vaasan Hoeyrymylly Oy Foodstuffs extrusion press technique extended to flours - using raw mix contg. syrup, malt, milk (powder) and edible acid

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3027258A (en) * 1961-03-21 1962-03-27 Dca Food Ind Method of producing a chip-type food product
FR2119681A5 (en) * 1970-12-24 1972-08-04 Ralston Purina Co
FR2222026A1 (en) * 1973-03-19 1974-10-18 Unilever Nv
FR2233946A1 (en) * 1973-06-21 1975-01-17 Isochem Sa
FR2331293A1 (en) * 1975-11-17 1977-06-10 Roquette Freres NEW APPLICATIONS OF THE POTATO PULP AND CORRESPONDING NEW PRODUCTS
DE2712311A1 (en) * 1976-04-06 1977-10-27 Vaasan Hoeyrymylly Oy Foodstuffs extrusion press technique extended to flours - using raw mix contg. syrup, malt, milk (powder) and edible acid

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
NV189/77 *
NV402/77 *

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2462106A1 (en) * 1979-08-02 1981-02-13 Quaker Oats Co EXPANDED CEREAL PRODUCT CONTAINING CORN SOUND AND MANUFACTURING METHOD THEREOF
EP0039957A3 (en) * 1980-05-14 1982-09-15 Gebruder Buhler Ag Extrusion process and extrusion apparatus for realizing this process
EP0198938A1 (en) * 1984-03-12 1986-10-29 Milupa Aktiengesellschaft Process for making sterile food preparations
FR2566236A1 (en) * 1984-06-21 1985-12-27 Clextral PROCESS FOR THE VALORISATION OF A VEGETABLE PRODUCT OR WET ANIMAL AND NUTRIENT PRODUCED BY SAID METHOD
EP0169106A1 (en) * 1984-06-21 1986-01-22 Clextral Process for a moist vegetable or animal product, and nutritive product produced by this process
WO1993007769A3 (en) * 1991-10-17 1993-05-27 Smithkline Beecham Plc Process for solubilising an alpha-glucan containing foodstuff
US5552175A (en) * 1991-10-17 1996-09-03 Smithkline Beecham P.L.C. Process for solubilising an alpha-glucan containing foodstuff
EP1036509A1 (en) * 1999-03-16 2000-09-20 Anton Meli Potato dough enriched in protein

Also Published As

Publication number Publication date
FR2432842B2 (en) 1981-08-14

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