Commercial building bread and bakery products enriched with proteins, vitamins and other additives
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Gluten-Free Products for Celiac Susceptible People
With beta Eq enriched fresh baked goods and baking ingredients Canen for their production. The present invention relates to a fresh bakery goods, in particular of the conventional roll type, the pre-mixed as a functional food supplement additive in particular, a functional amount of beta-glucan and optionally contains supplement additives from the health point of desirable food further, and particularly for the preparation of such a fresh baked product bakery ingredients.
Fresh baked goods in the sense of the present invention are bakery-produced baked goods, in particular of the rolls and bread type may be prepared as described in bakery-Workshop, or even in large bakeries for the purpose of immediate consumption, or at least early consumption.
Fresh baked goods are to be distinguished from so-called. Dauerbackwaren intended for consumption after prolonged storage with or without packaging. Set based on the above or very similar basic formulation are processed in the usual way to roll. However, it is not yet known, fresh baked goods, especially those from the rolls type to add dietary supplements with strong and underpinned by many years of research physiological effects.
The inventor of the object has been found to provide a novel fresh bakery goods, in particular from the roll type, whose recipe is modified from the viewpoints that are based on significant parts of health considerations, so that the fresh bakery product the character of a functional-food "functional food " receives.
It is an object of the present invention to provide such a fresh baked goods from bread type, that is with regard to specific health effects, which include in addition to the prevention of malnutrition particularly beneficial effects on the immune status, formulated.
This object is achieved by a fresh bakery product according to Claim. The most important component of the fresh bakery product according to the invention is the presence of such amounts of beta-glucan, in particular beta-1, 3-glucan and beta-1, 6-glucan that among consumers of the fresh bakery products according to the invention, an advantageous influence of the immune status can be achieved. As "beta-glucan" are referred to in this document products containing substantial amounts of beta-1, 3-glucan and optionally beta-1, 6-glucan, which is acting to beta-glucans from different vegetable or microbial sources can.
As "Glucans" are generally referred hydrattyp biopolymers of the coal, which are completely or at least almost completely made up of glucose units. In this respect among the glucans also composed of glucose units of vegetable starches and cellulose. Beta-glucans are those in which the glucose units one of the so-called. Beta form having respective stereo configuration. These units are then linked to hydroxy of the 3-position of a neighboring molecule in the preferred beta-1, 3 glucans by etherification of the hydroxy groups in the 1-position, with the products also a certain proportion of beta-1, 6 linkages and optionally may also contain a certain proportion of beta 1, 4 linkages.
Beta-glucans are found in the cell walls of yeast and other materials on mushroom base eg in oyster mushrooms , but also in algae, for example, as the so-called. Beta-glucans are tested for their physiological properties for many years, and it has been found that particular products on beta-1, 3-glucan-based pose obvious non-specific immune stimulating agents that cause stimulation of the immune system when taken orally, which is expressed for example as enhanced macrophage activity and cytokine release.
For many of the past studies on the physiological effects of beta-glucans an extract from yeast zymosan was used. Reference may be made in this connection to the supplied by different vendors to beta-glucans information, including information on the Internet on Web sites like www. Beta-glucans are of toxicological completely safe and are already in various forms and in different preparations, in particular in the cosmetics used.
Their use in typical traditional life mitteIn like fresh baked goods is not yet described. Allergy is drawn to the possibly undesirable for this group stimulation of the immune status. It is further preferred to prepare the fresh bakery product in roll form in a new exterior form, for example as incorporated cuts rating roll of crescent-like shape, so that it can be readily distinguished from normal rolls.
According to the present invention, beta-glucans fresh bakery products from bread-type are added in amounts such that an influence of the immune status of the consumer rolls can be achieved. OHG, Hamburg;. It is also within scope of the present invention, the fresh bakery product also add fat contents, and to provide for a certain amount of omega-3 fatty acids. Furthermore, it is in the range of the present invention also to add other vitamins and minerals and micronutrients, as set out in the positive list of ingredients for nutritional supplements in the "EU Directive supplements ", see.
Official Journal of the European Communities However, the fresh baked good of the invention itself does not pose a dietary supplement, but the term "functional food" subordinate, which is not about funds with health preventive effects, but to a possible reduction in the risk of disease. The above-mentioned positive list are also potential additional forms can be seen as the fresh bakery products according to the invention can be added to increase for example the zinc content.
The above-mentioned optional additional ingredients which supply the fresh bakery product selenium, zinc, and folic acid, are preferably used in a synergistic combination, which in particular allows optimum utilization selenium.
Because selenium poverty of many today agricultural soils optimum selenium intake is no longer guaranteed by the normal food. The importance of sufficient additional selenium intake is therefore increasingly emphasized. To supplement is made to information on how they are summarized on the Internet at www. Folic acid is used as such, preferably as a premix with baking ingredients. Omega fatty acids can be used, for example in the form of so-called. It is also preferred to increase the fiber content of the bun to normal wheat flour bread..
If, for example, rice bran, the magnesium content of the bakery product is increased in a desired sense the natural way at the same time. Cereal fiber content products are particularly preferred oat-based. Since the inventive additives are used in very small quantities, as they usually do not have to be measured in the normal bakery, another feature of the present invention is to use the ingredients needed for the bakery-scale preparation of a fresh baked product according to the invention in pre-mixed, using a form ready.
The inserted into the fresh baked good supplements from the start be added to certain customary formulation ingredients so that they can be used in the usual way to roll production, and where nevertheless the desired health effects and concentrations are achieved or retained.
The amounts lie in a range which is limited by the time required for the desired effect minimum amount of downward while the maximum zusetzbaren amounts of flavor effects, cost considerations as well as optionally of maximum amounts danger to health safe, can be determined. Thus, a beta-1, 3-glucan enriched flour product can be used, for example, which is processed either as a pre-concentrate with defined amounts of a conventional flour, or directly contains the measures provided for the fresh bakery product Beta-1, 3-Glucananteil.
At the latter form such a meal, for example, are also available for baking purposes in the household, for example, in health food stores.
As already indicated, the fresh baked good of the invention is a baked good from bread type, the usual aforementioned Bun basic recipe for the desired health purposes may be additionally modified also, that apart from those already mentioned, and in more detail below described additives of dietary supplements can also another recipe modifications and -an- adjustments are made. For dough prepared after the usual Teigbereitungs- technology for the production of rolls: parts of wheat flour, 50 parts Kartoffelmix potato starch and potato fibers containing dry product , 80 parts of water, 9 parts of yeast, 5 parts of margarine, 7 parts wheat protein gluten , 3.
This Bun basic formulation are then provided for dietary supplements, especially beta-glucan added. Preferably are added 0. Kind code of ref document : A1. Disclosed is a fresh baked product of the roll type, based on a conventional roll dough containing a beta-glucan preparation as an additive, which has a degree of purity of at least 65 percent, at a quantity that allows the immune status to be influenced in a positive manner at least in some consumers.
Also disclosed is a baking ingredient for the bakery-style production of such a fresh baked product. With beta Eq enriched fresh baked goods and baking ingredients Canen for their production The present invention relates to a fresh bakery goods, in particular of the conventional roll type, the pre-mixed as a functional food supplement additive in particular, a functional amount of beta-glucan and optionally contains supplement additives from the health point of desirable food further, and particularly for the preparation of such a fresh baked product bakery ingredients.
AT SPI EL For dough prepared after the usual Teigbereitungs- technology for the production of rolls: parts of wheat flour, 50 parts Kartoffelmix potato starch and potato fibers containing dry product , 80 parts of water, 9 parts of yeast, 5 parts of margarine, 7 parts wheat protein gluten , 3.
In addition, a powder can be added with omega-3 fatty acids in the desired amount. Fresh bakery product according to claim 1, characterized in that the beta-glucan preparation beta-1, 3-glucan with fractions of beta-1, 6-glucan and optionally beta-1, 4-glucan contains. Fresh bakery product according to any one of claims 1 to 3, characterized in that it is prepared from a dough, in which they are to increase.
Fresh bakery product according to any one of claims 1 to 4, characterized in that the beta-glucan, have been introduced as a component of conventional dough-starting materials that have been enriched by the said one beta-glucan additive in the dough preparation. Functional food additives enriched fresh baked goods as well as baking ingredients for the preparation thereof.
Fresh baked product enriched with beta-glucans, and baking ingredients for the production thereof. DEU1 en. WOA1 en. DEA1 en. Bakery product, which is biscuit, crackers, muesli bars or rusk, where a dough for the bakery product containing e. Durable small bakery product e. High ballast-content, health-giving cholesterol-reducing bread with improved taste, bakability and breaking characteristics, contains bran as ballast component. CAC en. Baked products with long term anti-staling and keeping properties and superior nutritional qualities.
Hager et al. Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours. Lin et al. Arendt et al. USA en. Alaunyte et al. Improving the quality of nutrient-rich Teff Eragrostis tef breads by combination of enzymes in straight dough and sourdough breadmaking. EPB1 en. USA1 en. Applications of quinoa Chenopodium quinoa Willd.
RUC2 en. USB2 en. Method of improving properties of starch-containing food and property-improving agent. Method for preparing puff pastry, fat composition, puff pastry and puff pastry products. NLC2 en. Ho et al. Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana Musa acuminata X balbisiana cv. Awak pseudo-stem flour. AUB2 en. Williams et al. JPA en. Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties.
CNA en. Mishra et al. Sharif et al. Preparation of fiber and mineral enriched defatted rice bran supplemented cookies.
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Czech Academy of Agricultural Sciences
January 21, 22 and February 6, , United States. Committee on Government Operations.
Original research, critical review articles, and short communications dealing with food technology and processing including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy. Papers are published in English. The occurrence of the selected Fusarium mycotoxins in Czech malting barley, harvested in — Activity of natural radionuclide Pb in different foodstuffs in the Czech Republic and its annual intake. Join the journal on Facebook!
How to Bake the Best Healthy Bread From Scratch
Glutenin and gliadin are two major components of gluten that are essentially required for developing a strong protein network for providing desired viscoelasticity of dough. This paper reviews the recent advances in the formulation of cereal-based, gluten-free products by utilizing alternate flours, starches, gums, hydrocolloids, enzymes, novel ingredients, and processing techniques. The pseudo cereals amaranth, quinoa, and buckwheat, are promising in gluten-free diet formulation. Genetically-modified wheat is another promising area of research, where successful attempts have been made to silence the gliadin gene of wheat using RNAi techniques. The requirement of quantity and quality for gluten-free packaged foods is increasing consistently at a faster rate than lactose-free and diabetic-friendly foods. More research needs to be focused on cereal-based, gluten-free beverages to provide additional options for CD sufferers. In terms of production, wheat is third in order with about million tons grown in , compared to and million tons rice and maize, respectively 1.
Food Fortification through Innovative Technologies
The chapter aims to approach food fortification naturally as a result of the need for nutritional improvement and therefore underlines sustainable activities that would facilitate effective fortification. The need to fortify food is due to the close link between human, health, and food. The WHO and FAO and other internationally recognized organizations have recognized that there are over 2 billion people worldwide suffering from a variety of micronutrient deficiencies. The interest in the fortification of foods is largely due to bioactive compounds, such as vitamins, minerals, sugars, organic acids, dietary fiber, phenolic compounds, essential amino acids, and antioxidants.
When it comes to baking healthy bread, the simplest way to boost nutrition is to use whole-grain flours. Bread, like most foods, is generally healthier when made with whole, unprocessed ingredients without a lot of additives. I'll show you how to choose which flours and other ingredients are best for making healthy breads, and how to work with them so your bread turns out just right.
Стратмор кивнул: - Думал. Но решил этого не делать. Сьюзан так и подумала.
Это был Стратмор. Лицо его снизу подсвечивалось маленьким предметом, который он извлек из кармана. Сьюзан обмякла, испытав огромное облегчение, и почувствовала, что вновь нормально дышит: до этого она от ужаса задержала дыхание. Предмет в руке Стратмора излучал зеленоватый свет. - Черт возьми, - тихо выругался Стратмор, - мой новый пейджер, - и с отвращением посмотрел на коробочку, лежащую у него на ладони. Он забыл нажать кнопку, которая отключила звук.
Верно! - сказал Беккер с экрана. - Может быть, у этих элементов разное число протонов или чего-то. Если вычесть… - Он прав, - сказал Джабба, повернувшись к Соши. - На этих таблицах есть числа. Количество протонов. Период полураспада. Что-нибудь, что можно было бы вычесть одно из другого. - Три минуты! - послышался крик.
Как они называют эти изотопы - U235 и U?. Он тяжко вздохнул: какое все это имеет значение. Он профессор лингвистики, а не физики.
Но я слышу какие-то звуки. Далекий голос… - Дэвид. Он почувствовал болезненное жжение в боку.
Вспомнил о Сьюзан. Это были простые воспоминания: как он учил ее есть палочками, как они отправились на яхте к Кейп-Коду. Я люблю тебя, Сьюзан, - подумал .
Фонтейн вздохнул и обхватил голову руками. Взгляд его черных глаз стал тяжелым и неподвижным. Возвращение домой оказалось долгим и слишком утомительным. Последний месяц был для Лиланда Фонтейна временем больших ожиданий: в агентстве происходило нечто такое, что могло изменить ход истории, и, как это ни странно директор Фонтейн узнал об этом лишь случайно.
Три месяца назад до Фонтейна дошли слухи о том, что от Стратмора уходит жена.
Она понимала, что огненный шар, заточенный в керамическую клетку, скоро вырвется наружу и поглотит. Она почти физически ощущала, как этот шар поднимается вверх все быстрее, пожирая кислород, высвобождаемый горящими чипами. Еще немного - и купол шифровалки превратится в огненный ад.
Рассудок говорил ей, что надо бежать, но Дэвид мертвой тяжестью не давал ей сдвинуться с места. Ей казалось, что она слышит его голос, зовущий ее, заставляющий спасаться бегством, но куда ей бежать. Шифровалка превратилась в наглухо закрытую гробницу. Но это теперь не имело никакого значения, мысль о смерти ее не пугала.
- Если Северная Дакота заподозрит, что мы его ищем, он начнет паниковать и исчезнет вместе с паролем, так что никакая штурмовая группа до него не доберется. - Все произойдет, как булавочный укол, - заверила его Сьюзан. - В тот момент, когда обнаружится его счет, маяк самоуничтожится. Танкадо даже не узнает, что мы побывали у него в гостях.