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Found results for
 patents
1.
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FLOUR BLENDS AND THE USE THEREOF IN BREAD BAKING PROCESSES.
| Application Number |
NL2016050861 |
| Publication Number |
2017/099599 |
| Status |
In Force |
| Filing Date |
2016-12-09 |
| Publication Date |
2017-06-15 |
| Owner |
BORGESIUS HOLDING B.V. (Netherlands)
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| Inventor |
Van Der Meulen, Jan Foppe
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Abstract
The invention relates to the field of bread making, in particular to flour blends, starter doughs and methods for preparing dough leavened bread products at an industrial scale. Provided is a flour-based composition for the preparation of a yeast leavened dough, the composition comprising (i) a patent wheat flour with a protein content of at least 12%; (ii) a protein- enriched wheat flour fraction obtained by wind sifting a milled wheat flour; (iii) a starch-enriched wheat flour fraction obtained by wind sifting a milled wheat flour; (iv) vital wheat gluten; and (v) a fermentable yeast substrate. Also provided is a starter dough, dough and baked product comprising or prepared using the flour-based composition.
IPC Classes ?
- A21D 2/18 - Carbohydrates
- A21D 2/26 - Proteins
- A21D 10/00 - Batters, dough or mixtures before baking
- A21D 13/06 - Products with modified nutritive value, e.g. with modified starch content
- A21D 13/062 - Products with modified nutritive value, e.g. with modified starch content with modified sugar contentSugar-free products
- A21D 13/064 - Products with modified nutritive value, e.g. with modified starch content with modified protein content
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2.
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FLOUR BLENDS AND THE USE THEREOF IN BREAD BAKING PROCESSES
| Application Number |
NL2016050863 |
| Publication Number |
2017/099601 |
| Status |
In Force |
| Filing Date |
2016-12-09 |
| Publication Date |
2017-06-15 |
| Owner |
BORGESIUS HOLDING B.V. (Netherlands)
|
| Inventor |
Van Der Meulen, Jan Foppe
|
Abstract
The invention relates to the field of bread making, in particular to flour blends, starter doughs and methods for preparing dough leavened bread products at an industrial scale. Provided is a flour blend for the preparation of a yeast leavened dough, the blend comprising (i) a patent wheat flour; (ii) a protein-enriched wheat flour fraction obtained by wind sifting a milled wheat flour; (iii) a starch-enriched wheat flour fraction obtained by wind sifting a milled wheat flour; and (iv) a heat treated wheat flour. Also provided is a starter dough, a dough and a baked product comprising or prepared using the flour blend.
IPC Classes ?
- A21D 2/18 - Carbohydrates
- A21D 2/26 - Proteins
- A21D 6/00 - Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
- A21D 13/06 - Products with modified nutritive value, e.g. with modified starch content
- A21D 10/00 - Batters, dough or mixtures before baking
- A21D 13/064 - Products with modified nutritive value, e.g. with modified starch content with modified protein content
- A21D 13/062 - Products with modified nutritive value, e.g. with modified starch content with modified sugar contentSugar-free products
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3.
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METHODS FOR PREPARING DARK FOODSTUFF, PRODUCT OBTAINABLE THEREBY, AND USE THEREOF IN BREAD
| Application Number |
NL2014050688 |
| Publication Number |
2015/050454 |
| Status |
In Force |
| Filing Date |
2014-10-06 |
| Publication Date |
2015-04-09 |
| Owner |
BORGESIUS HOLDING B.V. (Netherlands)
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| Inventor |
Van Der Meulen, Jan Foppe
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Abstract
The invention relates to the field of food technology. Among others, it relates to methods for preparing dark foodstuffs and use of the same to prepare dark coloured food items, in particular baked products such as dark brown bread, with improved health benefits.
IPC Classes ?
- A23L 1/185 - Malt products (malt products of pulse A23L 1/202; preparation of malt for brewing C12C)
- A21D 2/38 - Seed germsGerminated cerealsExtracts thereof
- A23L 1/275 - Addition of dyes or pigments with or without optical brighteners
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