+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Mineral-enhanced bakery products

Mineral-enhanced bakery products

Official Gazette of the United States Patent and Trademark Office Patents 1239(1)

A wheat flour, and dough made from the flour, are produced using between 5-50% (desirably 15-45%, preferably 25-35%) by weight middlings (e.g. from the first and second breaks) added to straight flour, patent flour, break flour, or clear flour. The flour with middlings can hold more free moisture, and an at least an additional 2-20% by weight dietary minerals (such as calcium, zinc, iron, manganese, phosphorus, etc.) and/or fibers, and/or other edible materials, can be added without disturbing the fermentation or baking processes. For example, bread having at least 50% (e.g. 50-200%) of the RDA of calcium per 32 gm slice may be produced without emulsifiers, calcium citrate, or other equivalent chemical additives.

Please choose payment method:

(PDF emailed within 1 workday: $29.90)

Accession: 035313763

Download citation: RISBibTeXText

Related references

Use of sugar concentrates from whey in the manufacture of bakery and fancy bakery products. Przeglad Piekarski i Cukierniczy 27(6): 102-104, 1979

Bakery shortening substitute, bakery products containing the same, and preparation method. Official Gazette of the United States Patent and Trademark Office Patents 1233(2), 2000

Nutritive value of bakery products of the Tallin bakery complex. Tallinna Polutehnilise Instituudi Toimetised (383): 71-74, 1975

Enhanced oxidative stability of fish oil by encapsulating in culled banana resistant starch-soy protein isolate based microcapsules in functional bakery products. Journal of Food Science and Technology 52(8): 5120-5128, 2015

Preparation of a mixture for high protein enriched bakery foods, method for baking this mixture and bakery products so obtained. German Federal Re ic Patent Application: (2 847 876), 1980

Micronutrient content of some cereals and cereal products Wheat, rye, rice, wheat milling products, bakery products. Acta alimentaria 1(4): 351-362, 1982

Problems of lipid analysis in cereal processing products, bakery and dough products. Bericht auf die Getreidechemiker Tagung: 54 155-162, 1974

Diversification, quality and econimic efficiency of milled products, bread, and bakery products. 1970

Food-processing by-products in swine nutrition - bakery by-products as a model. IFOAM 2000: the world grows organic Proceedings 13th International IFOAM Scientific Conference, Basel, Switzerland, 28 to 31 August, 2000: 374, 2000

Automatic inspection of the quality of raw materials, intermediate products, and finished products in bakery production. 1985

Sugar- and fat-containing almond/nut bakery products (crunchy biscuits) or coatings and products provided therewith. German Federal Re ic Patent Application: (2 135 843), 1973

Use of dairy by-products in the manufacture of bakery products. 1. Laboratory experiments with liquid whey and buttermilk. Industria aliment. Buc 16(12): 625-31, 1965

Method for the modification of whey protein products for substitution of eggs in foods, particularly in bakery and confectionery products. German Democratic Re ic Patent: (122 326), 1976

Dietetic bakery products and baker products with modified nutritive value. 1975

Use of whey protein products to improve the quality of some bakery products. Annals of Agricultural Science, Moshtohor 39(2): 1033-1044, 2001