DFLow Calorie Foods
Underground Fat Loss Manual
Flour compsns. with high gluten and soluble dietary fibre—comprising milled oat groat prod. and having good staling resistance and low calorie content.
Patent Assignee: RUDEL H W (RUDE-I) Inventor: RUDEL H W
Number of Countries: 022 Number of Patents: 013
Patent No Kind Date Applicat No Kind Date Main IPC Week
WO 9005453 A 19900531 199025 B
CA 2002223 A 19900522 199031
AU 9047441 A 19900612 199036
US 4961937 A 19901009 US 88276408 A 19881122 199043 ZA 9003737 A 19910327 ZA 903737 A 19900516 199117 N EP 438536 A 19910731 EP 90901231 A 19891114 199131 JP 4023942 A 19920128 JP 9012893 A 19900518 199210 N IL 91755 A 19920906 IL 91755 A 19890924 199242 AU 641628 B 19930930 AU 9047441 A 19891114 199347 EP 438536 B1 19941005 WO 89US5207 A 19891114 199438
EP 90901231 A 19891114 DE 68918702 E 19941110 DE 618702 A 19891114 199444 WO 89US5207 A 19891114 EP 90901231 A 19891114
EP 438536 A4 19920102 EP 90901231 A 19900000 199520 "S
CA 2002223 C 19950704 CA 2002223 A 19891103 199534 |
Abstract (Basic): WO 9005453 A
Flour compsns. contain sufficient gluten flour to give a vital gluten content of at least 17% of the dry mix, and a milled oat groat prod. giving ^
0.2-56.0% soluble oat dietary fibre w.r.t. the vital gluten content. ^
The vital gluten content is at least 75% and the soluble oat dietary fibre content is 8.0-56.0 (0.2-10.6)%. The oat groat prod. includes milled oat bran and/or milled rolled oats. Baking flour is at 10-90% and vegetable germ at 0.5-3.5% w.r.t. dry mix. The baking flour includes wheat flour, rye flour, milled corn meal flour, whole wheat flour and/or milled miller's bran flour. The vegetable gum is guar gum.
USE/ADVANTAGE—Baked goods produced from the compsns. do not
Patent Literature Review
stale and have extended keep qualities, have high protein and dietary fibre. content and have reduced calories.
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