WELL-TOLERATED FLOUR COMPOSITION

The present invention relates to the field of food production, in particular the provision of flour mixtures for the production of bakery products, pasta and bread, which are characterized by a reduced ATI content and can nevertheless be processed into doughs which meet the technical and rheological...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	DÜSTERBERG, Markus, SCHUPPAN, Detlef, BÖCKER, Georg, BRANDT, Markus
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The present invention relates to the field of food production, in particular the provision of flour mixtures for the production of bakery products, pasta and bread, which are characterized by a reduced ATI content and can nevertheless be processed into doughs which meet the technical and rheological requirements of a wheat dough.