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GB2417880A - A high fibre biscuit composition and a process for preparing the same - Google Patents

A high fibre biscuit composition and a process for preparing the same

Info

Publication number
GB2417880A
GB2417880A GB0521186A GB0521186A GB2417880A GB 2417880 A GB2417880 A GB 2417880A GB 0521186 A GB0521186 A GB 0521186A GB 0521186 A GB0521186 A GB 0521186A GB 2417880 A GB2417880 A GB 2417880A
Authority
GB
United Kingdom
Prior art keywords
preparing
same
high fibre
biscuit composition
fibre
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
GB0521186A
Other versions
GB0521186D0 (en
GB2417880B (en
Inventor
Madhugiri Lakshminarayan Sudha
Rathinam Vetrimani
Krishna Rau Leelavathi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Council of Scientific and Industrial Research CSIR
Original Assignee
Council of Scientific and Industrial Research CSIR
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Council of Scientific and Industrial Research CSIR filed Critical Council of Scientific and Industrial Research CSIR
Priority claimed from PCT/IN2003/000069 external-priority patent/WO2004084637A1/en
Publication of GB0521186D0 publication Critical patent/GB0521186D0/en
Publication of GB2417880A publication Critical patent/GB2417880A/en
Application granted granted Critical
Publication of GB2417880B publication Critical patent/GB2417880B/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A21D13/08—
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention relates to a high fibre biscuit composition for increasing the dietary fibre content in the biscuit, said biscuit composition comprising 30 to 55 % by wt. of wheat flour, 5 to 40 % by wt. of a fibre source, 0.10 to 0.35 % by wt. of emulsifiers and the rest being food grade additives, flavoring agents and preservatives and a process for preparing the high fibre biscuits.
GB0521186A 2003-03-24 2003-03-24 A high fibre biscuit composition and a process for preparing the same Expired - Fee Related GB2417880B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IN2003/000069 WO2004084637A1 (en) 2003-03-24 2003-03-24 A high fibre biscuit composition and a process for preparing the same

Publications (3)

Publication Number Publication Date
GB0521186D0 GB0521186D0 (en) 2005-11-23
GB2417880A true GB2417880A (en) 2006-03-15
GB2417880B GB2417880B (en) 2007-05-23

Family

ID=35451965

Family Applications (1)

Application Number Title Priority Date Filing Date
GB0521186A Expired - Fee Related GB2417880B (en) 2003-03-24 2003-03-24 A high fibre biscuit composition and a process for preparing the same

Country Status (1)

Country Link
GB (1) GB2417880B (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2428398A1 (en) * 1978-06-13 1980-01-11 Martin Simone Bread making with modified dough rising stage - effected in a sealed humid area at relatively high temp.
US4431681A (en) * 1982-03-08 1984-02-14 General Foods Corporation Process for preparing a high quality, reduced-calorie cake
US4451490A (en) * 1982-03-08 1984-05-29 General Foods Corporation High quality, reduced-calorie cake containing cellulose and process thereof
US4824683A (en) * 1986-05-08 1989-04-25 Nutri-Life Foods, Inc. Low calorie high fiber bread
GB2290450A (en) * 1994-06-03 1996-01-03 Unilever Plc Low fat muffin mix
RU2164070C2 (en) * 1999-02-12 2001-03-20 Открытое акционерное общество "Производственно-коммерческая фирма "Новосибхлеб" Composition for sweet biscuit

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2428398A1 (en) * 1978-06-13 1980-01-11 Martin Simone Bread making with modified dough rising stage - effected in a sealed humid area at relatively high temp.
US4431681A (en) * 1982-03-08 1984-02-14 General Foods Corporation Process for preparing a high quality, reduced-calorie cake
US4451490A (en) * 1982-03-08 1984-05-29 General Foods Corporation High quality, reduced-calorie cake containing cellulose and process thereof
US4824683A (en) * 1986-05-08 1989-04-25 Nutri-Life Foods, Inc. Low calorie high fiber bread
GB2290450A (en) * 1994-06-03 1996-01-03 Unilever Plc Low fat muffin mix
RU2164070C2 (en) * 1999-02-12 2001-03-20 Открытое акционерное общество "Производственно-коммерческая фирма "Новосибхлеб" Composition for sweet biscuit

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Derwent Publications Ltd AN 2001-306668 & RU 2164070 C2 (20 March 2001) abstract *

Also Published As

Publication number Publication date
GB0521186D0 (en) 2005-11-23
GB2417880B (en) 2007-05-23

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Legal Events

Date Code Title Description
PCNP Patent ceased through non-payment of renewal fee

Effective date: 20160324