Baking & Snack - March 2006 - 110
RECENT PATENTS
HIGH SATIETY BREAD
Ⅵ US Patent No. 6,984,407 (Jan. 10,
2006), M. Wolt, et al., assigned to ConAgra
Foods, Inc., Omaha, NE.
A baked bread product with an
increased or high satiety index (SI)
includes wheat flour, a grain/seed source
of soluble fiber and a processed source of
soluble fiber. The bread has a total soluble
fiber content of at least 0.8 wt. % on a 42%
moisture basis and a total beta-glucan
content of at least 0.2 wt. % on a 42%
moisture basis. The high SI bread produce
may also have a low glycemic index (GI).
PASTRY FAT COMPOSITION
Ⅵ US Patent No. 6,984,408 (Jan. 10, 2006),
V. Miller, Ontario, Canada.
A pastry fat composition and a
method of preparing a puff pastry with
improved lift and flakiness uses botanically
derived unhydrogenated oil, long-chain
unhydrogenated vegetable oil, hard wheat
flour, liquid and lecithin.
JINGLE BELL-SHAPED PASTA
Ⅵ US Design Patent No.
D513,551 (Jan. 17,
2006), G. Haro, assigned to Kraft Foods
Holdings, Inc.,
Northfield, IL.
heating or cooking. In another aspect, an
enzyme is added to a food material that
is capable lowering the level of reducing
sugar. A third aspect of the patent includes
written copy to the consumer that
indicates the food product has reduced or
low levels of acrylamide or reducing sugar.
SOMBRERO-SHAPED TORTILLA CHIP
Ⅵ US Design Patent No. D513,821 (Jan. 31,
2006), J. Kenig, Kearny, NJ.
iclour
DISH
is our
4ROMP HAS BEEN PRODUCING HIGH
QUALITY SHEETING AND LAMINATING
EQUIPMENT FOR MORE THAN YEARS
/UR LAMINATORS HAVE EXCELLENT
DOUGH HANDLING CAPABILITY FOR PIZZA
CROISSANT PUFF DANISH DONUT ETC
7ITH STATE
OF
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ON EACH SECTION YOU WILL HAVE
CONVENIENT CONTROL OF ALL YOUR
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0IZZA 3HEETING AND 4OPPING ,INES 2ACK
,OADING AND $OUGH
(ANDLING 3YSTEMS
LOCOMOTIVE-SHAPED PASTA
Ⅵ US Design Patent No. D513,552 (Jan. 17,
2006), G. Haro, assigned to Kraft Foods
Holdings, Inc., Northfield, IL.
-
REDUCED ACRYLAMIDE IN FOODS
Ⅵ US Patent No. 6,989,167 (Jan. 24, 2006),
J. Howie, et al., assigned to Procter & Gamble Co., Cincinnati, OH.
This method for reducing acrylamide
in food products, or for food products
already having lower levels of acrylamide,
involves lowering the level of reducing
sugar in a food material before final
-
,AMINATORS
s !LL STAINLESS STEEL CONSTRUCTION
s 0OUNDAGE PER HOUR hUNLIMITEDv
s 7IDTHS FROM MM TO MM
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MAIL TROMPUSA BELLSOUTHNET
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For more information, see Page 121
March 2006 / BAKING & SNACK / 113
Baking & Snack - March 2006
Table of Contents for the Digital Edition of Baking & Snack - March 2006
Contents
Baking & Snack - March 2006 - 1
Baking & Snack - March 2006 - 2
Baking & Snack - March 2006 - 3
Baking & Snack - March 2006 - Contents
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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