AR011646A1 - Un metodo para elaborar un producto horneado con mejores propiedades antiendurecimiento, y uso de polidextrosa en una composicion de masa basada en harina en dicho metodo - Google Patents

Un metodo para elaborar un producto horneado con mejores propiedades antiendurecimiento, y uso de polidextrosa en una composicion de masa basada en harina en dicho metodo

Info

Publication number
AR011646A1
AR011646A1 ARP980100540A ARP980100540A AR011646A1 AR 011646 A1 AR011646 A1 AR 011646A1 AR P980100540 A ARP980100540 A AR P980100540A AR P980100540 A ARP980100540 A AR P980100540A AR 011646 A1 AR011646 A1 AR 011646A1
Authority
AR
Argentina
Prior art keywords
flour
baked
polydextrose
dough
product
Prior art date
Application number
ARP980100540A
Other languages
English (en)
Original Assignee
Cultor Food Science Inc
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 Cultor Food Science Inc filed Critical Cultor Food Science Inc
Publication of AR011646A1 publication Critical patent/AR011646A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

Un método para elaborar un producto horneado con mejores propiedades anti-endurecimiento, que incluye los pasos de: formar una masa para hornear apartir de ingredientes que incluyen harina, un agente fermentador, un agente anti-endurecedory agua; y hornear la masa para producir el producto horneado;donde la masa para hornear incluye entre el 1 por ciento y el 10 por ciento en peso, de agente anti-endurecedor de polidextrosa, sobre la base del peso dela harina, y cuando el productoho rneado no es producto de pan, el agente fermentador es levadura; un producto horneado elaborado mediante el método; yel uso de polidextorsa en una composicion de masa basada en harina en el método, en una cantidad comprendida entreel 1 por ciento y el 10 por ciento enpeso, sobre la base del peso de la harina, para mejorar las propiedades anti-endurecedoras de un producto horneado preparado a partir de la composicionde masa basada en harina. Mediante el método seretarda el endurecimiento del pan y otros productos horneados y se prolonga su vida util. El método usapolidextrosa, un polímero de condensacion de D-glucosa ligado aleatoriamente que tiene un poco de sorbitol ligado y un ácido adecuado (porejemplo ácidoc ítrico) como un ingrediente en productos horneados. El uso de polidextrosa en combinacion con harina, sola o en combinacion con ciertos emulsionantes yenzimas proporciona propiedades anti-endurecimiento mejoradas, mejoramiento dela estructura d e la miga para panes y otros productos horneados. Estaspropiedades mejoradas se logran generalmente sin efecto adverso sobre las características organolépticas de los productos horneados. La masa formada deacuerdo con estemétodo presenta buena s propiedades de manipuleo y el producto horneado final es igual en calidad o mejor que los panes control horneados sin
ARP980100540A 1997-02-07 1998-02-09 Un metodo para elaborar un producto horneado con mejores propiedades antiendurecimiento, y uso de polidextrosa en una composicion de masa basada en harina en dicho metodo AR011646A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US08/796,305 US6830770B1 (en) 1997-02-07 1997-02-07 Polydextrose as anti-staling agent

Publications (1)

Publication Number Publication Date
AR011646A1 true AR011646A1 (es) 2000-08-30

Family

ID=25167878

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP980100540A AR011646A1 (es) 1997-02-07 1998-02-09 Un metodo para elaborar un producto horneado con mejores propiedades antiendurecimiento, y uso de polidextrosa en una composicion de masa basada en harina en dicho metodo

Country Status (15)

Country Link
US (1) US6830770B1 (es)
EP (1) EP0975230B1 (es)
JP (1) JP4100715B2 (es)
KR (1) KR100598715B1 (es)
CN (1) CN1102341C (es)
AR (1) AR011646A1 (es)
AT (1) ATE248518T1 (es)
AU (1) AU747787B2 (es)
BR (1) BR9807192A (es)
CA (1) CA2278857C (es)
DE (1) DE69817795T2 (es)
DK (1) DK0975230T3 (es)
ES (1) ES2207816T3 (es)
PT (1) PT975230E (es)
WO (1) WO1998034487A2 (es)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20040166201A1 (en) * 2001-09-18 2004-08-26 Novozymes A/S Enzymatic treatment of starchy food products for shortening the tempering step
US7892588B1 (en) * 2003-03-31 2011-02-22 Council Of Scientific And Industrial Research Low-fat-low-sugar soft dough biscuit and a process for preparation thereof
CN1745643B (zh) * 2004-09-07 2010-09-15 深圳市海川实业股份有限公司 一种面包保鲜剂及制备方法
CN100411532C (zh) * 2005-07-19 2008-08-20 美晨集团股份有限公司 一种食品添加剂
US20100209968A1 (en) * 2007-05-04 2010-08-19 Akermin, Inc. Immobilized enzymes and uses thereof
US7666457B1 (en) 2008-08-19 2010-02-23 Delavau Llc Dry mixes comprising glycerine
CA2769846C (en) * 2009-08-13 2018-06-05 Kellogg Company Low water activity food binder and methods related thereto
KR101798093B1 (ko) * 2010-06-30 2017-11-15 리치 프로덕츠 코포레이션 냉동 젤라틴 디저트의 조성물 및 제조 방법
US10390538B2 (en) * 2010-07-21 2019-08-27 Novozymes A/S Process for preparing a baked product with anti-staling amylase and peptidase
JP5547857B1 (ja) * 2012-07-31 2014-07-16 昭和産業株式会社 パン類の硬化抑制剤、パン類の硬化抑制方法、パン類の製造方法、パン類用ミックス粉及びパン類
CN106615037A (zh) * 2016-12-11 2017-05-10 钦州学院 一种沙虫干保鲜剂

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4042714A (en) 1975-10-20 1977-08-16 Pfizer Inc. Polydextrose-based farinaceous compositions
EP0137326B1 (en) 1983-09-12 1989-12-13 THE NUTRASWEET COMPANY (a Delaware corporation) Sweetener composition stable against heat
US4668519A (en) * 1984-03-14 1987-05-26 Nabisco Brands Reduced calorie baked goods and methods for producing same
US4678672A (en) * 1984-03-14 1987-07-07 Nabisco Brands, Inc. Reduced calorie crackers and processes for producing same
US4684526A (en) 1984-12-21 1987-08-04 Knightly William H Antistaling/conditioning agent in producing bakery products
JPH0451840A (ja) * 1990-06-18 1992-02-20 Matsutani Kagaku Kogyo Kk 食物繊維を含有するベーカリー製品の製造法
AU7447091A (en) 1990-06-28 1992-01-23 Kathleen J. Nelson A low-fat cereal-grain food composition
US5262187A (en) * 1990-06-28 1993-11-16 The Pillsbury Company Low-fat cereal-grain food composition
US5164216A (en) * 1991-08-29 1992-11-17 Continental Baking Company Microwaveable bread product
US5340598A (en) * 1993-10-15 1994-08-23 Nabisco, Inc. Method for producing spherical shaped baked goods
US5514404A (en) * 1994-11-29 1996-05-07 Nabisco, Inc. Tenderized baked good production with reduced fat, low fat, or no added fat

Also Published As

Publication number Publication date
DE69817795D1 (de) 2003-10-09
WO1998034487A3 (en) 1998-10-29
AU6266898A (en) 1998-08-26
EP0975230B1 (en) 2003-09-03
WO1998034487A2 (en) 1998-08-13
DE69817795T2 (de) 2004-07-15
CA2278857C (en) 2006-04-11
CN1246779A (zh) 2000-03-08
PT975230E (pt) 2004-02-27
JP4100715B2 (ja) 2008-06-11
CA2278857A1 (en) 1998-08-13
EP0975230A2 (en) 2000-02-02
CN1102341C (zh) 2003-03-05
ES2207816T3 (es) 2004-06-01
BR9807192A (pt) 2000-01-25
JP2001511013A (ja) 2001-08-07
KR20000070439A (ko) 2000-11-25
ATE248518T1 (de) 2003-09-15
AU747787B2 (en) 2002-05-23
US6830770B1 (en) 2004-12-14
KR100598715B1 (ko) 2006-07-11
DK0975230T3 (da) 2004-01-05

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