AR040894A1 - Metodos de incorporacion de un agente leudante quimico encapsulado en ingredientes de masa y composicion asi preparada - Google Patents
Metodos de incorporacion de un agente leudante quimico encapsulado en ingredientes de masa y composicion asi preparadaInfo
- Publication number
- AR040894A1 AR040894A1 AR20030103018A ARP030103018A AR040894A1 AR 040894 A1 AR040894 A1 AR 040894A1 AR 20030103018 A AR20030103018 A AR 20030103018A AR P030103018 A ARP030103018 A AR P030103018A AR 040894 A1 AR040894 A1 AR 040894A1
- Authority
- AR
- Argentina
- Prior art keywords
- encapsulated
- chemical
- mass
- high speed
- leavening agent
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title abstract 5
- 239000000126 substance Substances 0.000 title abstract 5
- 239000004615 ingredient Substances 0.000 title abstract 3
- 238000000034 method Methods 0.000 title abstract 3
- 238000010348 incorporation Methods 0.000 title 1
- 235000010855 food raising agent Nutrition 0.000 abstract 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract 2
- 239000002245 particle Substances 0.000 abstract 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 abstract 1
- 230000004888 barrier function Effects 0.000 abstract 1
- 229910052799 carbon Inorganic materials 0.000 abstract 1
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract 1
- 239000001569 carbon dioxide Substances 0.000 abstract 1
- 239000013043 chemical agent Substances 0.000 abstract 1
- 238000002512 chemotherapy Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Manufacturing Of Micro-Capsules (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Un método de preparación de una composición de masa leudada químicamente que comprende: combinar ingredientes de amsa en una mezcla usando un mezclador y un método que comprende un paso de mezcla de alta velocidad y distribuir uniformemente las aprtículas de agetne leudante químico encapsulado en los ingredientes de masa exponiendo el agente químico encapsulado a no más de 160 segundos de mezcla de alta velocidad para limitar la cantidad de dano que ocurre al agente leudante químico encapsulado durante la mezcla de alta velocidad. Composición de masa que comprendepartículas de agente leudante químico encapsulado distribuidas uniformemente que comprenden un agente leudante químicoencapsulado con un material de barrera, en donde el porcentaje de partículas de agente leudante queímico encapsulado es inferior al 10%, calculado desde la cantidad de evolución de dióxido de carbono de la composición de masa.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US10/224,886 US7250187B2 (en) | 2002-08-21 | 2002-08-21 | Methods of incorporating encapsulated chemical leavening agent into dough ingredients, and composition so prepared |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AR040894A1 true AR040894A1 (es) | 2005-04-20 |
Family
ID=31886903
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AR20030103018A AR040894A1 (es) | 2002-08-21 | 2003-08-20 | Metodos de incorporacion de un agente leudante quimico encapsulado en ingredientes de masa y composicion asi preparada |
Country Status (4)
| Country | Link |
|---|---|
| US (2) | US7250187B2 (es) |
| AR (1) | AR040894A1 (es) |
| AU (1) | AU2003254236A1 (es) |
| WO (1) | WO2004017740A1 (es) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8187648B2 (en) * | 2004-05-19 | 2012-05-29 | General Mills Marketing, Inc. | Packaged, developed dough production in low pressure package, and related methods |
| CA2468219C (en) * | 2004-05-19 | 2012-05-01 | The Pillsbury Company | Packaged, non-developed dough product in low pressure package, and related compositions and methods |
| US8277881B2 (en) * | 2004-05-21 | 2012-10-02 | Building Materials Investment Corporation | White reflective coating for modified bitumen membrane |
| US9314033B2 (en) * | 2004-10-29 | 2016-04-19 | General Mills, Inc. | Refrigerated, chemically leavened doughs in package, with carbon dioxide atmosphere |
| EP1804586A2 (en) * | 2004-10-29 | 2007-07-11 | General Mills Marketing, Inc. | Refrigerated, chemically-leavened dough in low pressure package |
| PL2001305T3 (pl) | 2006-03-16 | 2015-05-29 | Rich Products Corp | Sposób wytwarzania mrożonego ciasta ukształtowanego w arkusze |
| AU2008356514A1 (en) | 2008-05-22 | 2009-11-26 | General Mills Marketing, Inc. | Compositions used to make dough, and related methods of making and using |
| EP3372086A1 (en) | 2017-03-08 | 2018-09-12 | Jungbunzlauer Ladenburg GmbH | Sodium free baking powder |
| JP2022529149A (ja) | 2019-04-15 | 2022-06-17 | ビーエーエスエフ ソシエタス・ヨーロピア | ベークド製品のための起泡剤 |
| DE102021128946A1 (de) | 2021-11-08 | 2023-05-11 | Karl Brinker | Auflockern eines Backteiges |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3649304A (en) * | 1968-09-06 | 1972-03-14 | Campbell Taggart Inc | Refrigerated solid batter |
| US3767421A (en) * | 1971-01-19 | 1973-10-23 | Gen Mills Inc | Shelf stable, intermediate moisture doughs |
| US4022917A (en) * | 1972-12-07 | 1977-05-10 | Selenke William M | Process for preparing a storage stable premixed batter |
| US3930032A (en) * | 1975-02-04 | 1975-12-30 | Us Army | Baking powder of improved stability and method of producing same |
| EP0362181A3 (en) | 1988-09-27 | 1991-06-19 | Monsanto Company | Chemical leavening system |
| ES2210409T3 (es) | 1997-04-04 | 2004-07-01 | BESTFOODS DEUTSCHLAND GMBH & CO. OHG | Masa vertible de tarta preparada para coccion, estable al almacenamiento, y procedimiento para su fabricacion. |
| US6217929B1 (en) | 1997-07-23 | 2001-04-17 | The Pillsbury Company | Spoonable, low water activity batters |
| US6261613B1 (en) * | 2000-02-15 | 2001-07-17 | General Mills, Inc. | Refrigerated and shelf-stable bakery dough products |
| AU2001241843A1 (en) * | 2000-03-10 | 2001-09-24 | General Mills Marketing, Inc. | Scoopable dough and products resulting therefrom |
-
2002
- 2002-08-21 US US10/224,886 patent/US7250187B2/en not_active Expired - Lifetime
-
2003
- 2003-07-28 AU AU2003254236A patent/AU2003254236A1/en not_active Abandoned
- 2003-07-28 WO PCT/US2003/023595 patent/WO2004017740A1/en not_active Application Discontinuation
- 2003-08-20 AR AR20030103018A patent/AR040894A1/es active IP Right Grant
-
2006
- 2006-12-21 US US11/614,215 patent/US8394436B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| US20070092603A1 (en) | 2007-04-26 |
| US8394436B2 (en) | 2013-03-12 |
| WO2004017740A1 (en) | 2004-03-04 |
| US20040037936A1 (en) | 2004-02-26 |
| US7250187B2 (en) | 2007-07-31 |
| AU2003254236A1 (en) | 2004-03-11 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG | Grant, registration |