AR054565A1 - Composiciones de masa para articulos horneados de durabilidad extendida - Google Patents

Composiciones de masa para articulos horneados de durabilidad extendida

Info

Publication number
AR054565A1
AR054565A1 ARP060103078A ARP060103078A AR054565A1 AR 054565 A1 AR054565 A1 AR 054565A1 AR P060103078 A ARP060103078 A AR P060103078A AR P060103078 A ARP060103078 A AR P060103078A AR 054565 A1 AR054565 A1 AR 054565A1
Authority
AR
Argentina
Prior art keywords
methyl cellulose
composition
hydroxy propyl
propyl methyl
control agent
Prior art date
Application number
ARP060103078A
Other languages
English (en)
Inventor
Soumya Roy
Jean L Weber
Madonna M Ray
Original Assignee
Gen Mills 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 Gen Mills Inc filed Critical Gen Mills Inc
Publication of AR054565A1 publication Critical patent/AR054565A1/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
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • 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
    • 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
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums
    • 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
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A21D2/188—Cellulose; Derivatives thereof
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/245—Amino acids, nucleic acids
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • 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)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Una composicion de masa desarrollada que comprende L-cisteína encapsulada. Dicha composicion comprende dos o más agentes de extension de la durabilidad seleccionados de: (i) un agente de control de la humedad seleccionado de un almidon hidrogenado hidrolizado o un hidrocoloide no gelificante; (ii) un plastificador seleccionado de un monoglicérido prehidratado o una grasa laminada; y (iii) harina artificial. Dicha composicion en donde el agente de control de la humedad seleccionado de fructosa o hidroxi propil metil celulosa, o un hidrocoloide no gelificante que comprende maltodextrina o hidroxi propil metil celulosa. Composicion de masa subdesarrollada que comprende un alginato de propilenglicol prehidratado o albumina; y un agente de control de la humedad. Bollo de canela que comprende la composicion de masa desarrollada, en donde el bollo de canela compende una sustancia grasosa de canela que comprende metil celulosa o hidroxi propil metil celulosa. Sustancia grasosa o relleno que es resistente al hervor durante el horneado que comprende una especia o saborizante; por lo menos una de metil celulosa o hidroxi propil metil celulosa; carragenina; y xantano.
ARP060103078A 2005-07-19 2006-07-18 Composiciones de masa para articulos horneados de durabilidad extendida AR054565A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US70063805P 2005-07-19 2005-07-19

Publications (1)

Publication Number Publication Date
AR054565A1 true AR054565A1 (es) 2007-06-27

Family

ID=37309072

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP060103078A AR054565A1 (es) 2005-07-19 2006-07-18 Composiciones de masa para articulos horneados de durabilidad extendida

Country Status (6)

Country Link
US (3) US9241495B2 (es)
EP (1) EP1903878A2 (es)
AR (1) AR054565A1 (es)
AU (1) AU2006270045A1 (es)
CA (1) CA2615571A1 (es)
WO (1) WO2007011884A2 (es)

Families Citing this family (14)

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Publication number Priority date Publication date Assignee Title
AU2006278435A1 (en) 2005-08-03 2007-02-15 General Mills Marketing, Inc. Batter-like compositions containing setting agent and methods of preparing and using same
US8637106B2 (en) 2005-08-03 2014-01-28 General Mills, Inc. Low-fat batter-like compositions and methods of preparing and using same
US8479803B2 (en) * 2006-05-17 2013-07-09 Halla Climate Control Corp. Evaporator equipped with cold reserving part
EP2120588A1 (en) * 2007-03-06 2009-11-25 Nestec S.A. A ready-for-use bakery dough product
FR2927507B1 (fr) * 2008-02-19 2016-11-25 Jacquet Panification Procede de fabrication de produits de boulangerie decontamines, produits de boulangerie decontamines et dispositif de mise en oeuvre dudit procede.
US9918489B2 (en) * 2008-12-17 2018-03-20 Mark Gorris Food-based supplement delivery system
US20110027412A1 (en) * 2009-07-31 2011-02-03 Kris Eugene Spence Compositions and Methods for Promoting Gastrointestinal and/or Cardiovascular Health
US20110038995A1 (en) * 2009-08-12 2011-02-17 Kraft Foods Global Brands Llc Intermediate moisture shelf stable baked goods
JP6366578B2 (ja) 2012-05-30 2018-08-01 エリコン・サーフェス・ソリューションズ・アクチェンゲゼルシャフト，プフェフィコーンＯｅｒｌｉｋｏｎ Ｓｕｒｆａｃｅ Ｓｏｌｕｔｉｏｎｓ Ａｇ， Ｐｆａｅｆｆｉｋｏｎ ラッカー被膜に埋め込まれたｐｖｄ被膜
JP6200641B2 (ja) * 2012-11-13 2017-09-20 青葉化成株式会社 フィリング食品の加熱調理方法
PT107507A (pt) * 2014-03-12 2015-10-29 Univ Aveiro Formulações modificadas de massa folhada e creme de nata para a preparação de pastéis de nata prontos a consumir por aquecimento em forno de micro-ondas e processo de produção de pastéis de nata
USD816774S1 (en) * 2016-03-25 2018-05-01 Craig Franklin Edevold Spiral pattern for cribbage board
USD897626S1 (en) * 2018-03-14 2020-10-06 Frito-Lay North America, Inc. Snack food product
US20220117242A1 (en) * 2021-12-24 2022-04-21 Jiangnan University Brown rice oat bread with low glycemic index and preparation method thereof

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Also Published As

Publication number Publication date
CA2615571A1 (en) 2007-01-25
WO2007011884A2 (en) 2007-01-25
EP1903878A2 (en) 2008-04-02
US9241495B2 (en) 2016-01-26
US20070020369A1 (en) 2007-01-25
US20110117244A1 (en) 2011-05-19
US9730459B2 (en) 2017-08-15
US20160128344A1 (en) 2016-05-12
AU2006270045A1 (en) 2007-01-25
WO2007011884A3 (en) 2007-04-19

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