AR096098A1 - Un método para preparar una masa de una torta blanda que comprende al menos 40% en peso de material de cereal después de hornear - Google Patents

Un método para preparar una masa de una torta blanda que comprende al menos 40% en peso de material de cereal después de hornear

Info

Publication number
AR096098A1
AR096098A1 ARP140101720A ARP140101720A AR096098A1 AR 096098 A1 AR096098 A1 AR 096098A1 AR P140101720 A ARP140101720 A AR P140101720A AR P140101720 A ARP140101720 A AR P140101720A AR 096098 A1 AR096098 A1 AR 096098A1
Authority
AR
Argentina
Prior art keywords
weight
soft cake
baking
preparing
cereal material
Prior art date
Application number
ARP140101720A
Other languages
English (en)
Inventor
Notardonato Lelia
Clement Jerome
Diry Michel
Original Assignee
Biscuit Gle
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 Biscuit Gle filed Critical Biscuit Gle
Publication of AR096098A1 publication Critical patent/AR096098A1/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
    • A21D2/145—Acids, anhydrides or salts 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
    • 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
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria

Abstract

La presente se refiere a un método para preparar una masa de una torta blanda que comprende al menos 40% en peso de material de cereal después de hornear, método que comprende: proveer harina, un cultivo y otros ingredientes para la torta blanda; formar una masa madre mezclando y leudando una porción de harina, la cual representa al menos el 25% en peso de la harina total a incorporar en la masa para torta blanda, con el agua y el cultivo; mezclar la masa madre con la harina restante y con los otros ingredientes, para formar la masa para torta blanda que comprende al menos 40% en peso de material de cereal después de hornear.
ARP140101720A 2013-04-29 2014-04-25 Un método para preparar una masa de una torta blanda que comprende al menos 40% en peso de material de cereal después de hornear AR096098A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP13305561 2013-04-29

Publications (1)

Publication Number Publication Date
AR096098A1 true AR096098A1 (es) 2015-12-09

Family

ID=48430626

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP140101720A AR096098A1 (es) 2013-04-29 2014-04-25 Un método para preparar una masa de una torta blanda que comprende al menos 40% en peso de material de cereal después de hornear

Country Status (13)

Country Link
US (1) US20160143298A1 (es)
EP (1) EP2996479B1 (es)
JP (1) JP2016515394A (es)
KR (1) KR20150132871A (es)
CN (1) CN105163593B (es)
AR (1) AR096098A1 (es)
AU (1) AU2014261645A1 (es)
BR (1) BR112015026545A2 (es)
CA (1) CA2908758A1 (es)
ES (1) ES2693049T3 (es)
RU (1) RU2015141119A (es)
TW (1) TW201505557A (es)
WO (1) WO2014177390A1 (es)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107249339B (zh) 2015-02-18 2020-12-11 大众饼干公司 软质糕饼及其制造方法
CN106173839A (zh) * 2016-07-12 2016-12-07 凤台县永丰面业有限公司 一种鹌鹑蛋健脑无糖面粉及其制备方法
CN106165821A (zh) * 2016-07-12 2016-11-30 凤台县永新工贸有限责任公司 一种冬瓜皮利尿无糖面粉及其制备方法
CN106173838A (zh) * 2016-07-12 2016-12-07 凤台县龙泰面粉有限责任公司 一种柚子叶补血无糖面粉及其制备方法
CN106165838A (zh) * 2016-07-12 2016-11-30 凤台县永新工贸有限责任公司 一种鸡爪肉美肤无糖面粉及其制备方法
CN105995477A (zh) * 2016-07-12 2016-10-12 凤台县龙泰面粉有限责任公司 一种蒜叶醒脾气无糖面粉及其制备方法
CN106136041A (zh) * 2016-07-12 2016-11-23 凤台县永丰面业有限公司 一种茄叶消肿无糖面粉及其制备方法
CN106173845A (zh) * 2016-07-12 2016-12-07 凤台县龙泰面粉有限责任公司 一种玉米叶降脂无糖面粉及其制备方法
CN106173837A (zh) * 2016-07-12 2016-12-07 凤台县龙泰面粉有限责任公司 一种无糖面粉及其制备方法
WO2019071014A1 (en) * 2017-10-06 2019-04-11 Corn Products Development, Inc. STARCH MODIFIED IN ACID TO BE SLOWLY DIGESTIBLE
JP7319982B2 (ja) * 2017-12-29 2023-08-02 コーンプロダクツ ディベロップメント インコーポレーテッド アルファ化ワキシーキャッサバデンプンを含有する焼成品
FR3077181B1 (fr) * 2018-01-31 2022-08-12 Pascal Philibert Levain et son procede de production
WO2020031237A1 (ja) * 2018-08-06 2020-02-13 大和製罐株式会社 容器入りベーカリー製品
US11889839B2 (en) * 2018-09-07 2024-02-06 General Mills, Inc. Method of making dough from batter
CN110037242B (zh) * 2019-05-22 2022-03-04 河北北方学院 一种小米发糕及其制备方法
CN110810476A (zh) * 2019-11-15 2020-02-21 湖南汇升生物科技有限公司 一种生产海绵蛋糕的方法
IT202100000524A1 (it) * 2021-01-13 2022-07-13 Bauli Spa Metodo di trattamento di un prodotto da forno a lievitazione naturale, mediante iniezione di una soluzione dolcificante e conservante post-forno e relativo prodotto finito
GB2619267A (en) * 2022-04-14 2023-12-06 Premier Foods Group Ltd Confectionary product

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DE3504686A1 (de) * 1985-02-12 1986-08-14 Hercules Vollkornmühlenbäckerei GmbH, 4000 Düsseldorf Verfahren zur herstellung einer lagerfaehigen gebrauchsfertigen sauerteig-mehl-mischung
GB8522622D0 (en) * 1985-09-12 1985-10-16 Unilever Plc Edible water-in-oil emulsions
JP3414652B2 (ja) 1998-10-12 2003-06-09 敷島製パン株式会社 小麦粉焼成品、その製造方法および品質改良剤
JP2002017240A (ja) * 2000-07-07 2002-01-22 Hiromichi Sato 乳酸醗酵菓子類の製法
CN101095420B (zh) * 2006-06-29 2011-05-04 天津科技大学 新型低糖低脂酥性饼干及其制备工艺
EP1900282A1 (en) * 2006-08-28 2008-03-19 Puratos N.V. Method of preparing a cake using phospholipase
MX2009008090A (es) 2007-02-01 2009-08-12 Dsm Ip Assets Bv Metodo para producir tarta con fosfolipasa a.
CN102524343A (zh) * 2012-02-08 2012-07-04 张路 一种芹菜蛋糕的制备方法

Also Published As

Publication number Publication date
ES2693049T3 (es) 2018-12-07
BR112015026545A2 (pt) 2017-07-25
US20160143298A1 (en) 2016-05-26
JP2016515394A (ja) 2016-05-30
TW201505557A (zh) 2015-02-16
CN105163593A (zh) 2015-12-16
RU2015141119A (ru) 2017-06-07
KR20150132871A (ko) 2015-11-26
WO2014177390A1 (en) 2014-11-06
CA2908758A1 (en) 2014-11-06
CN105163593B (zh) 2020-02-11
EP2996479A1 (en) 2016-03-23
AU2014261645A1 (en) 2015-10-15
EP2996479B1 (en) 2018-08-15

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