AR096493A1 - Formulaciones de masa para torta sin gluten listas para hornear - Google Patents

Formulaciones de masa para torta sin gluten listas para hornear

Info

Publication number
AR096493A1
AR096493A1 ARP140102124A ARP140102124A AR096493A1 AR 096493 A1 AR096493 A1 AR 096493A1 AR P140102124 A ARP140102124 A AR P140102124A AR P140102124 A ARP140102124 A AR P140102124A AR 096493 A1 AR096493 A1 AR 096493A1
Authority
AR
Argentina
Prior art keywords
composition
weight
gluten
bake
cake
Prior art date
Application number
ARP140102124A
Other languages
English (en)
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 AR096493A1 publication Critical patent/AR096493A1/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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • A21D10/025—Packaged doughs
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • 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
    • A21D2/186—Starches; Derivatives thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)

Abstract

Una composición incluye una mezcla de harina sin gluten que constituye de 31% a 50% en peso de la composición, al menos un aceite que constituye del 4,5% al 5,5% en peso de la composición, materia grasa que constituye del 20% al 30% en peso de la composición, fructosa que constituye del 1% al 4,5% en peso de la composición, agua constituye del 20% al 25% en peso de la composición, y sacarosa que constituye menos del 5% en peso de la composición. La composición tiene una actividad de agua de 0,94 o menos y un pH de 7 o menos. También se proporcionan métodos para la fabricación de la composición.
ARP140102124A 2013-05-31 2014-05-29 Formulaciones de masa para torta sin gluten listas para hornear AR096493A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/US2013/043778 WO2014193422A1 (en) 2013-05-31 2013-05-31 Ready-to-bake gluten-free pie dough formulations

Publications (1)

Publication Number Publication Date
AR096493A1 true AR096493A1 (es) 2016-01-13

Family

ID=51989273

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP140102124A AR096493A1 (es) 2013-05-31 2014-05-29 Formulaciones de masa para torta sin gluten listas para hornear

Country Status (4)

Country Link
US (1) US20160113296A1 (es)
AR (1) AR096493A1 (es)
CA (1) CA2907540A1 (es)
WO (1) WO2014193422A1 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3059519B1 (fr) * 2016-12-06 2020-01-24 Cerelia Pate a pain sans gluten conservable a temperature de refrigeration et son procede de preparation

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1991014371A1 (en) * 1990-03-19 1991-10-03 The Procter & Gamble Company Pastry crust and pastry crust dough
EP1042956B1 (en) * 1999-04-09 2006-06-21 Societe Des Produits Nestle S.A. Raw topped pizza dough
US20090181147A1 (en) * 2008-01-10 2009-07-16 Azna Gluten Free, Inc. Compositions and recipes for gluten-free baked products
US20100291265A1 (en) * 2009-05-18 2010-11-18 Board Of Trustees Of Michigan State University Baking composition
US20100310747A1 (en) * 2009-06-05 2010-12-09 Brunob Ii B.V. Gluten-Free Bakery Products
US20140322390A1 (en) * 2011-09-19 2014-10-30 Lucca Foods, LLC. Gluten-free dry mix composition
ITMI20111808A1 (it) * 2011-10-05 2013-04-06 Ati S R L Composizione alimentare priva di glutine e prodotti alimentari con essa preparati

Also Published As

Publication number Publication date
US20160113296A1 (en) 2016-04-28
WO2014193422A1 (en) 2014-12-04
CA2907540A1 (en) 2014-12-04

Similar Documents

Publication Publication Date Title
CO2018003477A2 (es) Anticuerpos anti-pd1 y métodos de uso
AR096098A1 (es) Un método para preparar una masa de una torta blanda que comprende al menos 40% en peso de material de cereal después de hornear
PE20140793A1 (es) Masa de galletita
EP3252152A4 (en) Method for mass producing natural killer cell and use of natural killer cell obtained by the method as anti-cancer agent
CR20140421A (es) Cepa plaguicida de flavobacterium y composiciones bioactivas, metabolitos y usos de la misma
AR096494A1 (es) Masa de galletitas sin gluten lista para hornear
EP3688014A4 (en) PRODUCTION OF ADENO-ASSOCIATED VIRUSES IN INSECT CELLS
BR112019003987A2 (pt) formas sólidas de mesilato de cenicriviroc e processos de produção das formas sólidas de mesilato de cenicriviroc
PE20160053A1 (es) Metodo para preparar fideos instantaneos, composicion de harina para fideos instantaneos y uso de la misma
AR096492A1 (es) Formulaciones de masa de pizza sin gluten listas para hornear
CL2015002029A1 (es) Masa alimenticia adecuada para cocinar en horno de microondas
AR096493A1 (es) Formulaciones de masa para torta sin gluten listas para hornear
EA201791437A1 (ru) Композиции микросфер c инкапсулированным в липиде газом и соответствующие способы
AR100617A1 (es) Galletita de múltiples texturas
MY186185A (en) Encapsulated fillings
BR112017011302A2 (pt) materiais lamelares e seu uso
UA113388U (uk) Склад тістової заготовки для піци
UA89013U (uk) Повидлянка з перестачем прямостоячим та солодкою голою
宮地正城 et al. Anti-inflammatory effects of astaxanthin in the human gingival keratinocyte line NDUSD-1
TWD192899S (zh) Biscuits
UA110872U (uk) Склад бісквітного напівфабрикату
UA81908U (en) Composition of chocolate fondant
RU2013113019A (ru) Состав для производства ржано-пшеничных хлебобулочных изделий
UA122911U (uk) Спосіб виготовлення напівфабрикату тіста для мафінів
UA97842U (uk) Композиція інгредієнтів для приготування конфітюру

Legal Events

Date Code Title Description
FB Suspension of granting procedure