AR109063A1 - Composiciones de masa refrigeradas, envasadas y estables - Google Patents
Composiciones de masa refrigeradas, envasadas y establesInfo
- Publication number
- AR109063A1 AR109063A1 ARP170101974A ARP170101974A AR109063A1 AR 109063 A1 AR109063 A1 AR 109063A1 AR P170101974 A ARP170101974 A AR P170101974A AR P170101974 A ARP170101974 A AR P170101974A AR 109063 A1 AR109063 A1 AR 109063A1
- Authority
- AR
- Argentina
- Prior art keywords
- refrigerated
- packed
- stable mass
- mass compositions
- dough
- Prior art date
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
- 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
- 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
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Se describen composiciones de masa crudas, leudadas con levadura, productos envasados que tienen la masa y métodos relacionados, donde la densidad es estable durante el almacenamiento refrigerado y/o cantidad o la tasa de expansión de la masa durante el almacenamiento están controladas.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US15/210,569 US20180014548A1 (en) | 2016-07-14 | 2016-07-14 | Dough compositions having reduced carbohydrase activity |
Publications (1)
Publication Number | Publication Date |
---|---|
AR109063A1 true AR109063A1 (es) | 2018-10-24 |
Family
ID=60941639
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP170101957A AR109049A1 (es) | 2016-07-14 | 2017-07-13 | Composiciones de masa que tienen actividad carbohidrasa reducida |
ARP170101974A AR109063A1 (es) | 2016-07-14 | 2017-07-14 | Composiciones de masa refrigeradas, envasadas y estables |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP170101957A AR109049A1 (es) | 2016-07-14 | 2017-07-13 | Composiciones de masa que tienen actividad carbohidrasa reducida |
Country Status (6)
Country | Link |
---|---|
US (3) | US20180014548A1 (es) |
EP (1) | EP3484297A4 (es) |
AR (2) | AR109049A1 (es) |
AU (1) | AU2017297282A1 (es) |
CA (1) | CA3030321A1 (es) |
WO (1) | WO2018013399A1 (es) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20180132493A1 (en) * | 2016-11-15 | 2018-05-17 | Sfc Global Supply Chain, Inc. | Non-proofed non-fermented yeast rising dough and method for making the same |
US20210092964A1 (en) * | 2018-06-15 | 2021-04-01 | Societe Des Produits Nestle S.A. | Method for making an artisanal looking pizza dough crust |
US20220338489A1 (en) * | 2021-04-23 | 2022-10-27 | Elisabetta Corneo | Method for producing a concave bakery product having a desired shape |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
IL97067A (en) * | 1990-02-12 | 1994-05-30 | Gist Brocades Nv | Dough-limited doughs |
US5540940A (en) * | 1991-07-18 | 1996-07-30 | The Pillsbury Company | Substrate-limited, yeast leavened refrigerated dough products and process of making |
AU682236B2 (en) * | 1994-03-16 | 1997-09-25 | Societe Des Produits Nestle S.A. | Low-temperature inactive industrial baker's yeast |
ATE249744T1 (de) * | 1998-07-22 | 2003-10-15 | Nestle Sa | Neue teigzusammensetzungen zur herstellung von backwaren |
US7235274B2 (en) * | 2002-10-16 | 2007-06-26 | General Mills Marketing, Inc. | Dough composition packaged in flexible packaging with carbon dioxide scavenger and method of preparing |
US7235276B2 (en) * | 2003-09-24 | 2007-06-26 | General Mills Ip Holdings Ii, Llc | High protein puffed food product and method of preparation |
US9181011B2 (en) * | 2006-07-11 | 2015-11-10 | General Mills, Inc. | Dough product and vented package |
EP2306841A1 (en) * | 2008-06-13 | 2011-04-13 | General Mills Marketing, Inc. | Dough compositions and methods including starch having a low, high-temperature viscosity |
EP2356029A4 (en) * | 2008-11-21 | 2017-05-17 | General Mills Marketing, Inc. | Leavening composition for refrigerated dough products |
JP2016047040A (ja) * | 2014-08-27 | 2016-04-07 | 敷島製パン株式会社 | パンの製造方法およびそれから製造されたパン |
-
2016
- 2016-07-14 US US15/210,569 patent/US20180014548A1/en not_active Abandoned
-
2017
- 2017-07-06 AU AU2017297282A patent/AU2017297282A1/en not_active Abandoned
- 2017-07-06 WO PCT/US2017/040869 patent/WO2018013399A1/en unknown
- 2017-07-06 US US16/316,892 patent/US20190239521A1/en not_active Abandoned
- 2017-07-06 EP EP17828194.5A patent/EP3484297A4/en not_active Withdrawn
- 2017-07-06 CA CA3030321A patent/CA3030321A1/en not_active Abandoned
- 2017-07-12 US US16/316,954 patent/US20190223458A1/en not_active Abandoned
- 2017-07-13 AR ARP170101957A patent/AR109049A1/es unknown
- 2017-07-14 AR ARP170101974A patent/AR109063A1/es unknown
Also Published As
Publication number | Publication date |
---|---|
CA3030321A1 (en) | 2018-01-18 |
EP3484297A4 (en) | 2020-01-22 |
AR109049A1 (es) | 2018-10-24 |
AU2017297282A1 (en) | 2019-01-24 |
WO2018013399A1 (en) | 2018-01-18 |
US20190239521A1 (en) | 2019-08-08 |
EP3484297A1 (en) | 2019-05-22 |
US20180014548A1 (en) | 2018-01-18 |
US20190223458A1 (en) | 2019-07-25 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FB | Suspension of granting procedure |