BR0016949A - Método para fabricar um produto alimentar com estrutura interna de células abertas, dispositivo para fabricar um produto alimentar com estrutura interna de células abertas, produto alimentar com estrutura interna de células abertas e aplicação do produto alimentar com estrutura interna de células abertas - Google Patents

Método para fabricar um produto alimentar com estrutura interna de células abertas, dispositivo para fabricar um produto alimentar com estrutura interna de células abertas, produto alimentar com estrutura interna de células abertas e aplicação do produto alimentar com estrutura interna de células abertas

Info

Publication number
BR0016949A
BR0016949A BR0016949-8A BR0016949A BR0016949A BR 0016949 A BR0016949 A BR 0016949A BR 0016949 A BR0016949 A BR 0016949A BR 0016949 A BR0016949 A BR 0016949A
Authority
BR
Brazil
Prior art keywords
open cell
food product
cell structure
making
internal open
Prior art date
Application number
BR0016949-8A
Other languages
English (en)
Inventor
Jean-Philippe Girard
Jean-Philippe Fasquel
Therese Chalet
Original Assignee
Eurogerm
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 Eurogerm filed Critical Eurogerm
Publication of BR0016949A publication Critical patent/BR0016949A/pt

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
    • A21D8/025—Treating dough with gases
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • 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
    • A21D4/00—Preserving flour or dough before baking by storage in an inert atmosphere
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping

Landscapes

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

Abstract

"MéTODO PARA FABRICAR UM PRODUTO ALIMENTAR COM ESTRUTURA INTERNA DE CéLULAS ABERTAS, DISPOSITIVO PARA FABRICAR UM PRODUTO ALIMENTAR COM ESTRUTURA INTERNA DE CéLULAS ABERTAS, PRODUTO ALIMENTAR COM ESTRUTURA INTERNA DE CéLULAS ABERTAS E APLICAçãO DO PRODUTO ALIMENTAR COM ESTRUTURA INTERNA DE CéLULAS ABERTAS", sendo que a presente invenção refere-se a um método para fazer produtos alimentares com textura interna de células abertas assando em um forno uma massa convencionalmente trabalhada, como por exemplo massa para pão, massa para pizza ou similar. A invenção é caracterizada pelo fato de consistir pelo menos da preparação de dita massa sem amassar para obter uma massa viscosa com baixa consistência; pressurização da mesma seguida por despressurização repentina através de um bico adaptado para gerar uma espuma que pode então ser assada no forno. A invenção também refere-se a um dispositivo para implementar dito método incluindo tremonhas (1) e cubas (2), um misturador (3), uma máquina de inchamento (4) que pressuriza a massa antes de despressurizá-la através de um bio (5) e um forno túnel (8). A invenção é útil para fabricar pão isento de glúten.
BR0016949-8A 1999-12-28 2000-12-28 Método para fabricar um produto alimentar com estrutura interna de células abertas, dispositivo para fabricar um produto alimentar com estrutura interna de células abertas, produto alimentar com estrutura interna de células abertas e aplicação do produto alimentar com estrutura interna de células abertas BR0016949A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR9916582A FR2802774B1 (fr) 1999-12-28 1999-12-28 Procede de fabrication d'un produit alimentaire a texture interne alveolee, dispositif mettant en oeuvre le procede et application au pain sans gluten
PCT/FR2000/003710 WO2001047379A1 (fr) 1999-12-28 2000-12-28 Procede et dispositif de fabrication d'un produit alimentaire a texture interne alveolee - application au pain sans gluten

Publications (1)

Publication Number Publication Date
BR0016949A true BR0016949A (pt) 2002-09-10

Family

ID=9553916

Family Applications (1)

Application Number Title Priority Date Filing Date
BR0016949-8A BR0016949A (pt) 1999-12-28 2000-12-28 Método para fabricar um produto alimentar com estrutura interna de células abertas, dispositivo para fabricar um produto alimentar com estrutura interna de células abertas, produto alimentar com estrutura interna de células abertas e aplicação do produto alimentar com estrutura interna de células abertas

Country Status (6)

Country Link
US (1) US20030091715A1 (pt)
EP (1) EP1246543A1 (pt)
AU (1) AU2861001A (pt)
BR (1) BR0016949A (pt)
FR (1) FR2802774B1 (pt)
WO (1) WO2001047379A1 (pt)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU4754399A (en) * 1999-09-14 2001-03-15 Frank Uhlik Gluten substitute
ES2301277B1 (es) * 2005-04-25 2009-06-05 Universidad De Valladolid Preparado para la elaboracion de masas batidas y productos derivados de ellas para enfermos celiacos.
ITTO20050389A1 (it) * 2005-06-07 2006-12-08 Soremartec Sa Procedimento per produrre granella di sostanza alimentare aerata, prodotto e dispositivo relativi
WO2007090939A1 (fr) * 2006-02-09 2007-08-16 L'Air Liquide Société Anonyme à Directoire et Conseil de Surveillance pour l'Etude et l'Exploitation des Procédés Georges Claude Utilisation du protoxyde d'azote (n2o) ou d'un melange de gaz comportant du protoxyde d'azote comme agent edulcorant de produits agroalimentaires
GB2452894A (en) * 2006-05-29 2009-03-18 Jytte Malby Dry mixtures for the purpose of making of dough for a gluten-free bread and a method of making a gluten-free dry mixture and gluten-free bread
WO2007137578A1 (en) * 2006-05-29 2007-12-06 Jytte Malby Dry mixtures for the purpose of making of dough for a gluten-free bread and a method of making a gluten-free dry mixture and gluten-free bread
ES2328210B1 (es) * 2008-01-23 2010-09-23 Marcelino Tejedor Gonzalez Procedimiento para la fabricacion de masa gasificada destinada a la elaboracion de pan y bolleria, y masa gasificada obtenida con dicho procedimiento.
DE102010017171A1 (de) * 2010-05-31 2011-12-01 Ernst Böcker Gmbh & Co. Kg Roggenmehlimitat
WO2016032452A1 (en) 2014-08-27 2016-03-03 General Mills, Inc. Glutamic acid containing gluten-free dough
FR3031276B1 (fr) * 2015-01-06 2020-12-25 Desjardins Lavisse Isabelle Produit alimentaire et/ou alicament de type genoise et son procede d'obtention a partir de denrees alimentaires.
JP2017216901A (ja) * 2016-06-03 2017-12-14 株式会社ダイゾー 食品用エアゾール製品および焼成食品の製造方法
RU2728389C1 (ru) * 2019-12-23 2020-07-29 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") Способ производства безглютенового пресного теста
IT202100023378A1 (it) 2021-09-09 2023-03-09 Materias S R L Procedimento per produrre prodotti alimentari da forno espansi

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1231352A (fr) * 1958-07-24 1960-09-28 Perfectionnements à la production d'une pâte levée non fermentée à partir de produits farineux
CA1098367A (en) * 1978-12-22 1981-03-31 David V. Dyson Production of particulated stale bread
US5229157A (en) * 1988-11-28 1993-07-20 Thomas J. Lipton Co., Division Of Conopco Inc. Method of preparing a food product
AT398370B (de) * 1991-10-18 1994-11-25 Koessl Leopold Verfahren zur zubereitung von eischnee und vorrichtung zur durchführung des verfahrens
FR2765076B1 (fr) * 1997-06-25 1999-08-06 Soreda Pain sans gluten et procede pour sa fabrication

Also Published As

Publication number Publication date
US20030091715A1 (en) 2003-05-15
WO2001047379A1 (fr) 2001-07-05
EP1246543A1 (fr) 2002-10-09
FR2802774B1 (fr) 2002-12-27
FR2802774A1 (fr) 2001-06-29
AU2861001A (en) 2001-07-09

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Legal Events

Date Code Title Description
B11A Dismissal acc. art.33 of ipl - examination not requested within 36 months of filing
B11Y Definitive dismissal acc. article 33 of ipl - extension of time limit for request of examination expired
B15K Others concerning applications: alteration of classification

Ipc: A21D 8/02 (2006.01), A21D 4/00 (2006.01), A21D 13/