BR0212365A - Processo para preparação de massa de pão pronta para cozer para produtos de padaria, composição para para o uso e produtos resultantes - Google Patents

Processo para preparação de massa de pão pronta para cozer para produtos de padaria, composição para para o uso e produtos resultantes

Info

Publication number
BR0212365A
BR0212365A BR0212365-7A BR0212365A BR0212365A BR 0212365 A BR0212365 A BR 0212365A BR 0212365 A BR0212365 A BR 0212365A BR 0212365 A BR0212365 A BR 0212365A
Authority
BR
Brazil
Prior art keywords
products
composition
ready
bakery
preparing
Prior art date
Application number
BR0212365-7A
Other languages
English (en)
Inventor
Michel Georges Berger
Jean Franck Constant
Original Assignee
Dsm Ip Assets Bv
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 Dsm Ip Assets Bv filed Critical Dsm Ip Assets Bv
Publication of BR0212365A publication Critical patent/BR0212365A/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
    • 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
    • A21D2/36—Vegetable material
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof
    • 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)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)

Abstract

"PROCESSO PARA PREPARAçãO DE MASSA DE PãO PRONTA PARA COZER PARA PRODUTOS DE PADARIA, COMPOSIçãO PARA PARA O USO E PRODUTOS RESULTANTES". A invenção se refere a um processo para preparação de uma massa pronta para assar para produtos de padaria e a uma composição pronta para o uso para preparação dessa massa. A invenção também se refere aos produtos resultantes. O processo da invenção se CARACTERIZADA pelo fato de compreender uma etapa que consiste na adição entre 1,5 e 4 partes em peso de uma mistura de farinha de alfarroba e kapa e iota carragenano, por 100 partes em peso de farinha de trigo e/ou de centeio, antes do ou durante o amassamento da massa de pão. A invenção é aplicável à indústria de alimentos, em particular a produtos de padaria.
BR0212365-7A 2001-09-06 2002-09-04 Processo para preparação de massa de pão pronta para cozer para produtos de padaria, composição para para o uso e produtos resultantes BR0212365A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0111518A FR2828993B1 (fr) 2001-09-06 2001-09-06 Procedes de fabrication d'une pate prete a cuire de produits de boulangerie, composition prete a l'emploi, ainsi que produits obtenus
PCT/EP2002/010033 WO2003022061A2 (fr) 2001-09-06 2002-09-04 Procede fabrication d'une pate prete a cuire de produits de boulangerie

Publications (1)

Publication Number Publication Date
BR0212365A true BR0212365A (pt) 2004-07-27

Family

ID=8867018

Family Applications (1)

Application Number Title Priority Date Filing Date
BR0212365-7A BR0212365A (pt) 2001-09-06 2002-09-04 Processo para preparação de massa de pão pronta para cozer para produtos de padaria, composição para para o uso e produtos resultantes

Country Status (7)

Country Link
EP (1) EP1423014A2 (pt)
AU (1) AU2002335311A1 (pt)
BE (1) BE1013869A3 (pt)
BR (1) BR0212365A (pt)
FR (1) FR2828993B1 (pt)
WO (1) WO2003022061A2 (pt)
ZA (1) ZA200401802B (pt)

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1468744A (fr) * 1964-07-17 1967-02-10 Boehringer Sohn Ingelheim Procédé pour améliorer le pouvoir de cuisson d'articles de pâtisserie et de biscuiterie fine
JPS52128266A (en) * 1976-04-16 1977-10-27 Sanei Kagaku Kogyo Kk Edible material for baked confection base
FI783405A (fi) * 1977-12-22 1979-06-23 Stamag Huvudsakligen av kli bestaoende bakverk och foerfarande foer dess framstaellning
GB2022391B (en) * 1978-05-30 1982-10-20 Speywood Lab Ltd Bread containing gum and its manufacture
US4405648A (en) * 1979-08-24 1983-09-20 Nisshin Flour Milling Co., Ltd. Method for producing bread
DE3404381A1 (de) * 1984-02-08 1985-08-08 Fritz 5180 Eschweiler Poensgen Verfahren zur herstellung von backwaren
FR2688658A1 (fr) * 1992-03-20 1993-09-24 Ceres Sa Nv Patons de croissants et autres produits de boulangerie, surgeles, prets a cuire, procede pour leur fabrication, et produits cuits obtenus.
FR2698761A1 (fr) * 1992-12-03 1994-06-10 Douaire Philippe Composition additionnelle pour la fabrication de viennoiseries et procédé de fabrication de viennoiseries comportant une telle composition additionnelle.
FR2698762B1 (fr) * 1992-12-07 1997-08-08 Armoricaine Patisserie Utilisation en patisserie de farine de guar ou de caroube associee a un sucre directement fermentescible.
FR2736802B1 (fr) * 1995-07-17 1997-10-10 Douaire Philippe Procede de fabrication d'une pate levee ou feuilletee ou levee-feuillete et produits obtenus s'y rapportant
JP3619351B2 (ja) * 1997-08-26 2005-02-09 日本たばこ産業株式会社 小麦粉製品

Also Published As

Publication number Publication date
AU2002335311A1 (en) 2003-03-24
WO2003022061A3 (fr) 2003-07-31
EP1423014A2 (fr) 2004-06-02
BE1013869A3 (fr) 2002-10-01
FR2828993A1 (fr) 2003-03-07
WO2003022061A2 (fr) 2003-03-20
ZA200401802B (en) 2005-10-03
FR2828993B1 (fr) 2004-10-29

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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 - extension of time limit for request of examination expired [chapter 11.1.1 patent gazette]