BR0315438A - Método para melhorar propriedades de produtos de panificação e confeitaria e composição usando ramnolipìdeos - Google Patents

Método para melhorar propriedades de produtos de panificação e confeitaria e composição usando ramnolipìdeos

Info

Publication number
BR0315438A
BR0315438A BR0315438-6A BR0315438A BR0315438A BR 0315438 A BR0315438 A BR 0315438A BR 0315438 A BR0315438 A BR 0315438A BR 0315438 A BR0315438 A BR 0315438A
Authority
BR
Brazil
Prior art keywords
dough
ramnolipids
composition
bakery
improving
Prior art date
Application number
BR0315438-6A
Other languages
English (en)
Inventor
Ingrid Paula Hilda Haesendonck
Emmanuel Claude Alb Vanzeveren
Original Assignee
Puratos Nv
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 Puratos Nv filed Critical Puratos Nv
Publication of BR0315438A publication Critical patent/BR0315438A/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
    • A21D8/04—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
    • 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
    • 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
    • A21D2/22—Ascorbic acid

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

"MéTODO PARA MELHORAR PROPRIEDADES DE PRODUTOS DE PANIFICAçãO E CONFEITARIA E COMPOSIçãO USANDO RAMNOLIPìDEOS". A presente invenção está relacionada com um método para a melhoria da estabilidade de massa de farinha ou de massa, textura, volume e forma, largura de corte de massa de farinha e/ou conservação microbiana de produtos de panificação o qual compreende a etapa de adicionar uma quantidade suficientemente efetiva de ramnolipídeos aos citados produtos de panificação. A presente invenção adicionalmente relaciona-se com um melhorador para a melhoria de estabilidade de massa de farinha ou de massa, textura, volume e forma, largura de corte de massa de farinha e/ou conservação microbiana de produtos de panificação, caracterizado em que ele compreende uma quantidade suficientemente efetiva de ramnolipídeos. Os ramnolipídeos podem ser adicionalmente usados para melhorar as propriedades de creme de manteiga, creme de decoração e/ou recheio de creme não de laticínios para doces dinamarqueses, croissants e outros produtos de confeitaria fina frescos ou congelados.
BR0315438-6A 2002-11-04 2003-11-04 Método para melhorar propriedades de produtos de panificação e confeitaria e composição usando ramnolipìdeos BR0315438A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP20020447207 EP1415538A1 (en) 2002-11-04 2002-11-04 Rhamnolipids in bakery products
PCT/BE2003/000186 WO2004040984A1 (en) 2002-11-04 2003-11-04 Rhamnolipids in bakery products

Publications (1)

Publication Number Publication Date
BR0315438A true BR0315438A (pt) 2005-08-16

Family

ID=32088137

Family Applications (1)

Application Number Title Priority Date Filing Date
BR0315438-6A BR0315438A (pt) 2002-11-04 2003-11-04 Método para melhorar propriedades de produtos de panificação e confeitaria e composição usando ramnolipìdeos

Country Status (8)

Country Link
US (1) US20060233935A1 (pt)
EP (2) EP1415538A1 (pt)
CN (1) CN1719977A (pt)
AU (1) AU2003283133A1 (pt)
BR (1) BR0315438A (pt)
CA (1) CA2502829A1 (pt)
MX (1) MXPA05004797A (pt)
WO (1) WO2004040984A1 (pt)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DOP2007000028A (es) * 2006-02-10 2007-12-31 Jeniel Biotech Inc Composiciones de ramnolípidos y métodos relacionados con su uso
BRPI0910451B1 (pt) * 2008-04-22 2021-01-26 Puratos N.V. método para preparar massas congeladas prontas para assar
FR2956290B1 (fr) * 2010-02-16 2013-01-11 Michel Marcel Andre Loiselet Procede et installation de transformation d'une substance pateuse en produit fini alimentaire ainsi qu'atelier de transformation
DE102011082891A1 (de) 2011-09-16 2013-03-21 Wacker Chemie Ag Konservierungsmittel enthaltend Glykolipide
EP2573172A1 (en) 2011-09-21 2013-03-27 Heinrich-Heine-Universität Düsseldorf Means and methods for rhamnolipid production
CN113475553B (zh) * 2021-07-20 2023-10-03 友臣集团有限公司 一种不易碎裂的肉松饼及其制备方法

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3679433A (en) * 1970-09-08 1972-07-25 Us Agriculture Protein-enriched baked products and method of making same
US4168323A (en) * 1976-06-01 1979-09-18 Kabushiki Kaisha Veno Seiyako Oyo Kenkyujo Food additive composition and process for preparation thereof
EP0135099A3 (de) * 1983-08-09 1987-05-13 Petrotec Systems AG Verfahren zur Herstellung von Tensiden
DE3405664A1 (de) * 1984-02-17 1985-09-05 Wintershall Ag, 3100 Celle Verfahren zur biotechnischen herstellung von rhamnolipiden und rhamnolipide mit nur einem ss-hydroxidecancarbonsaeurerest im molekuel
JPS6377535A (ja) * 1986-09-19 1988-04-07 Agency Of Ind Science & Technol 乳化組成物
BE1005825A4 (nl) * 1992-05-22 1994-02-08 Piljac Goran Oppervlakteactieve samenstelling op basis van rhamnolopide.
EP0575908B1 (de) * 1992-06-25 2000-03-15 Aventis Research & Technologies GmbH & Co. KG Pseudomonas aeruginosa und seine Verwendung zur Herstellung von L-Rhamnose
DE19628454B4 (de) * 1996-07-15 2006-02-16 MFH Marienfelde GmbH Unternehmen für Hygiene Rhamnolipid-Alginatpolymer-Komplex, mikrobiologisches Verfahren zu seiner Herstellung, Rhamnolipid-Alginatpolymer-Komplex-Zubereitungen und deren Verwendungen
WO2000029604A1 (en) * 1998-11-18 2000-05-25 The University Of Akron Production of biological materials by simultaneous aerobic and anaerobic respiration

Also Published As

Publication number Publication date
CN1719977A (zh) 2006-01-11
WO2004040984A1 (en) 2004-05-21
US20060233935A1 (en) 2006-10-19
EP1560493A1 (en) 2005-08-10
MXPA05004797A (es) 2005-07-22
AU2003283133A1 (en) 2004-06-07
CA2502829A1 (en) 2004-05-21
EP1415538A1 (en) 2004-05-06

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Legal Events

Date Code Title Description
B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]

Free format text: REFERENTE AS 7A E 8A ANUIDADES.

B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]

Free format text: REFERENTE AO DESPACHO 8.6 PUBLICADO NA RPI 2160 DE 29/05/2012.