BR112014018747A8 - Produtos de cozimento isentos de glúten - Google Patents

Produtos de cozimento isentos de glúten

Info

Publication number
BR112014018747A8
BR112014018747A8 BR112014018747A BR112014018747A BR112014018747A8 BR 112014018747 A8 BR112014018747 A8 BR 112014018747A8 BR 112014018747 A BR112014018747 A BR 112014018747A BR 112014018747 A BR112014018747 A BR 112014018747A BR 112014018747 A8 BR112014018747 A8 BR 112014018747A8
Authority
BR
Brazil
Prior art keywords
gluten
free
composition
products
baking products
Prior art date
Application number
BR112014018747A
Other languages
English (en)
Other versions
BR112014018747A2 (pt
Inventor
Boursier Bernard
Leroux Patrick
Original Assignee
Roquette Freres
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 Roquette Freres filed Critical Roquette Freres
Publication of BR112014018747A2 publication Critical patent/BR112014018747A2/pt
Publication of BR112014018747A8 publication Critical patent/BR112014018747A8/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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • 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
    • A21D10/007—Liquids or pumpable materials
    • 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
    • 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
    • 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
    • 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
    • A21D2/264—Vegetable proteins
    • 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
    • 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
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/04—Anorexiants; Antiobesity agents

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)
  • Veterinary Medicine (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • Organic Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Chemical & Material Sciences (AREA)
  • Animal Behavior & Ethology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Public Health (AREA)
  • Hematology (AREA)
  • Diabetes (AREA)
  • Obesity (AREA)
  • Botany (AREA)
  • Child & Adolescent Psychology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicinal Preparation (AREA)

Abstract

COMPOSIÇÃO PARA UM PRODUTO ASSADO ISENTO DE GLÚTEN, MASSA ISENTA DE GLÚTEN, PRODUTO ASSADO ISENTO DE GLÚTEN, USO E MISTURA PRONTA PARA USO. A presente invenção refere-se a uma composição para produtos assados isentos de glúten e mais particularmente, para todos os produtos compreendendo tradicionalmente glúten, adicionado como tal ou por meio de uma farinha panificável, os referidos produtos incluindo, em particular, os produtos de panificação. A invenção refere-se igualmente a produtos assados e/ou de panificação totalmente isentos de glúten, produzidos pela utilização da referida composição.
BR112014018747A 2012-02-01 2013-01-31 Produtos de cozimento isentos de glúten BR112014018747A8 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1250953A FR2986134B1 (fr) 2012-02-01 2012-02-01 Produits de cuisson ne contenant pas de gluten
PCT/FR2013/050207 WO2013114048A1 (fr) 2012-02-01 2013-01-31 Produits de cuisson ne contenant pas de gluten

Publications (2)

Publication Number Publication Date
BR112014018747A2 BR112014018747A2 (pt) 2017-06-20
BR112014018747A8 true BR112014018747A8 (pt) 2017-07-11

Family

ID=47754800

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112014018747A BR112014018747A8 (pt) 2012-02-01 2013-01-31 Produtos de cozimento isentos de glúten

Country Status (7)

Country Link
US (1) US20140370178A1 (pt)
EP (1) EP2809162A1 (pt)
JP (1) JP6484445B2 (pt)
AU (1) AU2013213993A1 (pt)
BR (1) BR112014018747A8 (pt)
FR (1) FR2986134B1 (pt)
WO (1) WO2013114048A1 (pt)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6261241B2 (ja) * 2013-09-04 2018-01-17 昭和産業株式会社 パンの製造方法
DE102014107610A1 (de) * 2014-05-28 2015-12-03 Emsland-Stärke GmbH Verwendung eines Nahrungsmittelprodukts aus stärkehaltigen Pflanzenteilen
KR101658321B1 (ko) * 2015-07-28 2016-09-20 인재홍 열냉법을 이용한 렌틸콩 식빵 제조방법
CA3039457A1 (en) * 2016-10-06 2018-04-12 Shandong Jianyuan Bioengineering Co., Ltd. Gluten-free bread products
US11102987B2 (en) * 2016-10-28 2021-08-31 Campbell Soup Company Gluten-free compositions and methods for producing shelf-stable bakery products
US11102986B2 (en) 2016-10-28 2021-08-31 Campbell Soup Company Gluten-free compositions and methods for producing shelf-stable breads and other bakery products
FR3059519B1 (fr) * 2016-12-06 2020-01-24 Cerelia Pate a pain sans gluten conservable a temperature de refrigeration et son procede de preparation
FR3062031A1 (fr) * 2017-01-20 2018-07-27 Cerelia Pate a viennoiseries
NL2019117B1 (en) * 2017-06-23 2019-01-07 Top B V Method for the production of protein and fiber rich airy food product
US20190059397A1 (en) * 2017-08-31 2019-02-28 The Cooking Lab LLC Gluten free bread product with an improved texture
WO2019071014A1 (en) * 2017-10-06 2019-04-11 Corn Products Development, Inc. STARCH MODIFIED IN ACID TO BE SLOWLY DIGESTIBLE
CA3086217A1 (en) * 2017-12-29 2019-07-04 Corn Products Development, Inc. Baked goods containing pregelatinized waxy cassava starch
CN113853121A (zh) * 2019-04-12 2021-12-28 罗盖特公司 含雾化豌豆淀粉的速溶糕点奶油
EP3909429A1 (en) * 2020-05-15 2021-11-17 Institut Polytechnique Unilasalle Fatty aery bread dough
KR102223375B1 (ko) * 2020-06-03 2021-03-08 씨제이제일제당 (주) 글루텐을 포함하지 않는 제과용 반죽 조성물 및 이의 용도
GR1010123B (el) * 2020-07-06 2021-11-11 Elbisco Ανωνυμη Βιομηχανικη & Εμπορικη Εταιρια Τροφιμων, Παρασκευη μπισκοτου σιτου με προσθηκη αλευρων σουσαμιου, φακης και πρωτεϊνης σογιας για τη ρυθμιση της ορεξης
CA3211458A1 (en) * 2021-03-19 2022-09-22 Societe Des Produits Nestle S.A. Gluten-free pizza crust with a light, aerated and crispy structure
CA3237825A1 (en) * 2022-06-28 2024-01-04 Mizkan Holdings Co., Ltd. Starch-containing swollen composition and production method therefor, fermented composition and production method therefor, and fermented and enzyme-treated composition and production method therefor

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Publication number Priority date Publication date Assignee Title
US4022919A (en) * 1975-02-14 1977-05-10 The Griffith Laboratories, Limited Removal of bitter flavor from pea flour
IL60685A (en) 1980-07-28 1982-04-30 Univ Ben Gurion Mix for the preparation of bread and cake products
JPS5851845A (ja) * 1981-08-26 1983-03-26 Meiji Seika Kaisha Ltd 膨化中空菓子の製造方法
US5362777A (en) 1988-11-03 1994-11-08 Ivan Tomka Thermoplastically processable starch and a method of making it
FR2709924B1 (fr) 1993-09-14 1995-12-08 Yves Woestelandt Pain sans gluten et son procédé de fabrication.
FR2765076B1 (fr) 1997-06-25 1999-08-06 Soreda Pain sans gluten et procede pour sa fabrication
FR2786775B1 (fr) 1998-12-04 2001-02-16 Roquette Freres Maltodextrines branchees et leur procede de preparation
US6291009B1 (en) * 2000-05-16 2001-09-18 Deborah W. Cohen Method of producing a soy-based dough and products made from the dough
FR2844515B1 (fr) * 2002-09-18 2004-11-26 Roquette Freres Procede d'extraction des composants de la farine de pois
CA2412511A1 (en) * 2002-12-18 2004-06-18 Jorge Ortega Gluten free bakery system
MXPA04012039A (es) * 2004-12-02 2006-06-06 Simon Sacal Mizrahi Procedimiento de fabricacion de botanas no fritas, saborizadas en forma integral.
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Also Published As

Publication number Publication date
WO2013114048A1 (fr) 2013-08-08
FR2986134B1 (fr) 2015-05-01
US20140370178A1 (en) 2014-12-18
FR2986134A1 (fr) 2013-08-02
AU2013213993A1 (en) 2014-08-28
JP2015506694A (ja) 2015-03-05
JP6484445B2 (ja) 2019-03-13
BR112014018747A2 (pt) 2017-06-20
EP2809162A1 (fr) 2014-12-10

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Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B06T Formal requirements before examination [chapter 6.20 patent gazette]
B11E Dismissal acc. art. 34 of ipl - requirements for examination incomplete
B11T Dismissal of application maintained [chapter 11.20 patent gazette]