BR112015026545A2 - método para a fabricação de uma massa de bolo macio - Google Patents

método para a fabricação de uma massa de bolo macio

Info

Publication number
BR112015026545A2
BR112015026545A2 BR112015026545A BR112015026545A BR112015026545A2 BR 112015026545 A2 BR112015026545 A2 BR 112015026545A2 BR 112015026545 A BR112015026545 A BR 112015026545A BR 112015026545 A BR112015026545 A BR 112015026545A BR 112015026545 A2 BR112015026545 A2 BR 112015026545A2
Authority
BR
Brazil
Prior art keywords
soft cake
making
dough
flour
weight
Prior art date
Application number
BR112015026545A
Other languages
English (en)
Inventor
Clement Jerome
Notardonato Lelia
Diry Michel
Original Assignee
Biscuit Gle
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 Biscuit Gle filed Critical Biscuit Gle
Publication of BR112015026545A2 publication Critical patent/BR112015026545A2/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
    • 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
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/145—Acids, anhydrides or salts 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
    • 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
    • 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
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria

Landscapes

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

Abstract

resumo método para a fabricação de uma massa de bolo macio o presente pedido descreve um método para a fabricação de uma massa de bolo macio. o mesmo está relacionado a um método para a fabricação de uma massa de bolo macio compreendendo ao menos 40%, em peso, de material cereal após o assamento, sendo que o método compreende: - fornecer farinha, fermento e outros ingredientes para o bolo macio; - formar uma massa fermentada para misturar e deixar crescer uma porção de farinha representando ao menos 25%, em peso, do total de farinha a ser incorporado na massa de bolo macio com água e fermento; - misturar a massa fermentada com a farinha remanescente e os outros ingredientes para formar a massa de bolo macio compreendendo ao menos 40%, em peso, de cereais após o assamento.
BR112015026545A 2013-04-29 2014-04-16 método para a fabricação de uma massa de bolo macio BR112015026545A2 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP13305561 2013-04-29
PCT/EP2014/057792 WO2014177390A1 (en) 2013-04-29 2014-04-16 A method for making a soft cake batter

Publications (1)

Publication Number Publication Date
BR112015026545A2 true BR112015026545A2 (pt) 2017-07-25

Family

ID=48430626

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112015026545A BR112015026545A2 (pt) 2013-04-29 2014-04-16 método para a fabricação de uma massa de bolo macio

Country Status (13)

Country Link
US (1) US20160143298A1 (pt)
EP (1) EP2996479B1 (pt)
JP (1) JP2016515394A (pt)
KR (1) KR20150132871A (pt)
CN (1) CN105163593B (pt)
AR (1) AR096098A1 (pt)
AU (1) AU2014261645A1 (pt)
BR (1) BR112015026545A2 (pt)
CA (1) CA2908758A1 (pt)
ES (1) ES2693049T3 (pt)
RU (1) RU2015141119A (pt)
TW (1) TW201505557A (pt)
WO (1) WO2014177390A1 (pt)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2733227T3 (es) * 2015-02-18 2019-11-28 Biscuit Gle Método de fabricación de bizcocho
CN106173838A (zh) * 2016-07-12 2016-12-07 凤台县龙泰面粉有限责任公司 一种柚子叶补血无糖面粉及其制备方法
CN106173837A (zh) * 2016-07-12 2016-12-07 凤台县龙泰面粉有限责任公司 一种无糖面粉及其制备方法
CN106173845A (zh) * 2016-07-12 2016-12-07 凤台县龙泰面粉有限责任公司 一种玉米叶降脂无糖面粉及其制备方法
CN106165821A (zh) * 2016-07-12 2016-11-30 凤台县永新工贸有限责任公司 一种冬瓜皮利尿无糖面粉及其制备方法
CN106165838A (zh) * 2016-07-12 2016-11-30 凤台县永新工贸有限责任公司 一种鸡爪肉美肤无糖面粉及其制备方法
CN106136041A (zh) * 2016-07-12 2016-11-23 凤台县永丰面业有限公司 一种茄叶消肿无糖面粉及其制备方法
CN105995477A (zh) * 2016-07-12 2016-10-12 凤台县龙泰面粉有限责任公司 一种蒜叶醒脾气无糖面粉及其制备方法
CN106173839A (zh) * 2016-07-12 2016-12-07 凤台县永丰面业有限公司 一种鹌鹑蛋健脑无糖面粉及其制备方法
WO2019071014A1 (en) * 2017-10-06 2019-04-11 Corn Products Development, Inc. STARCH MODIFIED IN ACID TO BE SLOWLY DIGESTIBLE
AU2018395041B2 (en) * 2017-12-29 2023-10-26 Corn Products Development, Inc. Baked goods containing pregelatinized waxy cassava starch
FR3077181B1 (fr) * 2018-01-31 2022-08-12 Pascal Philibert Levain et son procede de production
WO2020031237A1 (ja) * 2018-08-06 2020-02-13 大和製罐株式会社 容器入りベーカリー製品
US11889839B2 (en) * 2018-09-07 2024-02-06 General Mills, Inc. Method of making dough from batter
CN110037242B (zh) * 2019-05-22 2022-03-04 河北北方学院 一种小米发糕及其制备方法
CN110810476A (zh) * 2019-11-15 2020-02-21 湖南汇升生物科技有限公司 一种生产海绵蛋糕的方法
IT202100000524A1 (it) * 2021-01-13 2022-07-13 Bauli Spa Metodo di trattamento di un prodotto da forno a lievitazione naturale, mediante iniezione di una soluzione dolcificante e conservante post-forno e relativo prodotto finito
GB2619267A (en) * 2022-04-14 2023-12-06 Premier Foods Group Ltd Confectionary product

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3504686A1 (de) * 1985-02-12 1986-08-14 Hercules Vollkornmühlenbäckerei GmbH, 4000 Düsseldorf Verfahren zur herstellung einer lagerfaehigen gebrauchsfertigen sauerteig-mehl-mischung
GB8522622D0 (en) * 1985-09-12 1985-10-16 Unilever Plc Edible water-in-oil emulsions
JP3414652B2 (ja) 1998-10-12 2003-06-09 敷島製パン株式会社 小麦粉焼成品、その製造方法および品質改良剤
JP2002017240A (ja) * 2000-07-07 2002-01-22 Hiromichi Sato 乳酸醗酵菓子類の製法
CN101095420B (zh) * 2006-06-29 2011-05-04 天津科技大学 新型低糖低脂酥性饼干及其制备工艺
EP1900282A1 (en) * 2006-08-28 2008-03-19 Puratos N.V. Method of preparing a cake using phospholipase
MX2009008090A (es) 2007-02-01 2009-08-12 Dsm Ip Assets Bv Metodo para producir tarta con fosfolipasa a.
CN102524343A (zh) * 2012-02-08 2012-07-04 张路 一种芹菜蛋糕的制备方法

Also Published As

Publication number Publication date
CA2908758A1 (en) 2014-11-06
TW201505557A (zh) 2015-02-16
CN105163593A (zh) 2015-12-16
EP2996479B1 (en) 2018-08-15
WO2014177390A1 (en) 2014-11-06
KR20150132871A (ko) 2015-11-26
EP2996479A1 (en) 2016-03-23
AR096098A1 (es) 2015-12-09
ES2693049T3 (es) 2018-12-07
AU2014261645A1 (en) 2015-10-15
RU2015141119A (ru) 2017-06-07
CN105163593B (zh) 2020-02-11
JP2016515394A (ja) 2016-05-30
US20160143298A1 (en) 2016-05-26

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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]
B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]
B15K Others concerning applications: alteration of classification

Ipc: A21D 2/18 (2006.01), A21D 8/04 (2006.01)

B350 Update of information on the portal [chapter 15.35 patent gazette]