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
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
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
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
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
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
WO2019071014A1 (en) * 2017-10-06 2019-04-11 Corn Products Development, Inc. STARCH MODIFIED IN ACID TO BE SLOWLY DIGESTIBLE
MX2020006879A (es) * 2017-12-29 2020-08-24 Corn Products Dev Inc Productos horneados que contienen almidon de mandioca ceroso pregelatinizado.
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
RU2015141119A (ru) 2017-06-07
CN105163593A (zh) 2015-12-16
EP2996479B1 (en) 2018-08-15
EP2996479A1 (en) 2016-03-23
KR20150132871A (ko) 2015-11-26
ES2693049T3 (es) 2018-12-07
JP2016515394A (ja) 2016-05-30
CA2908758A1 (en) 2014-11-06
TW201505557A (zh) 2015-02-16
WO2014177390A1 (en) 2014-11-06
US20160143298A1 (en) 2016-05-26
AR096098A1 (es) 2015-12-09
AU2014261645A1 (en) 2015-10-15
CN105163593B (zh) 2020-02-11

Similar Documents

Publication Publication Date Title
BR112015026545A2 (pt) método para a fabricação de uma massa de bolo macio
BR112013033097A2 (pt) biscoito saudável
BR112014018747A8 (pt) Produtos de cozimento isentos de glúten
GB2503842A (en) Gluten-free composition for bakery
BR112017013851A2 (pt) ?produção de uma pizza altamente digestível livre de levedura com o uso de uma massa que contém bactérias de ácido láctico?
BR112015026542A2 (pt) método para a fabricação de uma massa de bolo macio
RU2013123467A (ru) Способ производства специализированного хлеба геродиетического назначения
BR112015000015A2 (pt) produto alimentício assado com uma textura aerada, macia, tenra e úmida
RU2013155116A (ru) Способ производства хлебобулочных изделий с композитными смесями
UA65091U (ru) Способ приготовления хлебобулочных изделий
RS53309B (en) GLASS-FREE BREAD BASED ON RICE AND HERJDE, WITHOUT ADDITIVE ADDITIVES, AND WITH INCREASED CONTENT OF NATURAL ANTIOXIDATIVE MATERIALS
PL418873A1 (pl) Ciasto do wypieku pieczywa dietetycznego
UA88062U (ru) Способ производства пресного теста повышенной биологической ценности
ES2527979B1 (es) Procedimiento de elaboracion de pan de molde
PL418288A1 (pl) Sposób wytwarzania pieczywa z dodatkiem kurkumy
PL418286A1 (pl) Sposób wytwarzania pieczywa z dodatkiem lnu oleistego
EP2832225A3 (en) Reduced saturated and total fat content pie crusts
RU2014125388A (ru) Способ производства ржано-пшеничного хлеба с внесением муки из тыквенных семечек
UA71788U (ru) Способ производства бисквита
RU2011114081A (ru) Состав теста для производства макаронных изделий
UA107283C2 (uk) Спосіб отримання хлібобулочних виробів профілактичного призначення
RS53724B1 (en) GLASS-FREE RICE BASED CAKE AND INTENDED FOR INDUSTRIAL PRODUCTION
PL410682A1 (pl) Sposób wytwarzania pieczywa pszennego jasnego zawierającego betaglukan, zastosowanie koncentratu z warstwy aleuronowej ziarna owsa i wyrób piekarniczy
PH22014000577Y1 (en) A pili-based pastry product
UA97741U (uk) Спосіб виробництва парових безглютенових хлібців

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]