BR112017013851A2 - ?produção de uma pizza altamente digestível livre de levedura com o uso de uma massa que contém bactérias de ácido láctico? - Google Patents

?produção de uma pizza altamente digestível livre de levedura com o uso de uma massa que contém bactérias de ácido láctico?

Info

Publication number
BR112017013851A2
BR112017013851A2 BR112017013851-4A BR112017013851A BR112017013851A2 BR 112017013851 A2 BR112017013851 A2 BR 112017013851A2 BR 112017013851 A BR112017013851 A BR 112017013851A BR 112017013851 A2 BR112017013851 A2 BR 112017013851A2
Authority
BR
Brazil
Prior art keywords
lactic acid
acid bacteria
production
dough containing
highly digestible
Prior art date
Application number
BR112017013851-4A
Other languages
English (en)
Other versions
BR112017013851B1 (pt
Inventor
Mogna Giovanni
Paolo Strozzi Gian
Original Assignee
Mofin S.R.L.
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 Mofin S.R.L. filed Critical Mofin S.R.L.
Publication of BR112017013851A2 publication Critical patent/BR112017013851A2/pt
Publication of BR112017013851B1 publication Critical patent/BR112017013851B1/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
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • 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
    • 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

Landscapes

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

Abstract

a presente invenção se refere a uma pizza altamente digestível livre de levedura. além disso, a presente invenção se refere a um método para a produção da dita pizza livre de levedura com o uso de uma massa que contém bactérias de ácido láctico selecionadas. finalmente, a presente invenção se refere ao uso de uma ou mais cepas de bactérias de ácido láctico para levedar uma massa que compreende água, farinha, sal e outros ingredientes destinados ao preparo de pizzas a serem congeladas e descongeladas antes de seu consumo.
BR112017013851-4A 2014-12-29 2015-12-28 Produção de uma pizza altamente digestível livre de levedura com o uso de uma massa que contém bactérias de ácido láctico BR112017013851B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
ITMI20142264 2014-12-29
IT102014902319435 2014-12-29
PCT/IB2015/060009 WO2016108173A1 (en) 2014-12-29 2015-12-28 Production of a yeast-free, highly digestible pizza by using a dough containing lactic acid bacteria

Publications (2)

Publication Number Publication Date
BR112017013851A2 true BR112017013851A2 (pt) 2018-02-27
BR112017013851B1 BR112017013851B1 (pt) 2022-02-15

Family

ID=52597087

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112017013851-4A BR112017013851B1 (pt) 2014-12-29 2015-12-28 Produção de uma pizza altamente digestível livre de levedura com o uso de uma massa que contém bactérias de ácido láctico

Country Status (12)

Country Link
US (1) US11178880B2 (pt)
EP (1) EP3240426B1 (pt)
JP (1) JP2018500942A (pt)
KR (1) KR20170104471A (pt)
CN (1) CN107205406B (pt)
BR (1) BR112017013851B1 (pt)
CA (1) CA2970995C (pt)
DK (1) DK3240426T3 (pt)
ES (1) ES2737712T3 (pt)
PL (1) PL3240426T3 (pt)
RU (1) RU2720629C2 (pt)
WO (1) WO2016108173A1 (pt)

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CN108102985B (zh) * 2018-02-12 2020-08-04 江南大学 一种复配天然酵母发酵制备面包的方法
JP6462173B1 (ja) * 2018-08-08 2019-01-30 国立大学法人帯広畜産大学 乳酸菌、パン類の製造方法、パン類生地及びパン類
FR3097722B1 (fr) 2019-06-28 2022-09-30 Cerelia Pâte à tarte pour utilisation différée et son procédé de conservation
IT202000009415A1 (it) * 2020-04-29 2021-10-29 Mirtilla Srl Composizione per la lievitazione di prodotti da forno
IT202000015010A1 (it) * 2020-06-23 2021-12-23 Favero Antonio S R L Metodo per il trattamento biotecnologico del germe di mais per la produzione di semilavorati e prodotti alimentari
IT202000020545A1 (it) * 2020-08-27 2022-02-27 Mofin S R L Composizione di ceppi di batteri etero-fermentanti, loro uso per la lievitazione di prodotti della panificazione, prodotti della panificazione e procedimenti per la loro preparazione
KR102308472B1 (ko) * 2020-12-18 2021-10-01 이영존 기능성 웰빙 피자 도우 및 피자
KR20220126162A (ko) * 2021-03-08 2022-09-15 씨제이제일제당 (주) 냉동피자용 도우의 제조방법
IT202100015788A1 (it) * 2021-06-16 2022-12-16 The Food Family S R L In Breve Theff S R L Rinfresco per un impasto per pizza, impasto per pizza comprendente detto rinfresco e pizza comprendente detto impasto
IT202100015725A1 (it) * 2021-09-20 2023-03-20 Maros S R L Mozzarella delattosata a latte misto vaccino e bufalino
KR102661546B1 (ko) * 2024-03-05 2024-04-26 주식회사 서오릉에프앤비 유산균 균주를 포함하는 피자 도우

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US20050042332A1 (en) * 2002-07-12 2005-02-24 Lonergan Dennis A. Method of making a laminated dough product and a product produced thereby
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DE102010048082A1 (de) 2010-10-05 2012-04-05 Anja Baster Rezept für glutenfreie, allergiefreie und hefefreien Pizza u. ähnliches wie Flammkuchen, Pfannenkuchen usw. Außerdem gesund und eiweißhaltigen Pizza u.ä.
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DK2852691T3 (da) * 2012-05-21 2017-11-27 Dupont Nutrition Biosci Aps Lactobacillusstammer med antimykotiske egenskaber
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CN103315015B (zh) * 2013-05-21 2015-01-21 厦门和美科盛生物技术有限公司 以植物乳杆菌为发酵剂制备的乳酸菌发酵面团、馒头及其制备方法
KR20170104471A (ko) 2014-12-29 2017-09-15 모핀 에스.알.엘. 유산균 함유 도우를 이용한 고 소화성의 이스트 무첨가 피자의 제조 방법

Also Published As

Publication number Publication date
BR112017013851B1 (pt) 2022-02-15
EP3240426A1 (en) 2017-11-08
CN107205406B (zh) 2021-06-08
CA2970995A1 (en) 2016-07-07
JP2018500942A (ja) 2018-01-18
US11178880B2 (en) 2021-11-23
CA2970995C (en) 2023-01-03
US20170367353A1 (en) 2017-12-28
CN107205406A (zh) 2017-09-26
PL3240426T3 (pl) 2019-10-31
KR20170104471A (ko) 2017-09-15
DK3240426T3 (da) 2019-07-22
WO2016108173A1 (en) 2016-07-07
RU2017123970A (ru) 2019-01-31
RU2017123970A3 (pt) 2019-06-03
EP3240426B1 (en) 2019-05-01
ES2737712T3 (es) 2020-01-15
RU2720629C2 (ru) 2020-05-12

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Legal Events

Date Code Title Description
B06U Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 28/12/2015, OBSERVADAS AS CONDICOES LEGAIS.