BR112017016027A2 - produto de padaria - Google Patents
produto de padariaInfo
- Publication number
- BR112017016027A2 BR112017016027A2 BR112017016027-7A BR112017016027A BR112017016027A2 BR 112017016027 A2 BR112017016027 A2 BR 112017016027A2 BR 112017016027 A BR112017016027 A BR 112017016027A BR 112017016027 A2 BR112017016027 A2 BR 112017016027A2
- Authority
- BR
- Brazil
- Prior art keywords
- bakery product
- bakery
- product
- Prior art date
Links
- 235000015173 baked goods and baking mixes Nutrition 0.000 title 1
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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch 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
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP15159038.7A EP3078272A1 (en) | 2015-03-13 | 2015-03-13 | Bakery product |
| EP15159038.7 | 2015-03-13 | ||
| PCT/EP2016/055234 WO2016146502A1 (en) | 2015-03-13 | 2016-03-11 | Bakery product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| BR112017016027A2 true BR112017016027A2 (pt) | 2018-07-10 |
| BR112017016027B1 BR112017016027B1 (pt) | 2022-01-04 |
Family
ID=52736852
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BR112017016027-7A BR112017016027B1 (pt) | 2015-03-13 | 2016-03-11 | Produto de padaria macio |
Country Status (10)
| Country | Link |
|---|---|
| US (1) | US11096393B2 (pt) |
| EP (2) | EP3078272A1 (pt) |
| CN (1) | CN107567279B (pt) |
| AR (1) | AR103907A1 (pt) |
| BR (1) | BR112017016027B1 (pt) |
| CA (1) | CA2976996C (pt) |
| ES (1) | ES2819530T3 (pt) |
| PL (1) | PL3267798T3 (pt) |
| RU (1) | RU2673184C1 (pt) |
| WO (1) | WO2016146502A1 (pt) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE202017001878U1 (de) | 2017-04-08 | 2017-06-19 | Martin Vlaho | Dom - Bioweizenvollkornmischbrot. Eine neue Brotsorte, deren Zusammensetzung auf den ernährungsmedizinisch gesicherten Erkenntnissen beruht. |
| EP3469910A1 (en) * | 2017-10-13 | 2019-04-17 | Generale Biscuit | A method for the manufacture of a baked comestible |
| FR3111256B1 (fr) * | 2020-06-11 | 2024-03-29 | Vamix | Procédé industriel continu de production de pâte feuilletée inversée |
| CN112602809B (zh) * | 2020-12-09 | 2023-03-31 | 内蒙古蒙牛乳业（集团）股份有限公司 | 一种脆筒内喷用无蔗糖巧克力组合物及其制备方法和应用 |
Family Cites Families (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3393074A (en) | 1965-08-16 | 1968-07-16 | Joseph R. Ehrlich | Preparation of cake-like dessert and dry-mixes for their preparation |
| US4350713A (en) | 1981-03-16 | 1982-09-21 | The Griffith Laboratories, Limited | Production of sponge cake |
| JP3084530B2 (ja) * | 1989-03-30 | 2000-09-04 | 東和化成工業株式会社 | 脂肪代替物としてのマルチトールを含有する低脂肪食品の製造方法 |
| US20050058759A1 (en) * | 2003-09-15 | 2005-03-17 | Schmidt James Carl | Protein enhanced low carbohydrate snack food |
| US20070082104A1 (en) | 2004-08-12 | 2007-04-12 | Sophie De Baets | Functional sugar replacement |
| FR2884112B1 (fr) | 2005-04-11 | 2007-06-15 | Gen Biscuit Sa | Procede de fabrication en continu d'un biscuit presentant au moins un motif de marquage et biscuit ainsi obtenu |
| WO2007095977A1 (en) | 2005-10-14 | 2007-08-30 | Unilever N.V. | Food product and process for preparing it |
| ES2652176T3 (es) | 2010-04-30 | 2018-01-31 | Generale Biscuit | Bizcocho con corazón sin hornear simulado |
| KR101268374B1 (ko) | 2010-11-22 | 2013-05-28 | 대진대학교 산학협력단 | 천연당을 첨가한 기능성 떡 및 그 제조방법 |
| CN102077949B (zh) | 2011-01-27 | 2013-01-16 | 北京康比特体育科技股份有限公司 | 一种减肥代餐营养棒及其制备方法 |
| EP2520179A1 (en) * | 2011-05-04 | 2012-11-07 | Nestec S.A. | Bakery product with improved flavour properties |
| AR087157A1 (es) | 2011-06-20 | 2014-02-26 | Gen Biscuit | Galletita saludable |
| WO2013079084A1 (en) | 2011-12-02 | 2013-06-06 | Yiotis S.A. | Bakery product and method for the preparation thereof |
| CN102960406A (zh) | 2012-12-05 | 2013-03-13 | 晓健科技（大连）有限公司 | 一种低血糖生成指数月饼面皮及制备方法 |
| CN102934674A (zh) | 2012-12-05 | 2013-02-20 | 晓健科技（大连）有限公司 | 一种低血糖生成指数饼干及其制备方法 |
| CN103918763B (zh) | 2014-05-07 | 2015-12-30 | 吉林大学 | 一种适合糖尿病患者食用的无糖饼干及其制备方法 |
-
2015
- 2015-03-13 EP EP15159038.7A patent/EP3078272A1/en not_active Withdrawn
-
2016
- 2016-03-11 EP EP16712260.5A patent/EP3267798B1/en active Active
- 2016-03-11 WO PCT/EP2016/055234 patent/WO2016146502A1/en active Application Filing
- 2016-03-11 CN CN201680010830.XA patent/CN107567279B/zh active Active
- 2016-03-11 CA CA2976996A patent/CA2976996C/en active Active
- 2016-03-11 PL PL16712260T patent/PL3267798T3/pl unknown
- 2016-03-11 ES ES16712260T patent/ES2819530T3/es active Active
- 2016-03-11 AR ARP160100647A patent/AR103907A1/es unknown
- 2016-03-11 RU RU2017130851A patent/RU2673184C1/ru active
- 2016-03-11 BR BR112017016027-7A patent/BR112017016027B1/pt active IP Right Grant
- 2016-03-11 US US15/556,284 patent/US11096393B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| AR103907A1 (es) | 2017-06-14 |
| WO2016146502A1 (en) | 2016-09-22 |
| EP3267798B1 (en) | 2020-06-24 |
| CA2976996C (en) | 2020-10-27 |
| US20180035677A1 (en) | 2018-02-08 |
| CN107567279A (zh) | 2018-01-09 |
| RU2673184C1 (ru) | 2018-11-22 |
| ES2819530T3 (es) | 2021-04-16 |
| EP3267798A1 (en) | 2018-01-17 |
| EP3078272A1 (en) | 2016-10-12 |
| CN107567279B (zh) | 2021-10-26 |
| PL3267798T3 (pl) | 2021-01-11 |
| BR112017016027B1 (pt) | 2022-01-04 |
| CA2976996A1 (en) | 2016-09-22 |
| US11096393B2 (en) | 2021-08-24 |
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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] | ||
| 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 11/03/2016, OBSERVADAS AS CONDICOES LEGAIS. |