BR9712160A - Processo para preparar uma composição de massa, massa enlatada, alimento assado, e, composição de massa. - Google Patents
Processo para preparar uma composição de massa, massa enlatada, alimento assado, e, composição de massa.Info
- Publication number
- BR9712160A BR9712160A BR9712160-6A BR9712160A BR9712160A BR 9712160 A BR9712160 A BR 9712160A BR 9712160 A BR9712160 A BR 9712160A BR 9712160 A BR9712160 A BR 9712160A
- Authority
- BR
- Brazil
- Prior art keywords
- dough
- weight
- composition
- water
- preparing
- Prior art date
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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/04—Batters
- A21D10/045—Packaged batters
-
- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Abstract
"PROCESSO PARA PREPARAR UMA COMPOSIçãO DE MASSA, MASSA ENLATADA, ALIMENTO ASSADO, E, COMPOSIçãO DE MASSA". A invenção é dirigida a um processo para preparar uma composição de massa. De acordo com o processo, uma primeira mistura líquida compreendendo água e um ácido de crescimento é formada. Uma segunda mistura líquida compreendendo água e uma base de crescimento é também formada. Após cada mistura líquida ser formada separadamente, a primeira e a segunda misturas líquidas são combinadas para formular uma massa em que referida massa prova rapidamente e provê um maior volume específico quando do forneamento. A invenção também é dirigida a uma composição de massa formulada a partir de duas misturas líquidas separadas, uma primeira mistura líquida compreendendo água e uma base de crescimento. Quando as duas misturas líquidas são combinadas com farinha, a massa resultante compreende de cerca de 30% em peso a cerca de 60% em peso de farinha; de cerca de 20% em peso a cerca de 40% em peso de água; e cerca de 0,1% em peso a cerca de 2,0% em peso de ácido de crescimento; de cerca de 0,1% em peso a cerca de 2,0% em peso de ácido de crescimento. De acordo com a invenção, a massa prova rapidamente e, uma vez assada, provê um volume específico na faixa de cerca de 2 cm^ 2^/g a 5 cm^ 2^/g.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US08/723,863 US5858440A (en) | 1996-09-30 | 1996-09-30 | Method of preparing dough |
PCT/US1997/015959 WO1998014065A1 (en) | 1996-09-30 | 1997-09-09 | Method of preparing dough |
Publications (1)
Publication Number | Publication Date |
---|---|
BR9712160A true BR9712160A (pt) | 1999-08-31 |
Family
ID=24908013
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BR9712160-6A BR9712160A (pt) | 1996-09-30 | 1997-09-09 | Processo para preparar uma composição de massa, massa enlatada, alimento assado, e, composição de massa. |
Country Status (9)
Country | Link |
---|---|
US (1) | US5858440A (pt) |
EP (1) | EP0929225B1 (pt) |
AR (1) | AR008857A1 (pt) |
AT (1) | ATE210377T1 (pt) |
AU (1) | AU4263297A (pt) |
BR (1) | BR9712160A (pt) |
CA (1) | CA2266692A1 (pt) |
DE (1) | DE69709136T2 (pt) |
WO (1) | WO1998014065A1 (pt) |
Families Citing this family (28)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
MXPA01000805A (es) * | 1998-07-24 | 2002-04-08 | Astaris Llc | Proceso y formulacion de un producto de panaderia y masa fermentada quimicamente. |
EP1261258A1 (en) * | 2000-03-10 | 2002-12-04 | The Pillsbury Company | Scoopable dough and products resulting therefrom |
US6803067B2 (en) * | 2000-03-10 | 2004-10-12 | General Mills, Inc. | Method of preparing and using a scoopable dough product |
FR2806064B1 (fr) * | 2000-03-13 | 2002-07-05 | Eurodough | Combinaison d'une pate et d'un systeme ferme d'emballage et son procede de preparation |
US20030003214A1 (en) * | 2001-05-14 | 2003-01-02 | Kraklow Harry K. | Complete dough shelf stable at room temperature |
US20040219272A1 (en) * | 2001-05-14 | 2004-11-04 | Kraklow Harry K. | Shelf-stable sweet goods dough |
US20030008050A1 (en) * | 2001-05-14 | 2003-01-09 | Kraklow Harry K. | Complete dough shelf stable at room temperature |
US6557366B1 (en) * | 2001-08-14 | 2003-05-06 | Donatos Pizzeria Corporation | Apparatus for cold-holding food products |
JP2003141173A (ja) * | 2001-08-22 | 2003-05-16 | Komatsu Ltd | データベース管理システム及びデータベース |
AU2003225229A1 (en) * | 2002-04-29 | 2003-11-17 | Kdc Foods, Inc. | Frozen microwaveable bakery products |
US6787175B2 (en) | 2002-10-04 | 2004-09-07 | Good Karma Food Technologies, Inc. | Process for preparing a storage stable premixed batter |
US20040197454A1 (en) * | 2003-04-02 | 2004-10-07 | Henry Leola K. | Dough intermediate having enhanced textural properties and method of making same |
US20080260926A1 (en) * | 2003-04-29 | 2008-10-23 | First Products, Inc. | Frozen Microwavable Bakery Products |
US20040241292A1 (en) * | 2003-05-28 | 2004-12-02 | Qinghuang Geng | Packaged dough product in flexible package, and related methods |
US20050202143A1 (en) * | 2004-03-12 | 2005-09-15 | Soumya Roy | Dry mix compositions and method for making and utilizing the same having an enhanced anti-microbial shelf life |
US8187648B2 (en) * | 2004-05-19 | 2012-05-29 | General Mills Marketing, Inc. | Packaged, developed dough production in low pressure package, and related methods |
CA2594493A1 (en) * | 2005-01-18 | 2006-07-27 | General Mills Marketing, Inc. | Refrigerated dough and product in low pressure container |
NO324030B1 (no) * | 2005-07-15 | 2007-07-30 | Tine Sa | Matvareemneprodukt samt fremgangsmåte ved fremstilling derav |
US20110183059A1 (en) * | 2005-08-17 | 2011-07-28 | Oven Luv'n Llc | Ready to bake refridgerated batter |
CA2556286A1 (en) * | 2005-08-17 | 2007-02-17 | Robert P. Stanton | Ready to bake refrigerated batter |
FR2894432B1 (fr) * | 2005-12-13 | 2011-02-18 | Lesaffre & Cie | Ameliorant de panification |
EP1998624A2 (en) * | 2006-02-28 | 2008-12-10 | First Products, Inc. | Shelf-stable sweet goods dough |
CA2646328A1 (en) * | 2006-04-20 | 2007-11-01 | First Products, Inc. | Frozen microwaveable dough products |
WO2007146843A2 (en) * | 2006-06-09 | 2007-12-21 | Batter Blaster, Llc | Refrigerator stable pressurized baking batter |
US20080107779A1 (en) * | 2006-11-06 | 2008-05-08 | Sara Lee Corporation | Pancrepe and method of making same |
US11889839B2 (en) * | 2018-09-07 | 2024-02-06 | General Mills, Inc. | Method of making dough from batter |
EP4099829A1 (en) * | 2020-02-05 | 2022-12-14 | Kellogg Company | Method of producing a high protein flowable batter |
DE202020001129U1 (de) | 2020-03-21 | 2020-04-07 | Friedrich Voigt | Gebäckstück |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3620763A (en) * | 1969-02-24 | 1971-11-16 | Pillsbury Co | Refrigerated batter products and method for preparing same |
US4022917A (en) * | 1972-12-07 | 1977-05-10 | Selenke William M | Process for preparing a storage stable premixed batter |
US4381315A (en) * | 1981-05-11 | 1983-04-26 | The Pillsbury Company | Refrigerated dough and method of manufacture |
DE3544576A1 (de) * | 1984-12-17 | 1986-06-26 | Asahi Kasei Kogyo K.K., Osaka | Frischer teig und verfahren zu seiner herstellung |
US4792456A (en) * | 1986-10-24 | 1988-12-20 | Anheuser-Busch Companies, Inc. | Accelerated proofing of refrigerated doughs |
US5260082A (en) * | 1992-09-16 | 1993-11-09 | Kraft General Foods, Inc. | Baked goods, doughs or batters, dry mixes and methods for producing thereof |
US5451417A (en) * | 1993-04-23 | 1995-09-19 | Van Den Bergh Foods Co., Division Of Conopco, Inc. | Just bake frozen dough |
US5409720A (en) * | 1993-05-28 | 1995-04-25 | Day Day, Inc. | Room-temperature shelf-stable dough mix |
-
1996
- 1996-09-30 US US08/723,863 patent/US5858440A/en not_active Expired - Fee Related
-
1997
- 1997-09-09 DE DE69709136T patent/DE69709136T2/de not_active Expired - Fee Related
- 1997-09-09 AU AU42632/97A patent/AU4263297A/en not_active Abandoned
- 1997-09-09 WO PCT/US1997/015959 patent/WO1998014065A1/en active IP Right Grant
- 1997-09-09 EP EP97940970A patent/EP0929225B1/en not_active Expired - Lifetime
- 1997-09-09 AT AT97940970T patent/ATE210377T1/de not_active IP Right Cessation
- 1997-09-09 CA CA002266692A patent/CA2266692A1/en not_active Abandoned
- 1997-09-09 BR BR9712160-6A patent/BR9712160A/pt not_active Application Discontinuation
- 1997-09-25 AR ARP970104428A patent/AR008857A1/es unknown
Also Published As
Publication number | Publication date |
---|---|
ATE210377T1 (de) | 2001-12-15 |
DE69709136T2 (de) | 2002-05-16 |
WO1998014065A1 (en) | 1998-04-09 |
AR008857A1 (es) | 2000-02-23 |
US5858440A (en) | 1999-01-12 |
CA2266692A1 (en) | 1998-04-09 |
AU4263297A (en) | 1998-04-24 |
DE69709136D1 (de) | 2002-01-24 |
EP0929225B1 (en) | 2001-12-12 |
EP0929225A1 (en) | 1999-07-21 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
B06A | Patent application procedure suspended [chapter 6.1 patent gazette] | ||
B11B | Dismissal acc. art. 36, par 1 of ipl - no reply within 90 days to fullfil the necessary requirements |