BRPI0411269A - composição condicionadora de massa lìquida, processo para sua preparação, uso de um antioxidante solúvel em água, massa, processo para preparar uma massa, produto assado, uso de uma composição lìquida e composição condicionadora de massa lìquida - Google Patents
composição condicionadora de massa lìquida, processo para sua preparação, uso de um antioxidante solúvel em água, massa, processo para preparar uma massa, produto assado, uso de uma composição lìquida e composição condicionadora de massa lìquidaInfo
- Publication number
- BRPI0411269A BRPI0411269A BRPI0411269-5A BRPI0411269A BRPI0411269A BR PI0411269 A BRPI0411269 A BR PI0411269A BR PI0411269 A BRPI0411269 A BR PI0411269A BR PI0411269 A BRPI0411269 A BR PI0411269A
- Authority
- BR
- Brazil
- Prior art keywords
- pasta
- liquid
- composition
- conditioning composition
- 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
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/007—Liquids or pumpable materials
-
- 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
-
- 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
- A21D2/06—Reducing agents
-
- 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
- A21D2/185—Biosynthetic gums
-
- 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
- A21D2/186—Starches; Derivatives 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
- 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
- A21D2/22—Ascorbic acid
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Sorption Type Refrigeration Machines (AREA)
- Noodles (AREA)
Abstract
"COMPOSIçãO CONDICIONADORA DE MASSA LìQUIDA, PROCESSO PARA SUA PREPARAçãO, USO DE UM ANTIOXIDANTE SOLúVEL EM áGUA, MASSA, PROCESSO PARA PREPARAR UMA MASSA, PRODUTO ASSADO, USO DE UMA COMPOSIçãO LìQUIDA E COMPOSIçãO CONDICIONADORA DE MASSA LìQUIDA". A presente invenção refere-se a uma composição líquida e, mais particularmente, a um condicionador de massa, compreendendo uma ou mais enzimas, um oxidante tal como ácido ascórbico e um antioxidante solúvel em água tal como metabissulfito de sódio. A invenção também refere-se a um processo para preparar dita composição líquida, bem como a um processo para preparação de um produto assado com dita composição.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GBGB0312606.7A GB0312606D0 (en) | 2003-06-02 | 2003-06-02 | Aqueous stabilization of liquid dough conditioning compositions |
PCT/GB2004/002323 WO2004105494A2 (en) | 2003-06-02 | 2004-06-02 | Liquid dough conditioner |
Publications (1)
Publication Number | Publication Date |
---|---|
BRPI0411269A true BRPI0411269A (pt) | 2006-08-01 |
Family
ID=9959159
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BRPI0411269-5A BRPI0411269A (pt) | 2003-06-02 | 2004-06-02 | composição condicionadora de massa lìquida, processo para sua preparação, uso de um antioxidante solúvel em água, massa, processo para preparar uma massa, produto assado, uso de uma composição lìquida e composição condicionadora de massa lìquida |
Country Status (11)
Country | Link |
---|---|
US (1) | US20070292562A1 (pt) |
EP (1) | EP1633195B1 (pt) |
CN (1) | CN100471395C (pt) |
AT (1) | ATE537702T1 (pt) |
AU (1) | AU2004243237B2 (pt) |
BR (1) | BRPI0411269A (pt) |
CA (1) | CA2527981C (pt) |
ES (1) | ES2377401T3 (pt) |
GB (2) | GB0312606D0 (pt) |
WO (1) | WO2004105494A2 (pt) |
ZA (1) | ZA200509896B (pt) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1586240A1 (fr) * | 2004-03-31 | 2005-10-19 | LESAFFRE et Cie | Ameliorant de panification |
AU2006310708A1 (en) * | 2005-11-07 | 2007-05-10 | Kerry Group Services International Limited | Bread improver comprising emulsifier and stabiliser |
GB0625743D0 (en) | 2006-12-22 | 2007-02-07 | Cereform Ltd | Aqueous dough conditioning composition |
AU2009295346B2 (en) * | 2008-09-24 | 2015-09-10 | Serrol Ingredients Pty Limited | Leavening composition |
AU2010324550A1 (en) * | 2009-11-27 | 2012-05-31 | Serrol Ingredients Pty Limited | Emulsifier composition |
US9011828B2 (en) * | 2011-01-25 | 2015-04-21 | Elc Management, Llc | Compositions and methods for permanent straightening of hair |
NL2009065C2 (en) | 2012-06-26 | 2013-12-30 | Sonneveld Group B V | Liquid bread improver, method for providing thereof and method for providing bakery foods. |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3595671A (en) * | 1970-02-11 | 1971-07-27 | Delmar Chem | Continuous dough-making process and compositions for use therein |
US3934040A (en) * | 1973-10-18 | 1976-01-20 | Caravan Products Co., Inc. | Bakery product and process |
EP0585988B1 (en) * | 1992-07-27 | 1996-03-13 | Gist-Brocades N.V. | Enzyme product and method for improving bread quality |
EP0669082A1 (en) * | 1994-02-23 | 1995-08-30 | Unilever N.V. | Storage-stable enzyme solutions |
AUPM922194A0 (en) * | 1994-11-03 | 1994-11-24 | Burns Philp Food Holdings Pty Limited | Liquid bread improver |
DE60125805T2 (de) * | 2000-09-28 | 2007-10-11 | Dsm Ip Assets B.V. | Flüssige brotverbesserungsmittel |
US20020142069A1 (en) * | 2001-01-31 | 2002-10-03 | Elmusa Ali A. | Conditioner for bread |
FI20012151A0 (fi) * | 2001-11-05 | 2001-11-05 | Danisco | Nestemäinen leivänparannusaine, sen käyttö ja valmistusmenetelmä |
US6896916B2 (en) * | 2002-10-18 | 2005-05-24 | Maple Leaf Baker Inc. | Method of baking yeast-fermented frozen bread products |
-
2003
- 2003-06-02 GB GBGB0312606.7A patent/GB0312606D0/en not_active Ceased
-
2004
- 2004-06-02 US US10/558,983 patent/US20070292562A1/en not_active Abandoned
- 2004-06-02 CA CA2527981A patent/CA2527981C/en active Active
- 2004-06-02 AU AU2004243237A patent/AU2004243237B2/en not_active Ceased
- 2004-06-02 BR BRPI0411269-5A patent/BRPI0411269A/pt not_active IP Right Cessation
- 2004-06-02 EP EP04735764A patent/EP1633195B1/en not_active Revoked
- 2004-06-02 GB GB0412287A patent/GB2402317B/en active Active
- 2004-06-02 ES ES04735764T patent/ES2377401T3/es active Active
- 2004-06-02 WO PCT/GB2004/002323 patent/WO2004105494A2/en active Application Filing
- 2004-06-02 ZA ZA200509896A patent/ZA200509896B/en unknown
- 2004-06-02 CN CNB2004800152526A patent/CN100471395C/zh not_active Expired - Fee Related
- 2004-06-02 AT AT04735764T patent/ATE537702T1/de active
Also Published As
Publication number | Publication date |
---|---|
GB2402317A (en) | 2004-12-08 |
ZA200509896B (en) | 2007-05-30 |
ATE537702T1 (de) | 2012-01-15 |
CN100471395C (zh) | 2009-03-25 |
WO2004105494A3 (en) | 2005-04-21 |
WO2004105494A2 (en) | 2004-12-09 |
AU2004243237A1 (en) | 2004-12-09 |
CN1802092A (zh) | 2006-07-12 |
GB2402317B (en) | 2006-09-13 |
CA2527981C (en) | 2010-10-12 |
EP1633195A2 (en) | 2006-03-15 |
AU2004243237B2 (en) | 2009-04-23 |
ES2377401T3 (es) | 2012-03-27 |
GB0412287D0 (en) | 2004-07-07 |
GB0312606D0 (en) | 2003-07-09 |
CA2527981A1 (en) | 2004-12-09 |
EP1633195B1 (en) | 2011-12-21 |
US20070292562A1 (en) | 2007-12-20 |
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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] | ||
B08F | Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette] |
Free format text: REFERENTE A 9A ANUI DADE. |
|
B08K | Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette] |
Free format text: REFERENTE AO DESPACHO 8.6 PUBLICADO NA RPI 2207 DE 24/04/2013. |