BRPI0507792A - método para preparar uma massa de pão ou um pão parcialmente cozido, produto de massa de pão ou produto de pão parcialmente cozido, método para preparar um pão cozido de uma massa de pão ou um pão parcialmente cozido, e, uso de um material enzimático exibindo atividade proteolìtica para melhorar a friabilidade do pão cozido - Google Patents
método para preparar uma massa de pão ou um pão parcialmente cozido, produto de massa de pão ou produto de pão parcialmente cozido, método para preparar um pão cozido de uma massa de pão ou um pão parcialmente cozido, e, uso de um material enzimático exibindo atividade proteolìtica para melhorar a friabilidade do pão cozidoInfo
- Publication number
- BRPI0507792A BRPI0507792A BRPI0507792-3A BRPI0507792A BRPI0507792A BR PI0507792 A BRPI0507792 A BR PI0507792A BR PI0507792 A BRPI0507792 A BR PI0507792A BR PI0507792 A BRPI0507792 A BR PI0507792A
- Authority
- BR
- Brazil
- Prior art keywords
- dough
- bread
- baked bread
- partially
- 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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
-
- 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
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
-
- 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
- A21D8/06—Baking processes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP04075505 | 2004-02-17 | ||
PCT/NL2005/000112 WO2005077192A1 (en) | 2004-02-17 | 2005-02-16 | A method of preparing a bread dough or part baked bread |
Publications (1)
Publication Number | Publication Date |
---|---|
BRPI0507792A true BRPI0507792A (pt) | 2007-07-17 |
Family
ID=34854652
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BRPI0507792-3A BRPI0507792A (pt) | 2004-02-17 | 2005-02-16 | método para preparar uma massa de pão ou um pão parcialmente cozido, produto de massa de pão ou produto de pão parcialmente cozido, método para preparar um pão cozido de uma massa de pão ou um pão parcialmente cozido, e, uso de um material enzimático exibindo atividade proteolìtica para melhorar a friabilidade do pão cozido |
Country Status (12)
Country | Link |
---|---|
US (1) | US20080008782A1 (pt) |
EP (1) | EP1720413A1 (pt) |
JP (1) | JP2007521839A (pt) |
CN (1) | CN1921766A (pt) |
AR (1) | AR055809A1 (pt) |
AU (1) | AU2005212133A1 (pt) |
BR (1) | BRPI0507792A (pt) |
CA (1) | CA2556740A1 (pt) |
IL (1) | IL177478A0 (pt) |
MX (1) | MXPA06009322A (pt) |
WO (1) | WO2005077192A1 (pt) |
ZA (1) | ZA200606831B (pt) |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1350432A1 (en) | 2002-04-05 | 2003-10-08 | Puratos N.V. | Method and composition for retarding staling of bakery products by adding a thermostable protease |
EP1614354A1 (fr) * | 2004-07-05 | 2006-01-11 | LESAFFRE et Cie | Procedes et produits de panification |
EP2123163A1 (en) * | 2008-05-16 | 2009-11-25 | Puratos N.V. | Method and composition to improve short bite of bakery products. |
EP2324714A1 (en) | 2009-10-21 | 2011-05-25 | Stichting Top Institute Food and Nutrition | Method for preparing a bread product and bread product thus obtained having a crispy crust |
US20140127355A1 (en) * | 2011-06-08 | 2014-05-08 | En Otsuka Pharmaceutical Co., Ltd. | Breads having novel physical properties and method of producing the same |
WO2013092731A1 (en) * | 2011-12-21 | 2013-06-27 | Dsm Ip Assets B.V. | Method for making a dough with a glutamyl endopeptidase |
CN105939609B (zh) * | 2014-02-21 | 2020-03-03 | 日清制粉株式会社 | 春卷皮的制造方法 |
RU2695677C1 (ru) * | 2018-02-02 | 2019-07-25 | Частное образовательное учреждение высшего образования "Региональный открытый социальный институт" ЧОУ ВО "РОСИ" | Способ производства хлеба, содержащий наноструктурированный L-аргинин |
Family Cites Families (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB906344A (en) * | 1958-07-15 | 1962-09-19 | William Leonard Russell | Improvements in or relating to additives for bread and other fermented products |
US3934040A (en) * | 1973-10-18 | 1976-01-20 | Caravan Products Co., Inc. | Bakery product and process |
JPS5621540A (en) * | 1979-07-27 | 1981-02-28 | Oriental Yeast Co Ltd | Modification of wheat flour dough |
JPS6030488B2 (ja) * | 1982-11-10 | 1985-07-17 | 協和醗酵工業株式会社 | 生地の改良剤およびそれを含有してなる生地 |
US5316776A (en) * | 1984-01-31 | 1994-05-31 | Arnott's Biscuits Limited | Fermentation method |
WO1990000010A2 (en) * | 1988-06-29 | 1990-01-11 | The Pillsbury Company | Starch-based products for microwave cooking or heating |
JPH02231034A (ja) * | 1989-03-02 | 1990-09-13 | Yamazaki Baking Co Ltd | 直焼きパンの品質改良法 |
JP2761669B2 (ja) * | 1990-04-18 | 1998-06-04 | 鐘淵化学工業株式会社 | 油脂混合物及びその製造方法 |
JPH05168394A (ja) * | 1991-12-20 | 1993-07-02 | D M L:Kk | パン類の品質改良法 |
JP3583549B2 (ja) * | 1995-12-25 | 2004-11-04 | 花王株式会社 | 多孔性含水小麦粉食品の製造方法 |
JP2000270757A (ja) * | 1999-03-23 | 2000-10-03 | Showa Sangyo Co Ltd | 冷凍生地改良剤およびそれを用いる冷凍生地の製造法 |
JP2000270758A (ja) * | 1999-03-26 | 2000-10-03 | Showa Sangyo Co Ltd | 製パン改良剤およびパン生地 |
JP2003079305A (ja) * | 2001-09-12 | 2003-03-18 | Shinji Sotoike | パンとその製造方法 |
EP1350432A1 (en) * | 2002-04-05 | 2003-10-08 | Puratos N.V. | Method and composition for retarding staling of bakery products by adding a thermostable protease |
-
2004
- 2004-02-16 US US10/598,049 patent/US20080008782A1/en not_active Abandoned
-
2005
- 2005-02-16 MX MXPA06009322A patent/MXPA06009322A/es not_active Application Discontinuation
- 2005-02-16 CA CA002556740A patent/CA2556740A1/en not_active Abandoned
- 2005-02-16 CN CNA2005800051252A patent/CN1921766A/zh active Pending
- 2005-02-16 JP JP2006554040A patent/JP2007521839A/ja active Pending
- 2005-02-16 BR BRPI0507792-3A patent/BRPI0507792A/pt not_active IP Right Cessation
- 2005-02-16 WO PCT/NL2005/000112 patent/WO2005077192A1/en active Application Filing
- 2005-02-16 AR ARP050100530A patent/AR055809A1/es unknown
- 2005-02-16 AU AU2005212133A patent/AU2005212133A1/en not_active Abandoned
- 2005-02-16 EP EP05710893A patent/EP1720413A1/en not_active Withdrawn
-
2006
- 2006-08-14 IL IL177478A patent/IL177478A0/en unknown
- 2006-08-16 ZA ZA200606831A patent/ZA200606831B/xx unknown
Also Published As
Publication number | Publication date |
---|---|
US20080008782A1 (en) | 2008-01-10 |
CN1921766A (zh) | 2007-02-28 |
MXPA06009322A (es) | 2007-03-01 |
IL177478A0 (en) | 2006-12-10 |
ZA200606831B (en) | 2008-05-28 |
JP2007521839A (ja) | 2007-08-09 |
AR055809A1 (es) | 2007-09-12 |
EP1720413A1 (en) | 2006-11-15 |
AU2005212133A1 (en) | 2005-08-25 |
CA2556740A1 (en) | 2005-08-25 |
WO2005077192A1 (en) | 2005-08-25 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
B25D | Requested change of name of applicant approved |
Owner name: STICHTING TOP INSTITUTE FOOD AND NUTRITON (NL) Free format text: ALTERADO DE: WAGENINGEN CENTRE FOR FOOD SCIENCES |
|
B25G | Requested change of headquarter approved |
Owner name: STICHTING TOP INSTITUTE FOOD AND NUTRITON (NL) Free format text: SEDE ALTERADA CONFORME SOLICITADO NA PETICAO NO 020090008476/RJ DE 27/01/2009. |
|
B25A | Requested transfer of rights approved |
Owner name: CSM NEDERLAND B.V. (NL) Free format text: TRANSFERIDO DE: STICHTING TOP INSTITUTE FOOD AND NUTRITON |
|
B08F | Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette] |
Free format text: REFERENTE A 6A ANUIDADE(S). |
|
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 2099 DE 29/03/2011. |