CA2268966A1 - Reformulation et emballage combines retardant le rassissement des produits de boulangerie - Google Patents

Reformulation et emballage combines retardant le rassissement des produits de boulangerie Download PDF

Info

Publication number
CA2268966A1
CA2268966A1 CA002268966A CA2268966A CA2268966A1 CA 2268966 A1 CA2268966 A1 CA 2268966A1 CA 002268966 A CA002268966 A CA 002268966A CA 2268966 A CA2268966 A CA 2268966A CA 2268966 A1 CA2268966 A1 CA 2268966A1
Authority
CA
Canada
Prior art keywords
staling
bagels
weight
packaging
sensory
Prior art date
Legal status (The legal status 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 status listed.)
Abandoned
Application number
CA002268966A
Other languages
English (en)
Inventor
James P. Smith
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
WORKMAN PACKAGING Inc
Original Assignee
Individual
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
Priority claimed from CA 2188893 external-priority patent/CA2188893A1/fr
Application filed by Individual filed Critical Individual
Priority to CA002268966A priority Critical patent/CA2268966A1/fr
Publication of CA2268966A1 publication Critical patent/CA2268966A1/fr
Abandoned legal-status Critical Current

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
    • 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
    • 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)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Les pertes dues au rassissement sont un des problèmes majeurs de l'industrie de la boulangerie. Ce problème peut être résolu par un procédé qui retarde le rassissement des produits de boulangerie associant en synergie la reformulation et un emballage sous atmosphère modifiée. La pâte est reformulée à l'aide d'un agent anti-rassissement, tel qu'une enzyme, une gomme ou un sirop de blé à haute teneur en fructose. La pâte reformulée est ensuite cuite et emballée sous une atmosphère gazeuse, par exemple de CO2, ou d'un mélange de N2 et de CO2, ou en présence d'un agent absorbant l'oxygène. Ce procédé permet de retarder le rassissement jusqu'à 42 jours.
CA002268966A 1996-10-25 1997-10-24 Reformulation et emballage combines retardant le rassissement des produits de boulangerie Abandoned CA2268966A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CA002268966A CA2268966A1 (fr) 1996-10-25 1997-10-24 Reformulation et emballage combines retardant le rassissement des produits de boulangerie

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
CA2,188,893 1996-10-25
CA 2188893 CA2188893A1 (fr) 1996-10-25 1996-10-25 Reformulation/conditionnement combines pour retarder le rassissement des produits de boulangerie
CA002268966A CA2268966A1 (fr) 1996-10-25 1997-10-24 Reformulation et emballage combines retardant le rassissement des produits de boulangerie
PCT/CA1997/000800 WO1998018332A1 (fr) 1996-10-25 1997-10-24 Reformulation et emballage combines retardant le rassissement des produits de boulangerie

Publications (1)

Publication Number Publication Date
CA2268966A1 true CA2268966A1 (fr) 1998-05-07

Family

ID=29712954

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002268966A Abandoned CA2268966A1 (fr) 1996-10-25 1997-10-24 Reformulation et emballage combines retardant le rassissement des produits de boulangerie

Country Status (1)

Country Link
CA (1) CA2268966A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016005452A1 (fr) * 2014-07-08 2016-01-14 Caravan Ingredients Inc. Procédés de boulangerie de production de sucre et d'amélioration de texture et produits formés à partir de ces derniers

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016005452A1 (fr) * 2014-07-08 2016-01-14 Caravan Ingredients Inc. Procédés de boulangerie de production de sucre et d'amélioration de texture et produits formés à partir de ces derniers
EP4108087A1 (fr) * 2014-07-08 2022-12-28 Caravan Ingredients Inc. Produits de boulangerie formés sans sucre ajouté et leurs procédés de fabrication

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Legal Events

Date Code Title Description
FZDE Discontinued