CR20180511A - Proceso para obtener masas a partir de mezclas de harinas y almidones - Google Patents

Proceso para obtener masas a partir de mezclas de harinas y almidones

Info

Publication number
CR20180511A
CR20180511A CR20180511A CR20180511A CR20180511A CR 20180511 A CR20180511 A CR 20180511A CR 20180511 A CR20180511 A CR 20180511A CR 20180511 A CR20180511 A CR 20180511A CR 20180511 A CR20180511 A CR 20180511A
Authority
CR
Costa Rica
Prior art keywords
flours
almidones
mixtures
obtaining
obtain masses
Prior art date
Application number
CR20180511A
Other languages
English (en)
Inventor
Restrepo Jorge Andrés; Gallego
Patiño Jorge Esteban; Avalos
Morales Olga Patricia; Londoño
Estrada Carlos Mario; Montoya
Tejada Braulio; Mejía
Original Assignee
Compania De Galletas Noel S A S [
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
Application filed by Compania De Galletas Noel S A S [ filed Critical Compania De Galletas Noel S A S [
Publication of CR20180511A publication Critical patent/CR20180511A/es

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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • 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
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Noodles (AREA)
  • Cereal-Derived Products (AREA)

Abstract

La invención se refiere a un proceso para obtener composiciones de masas a base de harinas y almidones con características reológicas adecuadas para la fabricación de productos alimenticios, mezclando ingredientes secos (harinas, almidones y aditivos) en proporciones determinadas y adicionando una cantidad adecuada de agua a la mezcla hasta obtener una masa homogénea. Las masas obtenidas son de gran utilidad para el sector alimenticio.
CR20180511A 2016-04-26 2017-04-26 Proceso para obtener masas a partir de mezclas de harinas y almidones CR20180511A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CO2016106553 2016-04-26
PCT/IB2017/052422 WO2017187371A1 (es) 2016-04-26 2017-04-26 Proceso para obtener masas a partir de mezclas de harinas y almidones

Publications (1)

Publication Number Publication Date
CR20180511A true CR20180511A (es) 2019-01-15

Family

ID=65019150

Family Applications (1)

Application Number Title Priority Date Filing Date
CR20180511A CR20180511A (es) 2016-04-26 2017-04-26 Proceso para obtener masas a partir de mezclas de harinas y almidones

Country Status (6)

Country Link
US (1) US20190216101A1 (es)
CL (1) CL2018003017A1 (es)
CR (1) CR20180511A (es)
EC (1) ECSP18088721A (es)
PE (1) PE20181950A1 (es)
WO (1) WO2017187371A1 (es)

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0105100B1 (fr) * 1982-09-23 1986-09-10 Societe Des Produits Nestle S.A. Procédé de fabrication de pâtes alimentaires à base de féculents
MX2007015352A (es) * 2005-06-07 2008-02-15 Procter & Gamble Composiciones con harina de arroz y almidon de arroz.
US7829128B2 (en) * 2006-06-30 2010-11-09 Kraft Foods Global Brands Llc Production of whole grain-containing composite food products
PL2106703T3 (pl) * 2008-03-31 2012-08-31 Biscuit Gle Sposób wytwarzania ultra-cienkich herbatników o gładkiej powierzchni
CN103125843B (zh) * 2012-09-11 2013-12-18 四川玖玖爱食品有限公司 非油炸杂粮方便面及其生产方法

Also Published As

Publication number Publication date
WO2017187371A1 (es) 2017-11-02
ECSP18088721A (es) 2019-03-29
CL2018003017A1 (es) 2018-12-21
PE20181950A1 (es) 2018-12-13
US20190216101A1 (en) 2019-07-18

Similar Documents

Publication Publication Date Title
CY1123656T1 (el) Μεθοδος για την παρασκευη ενος προϊοντος διατροφης
EA201692014A1 (ru) Улучшитель теста и хлеба
BR112015005464A2 (pt) macarrão cozido congelado e método para a fabricação do mesmo
EA201100200A1 (ru) Смесь для приготовления диетического теста и способ производства мучных изделий на её основе
CR20180511A (es) Proceso para obtener masas a partir de mezclas de harinas y almidones
RU2013123467A (ru) Способ производства специализированного хлеба геродиетического назначения
RU2015138330A (ru) Способ приготовления замороженного гратена
PH22018000527U1 (en) Process of making rice based mushroom miki
RU2013151787A (ru) Способ производства биокрипсов
RU2014125388A (ru) Способ производства ржано-пшеничного хлеба с внесением муки из тыквенных семечек
TH1901004346A (th) วิธีผลิตของผลิตภัณฑ์อาหารเบเกอรี่
PH22017050280U1 (en) Process for making instant multi-veggie blend noodles
RU2015103265A (ru) Состав теста для производства макаронных изделий
UA145180U (uk) Композиція інгредієнтів для приготування хлібних паличок типу гріссіні
TH2001000261A (th) แป้งแปรรูปน้ำมันและไขมัน วัสดุแป้งชุบสำหรับอาหารทอดที่ใช้สิ่งนี้ ผลิตภัณฑ์อาหารและวิธีผลิตนั้น
TR201900829A2 (tr) Hamur ci̇psi̇ üreti̇m yöntemi̇
PL411555A1 (pl) Mieszanka wypiekowa o podwyższonym potencjale przeciwutleniającym
RU2012152523A (ru) Способ производства сдобного булочного изделия
UA112651U (xx) Спосіб виробництва печива здобного
UA127137U (uk) Спосіб виробництва хлібопекарських поліпшувачів
UA113396U (uk) Спосіб виготовлення макаронних виробів
TH11537C3 (th) ขนมเปี๊ยะไส้แอปเปิ้ล
UA117478U (uk) Композиція інгредієнтів для приготування дріжджового тіста
UA101293U (xx) Пшенично-кукурудзяні лавашні чипси
RU2016151112A (ru) Способ приготовления диетических мучных восточных сладостей