ES2078648T3 - Masas pre-fermentadas y ultracongeladas mejoradas. - Google Patents

Masas pre-fermentadas y ultracongeladas mejoradas.

Info

Publication number
ES2078648T3
ES2078648T3 ES92203417T ES92203417T ES2078648T3 ES 2078648 T3 ES2078648 T3 ES 2078648T3 ES 92203417 T ES92203417 T ES 92203417T ES 92203417 T ES92203417 T ES 92203417T ES 2078648 T3 ES2078648 T3 ES 2078648T3
Authority
ES
Spain
Prior art keywords
fermented
masses
freeze
ultra
improved pre
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.)
Expired - Lifetime
Application number
ES92203417T
Other languages
English (en)
Inventor
Karin Boode-Boissevain
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.)
Unilever NV
Original Assignee
Unilever NV
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 Unilever NV filed Critical Unilever NV
Application granted granted Critical
Publication of ES2078648T3 publication Critical patent/ES2078648T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime 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
    • 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
    • A21D2/183—Natural 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

EL INVENTO SE REFIERE A MASAS PREPREPARADAS CONGELADAS A BAJA TEMPERATURA QUE CONTIENEN 0,5-10% EN PESO DE PECTINA GELIFICANTE, OPCIONALMENTE EN COMBINACION CON OTROS MEJORADOS DE MASA COMO ACIDO ASCORBICO, GLUTEN VITAL, XILANASA, AMILASA O ESTERES DATA. EN PARTICULAR LA COMBINACION DE XILANASA/AMILASA CAUSA RESULTADOS INESPERADOS (S.V. ESPONJAMIENTO Y/O HORNEADO DE PRODUCTOS COCIDOS REALIZADOS CON LAS MASAS).
ES92203417T 1991-11-14 1992-11-09 Masas pre-fermentadas y ultracongeladas mejoradas. Expired - Lifetime ES2078648T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP91202955 1991-11-14

Publications (1)

Publication Number Publication Date
ES2078648T3 true ES2078648T3 (es) 1995-12-16

Family

ID=8208010

Family Applications (1)

Application Number Title Priority Date Filing Date
ES92203417T Expired - Lifetime ES2078648T3 (es) 1991-11-14 1992-11-09 Masas pre-fermentadas y ultracongeladas mejoradas.

Country Status (7)

Country Link
EP (1) EP0542353B1 (es)
AT (1) ATE127316T1 (es)
AU (1) AU2827692A (es)
CA (1) CA2082903A1 (es)
DE (1) DE69204623T2 (es)
ES (1) ES2078648T3 (es)
ZA (1) ZA928726B (es)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK0874551T3 (da) * 1996-01-16 2003-04-22 Csm Nederland Bv Bageklare, forhævede, laminerede deje
EP0788743A1 (en) 1996-02-09 1997-08-13 Unilever N.V. Process for preparing an edible laminated dough and edible lamination dispersion therefor
US6589583B1 (en) 1999-11-01 2003-07-08 The Pillsbury Company Freezer to oven dough products
WO2001045516A2 (es) * 1999-12-21 2001-06-28 Marc Cemeli Duran Aditivo para bolleria cruda congelada
WO2001045515A2 (es) * 1999-12-21 2001-06-28 Marc Cemeli Duran Procedimiento para la elaboración de piezas de bollería tales comon croissants y análogos
JP7293073B2 (ja) * 2019-09-27 2023-06-19 日清製粉株式会社 ホイロ発酵済みパン用冷凍生地の製造方法及びパン類の製造方法

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3544335A (en) * 1967-07-03 1970-12-01 Gen Mills Inc Coated frozen batter pieces and process for making same
US3987211A (en) * 1969-04-28 1976-10-19 Dunn Lyman D Method for making slush products
US4406911A (en) * 1980-06-30 1983-09-27 General Foods Corporation Method of producing and baking frozen yeast leavened dough
DE3368857D1 (en) * 1983-01-26 1987-02-12 Gen Foods Corp Frozen dough having improved frozen storage shelf life
GB8906837D0 (en) * 1989-03-23 1989-05-10 Unilever Plc Bread improvers
DK81690D0 (da) * 1990-03-30 1990-03-30 Grindsted Prod As Pektinprodukt og fremgangsmaade til fremstilling deraf

Also Published As

Publication number Publication date
CA2082903A1 (en) 1993-05-15
ATE127316T1 (de) 1995-09-15
AU2827692A (en) 1993-05-20
DE69204623T2 (de) 1996-02-01
ZA928726B (en) 1994-05-13
EP0542353A1 (en) 1993-05-19
DE69204623D1 (de) 1995-10-12
EP0542353B1 (en) 1995-09-06

Similar Documents

Publication Publication Date Title
DK0493850T3 (da) Forbedrede, dybfrosne, for-raskede dejprodukter
DE69000722D1 (de) Brotverbesserungsmittel.
ES2057594T3 (es) Procedimiento y agente de anti-revenimiento.
UA26855C2 (uk) Фармацевтичhа композиція, яка регулює гематопоез
FI925730A0 (fi) Produktion av xylanas
DK0538253T3 (da) Fremgangsmåde til bagværk og produkter derudfra
FI962507A (fi) Leivontavalmiit taikinat
DE69612673T2 (de) Verwendung von pyranose-oxidase beim backen
DE59105445D1 (de) Backmittel oder Backmehl, sowie Verfahren zur Herstellung von Backteigen und Backwaren.
ES2078648T3 (es) Masas pre-fermentadas y ultracongeladas mejoradas.
DE69110809D1 (de) Enzymzusammensetzung zur Verlangsamung des Altbackenwerdens von Bäckereiprodukten.
SE7712737L (sv) Jesningssyrakompositon
ES2142399T3 (es) Uso de lacasa en panaderia.
DE3863944D1 (de) Modifiziertes gluten-produkt und zusammensetzung fuer brotverbesserung.
DK0469654T3 (da) Forbedrede dejprodukter
GB1259582A (es)
Hrasche Past and Present Situation Regarding the Use of Aluminum in Three-Sided Tippers
MX7129E (es) Procedimiento mejorado para la conservacion de articulos de panaderia y pasteleria esponjados o expandidos con levadura y/o pasta acida
UA26922C2 (uk) Похідhі сульфамідосульфоhілсечовиhи, що мають гербіцидhу активhість,та гербіцидhа композиція hа їх осhові
BR9707560A (pt) Massa de biscoito
ES293575Y (es) Juguete articulado y autopropulsado, en forma de animal futurista o extragalactico

Legal Events

Date Code Title Description
FG2A Definitive protection

Ref document number: 542353

Country of ref document: ES