ES2124590T3 - Masas de pan listas para hornear. - Google Patents
Masas de pan listas para hornear.Info
- Publication number
- ES2124590T3 ES2124590T3 ES95933417T ES95933417T ES2124590T3 ES 2124590 T3 ES2124590 T3 ES 2124590T3 ES 95933417 T ES95933417 T ES 95933417T ES 95933417 T ES95933417 T ES 95933417T ES 2124590 T3 ES2124590 T3 ES 2124590T3
- Authority
- ES
- Spain
- Prior art keywords
- flour
- bake
- masses
- ready
- fat
- 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
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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
-
- 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
- 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)
Abstract
UNA MASA DE PAN CONGELADA LISTA PARA COCER COMPRENDE LOS ELEMENTOS SIGUIENTES: UN COMPONENTE DE HARINA Y, SOBRE LA HARINA: ENTRE UN 30-70% DE AGUA, 0-10% DE GRASA, 0-3% DE PROTEINA LACTICA, 0,5-8% DE LEVADURA O LEVADURA QUIMICA, 0,1-4,0% DE UN EMULSOR, 0-10% DE AZUCAR (SI NO HAY AZUCAR, LA GRASA ES SUPONE MAS DEL 3%), MIENTRAS QUE EL COMPONENTE DE HARINA COMPRENDE: UN 80-99 % DE HARINA NATURAL, 20 -1% DE HARINA ARTIFICIAL, Y LA HARINA ARTIFICIAL CONSISTE EN: ENTRE UN 30-70% DE PROTEINAS, 7030% DE ALMIDON MODIFICADO.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP94202775 | 1994-09-27 |
Publications (1)
Publication Number | Publication Date |
---|---|
ES2124590T3 true ES2124590T3 (es) | 1999-02-01 |
Family
ID=8217232
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES95933417T Expired - Lifetime ES2124590T3 (es) | 1994-09-27 | 1995-09-22 | Masas de pan listas para hornear. |
Country Status (6)
Country | Link |
---|---|
EP (1) | EP0783248B1 (es) |
AU (1) | AU3609295A (es) |
CA (1) | CA2201101A1 (es) |
DE (1) | DE69506121T2 (es) |
ES (1) | ES2124590T3 (es) |
WO (1) | WO1996009768A1 (es) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
TW380040B (en) * | 1995-06-07 | 2000-01-21 | Pillsbury Co | Leavened dough compositions and process of increasing specific volume in a baked product |
KR100625636B1 (ko) * | 1999-07-27 | 2006-09-20 | 씨제이 주식회사 | 컵케익 조성물 및 컵케익의 제조방법 |
US20030049359A1 (en) * | 2001-09-06 | 2003-03-13 | Kulkarni Rajendra G. | Self-rising sheeted dough |
US6884443B2 (en) * | 2003-08-07 | 2005-04-26 | General Mills, Inc. | Compositions and methods relating to freezer-to-oven doughs |
AU2005296238A1 (en) * | 2004-10-14 | 2006-04-27 | General Mills Marketing, Inc. | Refrigerated, developed, chemically leavened dough compositions comprising concentrated protein ingredient |
CN106172592B (zh) * | 2015-04-30 | 2023-07-21 | 安琪酵母股份有限公司 | 无铝油条膨松添加剂及冷冻生坯的制法 |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
AU593687B2 (en) * | 1986-10-13 | 1990-02-15 | Unilever Plc | Water-in-oil emulsions with a reduced fat content, which are suitable for frying |
US4885180A (en) * | 1987-08-26 | 1989-12-05 | General Foods Corporation | Microwaveable baked goods |
JP3078584B2 (ja) * | 1991-02-22 | 2000-08-21 | 旭電化工業株式会社 | 冷凍食品及びその製造法 |
CA2135486A1 (en) * | 1992-05-11 | 1993-11-25 | Dirk Willem De Bruijne | Deep-frozen, pre-proofed doughs |
-
1995
- 1995-09-22 AU AU36092/95A patent/AU3609295A/en not_active Abandoned
- 1995-09-22 DE DE69506121T patent/DE69506121T2/de not_active Expired - Lifetime
- 1995-09-22 EP EP95933417A patent/EP0783248B1/en not_active Expired - Lifetime
- 1995-09-22 ES ES95933417T patent/ES2124590T3/es not_active Expired - Lifetime
- 1995-09-22 CA CA 2201101 patent/CA2201101A1/en not_active Abandoned
- 1995-09-22 WO PCT/EP1995/003749 patent/WO1996009768A1/en active IP Right Grant
Also Published As
Publication number | Publication date |
---|---|
DE69506121D1 (de) | 1998-12-24 |
WO1996009768A1 (en) | 1996-04-04 |
EP0783248B1 (en) | 1998-11-18 |
AU3609295A (en) | 1996-04-19 |
CA2201101A1 (en) | 1996-04-04 |
EP0783248A1 (en) | 1997-07-16 |
DE69506121T2 (de) | 1999-04-29 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FG2A | Definitive protection |
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