ES2514240A1 - Producto de panificación libre de gluten y lactosa, y procedimiento de elaboración - Google Patents

Producto de panificación libre de gluten y lactosa, y procedimiento de elaboración Download PDF

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Publication number
ES2514240A1
ES2514240A1 ES201431360A ES201431360A ES2514240A1 ES 2514240 A1 ES2514240 A1 ES 2514240A1 ES 201431360 A ES201431360 A ES 201431360A ES 201431360 A ES201431360 A ES 201431360A ES 2514240 A1 ES2514240 A1 ES 2514240A1
Authority
ES
Spain
Prior art keywords
free
gluten
lactose
translation
rpm
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.)
Granted
Application number
ES201431360A
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English (en)
Other versions
ES2514240B1 (es
Inventor
Louis Fernandez
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.)
Individual
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
Application filed by Individual filed Critical Individual
Priority to ES201431360A priority Critical patent/ES2514240B1/es
Publication of ES2514240A1 publication Critical patent/ES2514240A1/es
Application granted granted Critical
Publication of ES2514240B1 publication Critical patent/ES2514240B1/es
Priority to CA2961599A priority patent/CA2961599A1/en
Priority to EP15842731.0A priority patent/EP3195729A4/en
Priority to US15/511,951 priority patent/US20170290347A1/en
Priority to PCT/ES2015/070458 priority patent/WO2016042178A1/es
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

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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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • 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
    • A21D8/02—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
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Producto de panificación libre de gluten y lactosa, y procedimiento de elaboración, consistiendo en una masa principal con: Agua; Fécula de tapioca; Harina de arroz; Almidón de maíz; Aceite de girasol; Clara de huevo; Harina de soja enzimática; Levadura fresca; Dextrosa; Sal; Hidroxipropilmetilcelulosa; Fibra de cáscara de psyllium; Goma xantana; y una masa madre con harinas de mijo integral y/o sorgo, de amaranto sal y bacterias, fermentada 16 horas a 28ºC y madurada 24 horas a 5ºC. Se elabora mezclando de agua, la masa madre, el aceite y la clara de huevo en batidora durante cinco minutos a velocidad de 45 RPM, con el resto de ingredientes tres minutos a 45 RPM, y con la levadura cinco minutos a 90 RPM. Se forman los panes y se dejan fermentar a 24ºC con 90% de humedad, se cuecen a 180ºC y enfriar a 8ºC.

Description

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Claims (1)

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ES201431360A 2014-09-19 2014-09-19 Producto de panificación libre de gluten y lactosa, y procedimiento de elaboración Expired - Fee Related ES2514240B1 (es)

Priority Applications (5)

Application Number Priority Date Filing Date Title
ES201431360A ES2514240B1 (es) 2014-09-19 2014-09-19 Producto de panificación libre de gluten y lactosa, y procedimiento de elaboración
CA2961599A CA2961599A1 (en) 2014-09-19 2015-06-11 Breadmaking product free of gluten and lactose, and production method
EP15842731.0A EP3195729A4 (en) 2014-09-19 2015-06-11 Breadmaking product free of gluten and lactose, and production method
US15/511,951 US20170290347A1 (en) 2014-09-19 2015-06-11 Breadmaking product free of gluten and lactose, and production method
PCT/ES2015/070458 WO2016042178A1 (es) 2014-09-19 2015-06-11 Producto de panificación libre de gluten y lactosa, y procedimiento de elaboración.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES201431360A ES2514240B1 (es) 2014-09-19 2014-09-19 Producto de panificación libre de gluten y lactosa, y procedimiento de elaboración

Publications (2)

Publication Number Publication Date
ES2514240A1 true ES2514240A1 (es) 2014-10-27
ES2514240B1 ES2514240B1 (es) 2015-05-14

Family

ID=51752208

Family Applications (1)

Application Number Title Priority Date Filing Date
ES201431360A Expired - Fee Related ES2514240B1 (es) 2014-09-19 2014-09-19 Producto de panificación libre de gluten y lactosa, y procedimiento de elaboración

Country Status (5)

Country Link
US (1) US20170290347A1 (es)
EP (1) EP3195729A4 (es)
CA (1) CA2961599A1 (es)
ES (1) ES2514240B1 (es)
WO (1) WO2016042178A1 (es)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2663220A1 (es) * 2016-10-11 2018-04-11 Deprove, S.L. Composición panificable exenta de gluten
CN108617943A (zh) * 2018-04-04 2018-10-09 北京本乡良实面业有限责任公司 一种酸面馒头及其制作方法和生产系统

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20170273317A1 (en) * 2016-03-24 2017-09-28 Dennis Arthur Lonergan Gluten free pizza crust and method
JP6701592B2 (ja) * 2016-10-13 2020-05-27 学校法人東京聖徳学園 グルテン無添加パン及びその製造方法
FR3059519B1 (fr) * 2016-12-06 2020-01-24 Cerelia Pate a pain sans gluten conservable a temperature de refrigeration et son procede de preparation
JP6304673B1 (ja) * 2017-07-26 2018-04-04 株式会社ライステラス 米粉パン用ミックス粉、米粉パン用パン生地、米粉パンの製造方法
ES2675948B2 (es) * 2018-02-23 2019-03-13 Univ Leon Pan sin gluten que contiene algas de la especie Himanthalia elongata y procedimiento de fabricación de dicho pan

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007137578A1 (en) * 2006-05-29 2007-12-06 Jytte Malby Dry mixtures for the purpose of making of dough for a gluten-free bread and a method of making a gluten-free dry mixture and gluten-free bread
US20120121758A1 (en) * 2010-11-12 2012-05-17 Becker Laura Lane Allergen-free compositions
EP2548442A1 (en) * 2011-07-20 2013-01-23 P.M.T. Trading SP. Z O.O. Method of producing gluten-free bread with transglutaminase

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007137578A1 (en) * 2006-05-29 2007-12-06 Jytte Malby Dry mixtures for the purpose of making of dough for a gluten-free bread and a method of making a gluten-free dry mixture and gluten-free bread
US20120121758A1 (en) * 2010-11-12 2012-05-17 Becker Laura Lane Allergen-free compositions
EP2548442A1 (en) * 2011-07-20 2013-01-23 P.M.T. Trading SP. Z O.O. Method of producing gluten-free bread with transglutaminase

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2663220A1 (es) * 2016-10-11 2018-04-11 Deprove, S.L. Composición panificable exenta de gluten
CN108617943A (zh) * 2018-04-04 2018-10-09 北京本乡良实面业有限责任公司 一种酸面馒头及其制作方法和生产系统
CN108617943B (zh) * 2018-04-04 2021-07-30 北京本乡良实面业有限责任公司 一种酸面馒头及其制作方法和生产系统

Also Published As

Publication number Publication date
US20170290347A1 (en) 2017-10-12
ES2514240B1 (es) 2015-05-14
EP3195729A1 (en) 2017-07-26
CA2961599A1 (en) 2016-03-24
EP3195729A4 (en) 2018-04-04
WO2016042178A1 (es) 2016-03-24

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