ES8604411A1 - Un metodo de preparacion de un producto horneado a base de harina - Google Patents
Un metodo de preparacion de un producto horneado a base de harinaInfo
- Publication number
- ES8604411A1 ES8604411A1 ES536066A ES536066A ES8604411A1 ES 8604411 A1 ES8604411 A1 ES 8604411A1 ES 536066 A ES536066 A ES 536066A ES 536066 A ES536066 A ES 536066A ES 8604411 A1 ES8604411 A1 ES 8604411A1
- Authority
- ES
- Spain
- Prior art keywords
- dough
- sugar
- baked products
- esp
- pref
- 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
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
-
- 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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
PROCEDIMIENTO PARA LA PREPARACION DE UNA MASA HORNEABLE A BASE DE HARINA, DE MIGA CONTINUA, CON REGIONES ESTABLES DE TEXTURA CRUJIENTE Y REGIONES ESTABLES DE MIGA CON TEXTURA MASTICABLE. COMPRENDE LAS SIGUIENTES OPERACIONES: PRIMERA, SE PREPARA UNA MASA O BATIDO HORNEABLE A UNA ESTRUCTURA MIGADA MASTICABLE, SEGUNDA, SE IMPREGNA POR LO MENOS UNA PORCION DE LA MASA PREPARADA CON UNA CANTIDAD DE UNA SOLUCION DE UN AZUCAR FACILMENTE CRISTALIZABLE, PARA PROPORCIONAR EN DICHA MASA O BATIDO UNA REGION HORNEABLE A UNA TEXTURA MIGADA CRUJIENTE; Y POR ULTIMO, SE HORNEA LA MASA PARCIALMENTE IMPREGNADA, PARA OBTENER UN PRODUCTO EN EL QUE HAY PRESENTES REGIONES CON TEXTURA CRUJIENTE Y REGIONES CON TEXTURA MASTICABLE.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US53394683A | 1983-09-20 | 1983-09-20 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES8604411A1 true ES8604411A1 (es) | 1986-02-01 |
| ES536066A0 ES536066A0 (es) | 1986-02-01 |
Family
ID=24128077
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES536066A Expired ES8604411A1 (es) | 1983-09-20 | 1984-09-19 | Un metodo de preparacion de un producto horneado a base de harina |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP0136158A3 (es) |
| JP (1) | JPS60145035A (es) |
| AU (1) | AU3272984A (es) |
| DK (1) | DK442984A (es) |
| ES (1) | ES8604411A1 (es) |
| IN (1) | IN159129B (es) |
| ZA (1) | ZA847088B (es) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4803084A (en) * | 1985-10-23 | 1989-02-07 | Frito-Lay, Inc. | Shelf-stable, soft dough product |
| ATE52162T1 (de) * | 1986-11-11 | 1990-05-15 | Pietschmann B Inanaehrmittel | Verfahren zum herstellen von kuchenmassen fuer haltbare suesse backwaren. |
| USRE38507E1 (en) * | 1989-09-27 | 2004-04-27 | Novozymes A/S | Antistaling process and agent |
| JPH057588U (ja) * | 1991-07-15 | 1993-02-02 | アラコ株式会社 | スペアタイヤの支持装置 |
| US6942885B2 (en) | 2002-11-01 | 2005-09-13 | Nestec S.A. | Scored savory dough with toppings or fillings |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2801921A (en) * | 1954-10-27 | 1957-08-06 | Wallerstein Co Inc | Dry mix for foodstuffs |
| US3026205A (en) * | 1959-08-19 | 1962-03-20 | Baxter Laboratories Inc | Process of producing baked confections and the products resulting therefrom by alpha amylase |
| EP0031718B1 (en) * | 1979-12-26 | 1987-04-29 | THE PROCTER & GAMBLE COMPANY | Food product in form of doughs and cookies and method of making thereof |
| US4344969A (en) * | 1980-12-29 | 1982-08-17 | The Procter & Gamble Company | Single-dough cookies having storage stable texture |
-
1984
- 1984-09-05 AU AU32729/84A patent/AU3272984A/en not_active Abandoned
- 1984-09-06 IN IN619/CAL/84A patent/IN159129B/en unknown
- 1984-09-10 ZA ZA847088A patent/ZA847088B/xx unknown
- 1984-09-18 DK DK442984A patent/DK442984A/da not_active Application Discontinuation
- 1984-09-19 ES ES536066A patent/ES8604411A1/es not_active Expired
- 1984-09-20 EP EP84306426A patent/EP0136158A3/en not_active Withdrawn
- 1984-09-20 JP JP59197766A patent/JPS60145035A/ja active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| EP0136158A2 (en) | 1985-04-03 |
| JPS60145035A (ja) | 1985-07-31 |
| DK442984D0 (da) | 1984-09-18 |
| AU3272984A (en) | 1985-03-28 |
| ZA847088B (en) | 1985-05-29 |
| EP0136158A3 (en) | 1987-06-03 |
| DK442984A (da) | 1985-03-21 |
| ES536066A0 (es) | 1986-02-01 |
| IN159129B (es) | 1987-03-28 |
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