FR2802774B1 - Procede de fabrication d'un produit alimentaire a texture interne alveolee, dispositif mettant en oeuvre le procede et application au pain sans gluten - Google Patents

Procede de fabrication d'un produit alimentaire a texture interne alveolee, dispositif mettant en oeuvre le procede et application au pain sans gluten

Info

Publication number
FR2802774B1
FR2802774B1 FR9916582A FR9916582A FR2802774B1 FR 2802774 B1 FR2802774 B1 FR 2802774B1 FR 9916582 A FR9916582 A FR 9916582A FR 9916582 A FR9916582 A FR 9916582A FR 2802774 B1 FR2802774 B1 FR 2802774B1
Authority
FR
France
Prior art keywords
gluten
application
food product
device implementing
manufacturing food
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 - Fee Related
Application number
FR9916582A
Other languages
English (en)
Other versions
FR2802774A1 (fr
Inventor
Jean Philippe Girard
Jean Philippe Fasquel
Francisco Perreira
Therese Chalet
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.)
EUROGERM SA
Original Assignee
EUROGERM SA
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 EUROGERM SA filed Critical EUROGERM SA
Priority to FR9916582A priority Critical patent/FR2802774B1/fr
Priority to US10/169,189 priority patent/US20030091715A1/en
Priority to PCT/FR2000/003710 priority patent/WO2001047379A1/fr
Priority to EP00993578A priority patent/EP1246543A1/fr
Priority to BR0016949-8A priority patent/BR0016949A/pt
Priority to AU28610/01A priority patent/AU2861001A/en
Publication of FR2802774A1 publication Critical patent/FR2802774A1/fr
Application granted granted Critical
Publication of FR2802774B1 publication Critical patent/FR2802774B1/fr
Anticipated expiration legal-status Critical
Expired - Fee Related 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/025—Treating dough with gases
    • 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
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • 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
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D13/40—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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • 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
    • A21D4/00—Preserving flour or dough before baking by storage in an inert atmosphere
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR9916582A 1999-12-28 1999-12-28 Procede de fabrication d'un produit alimentaire a texture interne alveolee, dispositif mettant en oeuvre le procede et application au pain sans gluten Expired - Fee Related FR2802774B1 (fr)

Priority Applications (6)

Application Number Priority Date Filing Date Title
FR9916582A FR2802774B1 (fr) 1999-12-28 1999-12-28 Procede de fabrication d'un produit alimentaire a texture interne alveolee, dispositif mettant en oeuvre le procede et application au pain sans gluten
US10/169,189 US20030091715A1 (en) 1999-12-28 2000-12-28 Method and device for making a food product with open-cell internal texture, use for making gluten-free bread
PCT/FR2000/003710 WO2001047379A1 (fr) 1999-12-28 2000-12-28 Procede et dispositif de fabrication d'un produit alimentaire a texture interne alveolee - application au pain sans gluten
EP00993578A EP1246543A1 (fr) 1999-12-28 2000-12-28 Procede et dispositif de fabrication d'un produit alimentaire a texture interne alveolee - application au pain sans gluten
BR0016949-8A BR0016949A (pt) 1999-12-28 2000-12-28 Método para fabricar um produto alimentar com estrutura interna de células abertas, dispositivo para fabricar um produto alimentar com estrutura interna de células abertas, produto alimentar com estrutura interna de células abertas e aplicação do produto alimentar com estrutura interna de células abertas
AU28610/01A AU2861001A (en) 1999-12-28 2000-12-28 Method and device for making a food product with open-cell internal texture, usefor making gluten-free bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9916582A FR2802774B1 (fr) 1999-12-28 1999-12-28 Procede de fabrication d'un produit alimentaire a texture interne alveolee, dispositif mettant en oeuvre le procede et application au pain sans gluten

Publications (2)

Publication Number Publication Date
FR2802774A1 FR2802774A1 (fr) 2001-06-29
FR2802774B1 true FR2802774B1 (fr) 2002-12-27

Family

ID=9553916

Family Applications (1)

Application Number Title Priority Date Filing Date
FR9916582A Expired - Fee Related FR2802774B1 (fr) 1999-12-28 1999-12-28 Procede de fabrication d'un produit alimentaire a texture interne alveolee, dispositif mettant en oeuvre le procede et application au pain sans gluten

Country Status (6)

Country Link
US (1) US20030091715A1 (fr)
EP (1) EP1246543A1 (fr)
AU (1) AU2861001A (fr)
BR (1) BR0016949A (fr)
FR (1) FR2802774B1 (fr)
WO (1) WO2001047379A1 (fr)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU4754399A (en) * 1999-09-14 2001-03-15 Frank Uhlik Gluten substitute
ES2301277B1 (es) * 2005-04-25 2009-06-05 Universidad De Valladolid Preparado para la elaboracion de masas batidas y productos derivados de ellas para enfermos celiacos.
ITTO20050389A1 (it) * 2005-06-07 2006-12-08 Soremartec Sa Procedimento per produrre granella di sostanza alimentare aerata, prodotto e dispositivo relativi
US20090130272A1 (en) * 2006-02-09 2009-05-21 Jacques Cutayar Use of nitrous oxide (N2O) or of a gas mixture containing nitrous oxide as sweetening agent for food products
WO2007137578A1 (fr) * 2006-05-29 2007-12-06 Jytte Malby Mélanges secs destinés à fabriquer une pâte pour un pain sans gluten, procédé de fabrication d'un mélange sec sans gluten et pain sans gluten
SE0802646L (sv) * 2006-05-29 2008-12-22 Jytte Malby Torra blandningar för att göra av deg för bröd och en metod som gör en torr blandning och bröd
ES2328210B1 (es) * 2008-01-23 2010-09-23 Marcelino Tejedor Gonzalez Procedimiento para la fabricacion de masa gasificada destinada a la elaboracion de pan y bolleria, y masa gasificada obtenida con dicho procedimiento.
DE102010017171A1 (de) * 2010-05-31 2011-12-01 Ernst Böcker Gmbh & Co. Kg Roggenmehlimitat
US20170347671A1 (en) 2014-08-27 2017-12-07 General Mills, Inc. Glutamic Acid Containing Gluten-Free Dough
FR3031276B1 (fr) * 2015-01-06 2020-12-25 Desjardins Lavisse Isabelle Produit alimentaire et/ou alicament de type genoise et son procede d'obtention a partir de denrees alimentaires.
JP2017216901A (ja) * 2016-06-03 2017-12-14 株式会社ダイゾー 食品用エアゾール製品および焼成食品の製造方法
RU2728389C1 (ru) * 2019-12-23 2020-07-29 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") Способ производства безглютенового пресного теста
IT202100023378A1 (it) 2021-09-09 2023-03-09 Materias S R L Procedimento per produrre prodotti alimentari da forno espansi

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1231352A (fr) * 1958-07-24 1960-09-28 Perfectionnements à la production d'une pâte levée non fermentée à partir de produits farineux
CA1098367A (fr) * 1978-12-22 1981-03-31 David V. Dyson Production de chapelure de pain rassi
US5229157A (en) * 1988-11-28 1993-07-20 Thomas J. Lipton Co., Division Of Conopco Inc. Method of preparing a food product
AT398370B (de) * 1991-10-18 1994-11-25 Koessl Leopold Verfahren zur zubereitung von eischnee und vorrichtung zur durchführung des verfahrens
FR2765076B1 (fr) * 1997-06-25 1999-08-06 Soreda Pain sans gluten et procede pour sa fabrication

Also Published As

Publication number Publication date
US20030091715A1 (en) 2003-05-15
FR2802774A1 (fr) 2001-06-29
BR0016949A (pt) 2002-09-10
WO2001047379A1 (fr) 2001-07-05
AU2861001A (en) 2001-07-09
EP1246543A1 (fr) 2002-10-09

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