FR2990825B1 - Billes riches en son et leur utilisation pour la fabrication de produits boulangers ou patissiers complets - Google Patents

Billes riches en son et leur utilisation pour la fabrication de produits boulangers ou patissiers complets

Info

Publication number
FR2990825B1
FR2990825B1 FR1254680A FR1254680A FR2990825B1 FR 2990825 B1 FR2990825 B1 FR 2990825B1 FR 1254680 A FR1254680 A FR 1254680A FR 1254680 A FR1254680 A FR 1254680A FR 2990825 B1 FR2990825 B1 FR 2990825B1
Authority
FR
France
Prior art keywords
products
manufacture
complete
pastry
balls
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.)
Active
Application number
FR1254680A
Other languages
English (en)
Other versions
FR2990825A1 (fr
Inventor
Frederic Bredon
Pascal Hausherr
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.)
PARIS GRANDS MOULINS
GRANDS MOULINS DE PARIS
Original Assignee
PARIS GRANDS MOULINS
GRANDS MOULINS DE PARIS
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 PARIS GRANDS MOULINS, GRANDS MOULINS DE PARIS filed Critical PARIS GRANDS MOULINS
Priority to FR1254680A priority Critical patent/FR2990825B1/fr
Priority to PCT/FR2013/051108 priority patent/WO2013175119A1/fr
Publication of FR2990825A1 publication Critical patent/FR2990825A1/fr
Application granted granted Critical
Publication of FR2990825B1 publication Critical patent/FR2990825B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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
    • A21D2/36—Vegetable material
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • 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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • 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
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • 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
    • A23P30/20—Extruding
FR1254680A 2012-05-23 2012-05-23 Billes riches en son et leur utilisation pour la fabrication de produits boulangers ou patissiers complets Active FR2990825B1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
FR1254680A FR2990825B1 (fr) 2012-05-23 2012-05-23 Billes riches en son et leur utilisation pour la fabrication de produits boulangers ou patissiers complets
PCT/FR2013/051108 WO2013175119A1 (fr) 2012-05-23 2013-05-22 Billes riches en son et leur utilisation pour la fabrication de produits boulangers ou pâtissiers complets

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR1254680A FR2990825B1 (fr) 2012-05-23 2012-05-23 Billes riches en son et leur utilisation pour la fabrication de produits boulangers ou patissiers complets

Publications (2)

Publication Number Publication Date
FR2990825A1 FR2990825A1 (fr) 2013-11-29
FR2990825B1 true FR2990825B1 (fr) 2014-07-04

Family

ID=47137801

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1254680A Active FR2990825B1 (fr) 2012-05-23 2012-05-23 Billes riches en son et leur utilisation pour la fabrication de produits boulangers ou patissiers complets

Country Status (2)

Country Link
FR (1) FR2990825B1 (fr)
WO (1) WO2013175119A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017108131A1 (fr) * 2015-12-23 2017-06-29 Sonneveld Group B.V. Mélange de pâte comprenant des particules composées d'amidon destiné à la production de produits de boulangerie présentant une structure de mie ouverte
CN115736173B (zh) * 2023-01-06 2023-04-18 中国农业大学 一种富含小麦全麸皮的高纤发糕预制粉及其应用

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0430765A (ja) * 1990-05-25 1992-02-03 Fuji Oil Co Ltd 粒状繊維食品とその製造方法及び栄養強化パンの製造方法
HUP0200218A3 (en) * 1997-11-07 2004-07-28 Univ Michigan State Extruded intermediates containing a soluble fiber and food products containing same
US20060073260A1 (en) * 2004-03-22 2006-04-06 Engleson Jodi A Extruded ingredients for food products
JP4586011B2 (ja) * 2006-11-24 2010-11-24 株式会社三輪 穀物フスマ造粒物とそれを用いた食品

Also Published As

Publication number Publication date
WO2013175119A1 (fr) 2013-11-28
FR2990825A1 (fr) 2013-11-29

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