FR3057440B1 - Melange, composition pateuse et procede de fabrication de pates a la farine de ble tendre - Google Patents

Melange, composition pateuse et procede de fabrication de pates a la farine de ble tendre Download PDF

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Publication number
FR3057440B1
FR3057440B1 FR1659935A FR1659935A FR3057440B1 FR 3057440 B1 FR3057440 B1 FR 3057440B1 FR 1659935 A FR1659935 A FR 1659935A FR 1659935 A FR1659935 A FR 1659935A FR 3057440 B1 FR3057440 B1 FR 3057440B1
Authority
FR
France
Prior art keywords
pasta
mixture
wheat flour
manufacturing
composition
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
FR1659935A
Other languages
English (en)
Other versions
FR3057440A1 (fr
Inventor
Francoise Arekion Isabelle
Alain Auguste Alphonse POURTHIER
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.)
Panzani SAS
Original Assignee
Panzani SAS
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 Panzani SAS filed Critical Panzani SAS
Priority to FR1659935A priority Critical patent/FR3057440B1/fr
Priority to EP17793708.3A priority patent/EP3525600A1/fr
Priority to MA046650A priority patent/MA46650A/fr
Priority to US16/340,250 priority patent/US20190335765A1/en
Priority to CA3038955A priority patent/CA3038955A1/fr
Priority to PCT/FR2017/052817 priority patent/WO2018069658A1/fr
Publication of FR3057440A1 publication Critical patent/FR3057440A1/fr
Application granted granted Critical
Publication of FR3057440B1 publication Critical patent/FR3057440B1/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
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A21D2/06—Reducing agents
    • 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
    • A21D2/16—Fatty acid esters
    • 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
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • 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
    • A21D2/28—Organic sulfur compounds
    • 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
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Noodles (AREA)
FR1659935A 2016-10-13 2016-10-13 Melange, composition pateuse et procede de fabrication de pates a la farine de ble tendre Active FR3057440B1 (fr)

Priority Applications (6)

Application Number Priority Date Filing Date Title
FR1659935A FR3057440B1 (fr) 2016-10-13 2016-10-13 Melange, composition pateuse et procede de fabrication de pates a la farine de ble tendre
EP17793708.3A EP3525600A1 (fr) 2016-10-13 2017-10-12 Melange, composition pateuse et procede de fabrication de pates a la farine de ble tendre
MA046650A MA46650A (fr) 2016-10-13 2017-10-12 Melange, composition pateuse et procede de fabrication de pates a la farine de ble tendre
US16/340,250 US20190335765A1 (en) 2016-10-13 2017-10-12 Mixture, Paste-Like Composition and Method for Producing Soft Wheat Flour Pasta
CA3038955A CA3038955A1 (fr) 2016-10-13 2017-10-12 Melange, composition pateuse et procede de fabrication de pates a la farine de ble tendre
PCT/FR2017/052817 WO2018069658A1 (fr) 2016-10-13 2017-10-12 Melange, composition pateuse et procede de fabrication de pates a la farine de ble tendre

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1659935A FR3057440B1 (fr) 2016-10-13 2016-10-13 Melange, composition pateuse et procede de fabrication de pates a la farine de ble tendre
FR1659935 2016-10-13

Publications (2)

Publication Number Publication Date
FR3057440A1 FR3057440A1 (fr) 2018-04-20
FR3057440B1 true FR3057440B1 (fr) 2018-11-30

Family

ID=57906758

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1659935A Active FR3057440B1 (fr) 2016-10-13 2016-10-13 Melange, composition pateuse et procede de fabrication de pates a la farine de ble tendre

Country Status (6)

Country Link
US (1) US20190335765A1 (fr)
EP (1) EP3525600A1 (fr)
CA (1) CA3038955A1 (fr)
FR (1) FR3057440B1 (fr)
MA (1) MA46650A (fr)
WO (1) WO2018069658A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN117460424A (zh) * 2020-08-07 2024-01-26 味滋康控股有限公司 含有淀粉的固体状组合物及其制造方法

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0288136B1 (fr) * 1987-04-20 1993-04-21 Borden, Inc. Procédé pour la production de pâte avec une teneur basse en humidité
US5063072A (en) * 1987-10-08 1991-11-05 Borden, Inc. One-step flavored pasta products and processes for preparing fast cooking pasta products
US4965082A (en) * 1988-05-19 1990-10-23 Borden, Inc. Method for making alimentary paste or pasta products without the conventional drying step
ATE90845T1 (de) * 1988-07-28 1993-07-15 Borden Inc Herstellungsverfahren fuer schnellkochende teigwaren.
US6797308B2 (en) * 2001-02-08 2004-09-28 Kraft Foods Holdings, Inc. Stabilization of cooked pasta compositions using whey from nisin-producing cultures
GB2400012B (en) * 2003-03-31 2007-03-21 Council Scient Ind Res An improved parotta and a method for making it
FR2866203B1 (fr) * 2004-02-13 2006-12-08 Roquette Freres Procede de fabrication d'un produit de cuisson a base de gluten
US20070148302A1 (en) * 2005-12-27 2007-06-28 Ricardo Villota Nutritionally enhanced pasta
FR2987721B1 (fr) * 2012-03-09 2016-12-09 Panzani Composition de pate alimentaire a poeler et procede de fabrication

Also Published As

Publication number Publication date
WO2018069658A1 (fr) 2018-04-19
MA46650A (fr) 2019-08-21
EP3525600A1 (fr) 2019-08-21
FR3057440A1 (fr) 2018-04-20
CA3038955A1 (fr) 2018-04-19
US20190335765A1 (en) 2019-11-07

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