FR3059519B1 - CONSERVABLE GLUTEN FREE BREAD PASTE WITH REFRIGERATION TEMPERATURE AND PREPARATION METHOD THEREOF - Google Patents
CONSERVABLE GLUTEN FREE BREAD PASTE WITH REFRIGERATION TEMPERATURE AND PREPARATION METHOD THEREOF Download PDFInfo
- Publication number
- FR3059519B1 FR3059519B1 FR1662022A FR1662022A FR3059519B1 FR 3059519 B1 FR3059519 B1 FR 3059519B1 FR 1662022 A FR1662022 A FR 1662022A FR 1662022 A FR1662022 A FR 1662022A FR 3059519 B1 FR3059519 B1 FR 3059519B1
- Authority
- FR
- France
- Prior art keywords
- refrigeration temperature
- conservable
- preparation
- free bread
- gluten free
- 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
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
- 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
- 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
- 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
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
- B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Chemical & Material Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Mycology (AREA)
- Mechanical Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Pâte pain sans gluten, conservable à température de réfrigération et son procédé de préparation. La pâte comprend au moins les constituants suivants : amidon de maïs, farine de riz, eau, sel, alcool, huile de colza, émulsifiant, poudre à lever, levure biologique, fibres de pomme de terre et de plantain, épaississants, xanthane, guar et mix de panification.Gluten-free bread dough, which can be stored at refrigeration temperature and its preparation process. The dough includes at least the following constituents: corn starch, rice flour, water, salt, alcohol, rapeseed oil, emulsifier, baking powder, organic yeast, potato and plantain fibers, thickeners, xanthan, guar and bread mix.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR1662022A FR3059519B1 (en) | 2016-12-06 | 2016-12-06 | CONSERVABLE GLUTEN FREE BREAD PASTE WITH REFRIGERATION TEMPERATURE AND PREPARATION METHOD THEREOF |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR1662022 | 2016-12-06 | ||
FR1662022A FR3059519B1 (en) | 2016-12-06 | 2016-12-06 | CONSERVABLE GLUTEN FREE BREAD PASTE WITH REFRIGERATION TEMPERATURE AND PREPARATION METHOD THEREOF |
Publications (2)
Publication Number | Publication Date |
---|---|
FR3059519A1 FR3059519A1 (en) | 2018-06-08 |
FR3059519B1 true FR3059519B1 (en) | 2020-01-24 |
Family
ID=57861141
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR1662022A Expired - Fee Related FR3059519B1 (en) | 2016-12-06 | 2016-12-06 | CONSERVABLE GLUTEN FREE BREAD PASTE WITH REFRIGERATION TEMPERATURE AND PREPARATION METHOD THEREOF |
Country Status (1)
Country | Link |
---|---|
FR (1) | FR3059519B1 (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109007563B (en) * | 2018-07-05 | 2022-06-17 | 中国农业科学院农产品加工研究所 | Gluten-free modified powder and preparation method thereof |
CN109156495A (en) * | 2018-11-27 | 2019-01-08 | 渤海大学 | A kind of no seitan cereal bread and preparation method thereof |
CN109567006A (en) * | 2018-11-27 | 2019-04-05 | 渤海大学 | A kind of no seitan fermented grain type Flour product and preparation method thereof |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2765076B1 (en) * | 1997-06-25 | 1999-08-06 | Soreda | GLUTEN FREE BREAD AND PROCESS FOR ITS MANUFACTURE |
TWI505780B (en) * | 2008-07-18 | 2015-11-01 | Rich Products Corp | Method and formulations of producing gluten-free bakery products |
KR101311742B1 (en) * | 2010-10-23 | 2013-09-26 | 전남대학교산학협력단 | Composition for Manufacturing Gluten-free Fermented Rice Bread and Manufacturing Method Thereof |
US20140030376A1 (en) * | 2010-12-08 | 2014-01-30 | Michele Zebert Caws | Gluten-free ready-to-eat food composition |
FR2986134B1 (en) * | 2012-02-01 | 2015-05-01 | Roquette Freres | COOKING PRODUCTS NOT CONTAINING GLUTEN |
US20160113296A1 (en) * | 2013-05-31 | 2016-04-28 | General Mills, Inc. | Ready-To-Bake Gluten-Free Pie Dough Formulations |
ES2514240B1 (en) * | 2014-09-19 | 2015-05-14 | Louis Fernandez | Gluten-free and lactose-free bakery product and brewing process |
-
2016
- 2016-12-06 FR FR1662022A patent/FR3059519B1/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
FR3059519A1 (en) | 2018-06-08 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PLFP | Fee payment |
Year of fee payment: 2 |
|
PLSC | Publication of the preliminary search report |
Effective date: 20180608 |
|
PLFP | Fee payment |
Year of fee payment: 3 |
|
PLFP | Fee payment |
Year of fee payment: 4 |
|
PLFP | Fee payment |
Year of fee payment: 5 |
|
ST | Notification of lapse |
Effective date: 20220808 |