IT1404346B1 - PROCEDURE FOR THE REALIZATION OF A FINAL MIXTURE WITH HIGH RHEOLOGICAL QUALITY BASED ON VEGETABLE FLOURS THROUGH THE USE OF A PRE-PREPARED WHEAT FLOUR OF CERTAIN FORCE IN PREVIOUSLY LISCIFIED FOR THE PRODUCTION OF PASTA, BREAD, DESSERTS AND OTHER BAKERY PRODUCTS AD HIGH LEVEL OF FOOD AND FIBER HIGH-DIETARY-NUTRITIONAL QUALITY - Google Patents

PROCEDURE FOR THE REALIZATION OF A FINAL MIXTURE WITH HIGH RHEOLOGICAL QUALITY BASED ON VEGETABLE FLOURS THROUGH THE USE OF A PRE-PREPARED WHEAT FLOUR OF CERTAIN FORCE IN PREVIOUSLY LISCIFIED FOR THE PRODUCTION OF PASTA, BREAD, DESSERTS AND OTHER BAKERY PRODUCTS AD HIGH LEVEL OF FOOD AND FIBER HIGH-DIETARY-NUTRITIONAL QUALITY

Info

Publication number
IT1404346B1
IT1404346B1 ITCT2009A000014A ITCT20090014A IT1404346B1 IT 1404346 B1 IT1404346 B1 IT 1404346B1 IT CT2009A000014 A ITCT2009A000014 A IT CT2009A000014A IT CT20090014 A ITCT20090014 A IT CT20090014A IT 1404346 B1 IT1404346 B1 IT 1404346B1
Authority
IT
Italy
Prior art keywords
liscified
desserts
pasta
bread
dietary
Prior art date
Application number
ITCT2009A000014A
Other languages
Italian (it)
Inventor
Pasquale Mastrota
Francesca Morelli
Original Assignee
Mastrota
Morelli
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 Mastrota, Morelli filed Critical Mastrota
Priority to ITCT2009A000014A priority Critical patent/IT1404346B1/en
Publication of ITCT20090014A1 publication Critical patent/ITCT20090014A1/en
Application granted granted Critical
Publication of IT1404346B1 publication Critical patent/IT1404346B1/en

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/04—Extraction or purification
    • C08B30/042—Extraction or purification from cereals or grains
    • 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
    • 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
    • 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
    • A21D2/40—Apparatus for the chemical treatment of flour or dough
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
    • B01F27/80—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biochemistry (AREA)
  • Polymers & Plastics (AREA)
  • Materials Engineering (AREA)
  • Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
ITCT2009A000014A 2009-10-26 2009-10-26 PROCEDURE FOR THE REALIZATION OF A FINAL MIXTURE WITH HIGH RHEOLOGICAL QUALITY BASED ON VEGETABLE FLOURS THROUGH THE USE OF A PRE-PREPARED WHEAT FLOUR OF CERTAIN FORCE IN PREVIOUSLY LISCIFIED FOR THE PRODUCTION OF PASTA, BREAD, DESSERTS AND OTHER BAKERY PRODUCTS AD HIGH LEVEL OF FOOD AND FIBER HIGH-DIETARY-NUTRITIONAL QUALITY IT1404346B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ITCT2009A000014A IT1404346B1 (en) 2009-10-26 2009-10-26 PROCEDURE FOR THE REALIZATION OF A FINAL MIXTURE WITH HIGH RHEOLOGICAL QUALITY BASED ON VEGETABLE FLOURS THROUGH THE USE OF A PRE-PREPARED WHEAT FLOUR OF CERTAIN FORCE IN PREVIOUSLY LISCIFIED FOR THE PRODUCTION OF PASTA, BREAD, DESSERTS AND OTHER BAKERY PRODUCTS AD HIGH LEVEL OF FOOD AND FIBER HIGH-DIETARY-NUTRITIONAL QUALITY

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ITCT2009A000014A IT1404346B1 (en) 2009-10-26 2009-10-26 PROCEDURE FOR THE REALIZATION OF A FINAL MIXTURE WITH HIGH RHEOLOGICAL QUALITY BASED ON VEGETABLE FLOURS THROUGH THE USE OF A PRE-PREPARED WHEAT FLOUR OF CERTAIN FORCE IN PREVIOUSLY LISCIFIED FOR THE PRODUCTION OF PASTA, BREAD, DESSERTS AND OTHER BAKERY PRODUCTS AD HIGH LEVEL OF FOOD AND FIBER HIGH-DIETARY-NUTRITIONAL QUALITY

Publications (2)

Publication Number Publication Date
ITCT20090014A1 ITCT20090014A1 (en) 2011-04-27
IT1404346B1 true IT1404346B1 (en) 2013-11-22

Family

ID=43725848

Family Applications (1)

Application Number Title Priority Date Filing Date
ITCT2009A000014A IT1404346B1 (en) 2009-10-26 2009-10-26 PROCEDURE FOR THE REALIZATION OF A FINAL MIXTURE WITH HIGH RHEOLOGICAL QUALITY BASED ON VEGETABLE FLOURS THROUGH THE USE OF A PRE-PREPARED WHEAT FLOUR OF CERTAIN FORCE IN PREVIOUSLY LISCIFIED FOR THE PRODUCTION OF PASTA, BREAD, DESSERTS AND OTHER BAKERY PRODUCTS AD HIGH LEVEL OF FOOD AND FIBER HIGH-DIETARY-NUTRITIONAL QUALITY

Country Status (1)

Country Link
IT (1) IT1404346B1 (en)

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB791211A (en) * 1954-04-01 1958-02-26 Sol Liston Improvements in or relating to apparatus for the production and treatment of doughs
GB781087A (en) * 1954-08-22 1957-08-14 Whitworths Holdings Ltd Improvements relating to baked products
GB2032245A (en) * 1978-10-25 1980-05-08 Barr & Murphy Int Method of separating wheat gluten and starch from wheat flour
US4871577A (en) * 1986-04-25 1989-10-03 Nisshin Flour Milling Co., Ltd. New modified gluten product and bread improver composition
JPH0662722A (en) * 1991-06-13 1994-03-08 Hotei Shokuryo Kk Production of bread
EP1881996B1 (en) * 2005-05-19 2018-01-17 Cargill, Inc. Process for the separation of gluten and starch

Also Published As

Publication number Publication date
ITCT20090014A1 (en) 2011-04-27

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