IT202200003563A1 - Impasto a base vegetale, prodotto alimentare lievitato ottenuto con esso, e relativo metodo di preparazione - Google Patents

Impasto a base vegetale, prodotto alimentare lievitato ottenuto con esso, e relativo metodo di preparazione Download PDF

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Publication number
IT202200003563A1
IT202200003563A1 IT102022000003563A IT202200003563A IT202200003563A1 IT 202200003563 A1 IT202200003563 A1 IT 202200003563A1 IT 102022000003563 A IT102022000003563 A IT 102022000003563A IT 202200003563 A IT202200003563 A IT 202200003563A IT 202200003563 A1 IT202200003563 A1 IT 202200003563A1
Authority
IT
Italy
Prior art keywords
vegetable
preparation
food product
product obtained
related method
Prior art date
Application number
IT102022000003563A
Other languages
English (en)
Inventor
Stefano Allegri
Original Assignee
Panificio Cremona Italia S R L
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 Panificio Cremona Italia S R L filed Critical Panificio Cremona Italia S R L
Priority to IT102022000003563A priority Critical patent/IT202200003563A1/it
Priority to PCT/IT2023/050055 priority patent/WO2023161970A1/en
Publication of IT202200003563A1 publication Critical patent/IT202200003563A1/it

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
    • A21D13/04—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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • 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
    • 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
    • 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
    • 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
    • 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
    • A21D2/183—Natural gums
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
IT102022000003563A 2022-02-25 2022-02-25 Impasto a base vegetale, prodotto alimentare lievitato ottenuto con esso, e relativo metodo di preparazione IT202200003563A1 (it)

Priority Applications (2)

Application Number Priority Date Filing Date Title
IT102022000003563A IT202200003563A1 (it) 2022-02-25 2022-02-25 Impasto a base vegetale, prodotto alimentare lievitato ottenuto con esso, e relativo metodo di preparazione
PCT/IT2023/050055 WO2023161970A1 (en) 2022-02-25 2023-02-22 Vegetable-based dough, leavened food product obtained therewith, and relative preparation method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT102022000003563A IT202200003563A1 (it) 2022-02-25 2022-02-25 Impasto a base vegetale, prodotto alimentare lievitato ottenuto con esso, e relativo metodo di preparazione

Publications (1)

Publication Number Publication Date
IT202200003563A1 true IT202200003563A1 (it) 2023-08-25

Family

ID=81927400

Family Applications (1)

Application Number Title Priority Date Filing Date
IT102022000003563A IT202200003563A1 (it) 2022-02-25 2022-02-25 Impasto a base vegetale, prodotto alimentare lievitato ottenuto con esso, e relativo metodo di preparazione

Country Status (2)

Country Link
IT (1) IT202200003563A1 (it)
WO (1) WO2023161970A1 (it)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20120121758A1 (en) * 2010-11-12 2012-05-17 Becker Laura Lane Allergen-free compositions
CA2786392A1 (en) * 2012-08-15 2014-02-15 Laura Lane Becker Allergen-free compositions
WO2018148131A1 (en) * 2017-02-13 2018-08-16 Dow Global Technologies Llc Use of xyloglucan in gluten-free bread
WO2018164825A1 (en) * 2017-03-06 2018-09-13 Dow Global Technologies Llc Composition comprising gluten-free flour and hydroxypropyl methyl cellulose

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20120121758A1 (en) * 2010-11-12 2012-05-17 Becker Laura Lane Allergen-free compositions
CA2786392A1 (en) * 2012-08-15 2014-02-15 Laura Lane Becker Allergen-free compositions
WO2018148131A1 (en) * 2017-02-13 2018-08-16 Dow Global Technologies Llc Use of xyloglucan in gluten-free bread
WO2018164825A1 (en) * 2017-03-06 2018-09-13 Dow Global Technologies Llc Composition comprising gluten-free flour and hydroxypropyl methyl cellulose

Also Published As

Publication number Publication date
WO2023161970A1 (en) 2023-08-31

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