MA46650A - 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

Info

Publication number
MA46650A
MA46650A MA046650A MA46650A MA46650A MA 46650 A MA46650 A MA 46650A MA 046650 A MA046650 A MA 046650A MA 46650 A MA46650 A MA 46650A MA 46650 A MA46650 A MA 46650A
Authority
MA
Morocco
Prior art keywords
pasta
mixture
wheat flour
composition
soft wheat
Prior art date
Application number
MA046650A
Other languages
English (en)
Inventor
Isabelle Françoise Arekion
Alain Auguste Alphonse Pourthier
Original Assignee
Panzani
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 filed Critical Panzani
Publication of MA46650A publication Critical patent/MA46650A/fr

Links

Classifications

    • 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
    • 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
    • A23L7/198—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)
MA046650A 2016-10-13 2017-10-12 Melange, composition pateuse et procede de fabrication de pates a la farine de ble tendre MA46650A (fr)

Applications Claiming Priority (1)

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

Publications (1)

Publication Number Publication Date
MA46650A true MA46650A (fr) 2019-08-21

Family

ID=57906758

Family Applications (1)

Application Number Title Priority Date Filing Date
MA046650A MA46650A (fr) 2016-10-13 2017-10-12 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
EP0352876B1 (fr) * 1988-07-28 1993-06-23 Borden, Inc. Procédé de préparation de pâtes à cuisson rapide
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
US20190335765A1 (en) 2019-11-07
CA3038955A1 (fr) 2018-04-19
FR3057440A1 (fr) 2018-04-20
WO2018069658A1 (fr) 2018-04-19
EP3525600A1 (fr) 2019-08-21
FR3057440B1 (fr) 2018-11-30

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