MX2009011583A - Masa leudada con levadura y mezcla seca para preparacion de dicha masa. - Google Patents
Masa leudada con levadura y mezcla seca para preparacion de dicha masa.Info
- Publication number
- MX2009011583A MX2009011583A MX2009011583A MX2009011583A MX2009011583A MX 2009011583 A MX2009011583 A MX 2009011583A MX 2009011583 A MX2009011583 A MX 2009011583A MX 2009011583 A MX2009011583 A MX 2009011583A MX 2009011583 A MX2009011583 A MX 2009011583A
- Authority
- MX
- Mexico
- Prior art keywords
- dough
- yeast
- fermentable
- bakery
- mix
- Prior art date
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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/02—Ready-for-oven doughs
-
- 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
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/22—Ascorbic acid
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
La presente invención provee una mezcla seca de material particulado para ser utilizada en productos de panadería leudada dos con levadura, dicha mezcla comprende 3-90% en peso de carbohidratos no fermentables, incluyendo por lo menos 3% en peso de un alcohol de azúcar no fermentable; 0-50% en peso de azúcares fermentables; dos o más ingredientes de panadería que se seleccionan a partir del grupo que consiste de: 10-90% en peso de levadura viable; 10- 50% en peso de polvo para hornear; 5-90% en peso de emulsificante; 3-50% en peso de ácido ascórbico; y 0.0001-1% en peso de enzima para panadería; todos estos porcentajes se calculan sobre la cantidad combinada de estos dos a cinco ingredientes de panadería; y en la cual la relación en peso de carbohidratos no fermentables a azúcares fermentables es mayor de 1:1. La invención también provee una masa endulzada que se puede obtener incorporando en la misma 3-75% en peso de la masa final de la mezcla seca de material particulado antes mencionada.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP07107023 | 2007-04-26 | ||
PCT/NL2008/050251 WO2008133512A1 (en) | 2007-04-26 | 2008-04-25 | Yeast-leavened dough and dry mix for preparing such a dough |
Publications (1)
Publication Number | Publication Date |
---|---|
MX2009011583A true MX2009011583A (es) | 2010-02-09 |
Family
ID=38521048
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MX2009011583A MX2009011583A (es) | 2007-04-26 | 2008-04-25 | Masa leudada con levadura y mezcla seca para preparacion de dicha masa. |
Country Status (5)
Country | Link |
---|---|
US (1) | US10306898B2 (es) |
EP (1) | EP2141999A1 (es) |
CA (1) | CA2685267C (es) |
MX (1) | MX2009011583A (es) |
WO (1) | WO2008133512A1 (es) |
Families Citing this family (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA2740382C (en) * | 2008-11-10 | 2017-07-18 | Rich Products Corporation | Formula and process for producing gluten-free bakery products |
CN101889600B (zh) * | 2010-07-23 | 2012-07-25 | 济南圣泉唐和唐生物科技有限公司 | 一种月饼 |
US20140322390A1 (en) * | 2011-09-19 | 2014-10-30 | Lucca Foods, LLC. | Gluten-free dry mix composition |
EP2801257A1 (en) * | 2013-05-10 | 2014-11-12 | Casteggio Lieviti S.r.l. | Leavening preparation comprising a stabilized enzymatic mixture |
GB2540054B (en) | 2014-04-30 | 2017-07-12 | Matoke Holdings Ltd | Antimicrobial compositions |
CN106795478A (zh) * | 2014-06-24 | 2017-05-31 | 科舒克拉-格鲁普瓦尔科迎有限公司 | 用于加工膳食纤维的方法和组合物 |
BE1022006B1 (fr) * | 2014-06-24 | 2016-02-03 | Cosucra Groupe Warcoing S.A. | Procedes et compositions pour le traitement de fibres alimentaires |
GB201716986D0 (en) | 2017-10-16 | 2017-11-29 | Matoke Holdings Ltd | Antimicrobial compositions |
CN111269845B (zh) * | 2018-12-04 | 2023-07-07 | 安琪酵母(崇左)有限公司 | 提高面团产气能力的酵母组合物及其制备方法和应用 |
EP3744401B1 (fr) * | 2019-05-28 | 2023-06-14 | Chanel Parfums Beauté | Procédé d' extraction de végetaux comprenant une étape de fermentation avec saccharomyces cerevisiae |
CN111387244A (zh) * | 2020-04-15 | 2020-07-10 | 广西轩妈食品有限公司 | 一种适用于冷冻面团的微生物发酵方法 |
Family Cites Families (16)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1587296A (en) | 1976-09-10 | 1981-04-01 | Patent Technology | Bakery process and product |
US4233321A (en) | 1978-10-25 | 1980-11-11 | Patent Technology, Inc. | White pan bread and roll process and product |
US4481222A (en) * | 1981-07-27 | 1984-11-06 | General Mills, Inc. | Dry mix for bread |
IL97067A (en) * | 1990-02-12 | 1994-05-30 | Gist Brocades Nv | Dough-limited doughs |
US5059432A (en) * | 1990-10-11 | 1991-10-22 | The United States Of America As Represented By The Secretary Of The Army | Leavened breads with extended shelf life |
FR2683123B1 (fr) | 1991-11-06 | 1999-06-18 | Dassoux Georges | Pain au levain de champagne. |
JPH07322810A (ja) | 1994-05-31 | 1995-12-12 | Ajinomoto Co Inc | パンの製造法 |
US5523107A (en) | 1994-07-19 | 1996-06-04 | Bunge Foods Corporation | Sugarless bakery goods, E.G., cakes and muffins |
DE19752832A1 (de) | 1997-11-28 | 1999-07-01 | Henkel Kgaa | Kompaktierung von Backmitteln |
US6217921B1 (en) * | 1998-07-24 | 2001-04-17 | The Procter & Gamble Company | Coated low-fat and fat-free snack food products and method to prepare the same |
DE60125805T2 (de) | 2000-09-28 | 2007-10-11 | Dsm Ip Assets B.V. | Flüssige brotverbesserungsmittel |
TW200307507A (en) * | 2002-02-01 | 2003-12-16 | Hayashibara Biochem Lab Co Ltd | Process for producing fermented bread comprising rice flour as the main component |
DE10242062B4 (de) | 2002-09-11 | 2007-02-15 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Hydrierte kondensierte Palatinose, Verfahren zu deren Herstellung und deren Verwendung |
JP4048166B2 (ja) | 2002-11-18 | 2008-02-13 | 三井製糖株式会社 | 血糖値上昇抑制剤及び体脂肪蓄積抑制剤並びに食用材料 |
CN101843270B (zh) | 2003-09-26 | 2013-01-23 | 玉米产品开发股份有限公司 | 用于焙烤物品的填充剂 |
ES2369833T3 (es) * | 2005-06-24 | 2011-12-07 | Lallemand, Inc. | Método de producción de etanol con la ayuda de levadura líquida. |
-
2008
- 2008-04-25 CA CA2685267A patent/CA2685267C/en active Active
- 2008-04-25 MX MX2009011583A patent/MX2009011583A/es active IP Right Grant
- 2008-04-25 WO PCT/NL2008/050251 patent/WO2008133512A1/en active Application Filing
- 2008-04-25 EP EP08741672A patent/EP2141999A1/en not_active Withdrawn
- 2008-04-25 US US12/597,713 patent/US10306898B2/en active Active
Also Published As
Publication number | Publication date |
---|---|
US20100143534A1 (en) | 2010-06-10 |
CA2685267A1 (en) | 2008-11-06 |
WO2008133512A1 (en) | 2008-11-06 |
EP2141999A1 (en) | 2010-01-13 |
US10306898B2 (en) | 2019-06-04 |
CA2685267C (en) | 2016-04-05 |
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Legal Events
Date | Code | Title | Description |
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FG | Grant or registration |