MX2010009952A - Harinas preparadas para panificacion a base de harina de maiz nixtamalizada. - Google Patents

Harinas preparadas para panificacion a base de harina de maiz nixtamalizada.

Info

Publication number
MX2010009952A
MX2010009952A MX2010009952A MX2010009952A MX2010009952A MX 2010009952 A MX2010009952 A MX 2010009952A MX 2010009952 A MX2010009952 A MX 2010009952A MX 2010009952 A MX2010009952 A MX 2010009952A MX 2010009952 A MX2010009952 A MX 2010009952A
Authority
MX
Mexico
Prior art keywords
corn flour
nixtamalized corn
weight
bread mix
nixtamalized
Prior art date
Application number
MX2010009952A
Other languages
English (en)
Inventor
Granados Mireya Rivas
Original Assignee
Grupo Minsa S A B De C V
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 Grupo Minsa S A B De C V filed Critical Grupo Minsa S A B De C V
Priority to MX2010009952A priority Critical patent/MX2010009952A/es
Priority to US13/698,616 priority patent/US20130156891A1/en
Priority to EP10782003.7A priority patent/EP2613637B1/en
Priority to PCT/IB2010/002622 priority patent/WO2012032372A1/en
Publication of MX2010009952A publication Critical patent/MX2010009952A/es

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
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • 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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • 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
    • A21D13/06—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
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/44—Pancakes or crêpes
    • 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
    • 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)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La presente solicitud describe y reclama una harina preparada para panificación que comprende; a) 60 a 95% en peso de harina de maíz nixtamalizada; b) 2.5 a 12% en peso de grasa en polvo, c) 0.001 a 0.1% en peso de complejo enzimático; y d) 0.5 a 1.5% en peso de hidrocoloides.
MX2010009952A 2010-09-09 2010-09-09 Harinas preparadas para panificacion a base de harina de maiz nixtamalizada. MX2010009952A (es)

Priority Applications (4)

Application Number Priority Date Filing Date Title
MX2010009952A MX2010009952A (es) 2010-09-09 2010-09-09 Harinas preparadas para panificacion a base de harina de maiz nixtamalizada.
US13/698,616 US20130156891A1 (en) 2010-09-09 2010-10-14 Bread mix comprising nixtamalized corn flour
EP10782003.7A EP2613637B1 (en) 2010-09-09 2010-10-14 Bread mix comprising nixtamalized corn flour
PCT/IB2010/002622 WO2012032372A1 (en) 2010-09-09 2010-10-14 Bread mix comprising nixtamalized corn flour

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
MX2010009952A MX2010009952A (es) 2010-09-09 2010-09-09 Harinas preparadas para panificacion a base de harina de maiz nixtamalizada.

Publications (1)

Publication Number Publication Date
MX2010009952A true MX2010009952A (es) 2012-03-15

Family

ID=43929051

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2010009952A MX2010009952A (es) 2010-09-09 2010-09-09 Harinas preparadas para panificacion a base de harina de maiz nixtamalizada.

Country Status (4)

Country Link
US (1) US20130156891A1 (es)
EP (1) EP2613637B1 (es)
MX (1) MX2010009952A (es)
WO (1) WO2012032372A1 (es)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103814993A (zh) * 2014-01-27 2014-05-28 渤海大学 一种杂粮发酵软煎饼及其制备方法

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023007037A1 (es) * 2021-07-28 2023-02-02 Cyl Ibersnacks, S.L Snack de maíz con forma de churro

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IL60685A (en) * 1980-07-28 1982-04-30 Univ Ben Gurion Mix for the preparation of bread and cake products
US4938980A (en) * 1983-03-30 1990-07-03 Nabisco Brands, Inc. Low sodium cake mix and process of preparing low sodium cake
IL105999A (en) 1993-06-13 1996-01-31 Shmuel And Nechama Silver Stabilized pasta products
US20020012733A1 (en) * 2000-04-12 2002-01-31 The Procter & Gamble Company Compositions for reducing hypercholesterolemia and controlling of postprandial blood glucose and insulin levels
GB0113922D0 (en) * 2001-06-07 2001-08-01 Danisco Process
US20070148318A1 (en) 2005-12-22 2007-06-28 Rubio Felipe A Continuous production of masa flour and whole-corn flour for grain-based foods, using a novel precooking
WO2010006778A1 (en) * 2008-07-17 2010-01-21 Cargill, Incorporated Composition for preparing improved gluten-free or gluten-reduced bakery products
US7666457B1 (en) * 2008-08-19 2010-02-23 Delavau Llc Dry mixes comprising glycerine

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103814993A (zh) * 2014-01-27 2014-05-28 渤海大学 一种杂粮发酵软煎饼及其制备方法
CN103814993B (zh) * 2014-01-27 2015-05-13 渤海大学 一种杂粮发酵软煎饼及其制备方法

Also Published As

Publication number Publication date
EP2613637B1 (en) 2018-03-07
US20130156891A1 (en) 2013-06-20
WO2012032372A1 (en) 2012-03-15
EP2613637A1 (en) 2013-07-17

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