MX2013008917A - Pan con textura y sabor perfeccionados y procedimiento para su fabricacion. - Google Patents
Pan con textura y sabor perfeccionados y procedimiento para su fabricacion.Info
- Publication number
- MX2013008917A MX2013008917A MX2013008917A MX2013008917A MX2013008917A MX 2013008917 A MX2013008917 A MX 2013008917A MX 2013008917 A MX2013008917 A MX 2013008917A MX 2013008917 A MX2013008917 A MX 2013008917A MX 2013008917 A MX2013008917 A MX 2013008917A
- Authority
- MX
- Mexico
- Prior art keywords
- bread
- dough
- pieces
- taste
- producing same
- Prior art date
Links
- 235000008429 bread Nutrition 0.000 title abstract 4
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 2
- 241000209140 Triticum Species 0.000 abstract 2
- 235000021307 Triticum Nutrition 0.000 abstract 2
- 235000013312 flour Nutrition 0.000 abstract 2
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 102000004139 alpha-Amylases Human genes 0.000 abstract 1
- 108090000637 alpha-Amylases Proteins 0.000 abstract 1
- 229940024171 alpha-amylase Drugs 0.000 abstract 1
- 229960005070 ascorbic acid Drugs 0.000 abstract 1
- 235000010323 ascorbic acid Nutrition 0.000 abstract 1
- 239000011668 ascorbic acid Substances 0.000 abstract 1
- 229940059442 hemicellulase Drugs 0.000 abstract 1
- 108010002430 hemicellulase Proteins 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 230000000284 resting effect Effects 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
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
- 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
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
-
- 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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
-
- 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
-
- 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
- A21D8/06—Baking processes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Pan con textura y sabor perfeccionados y procedimiento para su fabricación. La invención se refiere a un pan obtenido a partir de harina de trigo, de corteza crujiente y rojiza, preparado a partir de piezas de masa precocida mantenida en congelación hasta el momento del horneado final, así como a dichas piezas de masa precocida. Las piezas de masa precocida se obtienen a partir de una masa resultante de mezclar de harina de trigo, agua, sal, levadura líquida y un mejorante con menos de un 5% tanto de hemicelulasa y de alfa-amilasa, como de ácido ascórbico y de L-cisteína, mediante un procedimiento que incluye amasado, reposo, formado, fermentación, corte para la formación de greña, precocción y enfriamiento. La masa precocida se mantiene preferiblemente en congelación hasta que se necesita consumir el pan, momento en que se hornean a temperatura superior a la habitual durante 2 minutos a 3 minutos 30 segundos.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES201131295A ES2370886B1 (es) | 2011-07-28 | 2011-07-28 | Pan con textura y sabor perfeccionados y procedimiento para su fabricación |
PCT/ES2012/070542 WO2013014308A1 (es) | 2011-07-28 | 2012-07-17 | Pan con textura y sabor perfeccionados y procedimiento para su fabricación |
Publications (2)
Publication Number | Publication Date |
---|---|
MX2013008917A true MX2013008917A (es) | 2014-03-27 |
MX345270B MX345270B (es) | 2017-01-18 |
Family
ID=45099248
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MX2013008917A MX345270B (es) | 2011-07-28 | 2012-07-17 | Pan con textura y sabor perfeccionados y procedimiento para su fabricacion. |
Country Status (4)
Country | Link |
---|---|
US (1) | US20130316044A1 (es) |
ES (1) | ES2370886B1 (es) |
MX (1) | MX345270B (es) |
WO (1) | WO2013014308A1 (es) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR3007943B1 (fr) * | 2013-07-03 | 2015-09-25 | Mec Systemes | Procede de gravure laser d'un motif sur un pain a hamburger ou pain " buns " |
CN107788055A (zh) * | 2017-12-15 | 2018-03-13 | 济南民天面粉有限责任公司 | 一种面包专用粉及其制备方法 |
JP7281997B2 (ja) * | 2019-08-16 | 2023-05-26 | オリエンタル酵母工業株式会社 | 冷凍積層パン生地用品質向上剤、パン類の製造方法およびパン類の品質向上方法 |
CN115935704B (zh) * | 2023-01-06 | 2023-05-16 | 浙江新迪嘉禾食品有限公司 | 面包烘烤模拟方法、装置、设备及可读存储介质 |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DD258742A1 (de) * | 1987-03-18 | 1988-08-03 | Konsum Backwarenkombinat Erfur | Verfahren zur herstellung von markierungen und/oder dekors in der kruste von backwaren |
DK0585988T3 (da) * | 1992-07-27 | 1996-06-24 | Gist Brocades Nv | Enzymprodukt og fremgangsmåde til forbedning af brødkvalitet |
RO116517B1 (ro) * | 1999-09-16 | 2001-03-30 | Ion Raducan | Compozitie de ameliorare tip complexfort, pentru paine si produse de panificatie |
AU2002223022A1 (en) * | 2000-09-28 | 2002-04-08 | Dsm N.V. | Liquid bread improving compositions |
EP1586240A1 (fr) * | 2004-03-31 | 2005-10-19 | LESAFFRE et Cie | Ameliorant de panification |
EP1614354A1 (fr) * | 2004-07-05 | 2006-01-11 | LESAFFRE et Cie | Procedes et produits de panification |
FR2884390B1 (fr) * | 2005-04-13 | 2010-03-26 | Eurogerm | Produits alimentaires humains comprenant de la farine de son de ble dur |
CN101361500B (zh) * | 2007-08-09 | 2010-11-10 | 安琪酵母股份有限公司 | 一种无溴面包改良剂及其生产方法 |
PL385130A1 (pl) * | 2008-05-08 | 2009-11-09 | Maciej Wieczorek | Sposób zabezpieczenia oryginalności chleba |
EP2319325B1 (en) * | 2009-11-04 | 2012-12-26 | Lesaffre et Compagnie | New bread improver and use thereof for bread making |
-
2011
- 2011-07-28 ES ES201131295A patent/ES2370886B1/es active Active
-
2012
- 2012-07-17 MX MX2013008917A patent/MX345270B/es active IP Right Grant
- 2012-07-17 US US13/983,838 patent/US20130316044A1/en not_active Abandoned
- 2012-07-17 WO PCT/ES2012/070542 patent/WO2013014308A1/es active Application Filing
Also Published As
Publication number | Publication date |
---|---|
US20130316044A1 (en) | 2013-11-28 |
ES2370886A1 (es) | 2011-12-23 |
MX345270B (es) | 2017-01-18 |
ES2370886B1 (es) | 2012-11-02 |
WO2013014308A1 (es) | 2013-01-31 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FG | Grant or registration |