MX2015000210A - Productos alimenticios horneados que tienen una textura aireada, blanda, suave y humeda. - Google Patents
Productos alimenticios horneados que tienen una textura aireada, blanda, suave y humeda.Info
- Publication number
- MX2015000210A MX2015000210A MX2015000210A MX2015000210A MX2015000210A MX 2015000210 A MX2015000210 A MX 2015000210A MX 2015000210 A MX2015000210 A MX 2015000210A MX 2015000210 A MX2015000210 A MX 2015000210A MX 2015000210 A MX2015000210 A MX 2015000210A
- Authority
- MX
- Mexico
- Prior art keywords
- food product
- baked food
- airy
- tender
- soft
- 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
- 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
- A21D13/00—Finished or partly finished bakery 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
- 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
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Un producto alimenticio horneado que tiene una textura aireada, blanda, suave, y húmeda, que tiene una actividad de agua menor que aproximadamente 0.7, y que se prepara a partir de una masa que comprende: tres o más humectantes; y una composición de polvo para hornear; en donde el producto alimenticio horneado tiene un contenido de humedad mayor que aproximadamente 10 % en peso del producto alimenticio horneado.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/CN2012/000917 WO2014005243A1 (en) | 2012-07-02 | 2012-07-02 | Baked food product having an airy, soft, tender, and moist texture |
Publications (1)
Publication Number | Publication Date |
---|---|
MX2015000210A true MX2015000210A (es) | 2015-04-09 |
Family
ID=49881204
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MX2015000210A MX2015000210A (es) | 2012-07-02 | 2012-07-02 | Productos alimenticios horneados que tienen una textura aireada, blanda, suave y humeda. |
Country Status (6)
Country | Link |
---|---|
CN (1) | CN104411183A (es) |
AU (1) | AU2012384877A1 (es) |
BR (1) | BR112015000015A2 (es) |
MX (1) | MX2015000210A (es) |
RU (1) | RU2014153244A (es) |
WO (1) | WO2014005243A1 (es) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US9655374B1 (en) | 2015-03-02 | 2017-05-23 | Url Ip Holdings, Llc | Process for making a chocolate food product |
CN107549260A (zh) * | 2017-09-08 | 2018-01-09 | 雅佳福(福建)食品有限公司 | 一种烘焙类奶黄包及其制作工艺 |
CN110558543A (zh) * | 2019-08-14 | 2019-12-13 | 江西省鸽鸽食品有限公司 | 一种真空低水分调味面制品的低温保软剂及其应用 |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8110231B2 (en) * | 2006-04-10 | 2012-02-07 | Kraft Foods Global Brands Llc | Methods for making improved texture cereal bars |
US20110038995A1 (en) * | 2009-08-12 | 2011-02-17 | Kraft Foods Global Brands Llc | Intermediate moisture shelf stable baked goods |
MX2013003982A (es) * | 2010-10-18 | 2013-06-03 | Kraft Foods Global Brands Llc | Alimentos horneados suaves y metodos para fabricar los mismos. |
-
2012
- 2012-07-02 BR BR112015000015A patent/BR112015000015A2/pt not_active IP Right Cessation
- 2012-07-02 AU AU2012384877A patent/AU2012384877A1/en not_active Abandoned
- 2012-07-02 MX MX2015000210A patent/MX2015000210A/es unknown
- 2012-07-02 RU RU2014153244A patent/RU2014153244A/ru unknown
- 2012-07-02 CN CN201280074492.8A patent/CN104411183A/zh active Pending
- 2012-07-02 WO PCT/CN2012/000917 patent/WO2014005243A1/en active Application Filing
Also Published As
Publication number | Publication date |
---|---|
WO2014005243A1 (en) | 2014-01-09 |
BR112015000015A2 (pt) | 2017-06-27 |
RU2014153244A (ru) | 2016-08-20 |
AU2012384877A1 (en) | 2015-01-22 |
CN104411183A (zh) | 2015-03-11 |
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