MX2018009381A - Bocadillo de masa de pizza fermentada. - Google Patents

Bocadillo de masa de pizza fermentada.

Info

Publication number
MX2018009381A
MX2018009381A MX2018009381A MX2018009381A MX2018009381A MX 2018009381 A MX2018009381 A MX 2018009381A MX 2018009381 A MX2018009381 A MX 2018009381A MX 2018009381 A MX2018009381 A MX 2018009381A MX 2018009381 A MX2018009381 A MX 2018009381A
Authority
MX
Mexico
Prior art keywords
dough
snacks
pizza dough
fermented
pizza
Prior art date
Application number
MX2018009381A
Other languages
English (en)
Inventor
KENNEDY Kerin
Lindsley Mark
Original Assignee
Hello Delicious Brands Llc
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 Hello Delicious Brands Llc filed Critical Hello Delicious Brands Llc
Publication of MX2018009381A publication Critical patent/MX2018009381A/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
    • 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
    • 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • 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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Se describe en la presente una masa de pizza capaz de fermentarse en 30-60 minutos, permitiendo la producción de bocadillos de masa de pizza. La masa comprende una harina, un sistema de fermentación que comprende levadura y extracto de levadura y un edulcorante. La combinación de los ingredientes, en particular el edulcorante y el sistema de fermentación, resulta en una masa y un producto final que muestra propiedades organolépticas de la pizza, sin embargo, la masa tiene un tiempo de fermentación de solo aproximadamente 30-60 minutos.
MX2018009381A 2016-02-01 2017-01-30 Bocadillo de masa de pizza fermentada. MX2018009381A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201662289758P 2016-02-01 2016-02-01
PCT/US2017/015564 WO2017136259A1 (en) 2016-02-01 2017-01-30 Fermented pizza dough snacks

Publications (1)

Publication Number Publication Date
MX2018009381A true MX2018009381A (es) 2018-09-05

Family

ID=59500124

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2018009381A MX2018009381A (es) 2016-02-01 2017-01-30 Bocadillo de masa de pizza fermentada.

Country Status (4)

Country Link
US (1) US20190037861A1 (es)
CA (1) CA3013325A1 (es)
MX (1) MX2018009381A (es)
WO (1) WO2017136259A1 (es)

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4743452A (en) * 1985-07-17 1988-05-10 Stauffer Chemical Company Method for producing frozen yeast-leavened dough
CN1066765A (zh) * 1990-12-17 1992-12-09 小布鲁斯·K·雷丁 微胶囊包封的用于焙烤制品的甜味剂
CA2087047C (en) * 1992-01-13 1996-10-15 Sambasiva R. Chigurupati Method for increasing stability and bake absorption of a bread baking wheat flour and resulting dough
GB2284738B (en) * 1993-12-14 1997-03-26 Billcrest Prod Ltd Food products
US5747092A (en) * 1996-04-25 1998-05-05 Nabisco Technology Company Production of crispy wheat-based snacks having surface bubbles
US6660311B2 (en) * 2001-06-08 2003-12-09 The Pillsbury Company Pre-proofed freezer-to-oven dough compositions, and methods
US20030000391A1 (en) * 2001-06-12 2003-01-02 Jay Highman Organic nutritional formula
FR2865902B1 (fr) * 2004-02-10 2007-09-07 Lesaffre & Cie Agent exhausteur de gout
WO2007109094A2 (en) * 2006-03-16 2007-09-27 Rich Products Corporation Formula and process for producing frozen sheeted dough
GR1007003B (el) * 2009-07-29 2010-10-05 Δημητριος Στρατακης Κρακερ ελευθερο γλουτενης, με βαση το τυρι και το αμυλο, κυριως πατατας, και μεθοδος παραγωγης του

Also Published As

Publication number Publication date
US20190037861A1 (en) 2019-02-07
CA3013325A1 (en) 2017-08-10
WO2017136259A1 (en) 2017-08-10

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