MX2020006879A - Productos horneados que contienen almidon de mandioca ceroso pregelatinizado. - Google Patents

Productos horneados que contienen almidon de mandioca ceroso pregelatinizado.

Info

Publication number
MX2020006879A
MX2020006879A MX2020006879A MX2020006879A MX2020006879A MX 2020006879 A MX2020006879 A MX 2020006879A MX 2020006879 A MX2020006879 A MX 2020006879A MX 2020006879 A MX2020006879 A MX 2020006879A MX 2020006879 A MX2020006879 A MX 2020006879A
Authority
MX
Mexico
Prior art keywords
baked goods
cassava starch
waxy cassava
pregelatinized waxy
goods containing
Prior art date
Application number
MX2020006879A
Other languages
English (en)
Inventor
Jeffrey Sullivan
Dilek Uzunalioglu
Rachael Bahammou
La Pena Elena De
Original Assignee
Corn Products Dev Inc
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 Corn Products Dev Inc filed Critical Corn Products Dev Inc
Publication of MX2020006879A publication Critical patent/MX2020006879A/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
    • 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
    • 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
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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
    • 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • C08B30/14—Cold water dispersible or pregelatinised starch

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • General Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Materials Engineering (AREA)
  • Organic Chemistry (AREA)
  • Medicinal Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biochemistry (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)

Abstract

En la presente descripción se describen productos horneados con propiedades mejoradas que contienen almidón de mandioca ceroso pregelatinizado, y métodos para elaborar tales productos horneados. En algunas modalidades los productos horneados comprenden entre 1 % y 10 % en peso de almidón de mandioca ceroso. En modalidades los productos horneados tienen una firmeza de miga igual o mejor que los productos horneados que usan almidones químicamente modificados.
MX2020006879A 2017-12-29 2018-12-28 Productos horneados que contienen almidon de mandioca ceroso pregelatinizado. MX2020006879A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201762611665P 2017-12-29 2017-12-29
PCT/US2018/067903 WO2019133836A1 (en) 2017-12-29 2018-12-28 Baked goods containing pregelatinized waxy cassava starch

Publications (1)

Publication Number Publication Date
MX2020006879A true MX2020006879A (es) 2020-08-24

Family

ID=65024187

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2020006879A MX2020006879A (es) 2017-12-29 2018-12-28 Productos horneados que contienen almidon de mandioca ceroso pregelatinizado.

Country Status (9)

Country Link
US (1) US20210051965A1 (es)
EP (1) EP3731653A1 (es)
JP (1) JP7319982B2 (es)
CN (1) CN111526727A (es)
AU (1) AU2018395041B2 (es)
BR (1) BR112020013042A2 (es)
CA (1) CA3086217A1 (es)
MX (1) MX2020006879A (es)
WO (1) WO2019133836A1 (es)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7120805B2 (ja) * 2018-05-16 2022-08-17 昭和産業株式会社 焼成後冷凍パン類及び焼成後冷凍パン類用組成物
EP4059965A1 (de) 2021-03-17 2022-09-21 Südzucker AG Verwendung von wachsweizenstärke als viskositätsverbesserer
WO2023192471A1 (en) * 2022-03-31 2023-10-05 Tate & Lyle Solutions Usa Llc Octenylsuccinylated waxy tapioca starches, emulsions including them and methods for making same

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4923709A (en) * 1986-01-31 1990-05-08 Slimak Karen M Processes for products from cassava
DE10121857B4 (de) * 2000-05-09 2006-03-23 Nagatanien Co., Ltd. Biskuitkuchen-Vormischung und Teig zur Zubereitung von Biskuitkuchen
US20030094104A1 (en) * 2001-11-21 2003-05-22 Roger Jeffcoat Process tolerant low amylose tapioca distarch adipates
JP4258784B1 (ja) * 2008-02-28 2009-04-30 進一 斉藤 製菓製パン用材料及びそれを用いた穀粉加熱加工食品
FR2986134B1 (fr) 2012-02-01 2015-05-01 Roquette Freres Produits de cuisson ne contenant pas de gluten
ES2693049T3 (es) * 2013-04-29 2018-12-07 Generale Biscuit Un método de elaboración de una pasta de torta blanda
US20150025158A1 (en) * 2013-07-22 2015-01-22 Corn Products Development, Inc. Novel thickening composition comprising pregelatinized waxy potato starch or pregelatinized cassava starch
JP6147688B2 (ja) 2014-03-03 2017-06-14 松谷化学工業株式会社 ベーカリー製品及びその製造方法
US20150342201A1 (en) * 2014-06-03 2015-12-03 Corn Products Development, Inc. Starch-based gluten-free baked foodstuffs
KR101892878B1 (ko) * 2014-09-26 2018-08-28 마쓰다니가가꾸고오교가부시끼가이샤 슬라이스 적성이 뛰어난 베이커리 제품 및 그 제조 방법
CN105767070B (zh) * 2016-04-13 2020-04-21 统一企业(中国)投资有限公司昆山研究开发中心 面包改良剂

Also Published As

Publication number Publication date
EP3731653A1 (en) 2020-11-04
WO2019133836A1 (en) 2019-07-04
US20210051965A1 (en) 2021-02-25
AU2018395041B2 (en) 2023-10-26
JP2021509283A (ja) 2021-03-25
JP7319982B2 (ja) 2023-08-02
AU2018395041A1 (en) 2020-07-09
CN111526727A (zh) 2020-08-11
CA3086217A1 (en) 2019-07-04
BR112020013042A2 (pt) 2020-11-24

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