MX2023003180A - Acondicionador para masas de productos de panaderia horneados y otros, que sustituye el contenido graso de estos y proceso de elaboracion del mismo. - Google Patents

Acondicionador para masas de productos de panaderia horneados y otros, que sustituye el contenido graso de estos y proceso de elaboracion del mismo.

Info

Publication number
MX2023003180A
MX2023003180A MX2023003180A MX2023003180A MX2023003180A MX 2023003180 A MX2023003180 A MX 2023003180A MX 2023003180 A MX2023003180 A MX 2023003180A MX 2023003180 A MX2023003180 A MX 2023003180A MX 2023003180 A MX2023003180 A MX 2023003180A
Authority
MX
Mexico
Prior art keywords
conditioner
doughs
baked
present
products
Prior art date
Application number
MX2023003180A
Other languages
English (en)
Inventor
Aguilar Juan Carlos Valencia
Correa Orlando José Lacouture
Original Assignee
Prodia S A S
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 Prodia S A S filed Critical Prodia S A S
Publication of MX2023003180A publication Critical patent/MX2023003180A/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
    • 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
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A21D10/007—Liquids or pumpable materials
    • 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
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-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
    • 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
    • A21D2/145—Acids, anhydrides or salts 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
    • 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
    • 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
    • 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
    • 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
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La presente invención está relacionada con un acondicionador para masas de productos de panadería horneados y otros, que sustituye total o parcialmente la grasa en dichos productos. Asimismo, la presente invención se relaciona con el proceso de elaboración de dicho acondicionador. El acondicionador divulgado en la presente invención permite reforzar las masas, haciéndolas más tolerantes a todos los esfuerzos que son sometidas durante su paso por las máquinas, en el transporte, transferencias, hasta su llegada al proceso de horneado o aplicación final. Al mejorar el comportamiento de la masa, se favorece la retención de gas, permitiendo obtener productos de mayor volumen, con miga más fina y uniforme, al tiempo que permite incrementar la vida útil o duración, evitando la retrogradación de los almidones. Su apariencia es similar a la de una grasa (semisólida) con color y aroma de un lípido.
MX2023003180A 2020-10-05 2020-10-05 Acondicionador para masas de productos de panaderia horneados y otros, que sustituye el contenido graso de estos y proceso de elaboracion del mismo. MX2023003180A (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IB2020/059340 WO2022074424A1 (es) 2020-10-05 2020-10-05 Acondicionador para masas de productos de panadería horneados y otros, que sustituye el contenido graso de estos y proceso de elaboración del mismo

Publications (1)

Publication Number Publication Date
MX2023003180A true MX2023003180A (es) 2023-04-26

Family

ID=81127128

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2023003180A MX2023003180A (es) 2020-10-05 2020-10-05 Acondicionador para masas de productos de panaderia horneados y otros, que sustituye el contenido graso de estos y proceso de elaboracion del mismo.

Country Status (6)

Country Link
US (1) US20230270123A1 (es)
EP (1) EP4226770A1 (es)
AR (1) AR124761A1 (es)
CO (1) CO2023003571A2 (es)
MX (1) MX2023003180A (es)
WO (1) WO2022074424A1 (es)

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5158798A (en) 1990-02-05 1992-10-27 Pfizer Inc. Low-calorie fat substitute
NL1017666C1 (nl) 2001-03-22 2002-09-24 Cake Art B V Chocoladeprodukt.
WO2010149759A1 (en) 2009-06-24 2010-12-29 Basf Se Microparticles comprising a fat soluble fraction comprising dha and their production
WO2012037620A1 (en) 2010-09-24 2012-03-29 Cargill, Incorporated Fat replacer combination for partial or total substitution of fat in food products, and a food product comprising the same
BR102015025584A2 (pt) 2015-10-07 2017-05-02 Oxiteno S A Indústria E Comércio Powder emulsifier
BR102015031065B1 (pt) 2015-12-11 2021-09-28 Duas Rodas Industrial Ltda Preparados substitutos de gorduras em recheios

Also Published As

Publication number Publication date
CO2023003571A2 (es) 2023-04-27
US20230270123A1 (en) 2023-08-31
EP4226770A1 (en) 2023-08-16
AR124761A1 (es) 2023-05-03
WO2022074424A1 (es) 2022-04-14

Similar Documents

Publication Publication Date Title
WO2004095933A3 (en) Dough that browns, raises and forms a tender bread crust under the influence of microwave energy
CN103891850B (zh) 一种马铃薯韧性饼干及其制备方法
CN105432751A (zh) 油酥饼干
US20200288726A1 (en) Gluten-free bread products
MX2023003180A (es) Acondicionador para masas de productos de panaderia horneados y otros, que sustituye el contenido graso de estos y proceso de elaboracion del mismo.
CN111465324A (zh) 烘焙产品样低蛋白食品制造用面团、预混料、含有其的烘焙产品样低蛋白食品及其制造方法
KR100904629B1 (ko) 제빵용 프리믹스 및 이를 이용하여 제조된 빵
CN106720027B (zh) 面粉改良剂及其应用和产品
KR20160034641A (ko) 발효빵의 제조방법
WO2018172989A8 (en) Mix for foodstuff, foodstuff, method and use
EP3536154B1 (en) A bakery product
CL2023000889A1 (es) Acondicionador para masas de productos de panadería horneados y otros, que sustituye el contenido graso
JP6616198B2 (ja) パン類の品質改良剤及びパン類の製造方法
US1560045A (en) Method of treating flour
PH12016501688A1 (en) Novel process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough
MD1555Y (ro) Procedeu de obţinere a pâinii funcţionale cu adaos de făină din seminţe de in
Bejosano et al. Dough conditioners in flour tortilla processing
PH22017000239Y1 (en) COMPOSITION OF SESAME BREAD WITH CACAO (Theobroma cacao) TABLEA (Cacao liquor)
Pinto et al. Shelf-life and sensory evaluation of pan breads produced with transglutaminase, bacterial xylanase and maltogenic alpha-amylase
CN110024835A (zh) 一种松仁酥性饼干的制作方法
MD1298Y (ro) Procedeu de fabricare a pâinii cu adaos de CO2-şrot din deşeuri de tomate
CN104206479A (zh) 米糠不溶性纤维面包及其制备方法
MD1117Z (ro) Procedeu de fabricare a pâinii funcţionale îmbogăţite cu fibre alimentare
PH22019000320U1 (en) Process of producing pizza dough with cauliflower and spinach leaves
UA147116U (uk) Спосіб приготування пісочного тіста з кунжутом