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
Links
- 235000015173 baked goods and baking mixes Nutrition 0.000 title abstract 2
- 229920002472 Starch Polymers 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 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
- 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.
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)
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 |
-
2020
- 2020-10-05 MX MX2023003180A patent/MX2023003180A/es unknown
- 2020-10-05 WO PCT/IB2020/059340 patent/WO2022074424A1/es unknown
- 2020-10-05 US US18/029,688 patent/US20230270123A1/en active Pending
- 2020-10-05 EP EP20956634.8A patent/EP4226770A1/en active Pending
-
2021
- 2021-10-04 AR ARP210102744A patent/AR124761A1/es unknown
-
2023
- 2023-03-22 CO CONC2023/0003571A patent/CO2023003571A2/es unknown
Also Published As
Publication number | Publication date |
---|---|
WO2022074424A1 (es) | 2022-04-14 |
CO2023003571A2 (es) | 2023-04-27 |
US20230270123A1 (en) | 2023-08-31 |
EP4226770A1 (en) | 2023-08-16 |
AR124761A1 (es) | 2023-05-03 |
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