MX345270B - Pan con textura y sabor perfeccionados y procedimiento para su fabricacion. - Google Patents

Pan con textura y sabor perfeccionados y procedimiento para su fabricacion.

Info

Publication number
MX345270B
MX345270B MX2013008917A MX2013008917A MX345270B MX 345270 B MX345270 B MX 345270B MX 2013008917 A MX2013008917 A MX 2013008917A MX 2013008917 A MX2013008917 A MX 2013008917A MX 345270 B MX345270 B MX 345270B
Authority
MX
Mexico
Prior art keywords
bread
dough
pieces
taste
producing same
Prior art date
Application number
MX2013008917A
Other languages
English (en)
Other versions
MX2013008917A (es
Inventor
Capitán José María Fernández
Original Assignee
Mark Licency Int S L
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 Mark Licency Int S L filed Critical Mark Licency Int S L
Publication of MX2013008917A publication Critical patent/MX2013008917A/es
Publication of MX345270B publication Critical patent/MX345270B/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
    • 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
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • 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
    • A21D2/22—Ascorbic acid
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La presente invención se refiere a un pan con textura y sabor perfeccionados y procedimiento para su fabricación. La invención se refiere a un pan obtenido a partir de harina de trigo, de corteza crujiente y rojiza, preparado a partir de piezas de masa precocida mantenida en congelación hasta el momento del horneado final, así como a dichas piezas de masa precocida. Las piezas de masa precocida se obtienen a partir de una masa resultante de mezclar de harina de trigo, agua, sal, levadura líquida y un mejorante con menos de un 5% tanto de hemicelulasa y de alfa-amilasa, como de ácido ascórbico y de L-cisteína, mediante un procedimiento que incluye amasado, reposo, formado, fermentación, corte para la formación de greña, precocción y enfriamiento. La masa precocida se mantiene preferiblemente en congelación hasta que se necesita consumir el pan, momento en que se hornean a temperatura superior a la habitual durante 2 minutos a 3 minutos 30 segundos.
MX2013008917A 2011-07-28 2012-07-17 Pan con textura y sabor perfeccionados y procedimiento para su fabricacion. MX345270B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ES201131295A ES2370886B1 (es) 2011-07-28 2011-07-28 Pan con textura y sabor perfeccionados y procedimiento para su fabricación
PCT/ES2012/070542 WO2013014308A1 (es) 2011-07-28 2012-07-17 Pan con textura y sabor perfeccionados y procedimiento para su fabricación

Publications (2)

Publication Number Publication Date
MX2013008917A MX2013008917A (es) 2014-03-27
MX345270B true MX345270B (es) 2017-01-18

Family

ID=45099248

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2013008917A MX345270B (es) 2011-07-28 2012-07-17 Pan con textura y sabor perfeccionados y procedimiento para su fabricacion.

Country Status (4)

Country Link
US (1) US20130316044A1 (es)
ES (1) ES2370886B1 (es)
MX (1) MX345270B (es)
WO (1) WO2013014308A1 (es)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3007943B1 (fr) * 2013-07-03 2015-09-25 Mec Systemes Procede de gravure laser d'un motif sur un pain a hamburger ou pain " buns "
CN107788055A (zh) * 2017-12-15 2018-03-13 济南民天面粉有限责任公司 一种面包专用粉及其制备方法
JP7281997B2 (ja) * 2019-08-16 2023-05-26 オリエンタル酵母工業株式会社 冷凍積層パン生地用品質向上剤、パン類の製造方法およびパン類の品質向上方法
CN115935704B (zh) * 2023-01-06 2023-05-16 浙江新迪嘉禾食品有限公司 面包烘烤模拟方法、装置、设备及可读存储介质

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DD258742A1 (de) * 1987-03-18 1988-08-03 Konsum Backwarenkombinat Erfur Verfahren zur herstellung von markierungen und/oder dekors in der kruste von backwaren
EP0585988B1 (en) * 1992-07-27 1996-03-13 Gist-Brocades N.V. Enzyme product and method for improving bread quality
RO116517B1 (ro) * 1999-09-16 2001-03-30 Ion Raducan Compozitie de ameliorare tip complexfort, pentru paine si produse de panificatie
DE60125805T2 (de) * 2000-09-28 2007-10-11 Dsm Ip Assets B.V. Flüssige brotverbesserungsmittel
EP1586240A1 (fr) * 2004-03-31 2005-10-19 LESAFFRE et Cie Ameliorant de panification
EP1614354A1 (fr) * 2004-07-05 2006-01-11 LESAFFRE et Cie Procedes et produits de panification
FR2884390B1 (fr) * 2005-04-13 2010-03-26 Eurogerm Produits alimentaires humains comprenant de la farine de son de ble dur
CN101361500B (zh) * 2007-08-09 2010-11-10 安琪酵母股份有限公司 一种无溴面包改良剂及其生产方法
PL385130A1 (pl) * 2008-05-08 2009-11-09 Maciej Wieczorek Sposób zabezpieczenia oryginalności chleba
EP2319325B1 (en) * 2009-11-04 2012-12-26 Lesaffre et Compagnie New bread improver and use thereof for bread making

Also Published As

Publication number Publication date
ES2370886B1 (es) 2012-11-02
ES2370886A1 (es) 2011-12-23
MX2013008917A (es) 2014-03-27
WO2013014308A1 (es) 2013-01-31
US20130316044A1 (en) 2013-11-28

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