PL2101588T3 - Wodna kompozycja kondycjonująca ciasto - Google Patents
Wodna kompozycja kondycjonująca ciastoInfo
- Publication number
- PL2101588T3 PL2101588T3 PL07848690T PL07848690T PL2101588T3 PL 2101588 T3 PL2101588 T3 PL 2101588T3 PL 07848690 T PL07848690 T PL 07848690T PL 07848690 T PL07848690 T PL 07848690T PL 2101588 T3 PL2101588 T3 PL 2101588T3
- Authority
- PL
- Poland
- Prior art keywords
- composition
- conditioning composition
- aqueous
- dough conditioning
- antioxidant
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title abstract 8
- 230000003750 conditioning effect Effects 0.000 title abstract 4
- 239000003963 antioxidant agent Substances 0.000 abstract 3
- 230000003078 antioxidant effect Effects 0.000 abstract 3
- 102000004190 Enzymes Human genes 0.000 abstract 2
- 108090000790 Enzymes Proteins 0.000 abstract 2
- 150000003839 salts Chemical class 0.000 abstract 2
- 239000000416 hydrocolloid Substances 0.000 abstract 1
- 239000007800 oxidant agent Substances 0.000 abstract 1
- 230000001590 oxidative effect Effects 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 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
- A21D10/00—Batters, dough or mixtures before baking
-
- 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
- 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
- A21D2/183—Natural gums
-
- 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
- A21D2/185—Biosynthetic gums
-
- 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
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cosmetics (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Medicines Containing Plant Substances (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Noodles (AREA)
- Anti-Oxidant Or Stabilizer Compositions (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GBGB0625743.0A GB0625743D0 (en) | 2006-12-22 | 2006-12-22 | Aqueous dough conditioning composition |
| PCT/GB2007/005005 WO2008078107A1 (en) | 2006-12-22 | 2007-12-21 | Aqueous dough conditioning composition |
| EP07848690A EP2101588B1 (en) | 2006-12-22 | 2007-12-21 | Aqueous dough conditioning composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PL2101588T3 true PL2101588T3 (pl) | 2011-01-31 |
Family
ID=37758924
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL07848690T PL2101588T3 (pl) | 2006-12-22 | 2007-12-21 | Wodna kompozycja kondycjonująca ciasto |
Country Status (15)
| Country | Link |
|---|---|
| US (1) | US8734887B2 (pl) |
| EP (1) | EP2101588B1 (pl) |
| CN (1) | CN101588723A (pl) |
| AT (1) | ATE475316T1 (pl) |
| AU (1) | AU2007337835B2 (pl) |
| BR (1) | BRPI0719492A2 (pl) |
| CA (1) | CA2672557C (pl) |
| DE (1) | DE602007008144D1 (pl) |
| DK (1) | DK2101588T3 (pl) |
| ES (1) | ES2347298T3 (pl) |
| GB (1) | GB0625743D0 (pl) |
| MX (1) | MX2009006805A (pl) |
| PL (1) | PL2101588T3 (pl) |
| WO (1) | WO2008078107A1 (pl) |
| ZA (1) | ZA200904218B (pl) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL2009065C2 (en) * | 2012-06-26 | 2013-12-30 | Sonneveld Group B V | Liquid bread improver, method for providing thereof and method for providing bakery foods. |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3064010A (en) * | 1960-09-12 | 1962-11-13 | Int Minerals & Chem Corp | Production of sodium isoascorbate monohydrate |
| US3701668A (en) * | 1970-06-09 | 1972-10-31 | Lewis D Morse | Composition for improving bread making and texture |
| US3708668A (en) * | 1971-06-01 | 1973-01-02 | J Tilley | Vehicle optical guidance system |
| AUPM922194A0 (en) * | 1994-11-03 | 1994-11-24 | Burns Philp Food Holdings Pty Limited | Liquid bread improver |
| US20030190399A1 (en) | 2000-09-28 | 2003-10-09 | Schooneveld-Bergmans Margot Elisabeth Francoise | Liquid bread improving compositions |
| FI20012151A0 (fi) | 2001-11-05 | 2001-11-05 | Danisco | Nestemäinen leivänparannusaine, sen käyttö ja valmistusmenetelmä |
| DE10318359A1 (de) | 2003-04-23 | 2004-11-11 | Ireks Gmbh | Flüssiges Backmittel sowie Verfahren zur Herstellung von Backwaren |
| GB0312606D0 (en) * | 2003-06-02 | 2003-07-09 | Cereform Ltd | Aqueous stabilization of liquid dough conditioning compositions |
| EP1547467A1 (en) * | 2003-12-22 | 2005-06-29 | Puratos N.V. | Liquid leaven composition |
-
2006
- 2006-12-22 GB GBGB0625743.0A patent/GB0625743D0/en not_active Ceased
-
2007
- 2007-12-21 ES ES07848690T patent/ES2347298T3/es active Active
- 2007-12-21 BR BRPI0719492-7A2A patent/BRPI0719492A2/pt not_active Application Discontinuation
- 2007-12-21 PL PL07848690T patent/PL2101588T3/pl unknown
- 2007-12-21 CN CNA2007800477729A patent/CN101588723A/zh active Pending
- 2007-12-21 EP EP07848690A patent/EP2101588B1/en active Active
- 2007-12-21 CA CA2672557A patent/CA2672557C/en active Active
- 2007-12-21 DE DE602007008144T patent/DE602007008144D1/de active Active
- 2007-12-21 MX MX2009006805A patent/MX2009006805A/es active IP Right Grant
- 2007-12-21 US US12/520,298 patent/US8734887B2/en active Active
- 2007-12-21 AT AT07848690T patent/ATE475316T1/de active
- 2007-12-21 AU AU2007337835A patent/AU2007337835B2/en not_active Ceased
- 2007-12-21 DK DK07848690.9T patent/DK2101588T3/da active
- 2007-12-21 WO PCT/GB2007/005005 patent/WO2008078107A1/en active Application Filing
-
2009
- 2009-01-01 ZA ZA200904218A patent/ZA200904218B/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| BRPI0719492A2 (pt) | 2014-02-18 |
| DE602007008144D1 (de) | 2010-09-09 |
| ZA200904218B (en) | 2010-04-28 |
| EP2101588B1 (en) | 2010-07-28 |
| US20100028491A1 (en) | 2010-02-04 |
| CN101588723A (zh) | 2009-11-25 |
| EP2101588A1 (en) | 2009-09-23 |
| CA2672557C (en) | 2013-08-06 |
| AU2007337835A1 (en) | 2008-07-03 |
| MX2009006805A (es) | 2009-07-03 |
| ES2347298T3 (es) | 2010-10-27 |
| US8734887B2 (en) | 2014-05-27 |
| WO2008078107A1 (en) | 2008-07-03 |
| ATE475316T1 (de) | 2010-08-15 |
| GB0625743D0 (en) | 2007-02-07 |
| DK2101588T3 (da) | 2010-10-25 |
| AU2007337835B2 (en) | 2013-05-09 |
| CA2672557A1 (en) | 2008-07-03 |
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