PL3232793T3 - Proces oszczędzania wody i energii do wytwarzania razowej mąki pszennej i bezglutenowej razowej mąki zbożowej - Google Patents

Proces oszczędzania wody i energii do wytwarzania razowej mąki pszennej i bezglutenowej razowej mąki zbożowej

Info

Publication number
PL3232793T3
PL3232793T3 PL14828404T PL14828404T PL3232793T3 PL 3232793 T3 PL3232793 T3 PL 3232793T3 PL 14828404 T PL14828404 T PL 14828404T PL 14828404 T PL14828404 T PL 14828404T PL 3232793 T3 PL3232793 T3 PL 3232793T3
Authority
PL
Poland
Prior art keywords
whole
water
energy saving
saving process
grain flour
Prior art date
Application number
PL14828404T
Other languages
English (en)
Inventor
Felipe A. Rubio
Manuel J. Rubio
Roberto CONTRERAS M.
Original Assignee
Investigacion Tecnica Avanzada S.A. De C.V.
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 Investigacion Tecnica Avanzada S.A. De C.V. filed Critical Investigacion Tecnica Avanzada S.A. De C.V.
Publication of PL3232793T3 publication Critical patent/PL3232793T3/pl

Links

Classifications

    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • 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
    • 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
    • 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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • 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
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/42—Tortillas
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/43—Flatbreads, e.g. naan
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/003—Heat treatment
    • 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
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Thermal Sciences (AREA)
  • Physics & Mathematics (AREA)
  • Cereal-Derived Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
PL14828404T 2014-12-19 2014-12-19 Proces oszczędzania wody i energii do wytwarzania razowej mąki pszennej i bezglutenowej razowej mąki zbożowej PL3232793T3 (pl)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP14828404.5A EP3232793B1 (en) 2014-12-19 2014-12-19 Water and energy saving process for making whole wheat and whole gluten-free grain flour
PCT/US2014/071584 WO2016099557A1 (en) 2014-12-19 2014-12-19 Water and energy saving process for making whole wheat and whole gluten-free grain flour

Publications (1)

Publication Number Publication Date
PL3232793T3 true PL3232793T3 (pl) 2021-04-06

Family

ID=52392215

Family Applications (1)

Application Number Title Priority Date Filing Date
PL14828404T PL3232793T3 (pl) 2014-12-19 2014-12-19 Proces oszczędzania wody i energii do wytwarzania razowej mąki pszennej i bezglutenowej razowej mąki zbożowej

Country Status (9)

Country Link
EP (1) EP3232793B1 (pl)
CN (1) CN107529767A (pl)
AU (1) AU2014413982B2 (pl)
CA (1) CA2970077C (pl)
ES (1) ES2809898T3 (pl)
MX (1) MX2017007728A (pl)
PL (1) PL3232793T3 (pl)
RU (1) RU2677991C1 (pl)
WO (1) WO2016099557A1 (pl)

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3778521A (en) 1970-05-14 1973-12-11 Fisher Flouring Mills Co Process for the continuous production of bulgur
US3910175A (en) 1971-08-25 1975-10-07 Hanscom Genevieve I Dry blanching apparatus and process
US4473593A (en) * 1982-03-15 1984-09-25 Proctor & Schwartz Process for preparing quick-cooking food products
US5289759A (en) 1992-03-03 1994-03-01 Key Technology, Inc. Forced steam bulk food cooker/blancher
US5327817A (en) 1993-09-15 1994-07-12 Lyco Manufacturing, Inc. Food machinery with agitating flight auger
AUPP146698A0 (en) 1998-01-21 1998-02-12 Byron Australia Pty Ltd Imbibant grains for bakery and others uses
US6159519A (en) * 1998-04-29 2000-12-12 Buckeye Feed Mills, Inc. Method for supplying steam to a grain processor
US6263785B1 (en) 1998-06-09 2001-07-24 David R. Zittel Blancher and method of operation
FR2791686A1 (fr) 1999-03-30 2000-10-06 Ulice Produits issus d'un ble a tres haute teneur en amylopectine et ses applications.
US20060251791A1 (en) * 2005-05-05 2006-11-09 Rubio Felipe A Continuous production of pregelatinized corn flours for dairy-based and cereal-based foods
US20070148318A1 (en) * 2005-12-22 2007-06-28 Rubio Felipe A Continuous production of masa flour and whole-corn flour for grain-based foods, using a novel precooking
WO2009084582A1 (ja) * 2007-12-27 2009-07-09 Suntory Holdings Limited 高温高圧流体処理による麦類加工品の製造方法
CN101904469A (zh) * 2009-06-02 2010-12-08 上海金杉粮油食品有限公司 玉米粉的制造方法
IT1401220B1 (it) 2010-07-15 2013-07-12 Metallux Sa Sensore e metodo di fabbricazione.
CN102987296A (zh) * 2012-12-03 2013-03-27 诸城市长江机械有限公司 一种紫薯全粉生产方法及利用该紫薯全粉制成的面条

Also Published As

Publication number Publication date
ES2809898T3 (es) 2021-03-08
CN107529767A (zh) 2018-01-02
CA2970077A1 (en) 2016-06-23
EP3232793B1 (en) 2020-05-27
WO2016099557A1 (en) 2016-06-23
AU2014413982A1 (en) 2017-06-15
MX2017007728A (es) 2018-03-06
EP3232793A1 (en) 2017-10-25
CA2970077C (en) 2022-03-01
AU2014413982B2 (en) 2019-10-10
RU2677991C1 (ru) 2019-01-22

Similar Documents

Publication Publication Date Title
IL252126A0 (en) Transduction methods and cellular processing
EP3132059A4 (en) Quantification of adaptive immune cell genomes in a complex mixture of cells
EP3208285A4 (en) Production method of ethylene-based ionomer and ethylene-based ionomer
EP3225045A4 (en) Method and apparatus for optimizing cell specific antenna configuration parameters
EP3238549A4 (en) Dried noodles and production method thereof
EP3227530A4 (en) Energy industry operation characterization and/or optimization
IL247477A0 (en) Gluten free bread
EP3201160B8 (en) Pelletising process using starch
HK1249834A1 (zh) 容器裝小麥粉
EP3140428A4 (en) Integrated single cell sequencing
ZA201803791B (en) Rice grain with thickened aleurone
EP3167491A4 (en) Compound-semiconductor photovoltaic cell and manufacturing method of compound-semiconductor photovoltaic cell
IL247476A0 (en) Gluten-free or gluten-reduced bread dough
SG11201606507XA (en) Packaged wheat flour
SG11201606506TA (en) Packaged wheat flour
EP3199035A4 (en) Wheat flour substitute rice flour, and method for manufacturing gluten-free rice flour bread
GB201408083D0 (en) P/S wave measurment and compensation
EP3226876A4 (en) Stem cell material and method of manufacturing
EP3210419A4 (en) Method and apparatus for interworking wireless lan according to camping cell
SG11201605285RA (en) Wheat-based products in foods for the wheat intolerant
EP3182840A4 (en) Pasta with reduced gluten
PL3177727T3 (pl) Sposoby odwadniania w procesach fermentacyjnych
EP3228153A4 (en) Small cell backhaul
PL3232793T3 (pl) Proces oszczędzania wody i energii do wytwarzania razowej mąki pszennej i bezglutenowej razowej mąki zbożowej
PL3218478T3 (pl) Przewidywanie produktywności we wczesnym rozwoju linii komórkowej