WO2001045516A2 - Aditivo para bolleria cruda congelada - Google Patents
Aditivo para bolleria cruda congelada Download PDFInfo
- Publication number
- WO2001045516A2 WO2001045516A2 PCT/ES2000/000479 ES0000479W WO0145516A2 WO 2001045516 A2 WO2001045516 A2 WO 2001045516A2 ES 0000479 W ES0000479 W ES 0000479W WO 0145516 A2 WO0145516 A2 WO 0145516A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- proportion
- additive
- flour
- weight
- frozen raw
- Prior art date
Links
- 239000000654 additive Substances 0.000 title claims abstract description 14
- 230000000996 additive effect Effects 0.000 title claims abstract description 14
- 235000014594 pastries Nutrition 0.000 title claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 235000010987 pectin Nutrition 0.000 claims abstract description 8
- 239000001814 pectin Substances 0.000 claims abstract description 8
- 229920001277 pectin Polymers 0.000 claims abstract description 8
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 6
- 108010068370 Glutens Proteins 0.000 claims abstract description 6
- 235000021312 gluten Nutrition 0.000 claims abstract description 6
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 3
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 3
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 3
- 239000004615 ingredient Substances 0.000 claims description 6
- 239000003995 emulsifying agent Substances 0.000 claims description 4
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 3
- 235000018417 cysteine Nutrition 0.000 claims description 3
- 230000002542 deteriorative effect Effects 0.000 claims description 3
- 239000000787 lecithin Substances 0.000 claims description 2
- 238000005096 rolling process Methods 0.000 claims description 2
- 238000010348 incorporation Methods 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 230000001681 protective effect Effects 0.000 claims 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract description 2
- 239000005862 Whey Substances 0.000 abstract description 2
- 102000007544 Whey Proteins Human genes 0.000 abstract description 2
- 108010046377 Whey Proteins Proteins 0.000 abstract description 2
- 239000008121 dextrose Substances 0.000 abstract description 2
- 108010010803 Gelatin Proteins 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 229920000159 gelatin Polymers 0.000 abstract 1
- 239000008273 gelatin Substances 0.000 abstract 1
- 235000019322 gelatine Nutrition 0.000 abstract 1
- 235000011852 gelatine desserts Nutrition 0.000 abstract 1
- 239000000375 suspending agent Substances 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- 235000012830 plain croissants Nutrition 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
-
- 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
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
-
- 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
- A21D2/22—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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
-
- 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
Definitions
- the present invention patent relates to an additive for frozen raw pastries. As stated in the statement, it is a composition intended to be incorporated into the pasta dough used in the manufacture of pastry pieces, especially croissants and the like of the class called puff pastry. BACKGROUND OF THE INVENTION
- the additive constituting the object of the present patent must allow to significantly reduce the duration of the manufacturing process of frozen raw pastry products, by suppressing the prolonged fermentation phase and the practice of a brief pre-fermentation phase, carried out before of freezing items.
- the new additive is incorporated into those commonly used and is constituted by the combination of natural and harmless ingredients themselves for human health.
- the additive constituting the object of the present patent consists in the association of the following ingredients: a) Pectin, advantageously the one designated with the reference E440a, marketed by the Danish firm Hercules Copenhagen A / s.
- the proportion of said pectin will range between 0.5% and 6% of the weight of the strength flour used.
- the absolute amount of pectin is given in some way by the duration of the effect it produces on high strength flours.
- the pectin can be replaced totally or partially by guard gum, in the proportion of 0.02% to 6% and also by cysteine, in the proportion of 0.0001% to 0.006% of the weight of the used force flour .
- b) Gluten in the proportion of 0.1% to 3% of the weight of the flour used. The presence of gluten is not essential, since its absence does not affect the result excessively. However, the use of gluten increases the consistency of the pieces of pastries at the time of their introduction into the baking oven, which in some way increases the quality of the process.
- the product used to protect against the deteriorating effects of freezing is applied in a proportion of 1% to 6% of the weight of the flour used.
- the product for freezing comprises 5g to 50g of ascorbic acid, 200g to 800g of emulsifier E-472, and 10g to 800g of emulsifier E-322.
- enhancers such as caking E-170, dextrose, whey, malt flour and jellies can be incorporated into the additive in minimum proportions.
- ingredients are normally in a granulated or powdery state, and are mixed intimately to form a homogeneous and inseparable product, being presented commercially in amounts of suitable weight, contained in bags, sack packs.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Abstract
Description
Claims
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU21738/01A AU2173801A (en) | 1999-12-21 | 2000-12-20 | Additive for frozen raw pastry |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES9902797 | 1999-12-21 | ||
ESP9902797 | 1999-12-21 | ||
ES200002371 | 2000-10-02 | ||
ESP200002371 | 2000-10-02 |
Publications (2)
Publication Number | Publication Date |
---|---|
WO2001045516A2 true WO2001045516A2 (es) | 2001-06-28 |
WO2001045516A3 WO2001045516A3 (es) | 2002-04-25 |
Family
ID=26155270
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/ES2000/000479 WO2001045516A2 (es) | 1999-12-21 | 2000-12-20 | Aditivo para bolleria cruda congelada |
Country Status (2)
Country | Link |
---|---|
AU (1) | AU2173801A (es) |
WO (1) | WO2001045516A2 (es) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0542353A1 (en) * | 1991-11-14 | 1993-05-19 | Unilever N.V. | Improved, deep-frozen, pre-proofed doughs - II |
FR2698761A1 (fr) * | 1992-12-03 | 1994-06-10 | Douaire Philippe | Composition additionnelle pour la fabrication de viennoiseries et procédé de fabrication de viennoiseries comportant une telle composition additionnelle. |
DE20001106U1 (de) * | 2000-01-22 | 2000-03-16 | Arotop Food Creation Gmbh & Co | Baukastensortiment von Backmittelmischungen |
EP1008309A1 (en) * | 1998-12-10 | 2000-06-14 | Societe Des Produits Nestle S.A. | Granular baking improver product |
-
2000
- 2000-12-20 WO PCT/ES2000/000479 patent/WO2001045516A2/es active Application Filing
- 2000-12-20 AU AU21738/01A patent/AU2173801A/en not_active Abandoned
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0542353A1 (en) * | 1991-11-14 | 1993-05-19 | Unilever N.V. | Improved, deep-frozen, pre-proofed doughs - II |
FR2698761A1 (fr) * | 1992-12-03 | 1994-06-10 | Douaire Philippe | Composition additionnelle pour la fabrication de viennoiseries et procédé de fabrication de viennoiseries comportant une telle composition additionnelle. |
EP1008309A1 (en) * | 1998-12-10 | 2000-06-14 | Societe Des Produits Nestle S.A. | Granular baking improver product |
DE20001106U1 (de) * | 2000-01-22 | 2000-03-16 | Arotop Food Creation Gmbh & Co | Baukastensortiment von Backmittelmischungen |
Also Published As
Publication number | Publication date |
---|---|
AU2173801A (en) | 2001-07-03 |
WO2001045516A3 (es) | 2002-04-25 |
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