WO2003022061A3 - Method for making a ready-to-cook pastry for bakery products - Google Patents

Method for making a ready-to-cook pastry for bakery products Download PDF

Info

Publication number
WO2003022061A3
WO2003022061A3 PCT/EP2002/010033 EP0210033W WO03022061A3 WO 2003022061 A3 WO2003022061 A3 WO 2003022061A3 EP 0210033 W EP0210033 W EP 0210033W WO 03022061 A3 WO03022061 A3 WO 03022061A3
Authority
WO
WIPO (PCT)
Prior art keywords
pastry
ready
making
bakery products
cook
Prior art date
Application number
PCT/EP2002/010033
Other languages
French (fr)
Other versions
WO2003022061A2 (en
Inventor
Michel Georges Berger
Jean Franck Constant
Original Assignee
Dsm Ip Assets Bv
Michel Georges Berger
Jean Franck Constant
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 Dsm Ip Assets Bv, Michel Georges Berger, Jean Franck Constant filed Critical Dsm Ip Assets Bv
Priority to AU2002335311A priority Critical patent/AU2002335311A1/en
Priority to EP02797963A priority patent/EP1423014A2/en
Priority to BR0212365-7A priority patent/BR0212365A/en
Publication of WO2003022061A2 publication Critical patent/WO2003022061A2/en
Publication of WO2003022061A3 publication Critical patent/WO2003022061A3/en

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
    • 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
    • A21D2/36—Vegetable material
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof
    • 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)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)

Abstract

The invention concerns a method for making a ready-to-cook pastry for bakery products and a ready-to-use composition for making such a pastry. The invention also concerns the resulting products. The inventive method is characterized in that it comprises a step which consists in adding between 1.5 to 4 parts by weight of a mixture of carob seed flour and Kappa and iota carrageenan, for 100 parts by weight of wheat and/or rye flour, prior to or while kneading the dough. The invention is applicable in the food industry, in particular for bakery products.
PCT/EP2002/010033 2001-09-06 2002-09-04 Method for making a ready-to-cook pastry for bakery products WO2003022061A2 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
AU2002335311A AU2002335311A1 (en) 2001-09-06 2002-09-04 Method for making a ready-to-cook pastry for bakery products
EP02797963A EP1423014A2 (en) 2001-09-06 2002-09-04 Method for making a ready-to-cook pastry for bakery products
BR0212365-7A BR0212365A (en) 2001-09-06 2002-09-04 Process for preparing ready-to-bake bread for bakery products, composition for use and resulting products

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0111518 2001-09-06
FR0111518A FR2828993B1 (en) 2001-09-06 2001-09-06 PROCESSES FOR PRODUCING A READY-TO-BAKE DOUGH BAKERY PRODUCTS, READY-TO-USE COMPOSITION AND PRODUCTS OBTAINED

Publications (2)

Publication Number Publication Date
WO2003022061A2 WO2003022061A2 (en) 2003-03-20
WO2003022061A3 true WO2003022061A3 (en) 2003-07-31

Family

ID=8867018

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2002/010033 WO2003022061A2 (en) 2001-09-06 2002-09-04 Method for making a ready-to-cook pastry for bakery products

Country Status (7)

Country Link
EP (1) EP1423014A2 (en)
AU (1) AU2002335311A1 (en)
BE (1) BE1013869A3 (en)
BR (1) BR0212365A (en)
FR (1) FR2828993B1 (en)
WO (1) WO2003022061A2 (en)
ZA (1) ZA200401802B (en)

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1468744A (en) * 1964-07-17 1967-02-10 Boehringer Sohn Ingelheim Method for improving the baking power of pastry and fine biscuit articles
JPS52128266A (en) * 1976-04-16 1977-10-27 Sanei Kagaku Kogyo Kk Edible material for baked confection base
GB2022391A (en) * 1978-05-30 1979-12-19 Speywood Lab Ltd Bread containing gum and its manufacture
US4327116A (en) * 1977-12-22 1982-04-27 STAMAG Stadkauer Malzfabrik Aktiengesellschaft Bakery products consisting predominantly of bran and method of producing them
US4405648A (en) * 1979-08-24 1983-09-20 Nisshin Flour Milling Co., Ltd. Method for producing bread
DE3404381A1 (en) * 1984-02-08 1985-08-08 Fritz 5180 Eschweiler Poensgen Process for producing bakery products
EP0561702A1 (en) * 1992-03-20 1993-09-22 N.V. Ceres S.A. Frozen ready-to-bake croissant doughs and other bakery products and process for their manufacture
FR2698762A1 (en) * 1992-12-07 1994-06-10 Armoricaine Patisserie Use of guar flour and carob flour in pastry - esp. flaky pastry, allowing of direct baking without stage of inflation and shaping
FR2698761A1 (en) * 1992-12-03 1994-06-10 Douaire Philippe Additive for mfr. of Viennese prods., e.g. croissants and chocolate bread - contg. soya lecithin, yeast, alpha-amylase(s), ascorbic acid, wheat gluten, guar gum flour, data ester(s), soya flour and flour
FR2736802A1 (en) * 1995-07-17 1997-01-24 Douaire Philippe Prepn. of food, esp. Viennese pastry, by forming leavened dough or puff pastry contg. gluten - from flour and water, kneading, shaping and rolling, without essential proving
JPH1156217A (en) * 1997-08-26 1999-03-02 Asahi Chem Ind Co Ltd Wheat flour product

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1468744A (en) * 1964-07-17 1967-02-10 Boehringer Sohn Ingelheim Method for improving the baking power of pastry and fine biscuit articles
JPS52128266A (en) * 1976-04-16 1977-10-27 Sanei Kagaku Kogyo Kk Edible material for baked confection base
US4327116A (en) * 1977-12-22 1982-04-27 STAMAG Stadkauer Malzfabrik Aktiengesellschaft Bakery products consisting predominantly of bran and method of producing them
GB2022391A (en) * 1978-05-30 1979-12-19 Speywood Lab Ltd Bread containing gum and its manufacture
US4405648A (en) * 1979-08-24 1983-09-20 Nisshin Flour Milling Co., Ltd. Method for producing bread
DE3404381A1 (en) * 1984-02-08 1985-08-08 Fritz 5180 Eschweiler Poensgen Process for producing bakery products
EP0561702A1 (en) * 1992-03-20 1993-09-22 N.V. Ceres S.A. Frozen ready-to-bake croissant doughs and other bakery products and process for their manufacture
FR2698761A1 (en) * 1992-12-03 1994-06-10 Douaire Philippe Additive for mfr. of Viennese prods., e.g. croissants and chocolate bread - contg. soya lecithin, yeast, alpha-amylase(s), ascorbic acid, wheat gluten, guar gum flour, data ester(s), soya flour and flour
FR2698762A1 (en) * 1992-12-07 1994-06-10 Armoricaine Patisserie Use of guar flour and carob flour in pastry - esp. flaky pastry, allowing of direct baking without stage of inflation and shaping
FR2736802A1 (en) * 1995-07-17 1997-01-24 Douaire Philippe Prepn. of food, esp. Viennese pastry, by forming leavened dough or puff pastry contg. gluten - from flour and water, kneading, shaping and rolling, without essential proving
JPH1156217A (en) * 1997-08-26 1999-03-02 Asahi Chem Ind Co Ltd Wheat flour product

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
DATABASE FSTA [online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANFURT/MAIN, DE; BRÜMMER J -M: "Spezielle Hydrokolloide bei der Brotherstellung.", XP002198335, Database accession no. 78-2-08-m0731 *
DATABASE WPI Section Ch Week 197749, Derwent World Patents Index; Class D11, AN 1977-87388Y, XP002198336 *
GETREIDE, MEHL UND BROT 1977 BUNDESFORSCHUNGSANSTALT FÜR GETREIDE- & KARTOFFELVERARBEITUNG, DETMOLD, FEDERAL REPUBLIC OF GERMANY, vol. 31, no. 11, pages 296 - 299 *
PATENT ABSTRACTS OF JAPAN vol. 1999, no. 08 30 June 1999 (1999-06-30) *

Also Published As

Publication number Publication date
WO2003022061A2 (en) 2003-03-20
EP1423014A2 (en) 2004-06-02
BE1013869A3 (en) 2002-10-01
FR2828993B1 (en) 2004-10-29
FR2828993A1 (en) 2003-03-07
BR0212365A (en) 2004-07-27
ZA200401802B (en) 2005-10-03
AU2002335311A1 (en) 2003-03-24

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