WO2008068560A3 - Starter dough concentrate and manufacture thereof - Google Patents

Starter dough concentrate and manufacture thereof Download PDF

Info

Publication number
WO2008068560A3
WO2008068560A3 PCT/IB2007/003108 IB2007003108W WO2008068560A3 WO 2008068560 A3 WO2008068560 A3 WO 2008068560A3 IB 2007003108 W IB2007003108 W IB 2007003108W WO 2008068560 A3 WO2008068560 A3 WO 2008068560A3
Authority
WO
WIPO (PCT)
Prior art keywords
dough
manufacture
pellets
starter
dough concentrate
Prior art date
Application number
PCT/IB2007/003108
Other languages
English (en)
French (fr)
Other versions
WO2008068560A2 (en
Inventor
Rami Hallab
Arturo Bohm
Original Assignee
Buehler Ag
Rami Hallab
Arturo Bohm
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 Buehler Ag, Rami Hallab, Arturo Bohm filed Critical Buehler Ag
Publication of WO2008068560A2 publication Critical patent/WO2008068560A2/en
Publication of WO2008068560A3 publication Critical patent/WO2008068560A3/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00Batters, dough or mixtures before baking
    • A21D10/002Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005Solid, dry or compact materials; Granules; Powders
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/18Carbohydrates
    • A21D2/186Starches; Derivatives thereof
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24Organic nitrogen compounds
    • A21D2/26Proteins
    • A21D2/264Vegetable proteins
    • A21D2/265Vegetable proteins from cereals, flour, bran
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • A21D8/04Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • A21D8/04Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • A21D8/04Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00Shaping or working of foodstuffs characterised by the products
    • A23P10/20Agglomerating; Granulating; Tabletting
    • A23P10/25Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
PCT/IB2007/003108 2006-12-08 2007-10-10 Starter dough concentrate and manufacture thereof WO2008068560A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP06125681A EP1929872A1 (en) 2006-12-08 2006-12-08 Starter dough concentrate and manufacture thereof
EP06125681.4 2006-12-08

Publications (2)

Publication Number Publication Date
WO2008068560A2 WO2008068560A2 (en) 2008-06-12
WO2008068560A3 true WO2008068560A3 (en) 2008-07-31

Family

ID=37969694

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2007/003108 WO2008068560A2 (en) 2006-12-08 2007-10-10 Starter dough concentrate and manufacture thereof

Country Status (2)

Country Link
EP (1) EP1929872A1 (pt-PT)
WO (1) WO2008068560A2 (pt-PT)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT514531A1 (de) * 2013-06-26 2015-01-15 Leopold Kratky Verfahren zur Herstellung von Pizzaböden und/oder Backwaren

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB680447A (en) * 1949-10-03 1952-10-08 Donald Alec Battiste Bread products and process for the production thereof
WO1999048372A1 (en) * 1998-03-23 1999-09-30 General Mills, Inc. Encapsulation of components into edible products
DE19847241A1 (de) * 1998-10-14 2000-04-20 Buehler Ag Vorrichtung zum Dosieren von Presskuchen, insbesondere Pigment-Presskuchen
WO2003082029A1 (de) * 2002-04-02 2003-10-09 Bühler AG Instantisierte modifizierte mehle

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB680447A (en) * 1949-10-03 1952-10-08 Donald Alec Battiste Bread products and process for the production thereof
WO1999048372A1 (en) * 1998-03-23 1999-09-30 General Mills, Inc. Encapsulation of components into edible products
DE19847241A1 (de) * 1998-10-14 2000-04-20 Buehler Ag Vorrichtung zum Dosieren von Presskuchen, insbesondere Pigment-Presskuchen
WO2003082029A1 (de) * 2002-04-02 2003-10-09 Bühler AG Instantisierte modifizierte mehle

Also Published As

Publication number Publication date
WO2008068560A2 (en) 2008-06-12
EP1929872A1 (en) 2008-06-11

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