AR002348A1 - Composicion de masa fermentada, un metodo para incrementar el volumen de un producto horneado usando dicha composicion, y un producto horneado obtenido. - Google Patents

Composicion de masa fermentada, un metodo para incrementar el volumen de un producto horneado usando dicha composicion, y un producto horneado obtenido.

Info

Publication number
AR002348A1
AR002348A1 ARP960102976A AR10297696A AR002348A1 AR 002348 A1 AR002348 A1 AR 002348A1 AR P960102976 A ARP960102976 A AR P960102976A AR 10297696 A AR10297696 A AR 10297696A AR 002348 A1 AR002348 A1 AR 002348A1
Authority
AR
Argentina
Prior art keywords
baked product
composition
increasing
volume
processing aid
Prior art date
Application number
ARP960102976A
Other languages
English (en)
Original Assignee
Pillsbury Co
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 Pillsbury Co filed Critical Pillsbury Co
Publication of AR002348A1 publication Critical patent/AR002348A1/es

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
    • 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
    • A21D2/268—Hydrolysates from proteins
    • 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
    • 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
    • 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

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)

Abstract

Una composición de masa fermentada, un método para incrementar el volumen de un producto horneado usando dicha composición, y un producto horneadoobtenido, en donde la composición de masa leudada comprende harina, una fuente de proteína, un leudante y un adyuvante de procesamiento. Preferiblemente, eladyuvante de proteína es una proteína de cereal tal como el gluten. El método para incrementar el volumen específico del producto horneado se hace por mediode la remoción de agua en dicha composición de masa y la introducción de un adyuvante de procesamiento y en donde la relación de (a) concentración de aguaremovida a (b) en la concentración de adyuvante de procesamiento introducido está en un rango que va de 0.25 a 1.
ARP960102976A 1995-06-07 1996-06-06 Composicion de masa fermentada, un metodo para incrementar el volumen de un producto horneado usando dicha composicion, y un producto horneado obtenido. AR002348A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US47585995A 1995-06-07 1995-06-07

Publications (1)

Publication Number Publication Date
AR002348A1 true AR002348A1 (es) 1998-03-11

Family

ID=23889456

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP960102976A AR002348A1 (es) 1995-06-07 1996-06-06 Composicion de masa fermentada, un metodo para incrementar el volumen de un producto horneado usando dicha composicion, y un producto horneado obtenido.

Country Status (7)

Country Link
US (1) US5932269A (es)
EP (2) EP1468611A3 (es)
AR (1) AR002348A1 (es)
AU (1) AU711412B2 (es)
DE (1) DE69632584T2 (es)
TW (1) TW380040B (es)
WO (1) WO1996039849A1 (es)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6217921B1 (en) 1998-07-24 2001-04-17 The Procter & Gamble Company Coated low-fat and fat-free snack food products and method to prepare the same
US6579554B2 (en) 2000-04-14 2003-06-17 The Pillsbury Company Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
EP1453384A1 (en) * 2001-12-13 2004-09-08 Techcom International Inc. High protein, low carbohydrate dough and bread products, and method for making same
US20040052908A1 (en) * 2002-09-18 2004-03-18 Boyle Janet L Tender laminated biscuits
US20040191386A1 (en) * 2003-03-26 2004-09-30 Indrani Dasappa Finger millet biscuit and a process for preparing the same
AU2004281184C1 (en) * 2003-10-16 2012-01-12 Techcom Group, Llc Reduced digestible carbohydrate food having reduced blood glucose response
FR2866203B1 (fr) * 2004-02-13 2006-12-08 Roquette Freres Procede de fabrication d'un produit de cuisson a base de gluten
WO2006017212A1 (en) * 2004-07-12 2006-02-16 Archer-Daniels-Midland Company Low carbohydrate bread product
EP1817964A1 (en) * 2006-02-13 2007-08-15 Sweetwell NV Functional sugar replacement
EP1629730A1 (en) * 2004-08-12 2006-03-01 First-to-Market N.V. Functional sugar replacement
US20070082104A1 (en) * 2004-08-12 2007-04-12 Sophie De Baets Functional sugar replacement
EP1799040A1 (en) * 2004-10-14 2007-06-27 General Mills Marketing, Inc. Refrigerated, developed, chemically-leavened dough compositions comprising concentrated protein ingredient
US20060083841A1 (en) * 2004-10-14 2006-04-20 Casper Jeffrey L High expansion dough compositions and methods
FR2887406B1 (fr) * 2005-06-22 2009-05-29 Roquette Freres Produit de cuisson enrichi en fibrees et procede de fabrication d'un tel produit
US20070298143A1 (en) * 2006-06-22 2007-12-27 Graves John Retarder-to-oven laminated dough
DE102007063367A1 (de) 2007-12-29 2009-07-02 Schuster, Lothar, Dipl.-Ing. Solarthermisches Wärmedämmverbundsystem für wärmespeicherfähige Fassaden
LT2382866T (lt) * 2010-04-30 2017-06-26 Barilla G. E R. Fratelli S.P.A. Sausainių, turinčių pagerintų organoleptinių savybių, gamybos būdas
AR086993A1 (es) 2011-06-20 2014-02-05 Gen Biscuit Masa de galletita

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US2810650A (en) * 1955-03-04 1957-10-22 Monsanto Chemicals Refrigeration of doughs and batters including as a leavening component dicalcium phosphate dihydrate
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US3397064A (en) * 1965-02-19 1968-08-13 Borden Co Refrigerated dough product
US3554762A (en) * 1968-01-17 1971-01-12 Gen Mills Inc Polyol carbonates in chemical leavening systems
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US4297378A (en) * 1980-01-31 1981-10-27 The Pillsbury Company Refrigerated shelf stable pie crust dough
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Also Published As

Publication number Publication date
EP1468611A2 (en) 2004-10-20
EP0835058B1 (en) 2004-05-26
EP1468611A3 (en) 2005-11-09
EP0835058A1 (en) 1998-04-15
AU6049896A (en) 1996-12-30
US5932269A (en) 1999-08-03
DE69632584D1 (de) 2004-07-01
AU711412B2 (en) 1999-10-14
TW380040B (en) 2000-01-21
DE69632584T2 (de) 2005-07-21
WO1996039849A1 (en) 1996-12-19

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