AR049107A1 - Producto de masa desarrollado y empaquetado a baja presion, y metodos relacionados - Google Patents
Producto de masa desarrollado y empaquetado a baja presion, y metodos relacionadosInfo
- Publication number
- AR049107A1 AR049107A1 ARP050102069A ARP050102069A AR049107A1 AR 049107 A1 AR049107 A1 AR 049107A1 AR P050102069 A ARP050102069 A AR P050102069A AR P050102069 A ARP050102069 A AR P050102069A AR 049107 A1 AR049107 A1 AR 049107A1
- Authority
- AR
- Argentina
- Prior art keywords
- low pressure
- acid
- packed
- related methods
- product developed
- Prior art date
Links
- 239000002253 acid Substances 0.000 abstract 3
- 239000000126 substance Substances 0.000 abstract 3
- 235000010855 food raising agent Nutrition 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 235000008429 bread Nutrition 0.000 abstract 1
- 235000019820 disodium diphosphate Nutrition 0.000 abstract 1
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 abstract 1
- 235000012489 doughnuts Nutrition 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000013550 pizza Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 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
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
-
- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/02—Ready-for-oven doughs
-
- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/02—Ready-for-oven doughs
- A21D10/025—Packaged doughs
-
- 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
- A21D13/41—Pizzas
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Producto de masa empaquetado refrigerado, que comprende una composicion de masa cruda desarrollada en un paquete a baja presion con 0,2 -1,5% de un agente leudante químico básico encapsulado y 0,05-3% de un agente leudante químico ácido soluble, tal como pirofosfato ácido de sodio, gluco-delta-lactona y sus mezclas o también con 0,03-1,5% de leudante químico ácido insoluble. La masa tiene un pH de 5 a 6,5 después de 2 semanas de almacenamiento a 4?? C y contienen 30-70% de harina y hasta 10% de grasa . Método de preparacion que comprende almcenamiento refrigerado o congelado. Se aplica en masas conservadas en frío un mayor tiempo, para panes, pizza, rosquilla, etc. para hornear.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US57232504P | 2004-05-19 | 2004-05-19 |
Publications (1)
Publication Number | Publication Date |
---|---|
AR049107A1 true AR049107A1 (es) | 2006-06-28 |
Family
ID=35428777
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP050102069A AR049107A1 (es) | 2004-05-19 | 2005-05-19 | Producto de masa desarrollado y empaquetado a baja presion, y metodos relacionados |
Country Status (5)
Country | Link |
---|---|
US (1) | US8187648B2 (es) |
EP (1) | EP1750516A4 (es) |
AR (1) | AR049107A1 (es) |
CA (1) | CA2564350C (es) |
WO (1) | WO2005112655A2 (es) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20080193612A1 (en) * | 2005-08-11 | 2008-08-14 | Domingues David J | Developed Dough Product in Moderately Pressurized Package, and Related Methods |
EP2038188A4 (en) * | 2006-07-11 | 2010-06-09 | Gen Mills Marketing Inc | DOUGH PRODUCT AND VEHICLE PACKAGING THEREOF |
RU2467572C2 (ru) * | 2006-08-22 | 2012-11-27 | Даниско А/С | Композиция теста, содержащая ржаную муку, глютен и, возможно, усилитель глютена, инкапсулированный подкислитель или эмульгатор, и выпеченные продукты, полученные из указанной композиции теста |
US20130045303A1 (en) * | 2010-04-09 | 2013-02-21 | Wei Chen | Frozen dough for microwaveable food, its preparing method and the use thereof for processing microwavable fried fritters |
US20130129874A1 (en) | 2010-07-30 | 2013-05-23 | General Mills, Inc. | Package with closure, aperture, and insert |
AU2017297378A1 (en) * | 2016-07-14 | 2019-01-24 | General Mills, Inc. | Stable, packaged, refrigerated dough compositions |
CN109315684A (zh) * | 2018-11-28 | 2019-02-12 | 上海准申食品东台有限公司 | 双组份淀粉自发粉、双组份面粉自发粉及其制备方法 |
Family Cites Families (24)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3767421A (en) | 1971-01-19 | 1973-10-23 | Gen Mills Inc | Shelf stable, intermediate moisture doughs |
US4381315A (en) | 1981-05-11 | 1983-04-26 | The Pillsbury Company | Refrigerated dough and method of manufacture |
US4792456A (en) * | 1986-10-24 | 1988-12-20 | Anheuser-Busch Companies, Inc. | Accelerated proofing of refrigerated doughs |
US5547694A (en) | 1993-03-23 | 1996-08-20 | The Pillsbury Company | Container for refrigeratable yeast-leavened doughs |
US6042852A (en) | 1993-03-23 | 2000-03-28 | The Pillsbury Company | Low pressure refrigerated dough product |
AU701350B2 (en) | 1995-06-05 | 1999-01-28 | Pillsbury Company, The | Refrigerated dough packaging system |
US5672369A (en) * | 1995-06-07 | 1997-09-30 | The Pillsbury Company | Alcohol and polyol-containing doughs and method of making |
US5855945A (en) | 1996-09-30 | 1999-01-05 | The Pillsbury Corporation | Method of preparing dough |
US5858440A (en) | 1996-09-30 | 1999-01-12 | The Pillsbury Company | Method of preparing dough |
EP1068302B1 (en) * | 1998-04-01 | 2005-06-01 | Danisco A/S | Non-maltogenic exoamylases and their use in retarding retrogradation of starch |
US6365204B1 (en) | 1998-04-20 | 2002-04-02 | Novozymes | Preparation of dough and baked products |
US6261613B1 (en) * | 2000-02-15 | 2001-07-17 | General Mills, Inc. | Refrigerated and shelf-stable bakery dough products |
WO2001067870A1 (en) * | 2000-03-10 | 2001-09-20 | The Pillsbury Company | Scoopable dough and products resulting thereform |
US6422455B1 (en) | 2000-04-05 | 2002-07-23 | Sonoco Development, Inc. | Composite container for vacuum packaging food products such as dough and associated methods |
US6558715B1 (en) * | 2000-10-31 | 2003-05-06 | Novozymes Biotech, Inc. | Methods for using lipases in baking |
US6551640B1 (en) | 2000-08-15 | 2003-04-22 | General Mills, Inc. | Dough especially for baked goods and method for making |
US6602529B1 (en) | 2000-10-02 | 2003-08-05 | Pillsbury Company | High raw specific volume dough in a chub |
US20030049358A1 (en) * | 2001-08-31 | 2003-03-13 | The Pillsbury Company | Chemical leavened doughs and related methods |
US7250187B2 (en) * | 2002-08-21 | 2007-07-31 | General Mills Marketing, Inc. | Methods of incorporating encapsulated chemical leavening agent into dough ingredients, and composition so prepared |
US7235274B2 (en) | 2002-10-16 | 2007-06-26 | General Mills Marketing, Inc. | Dough composition packaged in flexible packaging with carbon dioxide scavenger and method of preparing |
US20040197454A1 (en) * | 2003-04-02 | 2004-10-07 | Henry Leola K. | Dough intermediate having enhanced textural properties and method of making same |
US20040208957A1 (en) | 2003-04-17 | 2004-10-21 | The Pillsbury Company | Dough made with encapsulated soda |
US20040241292A1 (en) | 2003-05-28 | 2004-12-02 | Qinghuang Geng | Packaged dough product in flexible package, and related methods |
US20050074534A1 (en) | 2003-10-01 | 2005-04-07 | Goedeken Douglas L. | Dough compositions and related methods |
-
2005
- 2005-05-19 AR ARP050102069A patent/AR049107A1/es active IP Right Grant
- 2005-05-19 CA CA2564350A patent/CA2564350C/en not_active Expired - Fee Related
- 2005-05-19 WO PCT/US2005/017539 patent/WO2005112655A2/en not_active Application Discontinuation
- 2005-05-19 EP EP05749855A patent/EP1750516A4/en not_active Withdrawn
- 2005-05-19 US US11/132,826 patent/US8187648B2/en active Active
Also Published As
Publication number | Publication date |
---|---|
CA2564350A1 (en) | 2005-12-01 |
WO2005112655A3 (en) | 2006-02-02 |
CA2564350C (en) | 2015-03-24 |
EP1750516A4 (en) | 2011-12-28 |
US8187648B2 (en) | 2012-05-29 |
EP1750516A2 (en) | 2007-02-14 |
WO2005112655A2 (en) | 2005-12-01 |
US20050281922A1 (en) | 2005-12-22 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FG | Grant, registration |