AR102150A1 - Método para preparar una masa - Google Patents
Método para preparar una masaInfo
- Publication number
- AR102150A1 AR102150A1 ARP150103175A ARP150103175A AR102150A1 AR 102150 A1 AR102150 A1 AR 102150A1 AR P150103175 A ARP150103175 A AR P150103175A AR P150103175 A ARP150103175 A AR P150103175A AR 102150 A1 AR102150 A1 AR 102150A1
- Authority
- AR
- Argentina
- Prior art keywords
- dough
- preparing
- glucose oxidase
- frozen
- penicillium glucose
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A21D2/267—Microbial 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
-
- 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
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
- C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
- C12Y101/03004—Glucose oxidase (1.1.3.4)
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- General Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Engineering & Computer Science (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Biochemistry (AREA)
- Biotechnology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Método para preparar una masa que se guardará congelada que comprende incluir una glucosa oxidasa de Penicillium en la masa durante la preparación de dicha masa. Además, se relaciona con una masa congelada que comprende una glucosa oxidasa de Penicillium y con un método para preparar un producto horneado que comprende hornear una masa congelada que comprende una glucosa oxidasa de Penicillium. Un producto horneado preparado a partir de una masa congelada que comprende una glucosa oxidasa de Penicillium.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP14187539 | 2014-10-02 |
Publications (1)
Publication Number | Publication Date |
---|---|
AR102150A1 true AR102150A1 (es) | 2017-02-08 |
Family
ID=51655620
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP150103175A AR102150A1 (es) | 2014-10-02 | 2015-10-01 | Método para preparar una masa |
Country Status (1)
Country | Link |
---|---|
AR (1) | AR102150A1 (es) |
-
2015
- 2015-10-01 AR ARP150103175A patent/AR102150A1/es unknown
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CL2017000408A1 (es) | Envoltura para productos alimenticios | |
MX2016013129A (es) | Mejorador de masa y pan. | |
CL2018003603A1 (es) | Proceso para la preparación de un producto alimenticio que comprende almidón hidrolizado. | |
HK1256399A1 (zh) | 帶餡兒麵包用冷凍麵團的製造方法以及利用該冷凍麵團的奶油餡兒麵包的製造方法 | |
BR112015031588A2 (pt) | método para fabricação de macarrões cozidos congelados | |
AU2018201444B2 (en) | High fat human milk products | |
CO2017005843A2 (es) | Método para reducir las grasas totales y saturadas en rellenos de productos de confitería | |
PT3243520T (pt) | Formulação alimentar baseada em algas para a elaboração de produtos de panificação, padaria e confeitaria, método para a obtenção da mesma e a sua utilização | |
CL2017003082A1 (es) | Composiciones de caramelo cocido y productos alimenticios relacionados | |
AR091690A1 (es) | Productos horneados mejorados | |
AR102150A1 (es) | Método para preparar una masa | |
PH12016501688B1 (en) | Novel process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough | |
BR112018011243A2 (pt) | recheios encapsulados | |
WO2017045674A3 (de) | Durchlaufgrill und bratverfahren | |
UA93568U (uk) | Спосіб отримання начинки з сиру кисломолочного та вичавок виноградних для млинчиків | |
PH22017000693Y1 (en) | Formulation of turmeric (curcumin) bread | |
CL2018000876A1 (es) | Base de sabor natural y proceso para su preparación | |
UA95690U (uk) | Спосіб виготовлення кулінарного виробу з тіста з начинкою | |
RU2016140958A (ru) | Способ получения ряженки, содержащей наноструктурированный ресвератрол | |
UA92053U (uk) | Спосіб виготовлення лавашних чіпсів | |
PH22014000711Y1 (en) | LOAF BREAD ENRICHED WITH CARRAGEENAN (Kappaphycus cottonii) | |
UA113388U (uk) | Склад тістової заготовки для піци | |
UA98307U (uk) | Композиція інгредієнтів для виробництва мафіну "вупі пай" | |
MX2018008626A (es) | Un producto alimenticio y metodo para hacer un producto alimenticio. | |
RU2016136770A (ru) | Способ получения ряженки, содержащей наноструктурированный экстракт эхинацеи |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
FB | Suspension of granting procedure |