BRPI0513011A - métodos para fazer pão e produtos - Google Patents

métodos para fazer pão e produtos

Info

Publication number
BRPI0513011A
BRPI0513011A BRPI0513011-5A BRPI0513011A BRPI0513011A BR PI0513011 A BRPI0513011 A BR PI0513011A BR PI0513011 A BRPI0513011 A BR PI0513011A BR PI0513011 A BRPI0513011 A BR PI0513011A
Authority
BR
Brazil
Prior art keywords
methods
products
making bread
baked
bread
Prior art date
Application number
BRPI0513011-5A
Other languages
English (en)
Inventor
Philippe Desbuquois
Norbert Grouet
Hubert Maitre
Jean-Jacques Muchembled
Original Assignee
Lesaffre & Cie
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=34925624&utm_source=***_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=BRPI0513011(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Lesaffre & Cie filed Critical Lesaffre & Cie
Publication of BRPI0513011A publication Critical patent/BRPI0513011A/pt
Publication of BRPI0513011B1 publication Critical patent/BRPI0513011B1/pt

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
    • A21D8/06—Baking processes
    • 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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/186—Starches; Derivatives 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
    • 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
    • A21D2/188—Cellulose; Derivatives 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
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
  • Confectionery (AREA)

Abstract

MéTODOS PARA FAZER PãO E PRODUTOS. A presente invenção refere-se a um pedaço de massa congelado pré-assado o qual toma possível produzir um produto de pão totalmente assado durante pelo menos 5 minutos e correspondendo a métodos, produtos assados e agentes de aperfeiçoamento.
BRPI0513011-5A 2004-07-05 2005-07-05 Pedaço de massa pré-assada congelada, seu processo de preparação, e processo para a obtenção de produto de pão assado BRPI0513011B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP04015795A EP1614354A1 (fr) 2004-07-05 2004-07-05 Procedes et produits de panification
EP04015795.0 2004-07-05
PCT/EP2005/007258 WO2006002985A1 (fr) 2004-07-05 2005-07-05 Procedes et produits de panification

Publications (2)

Publication Number Publication Date
BRPI0513011A true BRPI0513011A (pt) 2008-04-22
BRPI0513011B1 BRPI0513011B1 (pt) 2019-02-26

Family

ID=34925624

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0513011-5A BRPI0513011B1 (pt) 2004-07-05 2005-07-05 Pedaço de massa pré-assada congelada, seu processo de preparação, e processo para a obtenção de produto de pão assado

Country Status (21)

Country Link
US (1) US20070202230A1 (pt)
EP (2) EP1614354A1 (pt)
JP (2) JP2008504830A (pt)
KR (1) KR101213398B1 (pt)
CN (1) CN1997280B (pt)
AU (1) AU2005259395B2 (pt)
BR (1) BRPI0513011B1 (pt)
CA (1) CA2572855C (pt)
DK (1) DK1788881T3 (pt)
EC (1) ECSP077227A (pt)
ES (1) ES2402661T3 (pt)
HR (1) HRP20130232T1 (pt)
MX (1) MX2007000343A (pt)
NO (1) NO331770B1 (pt)
NZ (1) NZ552465A (pt)
PL (1) PL1788881T3 (pt)
RU (1) RU2372779C2 (pt)
SI (1) SI1788881T1 (pt)
UA (1) UA98442C2 (pt)
WO (1) WO2006002985A1 (pt)
ZA (1) ZA200700836B (pt)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4512558B2 (ja) 2006-02-15 2010-07-28 株式会社神戸屋 パンの製造方法
US20090297659A1 (en) * 2008-06-03 2009-12-03 Boutte Troy T Enzymatic dough conditioner and flavor improver for bakery products
CN101785491B (zh) * 2009-11-30 2012-11-28 广州合诚实业有限公司 一种面包改良剂及其制备方法与应用
CN102232501A (zh) * 2010-12-02 2011-11-09 史百鸣 一种杂粮食品的制作方法
JP5739199B2 (ja) * 2011-03-22 2015-06-24 日清製粉株式会社 ホイロ発酵済みパン類用冷凍生地の製造方法
ES2370886B1 (es) * 2011-07-28 2012-11-02 Mark Licency Internacional S.L. Pan con textura y sabor perfeccionados y procedimiento para su fabricación
KR101276375B1 (ko) 2011-12-29 2013-06-18 씨제이제일제당 (주) 현미 식이섬유 식빵용 제빵개량제
CN104522102B (zh) * 2014-12-31 2017-01-25 广州复雅机械设备有限公司 食品烘焙方法及其装置
WO2016135762A1 (en) * 2015-02-23 2016-09-01 Dolciaria Orsobianco S.R.L. Process for producing frozen bread with quick preparation for consumption
CN104957536A (zh) * 2015-05-27 2015-10-07 广东省农业科学院蚕业与农产品加工研究所 一种预消化型全谷物营养膳及其制作方法
FR3037773B1 (fr) 2015-06-29 2019-05-10 Lesaffre Et Compagnie Ameliorant et procede de panification pour pains precuits et conserves sans congelation
KR101828389B1 (ko) 2016-03-21 2018-02-13 송용덕 새우 감자 바게트 제조방법
JP6721392B2 (ja) * 2016-04-12 2020-07-15 株式会社Adeka 製パン練り込み用油脂組成物
CN108184948B (zh) * 2018-02-11 2021-07-02 天津味多美科技股份有限公司 一种预烘烤冷冻面团及制作方法
KR102675153B1 (ko) * 2023-06-28 2024-06-14 에스피씨 주식회사 크러스트 품질 향상을 위한 바게뜨 빵의 제조방법

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Also Published As

Publication number Publication date
KR20070050039A (ko) 2007-05-14
UA98442C2 (ru) 2012-05-25
CN1997280A (zh) 2007-07-11
KR101213398B1 (ko) 2012-12-20
JP2008504830A (ja) 2008-02-21
SI1788881T1 (sl) 2013-05-31
WO2006002985A1 (fr) 2006-01-12
BRPI0513011B1 (pt) 2019-02-26
US20070202230A1 (en) 2007-08-30
JP5254394B2 (ja) 2013-08-07
NO331770B1 (no) 2012-03-26
PL1788881T3 (pl) 2013-06-28
CN1997280B (zh) 2011-02-02
RU2372779C2 (ru) 2009-11-20
AU2005259395B2 (en) 2011-03-10
MX2007000343A (es) 2007-03-28
DK1788881T3 (da) 2013-04-15
ECSP077227A (es) 2007-04-26
ZA200700836B (en) 2008-08-27
AU2005259395A1 (en) 2006-01-12
CA2572855C (fr) 2013-09-10
EP1788881A1 (fr) 2007-05-30
NO20070648L (no) 2007-02-05
EP1788881B1 (fr) 2013-01-16
RU2007104168A (ru) 2008-08-10
HRP20130232T1 (hr) 2013-05-31
ES2402661T3 (es) 2013-05-07
NZ552465A (en) 2010-01-29
EP1614354A1 (fr) 2006-01-11
JP2011152146A (ja) 2011-08-11
CA2572855A1 (fr) 2006-01-12

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Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B07A Technical examination (opinion): publication of technical examination (opinion) [chapter 7.1 patent gazette]
B09B Patent application refused [chapter 9.2 patent gazette]

Free format text: INDEFIRO O PEDIDO DE ACORDO COM O(S) ARTIGO(S) DA LPI

B12B Appeal: appeal against refusal
B16A Patent or certificate of addition of invention granted

Free format text: PRAZO DE VALIDADE: 10 (DEZ) ANOS CONTADOS A PARTIR DE 26/02/2019, OBSERVADAS AS CONDICOES LEGAIS.