CA2726473A1 - Compositions de pate et procedes impliquant un amidon presentant une faible viscosite a temperature elevee - Google Patents
Compositions de pate et procedes impliquant un amidon presentant une faible viscosite a temperature elevee Download PDFInfo
- Publication number
- CA2726473A1 CA2726473A1 CA2726473A CA2726473A CA2726473A1 CA 2726473 A1 CA2726473 A1 CA 2726473A1 CA 2726473 A CA2726473 A CA 2726473A CA 2726473 A CA2726473 A CA 2726473A CA 2726473 A1 CA2726473 A1 CA 2726473A1
- Authority
- CA
- Canada
- Prior art keywords
- dough
- starch
- fiber
- dough composition
- ingredient
- Prior art date
- Legal status (The legal status 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 status listed.)
- Abandoned
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 277
- 229920002472 Starch Polymers 0.000 title claims abstract description 192
- 235000019698 starch Nutrition 0.000 title claims abstract description 161
- 239000008107 starch Substances 0.000 title claims abstract description 144
- 238000000034 method Methods 0.000 title claims abstract description 84
- 239000000835 fiber Substances 0.000 claims abstract description 135
- 235000021307 Triticum Nutrition 0.000 claims abstract description 67
- 235000000346 sugar Nutrition 0.000 claims abstract description 54
- 241000209140 Triticum Species 0.000 claims abstract 5
- 239000004615 ingredient Substances 0.000 claims description 219
- 235000013312 flour Nutrition 0.000 claims description 134
- 235000018102 proteins Nutrition 0.000 claims description 127
- 102000004169 proteins and genes Human genes 0.000 claims description 127
- 108090000623 proteins and genes Proteins 0.000 claims description 127
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 103
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 47
- 108010068370 Glutens Proteins 0.000 claims description 40
- 235000021312 gluten Nutrition 0.000 claims description 36
- 239000000654 additive Substances 0.000 claims description 34
- 229940100445 wheat starch Drugs 0.000 claims description 30
- 230000000996 additive effect Effects 0.000 claims description 28
- 229920000881 Modified starch Polymers 0.000 claims description 18
- 229920000945 Amylopectin Polymers 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 13
- 240000000111 Saccharum officinarum Species 0.000 claims description 8
- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 8
- 238000010257 thawing Methods 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 7
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 235000013379 molasses Nutrition 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 6
- 240000006365 Vitis vinifera Species 0.000 claims description 5
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 235000015099 wheat brans Nutrition 0.000 claims description 5
- 241000207199 Citrus Species 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 240000005979 Hordeum vulgare Species 0.000 claims description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 4
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 4
- 229920002522 Wood fibre Polymers 0.000 claims description 4
- 235000020971 citrus fruits Nutrition 0.000 claims description 4
- 229940038580 oat bran Drugs 0.000 claims description 4
- 239000002025 wood fiber Substances 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 239000008121 dextrose Substances 0.000 claims description 3
- 235000021579 juice concentrates Nutrition 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 235000021559 Fruit Juice Concentrate Nutrition 0.000 claims 1
- 230000008014 freezing Effects 0.000 claims 1
- 238000007710 freezing Methods 0.000 claims 1
- 235000021552 granulated sugar Nutrition 0.000 claims 1
- 125000000185 sucrose group Chemical group 0.000 claims 1
- 235000012180 bread and bread product Nutrition 0.000 abstract description 7
- 244000098338 Triticum aestivum Species 0.000 description 63
- 239000000047 product Substances 0.000 description 39
- 239000011159 matrix material Substances 0.000 description 28
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 24
- 235000008429 bread Nutrition 0.000 description 14
- 230000000694 effects Effects 0.000 description 13
- 229910002092 carbon dioxide Inorganic materials 0.000 description 12
- 239000001569 carbon dioxide Substances 0.000 description 12
- 235000013339 cereals Nutrition 0.000 description 12
- 238000010411 cooking Methods 0.000 description 12
- 235000015097 nutrients Nutrition 0.000 description 11
- 239000007788 liquid Substances 0.000 description 10
- 235000020985 whole grains Nutrition 0.000 description 9
- 239000008187 granular material Substances 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 239000000416 hydrocolloid Substances 0.000 description 7
- 239000002207 metabolite Substances 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 239000007789 gas Substances 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 238000005728 strengthening Methods 0.000 description 6
- -1 albumen Proteins 0.000 description 5
- 239000003925 fat Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 108010050792 glutenin Proteins 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 238000004904 shortening Methods 0.000 description 5
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 description 5
- 239000003724 sodium stearoyl-2-lactylate Substances 0.000 description 5
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 description 5
- 235000011844 whole wheat flour Nutrition 0.000 description 5
- 229920002261 Corn starch Polymers 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 108010061711 Gliadin Proteins 0.000 description 4
- 108060008539 Transglutaminase Proteins 0.000 description 4
- 235000012470 frozen dough Nutrition 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 235000019426 modified starch Nutrition 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 230000000284 resting effect Effects 0.000 description 4
- 238000000518 rheometry Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 102000003601 transglutaminase Human genes 0.000 description 4
- 235000011845 white flour Nutrition 0.000 description 4
- 244000007835 Cyamopsis tetragonoloba Species 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 239000004368 Modified starch Substances 0.000 description 3
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 description 3
- 108010046377 Whey Proteins Proteins 0.000 description 3
- 102000007544 Whey Proteins Human genes 0.000 description 3
- 229960005070 ascorbic acid Drugs 0.000 description 3
- 235000010323 ascorbic acid Nutrition 0.000 description 3
- 239000011668 ascorbic acid Substances 0.000 description 3
- 230000015556 catabolic process Effects 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 230000001747 exhibiting effect Effects 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000002657 fibrous material Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000770 propane-1,2-diol alginate Substances 0.000 description 3
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000004156 Azodicarbonamide Substances 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 239000006057 Non-nutritive feed additive Substances 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 206010039509 Scab Diseases 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- XOZUGNYVDXMRKW-AATRIKPKSA-N azodicarbonamide Chemical compound NC(=O)\N=N\C(N)=O XOZUGNYVDXMRKW-AATRIKPKSA-N 0.000 description 2
- 235000019399 azodicarbonamide Nutrition 0.000 description 2
- 235000012791 bagels Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 210000003850 cellular structure Anatomy 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 235000010980 cellulose Nutrition 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 235000004426 flaxseed Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000021374 legumes Nutrition 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 235000013550 pizza Nutrition 0.000 description 2
- 235000012830 plain croissants Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 235000012434 pretzels Nutrition 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 238000010561 standard procedure Methods 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 238000009736 wetting Methods 0.000 description 2
- 235000021119 whey protein Nutrition 0.000 description 2
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- BLKPFVWYBFDTPX-UHFFFAOYSA-N 2-(6,6-dimethyl-4-bicyclo[3.1.1]hept-3-enyl)acetaldehyde Chemical compound C1C2C(C)(C)C1CC=C2CC=O BLKPFVWYBFDTPX-UHFFFAOYSA-N 0.000 description 1
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 description 1
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 108010073032 Grain Proteins Proteins 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 240000008607 Opuntia megacantha Species 0.000 description 1
- 235000002840 Opuntia megacantha Nutrition 0.000 description 1
- 235000006538 Opuntia tuna Nutrition 0.000 description 1
- 235000001537 Ribes X gardonianum Nutrition 0.000 description 1
- 235000001535 Ribes X utile Nutrition 0.000 description 1
- 235000016919 Ribes petraeum Nutrition 0.000 description 1
- 244000281247 Ribes rubrum Species 0.000 description 1
- 235000002355 Ribes spicatum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 235000019714 Triticale Nutrition 0.000 description 1
- 244000098345 Triticum durum Species 0.000 description 1
- 235000007264 Triticum durum Nutrition 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008186 active pharmaceutical agent Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 108010050181 aleurone Proteins 0.000 description 1
- 239000007961 artificial flavoring substance Substances 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 235000012787 bread loaves Nutrition 0.000 description 1
- 235000012785 bread rolls Nutrition 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001427 coherent effect Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000002301 combined effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 230000001066 destructive effect Effects 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000012779 flatbread Nutrition 0.000 description 1
- 235000010037 flour treatment agent Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000021331 green beans Nutrition 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 229930013686 lignan Natural products 0.000 description 1
- 235000009408 lignans Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000013384 milk substitute Nutrition 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000019895 oat fiber Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 description 1
- 229910052939 potassium sulfate Inorganic materials 0.000 description 1
- 235000011151 potassium sulphates Nutrition 0.000 description 1
- 235000021328 potato skins Nutrition 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 235000012471 refrigerated dough Nutrition 0.000 description 1
- 235000012780 rye bread Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- WBHQBSYUUJJSRZ-UHFFFAOYSA-M sodium bisulfate Chemical compound [Na+].OS([O-])(=O)=O WBHQBSYUUJJSRZ-UHFFFAOYSA-M 0.000 description 1
- 229910000342 sodium bisulfate Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000012794 white bread Nutrition 0.000 description 1
- 241000228158 x Triticosecale Species 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- 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)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/US2008/007394 WO2009151422A1 (fr) | 2008-06-13 | 2008-06-13 | Compositions de pâte et procédés impliquant un amidon présentant une faible viscosité à température élevée |
Publications (1)
Publication Number | Publication Date |
---|---|
CA2726473A1 true CA2726473A1 (fr) | 2009-12-17 |
Family
ID=40342446
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CA2726473A Abandoned CA2726473A1 (fr) | 2008-06-13 | 2008-06-13 | Compositions de pate et procedes impliquant un amidon presentant une faible viscosite a temperature elevee |
Country Status (5)
Country | Link |
---|---|
EP (1) | EP2306841A1 (fr) |
AU (1) | AU2008357694A1 (fr) |
CA (1) | CA2726473A1 (fr) |
IL (1) | IL209541A (fr) |
WO (1) | WO2009151422A1 (fr) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102428983A (zh) * | 2011-12-16 | 2012-05-02 | 江南大学 | 一种糯麦粉和冰结构蛋白抗冻发酵生产冷冻糯麦面团的方法 |
CN102511532A (zh) * | 2011-12-16 | 2012-06-27 | 江南大学 | 一种富含蔬菜纤维素的糯麦粉烘焙食品及其制造方法 |
CN102415424B (zh) * | 2011-12-16 | 2013-11-20 | 江南大学 | 高膳食纤维糯麦发酵面包的生产方法 |
US20180014548A1 (en) * | 2016-07-14 | 2018-01-18 | General Mills, Inc. | Dough compositions having reduced carbohydrase activity |
AU2017297378A1 (en) * | 2016-07-14 | 2019-01-24 | General Mills, Inc. | Stable, packaged, refrigerated dough compositions |
JP2021003043A (ja) * | 2019-06-26 | 2021-01-14 | 三菱ケミカルフーズ株式会社 | パン |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4961937A (en) * | 1988-11-22 | 1990-10-09 | Rudel Harry W | A composition of flours containing vital gluten and soluble oat dietary fiber and a baked product produced therefrom |
US20030165605A1 (en) * | 2002-01-31 | 2003-09-04 | Jackie Brown | Frozen dough and baked products |
US7704535B2 (en) * | 2004-03-12 | 2010-04-27 | Rich Products Corporation | Freezer to retarder to oven dough |
US20070014891A1 (en) * | 2004-10-08 | 2007-01-18 | David Gale | Dough compositions and related methods |
US20060083840A1 (en) * | 2004-10-14 | 2006-04-20 | Casper Jeffrey L | Dough Compositions and related methods, involving high-gluten content |
US20070264414A1 (en) * | 2004-10-14 | 2007-11-15 | Schoenfuss Tonya C | Refrigerated, Developed, Chemically Leavened Dough Compositions Comprising Concentrated Protein Ingredient |
-
2008
- 2008-06-13 WO PCT/US2008/007394 patent/WO2009151422A1/fr active Application Filing
- 2008-06-13 CA CA2726473A patent/CA2726473A1/fr not_active Abandoned
- 2008-06-13 EP EP08768434A patent/EP2306841A1/fr not_active Withdrawn
- 2008-06-13 AU AU2008357694A patent/AU2008357694A1/en not_active Abandoned
-
2010
- 2010-11-24 IL IL209541A patent/IL209541A/en active IP Right Grant
Also Published As
Publication number | Publication date |
---|---|
IL209541A0 (en) | 2011-01-31 |
IL209541A (en) | 2013-11-28 |
WO2009151422A1 (fr) | 2009-12-17 |
EP2306841A1 (fr) | 2011-04-13 |
AU2008357694A1 (en) | 2009-12-17 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105163593B (zh) | 制作软糕面糊的方法 | |
EP0876104B1 (fr) | Procede permettant de reduire les pertes en liquide dans une pate de cuisson refrigeree | |
EP2096928B1 (fr) | Compositions à base de pâte comprenant de la farine de seigle, du gluten et optionnellement un renforçant du gluten, et les produits de panification en résultant | |
US20170079287A1 (en) | Gluten-free bread | |
CA2726473A1 (fr) | Compositions de pate et procedes impliquant un amidon presentant une faible viscosite a temperature elevee | |
WO2014193421A1 (fr) | Pâte a biscuit sans gluten prête a cuire | |
US20120308683A1 (en) | Dough compositions and related methods involving high-gluten content | |
JP2001161258A (ja) | パン類食品用改良剤 | |
JP7401984B2 (ja) | 改質小麦粉 | |
US20160150798A1 (en) | Ready-To-Bake Gluten-Free Pizza Dough Formulations | |
EP2600724B1 (fr) | Procédé de fabrication de pain contenant des fruits secs | |
US20060083841A1 (en) | High expansion dough compositions and methods | |
US20180132493A1 (en) | Non-proofed non-fermented yeast rising dough and method for making the same | |
JP7364353B2 (ja) | ベーカリー製品用組成物及びそれを用いたベーカリー生地、ベーカリー製品の製造方法並びに品質劣化抑制方法 | |
Anton | Improving the nutritional and textural properties of wheat flour tortillas | |
Haider et al. | Effect of different combinations of gums and emulsifiers on the quality of bread: gums and emulsifiers for bread quality | |
CA2660863C (fr) | Pate comprenant de la farine de seigle et du gluten | |
JP6471040B2 (ja) | ベーカリー食品用組成物 | |
US20160113296A1 (en) | Ready-To-Bake Gluten-Free Pie Dough Formulations | |
JP2021052642A (ja) | ホイロ発酵済みパン用冷凍生地の製造方法及びパン類の製造方法 | |
Sheikh et al. | Bakery Raw Materials and Guality Parameters | |
JP2001211813A (ja) | パン用品質改良組成物、及びそれを用いたパン類の製造方法 | |
MXPA06009162A (en) | Method for producing a gluten-based baked product | |
BRPI0800478A2 (pt) | composições aditivas para reforço de farinhas |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
FZDE | Discontinued |
Effective date: 20140613 |