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
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- 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
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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 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued |
Effective date: 20140613 |