MX2009011583A - Masa leudada con levadura y mezcla seca para preparacion de dicha masa. - Google Patents

Masa leudada con levadura y mezcla seca para preparacion de dicha masa.

Info

Publication number
MX2009011583A
MX2009011583A MX2009011583A MX2009011583A MX2009011583A MX 2009011583 A MX2009011583 A MX 2009011583A MX 2009011583 A MX2009011583 A MX 2009011583A MX 2009011583 A MX2009011583 A MX 2009011583A MX 2009011583 A MX2009011583 A MX 2009011583A
Authority
MX
Mexico
Prior art keywords
dough
yeast
fermentable
bakery
mix
Prior art date
Application number
MX2009011583A
Other languages
English (en)
Inventor
Eva-Maria Brinker
Kerstin Schmidt
Original Assignee
Csm Nederland Bv
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
Application filed by Csm Nederland Bv filed Critical Csm Nederland Bv
Publication of MX2009011583A publication Critical patent/MX2009011583A/es

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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • 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
    • 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
    • A21D2/22—Ascorbic acid
    • 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)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La presente invención provee una mezcla seca de material particulado para ser utilizada en productos de panadería leudada dos con levadura, dicha mezcla comprende 3-90% en peso de carbohidratos no fermentables, incluyendo por lo menos 3% en peso de un alcohol de azúcar no fermentable; 0-50% en peso de azúcares fermentables; dos o más ingredientes de panadería que se seleccionan a partir del grupo que consiste de: 10-90% en peso de levadura viable; 10- 50% en peso de polvo para hornear; 5-90% en peso de emulsificante; 3-50% en peso de ácido ascórbico; y 0.0001-1% en peso de enzima para panadería; todos estos porcentajes se calculan sobre la cantidad combinada de estos dos a cinco ingredientes de panadería; y en la cual la relación en peso de carbohidratos no fermentables a azúcares fermentables es mayor de 1:1. La invención también provee una masa endulzada que se puede obtener incorporando en la misma 3-75% en peso de la masa final de la mezcla seca de material particulado antes mencionada.
MX2009011583A 2007-04-26 2008-04-25 Masa leudada con levadura y mezcla seca para preparacion de dicha masa. MX2009011583A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP07107023 2007-04-26
PCT/NL2008/050251 WO2008133512A1 (en) 2007-04-26 2008-04-25 Yeast-leavened dough and dry mix for preparing such a dough

Publications (1)

Publication Number Publication Date
MX2009011583A true MX2009011583A (es) 2010-02-09

Family

ID=38521048

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2009011583A MX2009011583A (es) 2007-04-26 2008-04-25 Masa leudada con levadura y mezcla seca para preparacion de dicha masa.

Country Status (5)

Country Link
US (1) US10306898B2 (es)
EP (1) EP2141999A1 (es)
CA (1) CA2685267C (es)
MX (1) MX2009011583A (es)
WO (1) WO2008133512A1 (es)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010053579A1 (en) * 2008-11-10 2010-05-14 Rich Products Corporation Formula and process for producing gluten-free bakery products
CN101889600B (zh) * 2010-07-23 2012-07-25 济南圣泉唐和唐生物科技有限公司 一种月饼
WO2013043659A1 (en) * 2011-09-19 2013-03-28 Lucca Foods, Llc Gluten-free dry mix composition
EP2801257A1 (en) * 2013-05-10 2014-11-12 Casteggio Lieviti S.r.l. Leavening preparation comprising a stabilized enzymatic mixture
JP6825913B2 (ja) 2014-04-30 2021-02-03 マトケ・ホールディングス・リミテッド 抗菌組成物
BE1022006B1 (fr) * 2014-06-24 2016-02-03 Cosucra Groupe Warcoing S.A. Procedes et compositions pour le traitement de fibres alimentaires
WO2015197670A1 (en) * 2014-06-24 2015-12-30 Cosucra Groupe Warcoing S.A. Methods and compositions for processing dietary fibers
GB201716986D0 (en) 2017-10-16 2017-11-29 Matoke Holdings Ltd Antimicrobial compositions
CN111269845B (zh) * 2018-12-04 2023-07-07 安琪酵母(崇左)有限公司 提高面团产气能力的酵母组合物及其制备方法和应用
EP3744401B1 (fr) * 2019-05-28 2023-06-14 Chanel Parfums Beauté Procédé d' extraction de végetaux comprenant une étape de fermentation avec saccharomyces cerevisiae
CN111387244A (zh) * 2020-04-15 2020-07-10 广西轩妈食品有限公司 一种适用于冷冻面团的微生物发酵方法

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1587296A (en) 1976-09-10 1981-04-01 Patent Technology Bakery process and product
US4233321A (en) * 1978-10-25 1980-11-11 Patent Technology, Inc. White pan bread and roll process and product
US4481222A (en) * 1981-07-27 1984-11-06 General Mills, Inc. Dry mix for bread
IL97067A (en) * 1990-02-12 1994-05-30 Gist Brocades Nv Dough-limited doughs
US5059432A (en) * 1990-10-11 1991-10-22 The United States Of America As Represented By The Secretary Of The Army Leavened breads with extended shelf life
FR2683123B1 (fr) 1991-11-06 1999-06-18 Dassoux Georges Pain au levain de champagne.
JPH07322810A (ja) 1994-05-31 1995-12-12 Ajinomoto Co Inc パンの製造法
US5523107A (en) * 1994-07-19 1996-06-04 Bunge Foods Corporation Sugarless bakery goods, E.G., cakes and muffins
DE19752832A1 (de) 1997-11-28 1999-07-01 Henkel Kgaa Kompaktierung von Backmitteln
US6217921B1 (en) * 1998-07-24 2001-04-17 The Procter & Gamble Company Coated low-fat and fat-free snack food products and method to prepare the same
CA2421833A1 (en) * 2000-09-28 2002-04-04 Dsm N.V. Liquid bread improving compositions
TW200307507A (en) * 2002-02-01 2003-12-16 Hayashibara Biochem Lab Co Ltd Process for producing fermented bread comprising rice flour as the main component
DE10242062B4 (de) 2002-09-11 2007-02-15 Südzucker Aktiengesellschaft Mannheim/Ochsenfurt Hydrierte kondensierte Palatinose, Verfahren zu deren Herstellung und deren Verwendung
JP4048166B2 (ja) * 2002-11-18 2008-02-13 三井製糖株式会社 血糖値上昇抑制剤及び体脂肪蓄積抑制剤並びに食用材料
CN101843270B (zh) * 2003-09-26 2013-01-23 玉米产品开发股份有限公司 用于焙烤物品的填充剂
AU2006269648B2 (en) * 2005-06-24 2012-01-12 Lallemand, Inc. Stabilized liquid yeast preparation and method for producing the same, and thereof

Also Published As

Publication number Publication date
EP2141999A1 (en) 2010-01-13
CA2685267C (en) 2016-04-05
WO2008133512A1 (en) 2008-11-06
US10306898B2 (en) 2019-06-04
CA2685267A1 (en) 2008-11-06
US20100143534A1 (en) 2010-06-10

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