PL2503894T3 - Sposób wytwarzania wyrobów piekarniczych - Google Patents
Sposób wytwarzania wyrobów piekarniczychInfo
- Publication number
- PL2503894T3 PL2503894T3 PL10778668T PL10778668T PL2503894T3 PL 2503894 T3 PL2503894 T3 PL 2503894T3 PL 10778668 T PL10778668 T PL 10778668T PL 10778668 T PL10778668 T PL 10778668T PL 2503894 T3 PL2503894 T3 PL 2503894T3
- Authority
- PL
- Poland
- Prior art keywords
- baked goods
- producing baked
- producing
- goods
- baked
- Prior art date
Links
- 235000015173 baked goods and baking mixes Nutrition 0.000 title 1
- 238000004519 manufacturing process Methods 0.000 title 1
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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
-
- 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
- A21D13/10—Multi-layered products
- A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
-
- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
-
- 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)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP09177062 | 2009-11-25 | ||
EP10778668.3A EP2503894B1 (de) | 2009-11-25 | 2010-11-19 | Verfahren zur herstellung von backwaren |
Publications (1)
Publication Number | Publication Date |
---|---|
PL2503894T3 true PL2503894T3 (pl) | 2017-07-31 |
Family
ID=43259688
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PL10778668T PL2503894T3 (pl) | 2009-11-25 | 2010-11-19 | Sposób wytwarzania wyrobów piekarniczych |
Country Status (8)
Country | Link |
---|---|
US (1) | US20120263825A1 (pl) |
EP (1) | EP2503894B1 (pl) |
CN (1) | CN102665424A (pl) |
BR (1) | BR112012012653A2 (pl) |
ES (1) | ES2623091T3 (pl) |
MX (1) | MX2012005846A (pl) |
PL (1) | PL2503894T3 (pl) |
WO (1) | WO2011064146A1 (pl) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2505065C1 (ru) * | 2013-03-18 | 2014-01-27 | Олег Иванович Квасенков | Способ получения сырцовых пряников |
PT3244744T (pt) | 2015-01-13 | 2020-07-20 | Mauri Tech B V | Material para o despoeiramento de preparações enzimáticas granulares |
WO2017045325A1 (zh) * | 2015-09-15 | 2017-03-23 | 上海金禾实业发展有限公司 | 一种饼胚预拌粉及饼胚的制作方法 |
CN113966828A (zh) * | 2020-07-23 | 2022-01-25 | 陈庆国 | 一种生胚速冻发酵面粉及其应用 |
CN113598209B (zh) * | 2021-08-08 | 2024-04-02 | 浙江省农业科学院 | 降低烘焙食品中丙烯酰胺含量法及所用食品添加剂组合物 |
RO137872A2 (ro) * | 2022-07-26 | 2024-01-30 | Universitatea " Ştefan Cel Mare " Din Suceava | Turtă dulce îmbogăţită nutriţional şi procedeu de obţinere a acesteia |
Family Cites Families (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB342657A (en) * | 1929-06-10 | 1931-01-29 | Gustave Chaudet | Improvements relating to the preparation of bread |
US3149979A (en) * | 1961-09-13 | 1964-09-22 | Ralph M Bohn | Pie dough and method for producing same |
US3959499A (en) * | 1974-12-23 | 1976-05-25 | The United States Of America As Represented By The Secretary Of The Army | Leavening composition and storage stable cake mixes made therewith |
EP0214707A3 (en) * | 1985-09-06 | 1987-12-16 | NABISCO BRANDS, Inc. | Leavening composition for baked goods |
US20050118322A1 (en) * | 2002-09-19 | 2005-06-02 | Elder Vincent A. | Method for enhancing acrylamide decomposition |
US20040058045A1 (en) * | 2002-09-19 | 2004-03-25 | Elder Vincent Allen | Method for reducing acrylamide formation in thermally processed foods |
US7524519B2 (en) | 2002-09-20 | 2009-04-28 | The Procter & Gamble Company | Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce |
ATE372059T1 (de) | 2002-10-11 | 2007-09-15 | Novozymes As | Verfahren zur herstellung von wärmebehandelten produkten |
AU2003294908B2 (en) * | 2002-12-19 | 2009-11-05 | Dsm Ip Assets B.V. | Novel food production process |
DE10316998A1 (de) * | 2003-04-11 | 2004-10-28 | Basf Ag | Verfahren zur Verminderung der Acrylamidbildung beim Erhitzen von aminogruppenhaltigen Verbindungen |
KR101191542B1 (ko) * | 2003-08-25 | 2012-10-15 | 카아길, 인코포레이팃드 | 모나틴을 포함하는 음료 조성물 및 이의 제조 방법 |
-
2010
- 2010-11-19 US US13/511,528 patent/US20120263825A1/en not_active Abandoned
- 2010-11-19 CN CN2010800535158A patent/CN102665424A/zh active Pending
- 2010-11-19 EP EP10778668.3A patent/EP2503894B1/de active Active
- 2010-11-19 BR BR112012012653A patent/BR112012012653A2/pt not_active IP Right Cessation
- 2010-11-19 PL PL10778668T patent/PL2503894T3/pl unknown
- 2010-11-19 ES ES10778668.3T patent/ES2623091T3/es active Active
- 2010-11-19 WO PCT/EP2010/067814 patent/WO2011064146A1/de active Application Filing
- 2010-11-19 MX MX2012005846A patent/MX2012005846A/es not_active Application Discontinuation
Also Published As
Publication number | Publication date |
---|---|
EP2503894A1 (de) | 2012-10-03 |
EP2503894B1 (de) | 2017-01-25 |
BR112012012653A2 (pt) | 2015-09-15 |
CN102665424A (zh) | 2012-09-12 |
MX2012005846A (es) | 2012-08-01 |
ES2623091T3 (es) | 2017-07-10 |
WO2011064146A1 (de) | 2011-06-03 |
US20120263825A1 (en) | 2012-10-18 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP2460417A4 (en) | PROCESS FOR PRODUCING INSTANT NOODLES | |
EP2552873A4 (en) | PREPARATION FOR HEXAFLUOR-2-BUTEN | |
HUE037835T2 (hu) | Eljárás izocianátok elõállítására | |
PL2463078T3 (pl) | Sposób wytwarzania pojemnika | |
EP2474560A4 (en) | METHOD OF PREPARING AN 11 SUGAR SIALYLOLIGOSACCHARIDE PEPTIDE | |
EP2537825A4 (en) | PROCESS FOR PREPARING 1-AMINO-1-ALKOXYCARBONYL-2-VINYLCYCLOPROPANE | |
HK1210389A1 (en) | Instant noodles and method for producing the same | |
IL223583A (en) | A method for the production of quinoline-3-carboxamides | |
PL2432877T3 (pl) | Metoda otrzymywania (+) -zizaenu | |
PT2627629T (pt) | Método para a preparação de isocianatos | |
PT2507206E (pt) | Método para a produção de isocianatos | |
HK1188182A1 (en) | Method for producing ornament | |
EP2404985A4 (en) | PROCESS FOR PRODUCING LIPID | |
IL214287A0 (en) | Method for producing 2-aminobiphenylene | |
EP2653482A4 (en) | PROCESS FOR PRODUCING PSEUDOPOLYROTAXANE | |
EP2653481A4 (en) | PROCESS FOR PRODUCING PSEUDOPOLYROTAXANE | |
PL2503894T3 (pl) | Sposób wytwarzania wyrobów piekarniczych | |
PL2547652T3 (pl) | Sposób wytwarzania izocyjanianów | |
HUE055355T2 (hu) | Eljárás panelek elõállítására | |
EP2484217A4 (en) | CHEESEFUL FOOD AND MANUFACTURING METHOD THEREFOR | |
HUP1100236A2 (en) | Method for producing form pieces | |
EP2615061A4 (en) | PROCESS FOR THE PREPARATION OF PYROPHOSPHATE | |
PL2571887T3 (pl) | Sposoby wytwarzania ditiino-tetrakarboksy-diimidów | |
EP2487150A4 (en) | PROCESS FOR PRODUCING 2 ALKYLCYCLOALCANONE | |
EP2500333A4 (en) | PROCESS FOR PRODUCTION OF BETA-SIALON PHOSPHORUS |