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AR002348A1 - Composicion de masa fermentada, un metodo para incrementar el volumen de un producto horneado usando dicha composicion, y un producto horneado obtenido. - Google Patents

Composicion de masa fermentada, un metodo para incrementar el volumen de un producto horneado usando dicha composicion, y un producto horneado obtenido.

Info

Publication number
AR002348A1
AR002348A1 ARP960102976A AR10297696A AR002348A1 AR 002348 A1 AR002348 A1 AR 002348A1 AR P960102976 A ARP960102976 A AR P960102976A AR 10297696 A AR10297696 A AR 10297696A AR 002348 A1 AR002348 A1 AR 002348A1
Authority
AR
Argentina
Prior art keywords
baked product
composition
increasing
volume
processing aid
Prior art date
Application number
ARP960102976A
Other languages
English (en)
Original Assignee
Pillsbury Co
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 Pillsbury Co filed Critical Pillsbury Co
Publication of AR002348A1 publication Critical patent/AR002348A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/268—Hydrolysates from proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Una composición de masa fermentada, un método para incrementar el volumen de un producto horneado usando dicha composición, y un producto horneadoobtenido, en donde la composición de masa leudada comprende harina, una fuente de proteína, un leudante y un adyuvante de procesamiento. Preferiblemente, eladyuvante de proteína es una proteína de cereal tal como el gluten. El método para incrementar el volumen específico del producto horneado se hace por mediode la remoción de agua en dicha composición de masa y la introducción de un adyuvante de procesamiento y en donde la relación de (a) concentración de aguaremovida a (b) en la concentración de adyuvante de procesamiento introducido está en un rango que va de 0.25 a 1.
ARP960102976A 1995-06-07 1996-06-06 Composicion de masa fermentada, un metodo para incrementar el volumen de un producto horneado usando dicha composicion, y un producto horneado obtenido. AR002348A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US47585995A 1995-06-07 1995-06-07

Publications (1)

Publication Number Publication Date
AR002348A1 true AR002348A1 (es) 1998-03-11

Family

ID=23889456

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP960102976A AR002348A1 (es) 1995-06-07 1996-06-06 Composicion de masa fermentada, un metodo para incrementar el volumen de un producto horneado usando dicha composicion, y un producto horneado obtenido.

Country Status (7)

Country Link
US (1) US5932269A (es)
EP (2) EP1468611A3 (es)
AR (1) AR002348A1 (es)
AU (1) AU711412B2 (es)
DE (1) DE69632584T2 (es)
TW (1) TW380040B (es)
WO (1) WO1996039849A1 (es)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
US6579554B2 (en) 2000-04-14 2003-06-17 The Pillsbury Company Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
CA2469504A1 (en) * 2001-12-13 2003-06-19 Techcom International Inc. High protein, low carbohydrate dough and bread products, and method for making same
US20040052908A1 (en) * 2002-09-18 2004-03-18 Boyle Janet L Tender laminated biscuits
US20040191386A1 (en) * 2003-03-26 2004-09-30 Indrani Dasappa Finger millet biscuit and a process for preparing the same
US8128977B2 (en) * 2003-10-16 2012-03-06 Techcom Group, Llc Reduced digestible carbohydrate food having reduced blood glucose response
FR2866203B1 (fr) * 2004-02-13 2006-12-08 Roquette Freres Procede de fabrication d'un produit de cuisson a base de gluten
EP1788880A1 (en) * 2004-07-12 2007-05-30 Archer-Daniels-Midland Company Low carbohydrate bread product
US20070082104A1 (en) * 2004-08-12 2007-04-12 Sophie De Baets Functional sugar replacement
EP1817964A1 (en) * 2006-02-13 2007-08-15 Sweetwell NV Functional sugar replacement
EP1629730A1 (en) * 2004-08-12 2006-03-01 First-to-Market N.V. Functional sugar replacement
US20060083841A1 (en) * 2004-10-14 2006-04-20 Casper Jeffrey L High expansion dough compositions and methods
WO2006044028A1 (en) * 2004-10-14 2006-04-27 General Mills Marketing, Inc. Refrigerated, developed, chemically leavened dough compositions comprising concentrated protein ingredient
FR2887406B1 (fr) * 2005-06-22 2009-05-29 Roquette Freres Produit de cuisson enrichi en fibrees et procede de fabrication d'un tel produit
US20070298143A1 (en) * 2006-06-22 2007-12-27 Graves John Retarder-to-oven laminated dough
DE102007063367A1 (de) 2007-12-29 2009-07-02 Schuster, Lothar, Dipl.-Ing. Solarthermisches Wärmedämmverbundsystem für wärmespeicherfähige Fassaden
ES2624721T3 (es) * 2010-04-30 2017-07-17 Barilla G. E R. Fratelli S.P.A. Proceso para la producción de galletas que tengan propiedades organolépticas mejoradas
AR087158A1 (es) 2011-06-20 2014-02-26 Gen Biscuit Masita en capas saludable

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GB368601A (en) * 1931-05-16 1932-03-10 Asea Ab Improvements in method of manufacturing guide blade devices for steam or gas turbines
US2810650A (en) * 1955-03-04 1957-10-22 Monsanto Chemicals Refrigeration of doughs and batters including as a leavening component dicalcium phosphate dihydrate
US2957750A (en) * 1957-05-16 1960-10-25 Victor Chemical Works Dehydrated sodium aluminum phosphate composition and method of producing same
US3433646A (en) * 1964-11-25 1969-03-18 Gen Mills Inc Culinary batters
US3397064A (en) * 1965-02-19 1968-08-13 Borden Co Refrigerated dough product
US3554762A (en) * 1968-01-17 1971-01-12 Gen Mills Inc Polyol carbonates in chemical leavening systems
US3652297A (en) * 1970-07-10 1972-03-28 Beatrice Foods Co Flavor-stable mustard
US3652294A (en) * 1970-08-19 1972-03-28 Nat Starch Chem Corp Manufacture of starch-containing food products
US3879563A (en) * 1973-04-02 1975-04-22 Pillsbury Co Refrigerated biscuit dough
US4297378A (en) * 1980-01-31 1981-10-27 The Pillsbury Company Refrigerated shelf stable pie crust dough
US4372982A (en) * 1980-01-31 1983-02-08 The Pillsbury Company Refrigerated shelf stable dough
US4415598A (en) * 1981-05-11 1983-11-15 The Pillsbury Company Method of processing dough to increase its baked specific volume
US4388336A (en) * 1981-05-11 1983-06-14 The Pillsbury Company Dough product containing an organic acid leavener
US4966778A (en) * 1981-12-02 1990-10-30 Kraft General Foods, Inc. Method for producing frozen proofed dough
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US5178894A (en) * 1991-09-26 1993-01-12 Silvia P. Rudel High non-fat milk content bread products having improved keeping qualities
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US5409724A (en) * 1993-06-18 1995-04-25 Monsanto Company Leavening composition and process of making
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Also Published As

Publication number Publication date
EP0835058A1 (en) 1998-04-15
WO1996039849A1 (en) 1996-12-19
AU6049896A (en) 1996-12-30
AU711412B2 (en) 1999-10-14
EP1468611A2 (en) 2004-10-20
TW380040B (en) 2000-01-21
DE69632584D1 (de) 2004-07-01
EP0835058B1 (en) 2004-05-26
US5932269A (en) 1999-08-03
EP1468611A3 (en) 2005-11-09
DE69632584T2 (de) 2005-07-21

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