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AR055809A1 - Un metodo para preparar masa de pan o pan prehorneado - Google Patents

Un metodo para preparar masa de pan o pan prehorneado

Info

Publication number
AR055809A1
AR055809A1 ARP050100530A ARP050100530A AR055809A1 AR 055809 A1 AR055809 A1 AR 055809A1 AR P050100530 A ARP050100530 A AR P050100530A AR P050100530 A ARP050100530 A AR P050100530A AR 055809 A1 AR055809 A1 AR 055809A1
Authority
AR
Argentina
Prior art keywords
bread
baked
dough
preparing
breaded
Prior art date
Application number
ARP050100530A
Other languages
English (en)
Original Assignee
Wageningen Ct For Food Science
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 Wageningen Ct For Food Science filed Critical Wageningen Ct For Food Science
Publication of AR055809A1 publication Critical patent/AR055809A1/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
    • A21D15/00—Improving finished, partly finished or par-baked bakery products
    • A21D15/02—Improving finished, partly finished or par-baked bakery products by cooling, e.g. refrigeration or freezing
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/001—Cooling
    • 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
    • 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
    • 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
    • A21D8/06—Baking processes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Método para preparar masa de pan o pan prehorneado que incluye las etapas de mezclar harina, agua y opcionalmente otros productos de panadería para formar una masa de pan; opcionalmente prehornear la masa para obtener un pan prehorneado; y aplicar un material enzimático con actividad proteolítica a la superficie externa de la masa o pan prehorneado. La masa de pan o pan prehorneado obtenido mediante el presente método ofrece la ventaja que puede ser horneado para entregar un producto que mantendrá su cáscara crujiente por un período de tiempo considerable una vez que haya sido horneado.
ARP050100530A 2004-02-17 2005-02-16 Un metodo para preparar masa de pan o pan prehorneado AR055809A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP04075505 2004-02-17

Publications (1)

Publication Number Publication Date
AR055809A1 true AR055809A1 (es) 2007-09-12

Family

ID=34854652

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP050100530A AR055809A1 (es) 2004-02-17 2005-02-16 Un metodo para preparar masa de pan o pan prehorneado

Country Status (12)

Country Link
US (1) US20080008782A1 (es)
EP (1) EP1720413A1 (es)
JP (1) JP2007521839A (es)
CN (1) CN1921766A (es)
AR (1) AR055809A1 (es)
AU (1) AU2005212133A1 (es)
BR (1) BRPI0507792A (es)
CA (1) CA2556740A1 (es)
IL (1) IL177478A0 (es)
MX (1) MXPA06009322A (es)
WO (1) WO2005077192A1 (es)
ZA (1) ZA200606831B (es)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1350432A1 (en) 2002-04-05 2003-10-08 Puratos N.V. Method and composition for retarding staling of bakery products by adding a thermostable protease
EP1614354A1 (fr) * 2004-07-05 2006-01-11 LESAFFRE et Cie Procedes et produits de panification
EP2123163A1 (en) * 2008-05-16 2009-11-25 Puratos N.V. Method and composition to improve short bite of bakery products.
EP2324714A1 (en) 2009-10-21 2011-05-25 Stichting Top Institute Food and Nutrition Method for preparing a bread product and bread product thus obtained having a crispy crust
WO2012169486A1 (ja) * 2011-06-08 2012-12-13 イーエヌ大塚製薬株式会社 新規物性を有するパン類および該製造方法
WO2013092731A1 (en) * 2011-12-21 2013-06-27 Dsm Ip Assets B.V. Method for making a dough with a glutamyl endopeptidase
CN105939609B (zh) * 2014-02-21 2020-03-03 日清制粉株式会社 春卷皮的制造方法
RU2695677C1 (ru) * 2018-02-02 2019-07-25 Частное образовательное учреждение высшего образования "Региональный открытый социальный институт" ЧОУ ВО "РОСИ" Способ производства хлеба, содержащий наноструктурированный L-аргинин
FI130583B (en) * 2019-10-11 2023-11-23 Fazer Ab Oy Karl Non-dairy crumb and method for its manufacture

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB906344A (en) * 1958-07-15 1962-09-19 William Leonard Russell Improvements in or relating to additives for bread and other fermented products
US3934040A (en) * 1973-10-18 1976-01-20 Caravan Products Co., Inc. Bakery product and process
JPS5621540A (en) * 1979-07-27 1981-02-28 Oriental Yeast Co Ltd Modification of wheat flour dough
JPS6030488B2 (ja) * 1982-11-10 1985-07-17 協和醗酵工業株式会社 生地の改良剤およびそれを含有してなる生地
US5316776A (en) * 1984-01-31 1994-05-31 Arnott's Biscuits Limited Fermentation method
CA1318171C (en) * 1988-06-29 1993-05-25 Victor T. Huang Starched-based products for microwave cooking or heating
JPH02231034A (ja) * 1989-03-02 1990-09-13 Yamazaki Baking Co Ltd 直焼きパンの品質改良法
JP2761669B2 (ja) * 1990-04-18 1998-06-04 鐘淵化学工業株式会社 油脂混合物及びその製造方法
JPH05168394A (ja) * 1991-12-20 1993-07-02 D M L:Kk パン類の品質改良法
JP3583549B2 (ja) * 1995-12-25 2004-11-04 花王株式会社 多孔性含水小麦粉食品の製造方法
JP2000270757A (ja) * 1999-03-23 2000-10-03 Showa Sangyo Co Ltd 冷凍生地改良剤およびそれを用いる冷凍生地の製造法
JP2000270758A (ja) * 1999-03-26 2000-10-03 Showa Sangyo Co Ltd 製パン改良剤およびパン生地
JP2003079305A (ja) * 2001-09-12 2003-03-18 Shinji Sotoike パンとその製造方法
EP1350432A1 (en) * 2002-04-05 2003-10-08 Puratos N.V. Method and composition for retarding staling of bakery products by adding a thermostable protease

Also Published As

Publication number Publication date
IL177478A0 (en) 2006-12-10
US20080008782A1 (en) 2008-01-10
CN1921766A (zh) 2007-02-28
EP1720413A1 (en) 2006-11-15
WO2005077192A1 (en) 2005-08-25
BRPI0507792A (pt) 2007-07-17
JP2007521839A (ja) 2007-08-09
ZA200606831B (en) 2008-05-28
MXPA06009322A (es) 2007-03-01
AU2005212133A1 (en) 2005-08-25
CA2556740A1 (en) 2005-08-25

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