ATE437567T1 - Teigzusammensetzung und verfahren zur herstellung von tortillas - Google Patents
Teigzusammensetzung und verfahren zur herstellung von tortillasInfo
- Publication number
- ATE437567T1 ATE437567T1 AT03736928T AT03736928T ATE437567T1 AT E437567 T1 ATE437567 T1 AT E437567T1 AT 03736928 T AT03736928 T AT 03736928T AT 03736928 T AT03736928 T AT 03736928T AT E437567 T1 ATE437567 T1 AT E437567T1
- Authority
- AT
- Austria
- Prior art keywords
- sodium
- leavening
- acid
- dough composition
- acid pyrophosphate
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title 1
- RBLGLDWTCZMLRW-UHFFFAOYSA-K dicalcium;phosphate;dihydrate Chemical compound O.O.[Ca+2].[Ca+2].[O-]P([O-])([O-])=O RBLGLDWTCZMLRW-UHFFFAOYSA-K 0.000 abstract 8
- 235000019820 disodium diphosphate Nutrition 0.000 abstract 5
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 abstract 5
- 239000002253 acid Substances 0.000 abstract 4
- ZQKXOSJYJMDROL-UHFFFAOYSA-H aluminum;trisodium;diphosphate Chemical compound [Na+].[Na+].[Na+].[Al+3].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O ZQKXOSJYJMDROL-UHFFFAOYSA-H 0.000 abstract 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract 2
- BPLYVSYSBPLDOA-GYOJGHLZSA-N n-[(2r,3r)-1,3-dihydroxyoctadecan-2-yl]tetracosanamide Chemical compound CCCCCCCCCCCCCCCCCCCCCCCC(=O)N[C@H](CO)[C@H](O)CCCCCCCCCCCCCCC BPLYVSYSBPLDOA-GYOJGHLZSA-N 0.000 abstract 2
- 150000007513 acids Chemical class 0.000 abstract 1
- 239000001569 carbon dioxide Substances 0.000 abstract 1
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 238000004904 shortening Methods 0.000 abstract 1
- 235000012184 tortilla Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/02—Ready-for-oven doughs
-
- 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
- A21D13/40—Products characterised by the type, form or use
- A21D13/42—Tortillas
-
- 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
- A21D2/02—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 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
- A21D2/145—Acids, anhydrides or salts thereof
-
- 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
- A21D8/025—Treating dough with gases
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
- Beans For Foods Or Fodder (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US38678502P | 2002-06-07 | 2002-06-07 | |
| PCT/US2003/018017 WO2003103403A2 (en) | 2002-06-07 | 2003-06-06 | Dough composition and method for making tortillas |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ATE437567T1 true ATE437567T1 (de) | 2009-08-15 |
Family
ID=29736210
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AT03736928T ATE437567T1 (de) | 2002-06-07 | 2003-06-06 | Teigzusammensetzung und verfahren zur herstellung von tortillas |
Country Status (9)
| Country | Link |
|---|---|
| US (1) | US20040071854A1 (de) |
| EP (1) | EP1521531B1 (de) |
| AT (1) | ATE437567T1 (de) |
| AU (1) | AU2003237477A1 (de) |
| CA (1) | CA2488487C (de) |
| DE (1) | DE60328610D1 (de) |
| ES (1) | ES2329889T3 (de) |
| MX (1) | MXPA04012292A (de) |
| WO (1) | WO2003103403A2 (de) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009142637A1 (en) * | 2008-05-22 | 2009-11-26 | General Mills Marketing, Inc. | Compositions used to make dough, and related methods of making and using |
| US20100272863A1 (en) | 2009-04-24 | 2010-10-28 | Griebel Jonathan M | Soft shaped tortillas |
| PL224619B1 (pl) * | 2012-02-28 | 2017-01-31 | Dijo Baking Horeca Service Spółka Z Ograniczoną Odpowiedzialnością | Sposób wytwarzania tortilli i tortilla |
| USD799151S1 (en) | 2013-12-13 | 2017-10-10 | General Mills, Inc. | Shaped tortilla |
| USD779151S1 (en) | 2013-12-13 | 2017-02-21 | General Mills, Inc. | Shaped tortilla |
| USD754416S1 (en) | 2013-12-13 | 2016-04-26 | General Mills, Inc. | Shaped tortilla |
| USD774273S1 (en) | 2013-12-13 | 2016-12-20 | General Mills, Inc. | Shaped tortilla |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2810650A (en) * | 1955-03-04 | 1957-10-22 | Monsanto Chemicals | Refrigeration of doughs and batters including as a leavening component dicalcium phosphate dihydrate |
| US3620763A (en) * | 1969-02-24 | 1971-11-16 | Pillsbury Co | Refrigerated batter products and method for preparing same |
| US5110614A (en) * | 1989-12-14 | 1992-05-05 | Microgold | Process of making a microwaveable bakery product |
| WO1992001384A1 (en) * | 1990-07-20 | 1992-02-06 | The Pillsbury Company | Microwaveable batter-coated, dough-enrobed foodstuff |
| US5409724A (en) * | 1993-06-18 | 1995-04-25 | Monsanto Company | Leavening composition and process of making |
-
2003
- 2003-06-06 ES ES03736928T patent/ES2329889T3/es not_active Expired - Lifetime
- 2003-06-06 MX MXPA04012292A patent/MXPA04012292A/es active IP Right Grant
- 2003-06-06 CA CA2488487A patent/CA2488487C/en not_active Expired - Fee Related
- 2003-06-06 DE DE60328610T patent/DE60328610D1/de not_active Expired - Lifetime
- 2003-06-06 US US10/456,928 patent/US20040071854A1/en not_active Abandoned
- 2003-06-06 AU AU2003237477A patent/AU2003237477A1/en not_active Abandoned
- 2003-06-06 WO PCT/US2003/018017 patent/WO2003103403A2/en not_active Ceased
- 2003-06-06 EP EP03736928A patent/EP1521531B1/de not_active Expired - Lifetime
- 2003-06-06 AT AT03736928T patent/ATE437567T1/de not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| MXPA04012292A (es) | 2005-09-30 |
| AU2003237477A8 (en) | 2003-12-22 |
| EP1521531B1 (de) | 2009-07-29 |
| CA2488487A1 (en) | 2003-12-18 |
| US20040071854A1 (en) | 2004-04-15 |
| ES2329889T3 (es) | 2009-12-02 |
| DE60328610D1 (de) | 2009-09-10 |
| WO2003103403A3 (en) | 2004-01-29 |
| EP1521531A2 (de) | 2005-04-13 |
| AU2003237477A1 (en) | 2003-12-22 |
| WO2003103403A2 (en) | 2003-12-18 |
| CA2488487C (en) | 2011-03-15 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| RER | Ceased as to paragraph 5 lit. 3 law introducing patent treaties |