BRPI0411269A - composição condicionadora de massa lìquida, processo para sua preparação, uso de um antioxidante solúvel em água, massa, processo para preparar uma massa, produto assado, uso de uma composição lìquida e composição condicionadora de massa lìquida - Google Patents

composição condicionadora de massa lìquida, processo para sua preparação, uso de um antioxidante solúvel em água, massa, processo para preparar uma massa, produto assado, uso de uma composição lìquida e composição condicionadora de massa lìquida

Info

Publication number
BRPI0411269A
BRPI0411269A BRPI0411269-5A BRPI0411269A BRPI0411269A BR PI0411269 A BRPI0411269 A BR PI0411269A BR PI0411269 A BRPI0411269 A BR PI0411269A BR PI0411269 A BRPI0411269 A BR PI0411269A
Authority
BR
Brazil
Prior art keywords
pasta
liquid
composition
conditioning composition
preparing
Prior art date
Application number
BRPI0411269-5A
Other languages
English (en)
Inventor
Matthew Green
Robert Whitehurst
Original Assignee
Cereform Ltd
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=9959159&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=BRPI0411269(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Cereform Ltd filed Critical Cereform Ltd
Publication of BRPI0411269A publication Critical patent/BRPI0411269A/pt

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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/007—Liquids or pumpable materials
    • 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
    • A21D2/06—Reducing agents
    • 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
    • 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
    • A21D2/185—Biosynthetic gums
    • 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
    • A21D2/186—Starches; Derivatives 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
    • 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 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Sorption Type Refrigeration Machines (AREA)
  • Noodles (AREA)

Abstract

"COMPOSIçãO CONDICIONADORA DE MASSA LìQUIDA, PROCESSO PARA SUA PREPARAçãO, USO DE UM ANTIOXIDANTE SOLúVEL EM áGUA, MASSA, PROCESSO PARA PREPARAR UMA MASSA, PRODUTO ASSADO, USO DE UMA COMPOSIçãO LìQUIDA E COMPOSIçãO CONDICIONADORA DE MASSA LìQUIDA". A presente invenção refere-se a uma composição líquida e, mais particularmente, a um condicionador de massa, compreendendo uma ou mais enzimas, um oxidante tal como ácido ascórbico e um antioxidante solúvel em água tal como metabissulfito de sódio. A invenção também refere-se a um processo para preparar dita composição líquida, bem como a um processo para preparação de um produto assado com dita composição.
BRPI0411269-5A 2003-06-02 2004-06-02 composição condicionadora de massa lìquida, processo para sua preparação, uso de um antioxidante solúvel em água, massa, processo para preparar uma massa, produto assado, uso de uma composição lìquida e composição condicionadora de massa lìquida BRPI0411269A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB0312606.7A GB0312606D0 (en) 2003-06-02 2003-06-02 Aqueous stabilization of liquid dough conditioning compositions
PCT/GB2004/002323 WO2004105494A2 (en) 2003-06-02 2004-06-02 Liquid dough conditioner

Publications (1)

Publication Number Publication Date
BRPI0411269A true BRPI0411269A (pt) 2006-08-01

Family

ID=9959159

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0411269-5A BRPI0411269A (pt) 2003-06-02 2004-06-02 composição condicionadora de massa lìquida, processo para sua preparação, uso de um antioxidante solúvel em água, massa, processo para preparar uma massa, produto assado, uso de uma composição lìquida e composição condicionadora de massa lìquida

Country Status (11)

Country Link
US (1) US20070292562A1 (pt)
EP (1) EP1633195B1 (pt)
CN (1) CN100471395C (pt)
AT (1) ATE537702T1 (pt)
AU (1) AU2004243237B2 (pt)
BR (1) BRPI0411269A (pt)
CA (1) CA2527981C (pt)
ES (1) ES2377401T3 (pt)
GB (2) GB0312606D0 (pt)
WO (1) WO2004105494A2 (pt)
ZA (1) ZA200509896B (pt)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1586240A1 (fr) * 2004-03-31 2005-10-19 LESAFFRE et Cie Ameliorant de panification
MX2008005945A (es) * 2005-11-07 2008-10-17 Kerry Group Services Int Ltd "composiciòn que mejora el pan, la cual comprende un emulsificador y un estabilizador".
GB0625743D0 (en) 2006-12-22 2007-02-07 Cereform Ltd Aqueous dough conditioning composition
AU2009295346B2 (en) * 2008-09-24 2015-09-10 Serrol Ingredients Pty Limited Leavening composition
AU2010324550A1 (en) * 2009-11-27 2012-05-31 Serrol Ingredients Pty Limited Emulsifier composition
US9011828B2 (en) * 2011-01-25 2015-04-21 Elc Management, Llc Compositions and methods for permanent straightening of hair
NL2009065C2 (en) 2012-06-26 2013-12-30 Sonneveld Group B V Liquid bread improver, method for providing thereof and method for providing bakery foods.

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3595671A (en) * 1970-02-11 1971-07-27 Delmar Chem Continuous dough-making process and compositions for use therein
US3934040A (en) * 1973-10-18 1976-01-20 Caravan Products Co., Inc. Bakery product and process
EP0585988B1 (en) * 1992-07-27 1996-03-13 Gist-Brocades N.V. Enzyme product and method for improving bread quality
EP0669082A1 (en) * 1994-02-23 1995-08-30 Unilever N.V. Storage-stable enzyme solutions
AUPM922194A0 (en) * 1994-11-03 1994-11-24 Burns Philp Food Holdings Pty Limited Liquid bread improver
DE60125805T2 (de) * 2000-09-28 2007-10-11 Dsm Ip Assets B.V. Flüssige brotverbesserungsmittel
US20020142069A1 (en) * 2001-01-31 2002-10-03 Elmusa Ali A. Conditioner for bread
FI20012151A0 (fi) * 2001-11-05 2001-11-05 Danisco Nestemäinen leivänparannusaine, sen käyttö ja valmistusmenetelmä
US6896916B2 (en) * 2002-10-18 2005-05-24 Maple Leaf Baker Inc. Method of baking yeast-fermented frozen bread products

Also Published As

Publication number Publication date
GB2402317B (en) 2006-09-13
GB0312606D0 (en) 2003-07-09
ES2377401T3 (es) 2012-03-27
CN100471395C (zh) 2009-03-25
CA2527981C (en) 2010-10-12
EP1633195B1 (en) 2011-12-21
ZA200509896B (en) 2007-05-30
AU2004243237B2 (en) 2009-04-23
GB0412287D0 (en) 2004-07-07
WO2004105494A2 (en) 2004-12-09
EP1633195A2 (en) 2006-03-15
CN1802092A (zh) 2006-07-12
GB2402317A (en) 2004-12-08
CA2527981A1 (en) 2004-12-09
US20070292562A1 (en) 2007-12-20
WO2004105494A3 (en) 2005-04-21
ATE537702T1 (de) 2012-01-15
AU2004243237A1 (en) 2004-12-09

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Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]

Free format text: REFERENTE A 9A ANUI DADE.

B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]

Free format text: REFERENTE AO DESPACHO 8.6 PUBLICADO NA RPI 2207 DE 24/04/2013.