BRPI0509321A - processos de preparação na panificação de um melhorador lìquido e de uma massa para produto cozido de panificação, de um melhorador e uso - Google Patents

processos de preparação na panificação de um melhorador lìquido e de uma massa para produto cozido de panificação, de um melhorador e uso

Info

Publication number
BRPI0509321A
BRPI0509321A BRPI0509321-0A BRPI0509321A BRPI0509321A BR PI0509321 A BRPI0509321 A BR PI0509321A BR PI0509321 A BRPI0509321 A BR PI0509321A BR PI0509321 A BRPI0509321 A BR PI0509321A
Authority
BR
Brazil
Prior art keywords
improver
liquid
baking
preparation processes
dough
Prior art date
Application number
BRPI0509321-0A
Other languages
English (en)
Inventor
Pascal Julien
Marie-Pierre Lejeune-Luquet
Eric Schubert
Original Assignee
Lesaffre & Cie
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 Lesaffre & Cie filed Critical Lesaffre & Cie
Publication of BRPI0509321A publication Critical patent/BRPI0509321A/pt
Publication of BRPI0509321B1 publication Critical patent/BRPI0509321B1/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
    • 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
    • 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
    • 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
    • A21D2/264—Vegetable proteins

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)

Abstract

"PROCESSOS DE PREPARAçãO NA PANIFICAçãO DE UM MELHORADOR LìQUIDO E DE UMA MASSA PARA PRODUTO COZIDO DE PANIFICAçãO, MELHORADOR E USO DE UM MELHORADOR" Melhorador sólido de panificação cuja matéria seca consiste substancialmente de um ou vários ingredientes alimentícios solúveis em água e de pelo menos uma enzima. O melhorador sólido contém ácido ascórbico e proporciona, após dispersão de 10 g de melhorador em 100 g de água destilada, um líquido apresentando um pH de 3,8 a 7,0; referido melhorador líquido é obtido por meio de dispersão do melhorador sólido em uma fase aquosa.
BRPI0509321-0A 2004-03-31 2005-03-31 Processos de preparação na panificação de um melhorador líquido e de uma massa para produto cozido de panificação, melhorador e uso de um melhorador BRPI0509321B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP04007791.9 2004-03-31
EP04007791A EP1586240A1 (fr) 2004-03-31 2004-03-31 Ameliorant de panification
PCT/EP2005/003377 WO2005104856A1 (fr) 2004-03-31 2005-03-31 Ameliorant de panification

Publications (2)

Publication Number Publication Date
BRPI0509321A true BRPI0509321A (pt) 2007-09-04
BRPI0509321B1 BRPI0509321B1 (pt) 2014-07-15

Family

ID=34924542

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0509321-0A BRPI0509321B1 (pt) 2004-03-31 2005-03-31 Processos de preparação na panificação de um melhorador líquido e de uma massa para produto cozido de panificação, melhorador e uso de um melhorador

Country Status (12)

Country Link
US (1) US8802182B2 (pt)
EP (2) EP1586240A1 (pt)
AU (1) AU2005237216B2 (pt)
BR (1) BRPI0509321B1 (pt)
CA (1) CA2560330C (pt)
DK (1) DK1729586T3 (pt)
ES (1) ES2411090T3 (pt)
NO (1) NO331336B1 (pt)
PL (1) PL1729586T3 (pt)
RU (1) RU2338378C2 (pt)
SI (1) SI1729586T1 (pt)
WO (1) WO2005104856A1 (pt)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2103220B1 (de) * 2008-03-17 2018-09-26 Stern Enzym GmbH & Co. KG Verfahren zur Herstellung von laminiertem Teig, Sulfhydryl-Oxidase enthaltend
ES2370886B1 (es) * 2011-07-28 2012-11-02 Mark Licency Internacional S.L. Pan con textura y sabor perfeccionados y procedimiento para su fabricación
EA019891B1 (ru) * 2012-05-03 2014-07-30 Общество С Ограниченной Ответственностью "Макарон-Сервис" Способ приготовления хлеба
US9783358B2 (en) 2015-01-08 2017-10-10 Rajiv Dhand Segmented yogurt container
FR3037773B1 (fr) * 2015-06-29 2019-05-10 Lesaffre Et Compagnie Ameliorant et procede de panification pour pains precuits et conserves sans congelation
BE1024105B1 (nl) * 2016-07-11 2017-11-16 Puratos Nv Verbeterde samenstelling voor bakkerijproducten
FR3072000B1 (fr) 2017-10-05 2019-12-06 Lesaffre Et Compagnie Ameliorant liquide de panification comprenant des microorganismes
BE1025216B1 (nl) * 2017-10-30 2018-12-05 Innesto Group BVBA Samenstelling voor broodverbeteraar en zijn gebruik in bloem
EP3801034A1 (en) * 2018-06-04 2021-04-14 Novozymes A/S Solid enzymatic article for use in baking
CN111321131A (zh) * 2020-04-15 2020-06-23 中山市南方新元食品生物工程有限公司 一种面包面筋强度改良酶制剂
TWI878095B (zh) * 2023-04-17 2025-03-21 日商本食福多股份有限公司 高蛋白質含量之麵包

Family Cites Families (23)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2978385A (en) * 1957-07-05 1961-04-04 Armour & Co Stabilized chymotrypsin solution
US3019171A (en) * 1957-11-25 1962-01-30 Ethicon Inc Activated enzyme compositions
US3108878A (en) * 1961-11-20 1963-10-29 Short Milling Co J Methods for preparing yeast-leavened baked goods
US3578462A (en) * 1969-12-02 1971-05-11 Caravan Prod Co Inc Yeast leavened bread dough composition and process of manufacture
US3650764A (en) * 1970-03-30 1972-03-21 H C Brill Co Inc Enzymatic baking compositions and methods for using same
DE2615392A1 (de) * 1975-07-02 1977-03-31 Diamalt Ag Mehlkorrekturmittel
US4642237A (en) * 1985-04-24 1987-02-10 Pennwalt Corporation Stable oxidant alpha-amylase concentrates for use in baking
US4855149A (en) * 1987-07-01 1989-08-08 Microlife Technics, Inc. Method for producing novel dried compositions containing polysaccharides
USRE38507E1 (en) * 1989-09-27 2004-04-27 Novozymes A/S Antistaling process and agent
US5554403A (en) * 1993-10-29 1996-09-10 Dai-Ichi Kogyo Seiyaku Co., Ltd. Frozen dough conditioners
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
US5514404A (en) * 1994-11-29 1996-05-07 Nabisco, Inc. Tenderized baked good production with reduced fat, low fat, or no added fat
US6475759B1 (en) * 1997-10-14 2002-11-05 Cargill, Inc. Low PH lactic acid fermentation
EP0943242A1 (en) * 1998-02-26 1999-09-22 Puratos N.V. Granulated bread improver for the preparation of bakery products
EP1008309B1 (en) * 1998-12-10 2003-03-12 Zeelandia Jung GmbH & Co. KG Granular baking improver product
RU2158513C1 (ru) * 1999-08-12 2000-11-10 Государственный научно-исследовательский институт хлебопекарной промышленности Пищевая добавка для производства хлебобулочных изделий
AU2001283817A1 (en) * 2000-09-08 2002-03-22 Novozymes A/S A dough composition comprising a lipid-encapsulated enzyme
PT1331850E (pt) * 2000-09-28 2007-03-30 Dsm Ip Assets Bv Composições líquidas de melhoramento de pão
US6579546B1 (en) * 2001-01-03 2003-06-17 Brechet & Richter Company Method of making microwavable yeast-leavended bakery product containing dough additive
US6923994B2 (en) * 2002-08-08 2005-08-02 Bakery Technology Centre, B.V. Process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread
AU2003217447A1 (en) * 2003-03-25 2004-10-18 Council Of Scientific And Industrial Research A synergistic mix comprising ascorbic acid and enzymes
GB0312606D0 (en) * 2003-06-02 2003-07-09 Cereform Ltd Aqueous stabilization of liquid dough conditioning compositions

Also Published As

Publication number Publication date
AU2005237216B2 (en) 2010-12-23
NO331336B1 (no) 2011-11-28
EP1586240A1 (fr) 2005-10-19
RU2006138240A (ru) 2008-05-10
ES2411090T3 (es) 2013-07-04
RU2338378C2 (ru) 2008-11-20
CA2560330C (fr) 2009-08-18
WO2005104856A1 (fr) 2005-11-10
CA2560330A1 (fr) 2005-11-10
NO20064320L (no) 2006-12-21
HK1100513A1 (en) 2007-09-21
US20080248159A1 (en) 2008-10-09
PL1729586T3 (pl) 2013-08-30
US8802182B2 (en) 2014-08-12
SI1729586T1 (sl) 2013-07-31
DK1729586T3 (da) 2013-05-27
EP1729586B1 (fr) 2013-03-27
EP1729586A1 (fr) 2006-12-13
BRPI0509321B1 (pt) 2014-07-15
AU2005237216A1 (en) 2005-11-10

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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]
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 31/03/2005, OBSERVADAS AS CONDICOES LEGAIS.

B21F Lapse acc. art. 78, item iv - on non-payment of the annual fees in time

Free format text: REFERENTE A 20A ANUIDADE.

B24J Lapse because of non-payment of annual fees (definitively: art 78 iv lpi, resolution 113/2013 art. 12)

Free format text: EM VIRTUDE DA EXTINCAO PUBLICADA NA RPI 2822 DE 04-02-2025 E CONSIDERANDO AUSENCIA DE MANIFESTACAO DENTRO DOS PRAZOS LEGAIS, INFORMO QUE CABE SER MANTIDA A EXTINCAO DA PATENTE E SEUS CERTIFICADOS, CONFORME O DISPOSTO NO ARTIGO 12, DA RESOLUCAO 113/2013.