CA2660863C - Pate comprenant de la farine de seigle et du gluten - Google Patents

Pate comprenant de la farine de seigle et du gluten Download PDF

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Publication number
CA2660863C
CA2660863C CA2660863A CA2660863A CA2660863C CA 2660863 C CA2660863 C CA 2660863C CA 2660863 A CA2660863 A CA 2660863A CA 2660863 A CA2660863 A CA 2660863A CA 2660863 C CA2660863 C CA 2660863C
Authority
CA
Canada
Prior art keywords
dough
flour
rye
gluten
bakers
Prior art date
Legal status (The legal status 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 status listed.)
Active
Application number
CA2660863A
Other languages
English (en)
Other versions
CA2660863A1 (fr
Inventor
Lisbeth Hog Johansen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
International N&H Denmark ApS
Original Assignee
DuPont Nutrition Biosciences ApS
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
Priority claimed from GB0616661A external-priority patent/GB0616661D0/en
Priority claimed from GB0701769A external-priority patent/GB0701769D0/en
Priority claimed from GB0713298A external-priority patent/GB0713298D0/en
Application filed by DuPont Nutrition Biosciences ApS filed Critical DuPont Nutrition Biosciences ApS
Priority claimed from PCT/IB2007/003334 external-priority patent/WO2008023269A2/fr
Publication of CA2660863A1 publication Critical patent/CA2660863A1/fr
Application granted granted Critical
Publication of CA2660863C publication Critical patent/CA2660863C/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • 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
    • 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
    • A21D13/20—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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/43—Flatbreads, e.g. naan
    • 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
    • A21D13/45—Wafers
    • 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
    • A21D2/16—Fatty acid esters
    • 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
    • A21D2/183—Natural 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
    • 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)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La présente invention concerne une pâte qui comprend un pourcentage élevé de farine de seigle.
CA2660863A 2006-08-22 2007-08-15 Pate comprenant de la farine de seigle et du gluten Active CA2660863C (fr)

Applications Claiming Priority (13)

Application Number Priority Date Filing Date Title
GB0616661A GB0616661D0 (en) 2006-08-22 2006-08-22 Compositions and products
GB0616661.5 2006-08-22
GB0701769.2 2007-01-30
GB0701769A GB0701769D0 (en) 2007-01-30 2007-01-30 Composition
US88785407P 2007-02-02 2007-02-02
US60/887,854 2007-02-02
US94855007P 2007-07-09 2007-07-09
GB0713298.8 2007-07-09
GB0713298A GB0713298D0 (en) 2007-07-09 2007-07-09 Composition
US60/948,550 2007-07-09
ZA200705714A ZA200705714B (en) 2006-08-22 2007-07-11 Composition
ZA2007/05714 2007-07-11
PCT/IB2007/003334 WO2008023269A2 (fr) 2006-08-22 2007-08-15 Composition de pâte comprenant de la farine de seigle, du gluten et éventuellement un renforçateur de gluten, un acidifiant encapsulé ou un émulsifiant, et produits de boulangerie préparés à partir de cette composition de pâte

Publications (2)

Publication Number Publication Date
CA2660863A1 CA2660863A1 (fr) 2008-02-28
CA2660863C true CA2660863C (fr) 2015-11-24

Family

ID=39015833

Family Applications (1)

Application Number Title Priority Date Filing Date
CA2660863A Active CA2660863C (fr) 2006-08-22 2007-08-15 Pate comprenant de la farine de seigle et du gluten

Country Status (1)

Country Link
CA (1) CA2660863C (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US12453355B2 (en) 2023-06-01 2025-10-28 Vantage Specialty Chemicals, Inc. Emulsifier compositions, and methods of production and use

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MY198969A (en) * 2016-09-06 2023-10-05 Purac Biochem Bv Fatty acid esters against infections in fermentations

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US12453355B2 (en) 2023-06-01 2025-10-28 Vantage Specialty Chemicals, Inc. Emulsifier compositions, and methods of production and use

Also Published As

Publication number Publication date
CA2660863A1 (fr) 2008-02-28

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Legal Events

Date Code Title Description
EEER Examination request
H11 Ip right ceased following rejected request for revival

Free format text: ST27 STATUS EVENT CODE: T-6-6-H10-H11-H101 (AS PROVIDED BY THE NATIONAL OFFICE); EVENT TEXT: TIME LIMIT FOR REVERSAL EXPIRED

Effective date: 20250217