ES2124590T3 - Masas de pan listas para hornear. - Google Patents

Masas de pan listas para hornear.

Info

Publication number
ES2124590T3
ES2124590T3 ES95933417T ES95933417T ES2124590T3 ES 2124590 T3 ES2124590 T3 ES 2124590T3 ES 95933417 T ES95933417 T ES 95933417T ES 95933417 T ES95933417 T ES 95933417T ES 2124590 T3 ES2124590 T3 ES 2124590T3
Authority
ES
Spain
Prior art keywords
flour
bake
masses
ready
fat
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.)
Expired - Lifetime
Application number
ES95933417T
Other languages
English (en)
Inventor
Angel Ortiz
Johannes Cornelis Sanders
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.)
Unilever NV
Original Assignee
Unilever NV
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 Unilever NV filed Critical Unilever NV
Application granted granted Critical
Publication of ES2124590T3 publication Critical patent/ES2124590T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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
    • 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
    • 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

Landscapes

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

Abstract

UNA MASA DE PAN CONGELADA LISTA PARA COCER COMPRENDE LOS ELEMENTOS SIGUIENTES: UN COMPONENTE DE HARINA Y, SOBRE LA HARINA: ENTRE UN 30-70% DE AGUA, 0-10% DE GRASA, 0-3% DE PROTEINA LACTICA, 0,5-8% DE LEVADURA O LEVADURA QUIMICA, 0,1-4,0% DE UN EMULSOR, 0-10% DE AZUCAR (SI NO HAY AZUCAR, LA GRASA ES SUPONE MAS DEL 3%), MIENTRAS QUE EL COMPONENTE DE HARINA COMPRENDE: UN 80-99 % DE HARINA NATURAL, 20 -1% DE HARINA ARTIFICIAL, Y LA HARINA ARTIFICIAL CONSISTE EN: ENTRE UN 30-70% DE PROTEINAS, 7030% DE ALMIDON MODIFICADO.
ES95933417T 1994-09-27 1995-09-22 Masas de pan listas para hornear. Expired - Lifetime ES2124590T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP94202775 1994-09-27

Publications (1)

Publication Number Publication Date
ES2124590T3 true ES2124590T3 (es) 1999-02-01

Family

ID=8217232

Family Applications (1)

Application Number Title Priority Date Filing Date
ES95933417T Expired - Lifetime ES2124590T3 (es) 1994-09-27 1995-09-22 Masas de pan listas para hornear.

Country Status (6)

Country Link
EP (1) EP0783248B1 (es)
AU (1) AU3609295A (es)
CA (1) CA2201101A1 (es)
DE (1) DE69506121T2 (es)
ES (1) ES2124590T3 (es)
WO (1) WO1996009768A1 (es)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
TW380040B (en) * 1995-06-07 2000-01-21 Pillsbury Co Leavened dough compositions and process of increasing specific volume in a baked product
KR100625636B1 (ko) * 1999-07-27 2006-09-20 씨제이 주식회사 컵케익 조성물 및 컵케익의 제조방법
US20030049359A1 (en) * 2001-09-06 2003-03-13 Kulkarni Rajendra G. Self-rising sheeted dough
US6884443B2 (en) * 2003-08-07 2005-04-26 General Mills, Inc. Compositions and methods relating to freezer-to-oven doughs
US20070264414A1 (en) * 2004-10-14 2007-11-15 Schoenfuss Tonya C Refrigerated, Developed, Chemically Leavened Dough Compositions Comprising Concentrated Protein Ingredient
CN106172592B (zh) * 2015-04-30 2023-07-21 安琪酵母股份有限公司 无铝油条膨松添加剂及冷冻生坯的制法

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU593687B2 (en) * 1986-10-13 1990-02-15 Unilever Plc Water-in-oil emulsions with a reduced fat content, which are suitable for frying
US4885180A (en) * 1987-08-26 1989-12-05 General Foods Corporation Microwaveable baked goods
JP3078584B2 (ja) * 1991-02-22 2000-08-21 旭電化工業株式会社 冷凍食品及びその製造法
WO1993022928A1 (en) * 1992-05-11 1993-11-25 Unilever N.V. Deep-frozen, pre-proofed doughs

Also Published As

Publication number Publication date
CA2201101A1 (en) 1996-04-04
WO1996009768A1 (en) 1996-04-04
AU3609295A (en) 1996-04-19
EP0783248B1 (en) 1998-11-18
DE69506121T2 (de) 1999-04-29
EP0783248A1 (en) 1997-07-16
DE69506121D1 (de) 1998-12-24

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