ES2179913T3 - Procedimiento de preparacion de productos de panificacion para ser recalentados en microondas. - Google Patents

Procedimiento de preparacion de productos de panificacion para ser recalentados en microondas.

Info

Publication number
ES2179913T3
ES2179913T3 ES96203263T ES96203263T ES2179913T3 ES 2179913 T3 ES2179913 T3 ES 2179913T3 ES 96203263 T ES96203263 T ES 96203263T ES 96203263 T ES96203263 T ES 96203263T ES 2179913 T3 ES2179913 T3 ES 2179913T3
Authority
ES
Spain
Prior art keywords
preparation
raw material
recalled
microwave
procedure
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
ES96203263T
Other languages
English (en)
Inventor
Pierre Dupart
Urban Nilson
Claude Sartorio
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.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
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 Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Application granted granted Critical
Publication of ES2179913T3 publication Critical patent/ES2179913T3/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
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides
    • 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
    • A21D2/186—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
    • 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)
  • General Preparation And Processing Of Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Glass Compositions (AREA)

Abstract

PRODUCTOS DE PANIFICACION Y METODO DE PREPARACION DE TALES PRODUCTOS DE PANIFICACION SEGUN EL CUAL SE MEZCLAN AL MENOS UNA MATERIA PRIMA AMILACEA Y AGUA, SE LICUA CON AL MENOS UNA CARBOHIDRASA, SE AÑADE ESTA MATERIA PRIMA AMILACEA LICUADA A UNA COMPOSICION QUE CONSTA DE AGUA, ACEITE VEGETAL, UNA MATERIA PRIMA AMILACEA Y LECITINA PARA OBTENER UNA EMULSION; SE TRATA TERMICAMENTE ESTA EMULSION, SE SECA HASTA OBTENER UN POLVO, SE INCORPORA ESTE POLVO A UNA MEZCLA QUE COMPRENDE EN PARTICULAR HARINA DE TRIGO, AZUCAR, UNA LEVADURA Y AGUA PARA OBTENER UNA PASTA HOMOGENEA.
ES96203263T 1996-11-21 1996-11-21 Procedimiento de preparacion de productos de panificacion para ser recalentados en microondas. Expired - Lifetime ES2179913T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP96203263A EP0848908B1 (fr) 1996-11-21 1996-11-21 Procédé de fabrication de produits de panification pouvant être réchauffés aux micro-ondes

Publications (1)

Publication Number Publication Date
ES2179913T3 true ES2179913T3 (es) 2003-02-01

Family

ID=8224605

Family Applications (1)

Application Number Title Priority Date Filing Date
ES96203263T Expired - Lifetime ES2179913T3 (es) 1996-11-21 1996-11-21 Procedimiento de preparacion de productos de panificacion para ser recalentados en microondas.

Country Status (12)

Country Link
US (1) US6068863A (es)
EP (1) EP0848908B1 (es)
JP (1) JPH10155411A (es)
AT (1) ATE221732T1 (es)
AU (1) AU722723B2 (es)
CA (1) CA2215883C (es)
DE (1) DE69622873T2 (es)
DK (1) DK0848908T3 (es)
ES (1) ES2179913T3 (es)
IL (1) IL121910A (es)
PT (1) PT848908E (es)
RU (1) RU2183062C2 (es)

Families Citing this family (32)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005511069A (ja) * 2001-12-13 2005-04-28 テクコム インターナショナル インコーポレイテッド 高タンパク質、低炭水化物の生地およびパン製品、ならびにその製造方法
US6881429B2 (en) * 2002-02-05 2005-04-19 The Pillsbury Company Method of extruding bread dough and products thereof
US20040199492A1 (en) * 2003-04-04 2004-10-07 Maniak Douglas C Method of manufacturing dough products via gas injection and accelerational mixing
RU2258369C2 (ru) * 2003-09-10 2005-08-20 Орловский государственный технический университет (ОрелГТУ) Способ приготовления теста для выпечки хлебобулочных изделий
NO319624B1 (no) 2003-09-15 2005-09-05 Trouw Internat Bv Fiskefôr for laksefisk i ferskvann og anvendelse av slikt fôr.
DE102004006744A1 (de) 2004-02-09 2005-08-25 Dr. August Oetker Nahrungsmittel Kg Backware für die Zubereitung in der Mikrowelle
JP3806123B2 (ja) * 2004-02-19 2006-08-09 啓子 渡邉 中華まんじゅう用の皮生地の製造方法
RU2288584C2 (ru) * 2005-03-15 2006-12-10 Государственное образовательное учреждение высшего профессионального образования "Воронежская государственная технологическая академия" Способ приготовления хлеба
US8741369B2 (en) * 2005-03-21 2014-06-03 Kraft Foods Group Brands Llc Microwaveable dough compositions
US7931778B2 (en) * 2005-11-04 2011-04-26 Cargill, Incorporated Lecithin-starches compositions, preparation thereof and paper products having oil and grease resistance, and/or release properties
US8192845B2 (en) * 2005-11-04 2012-06-05 Cargill, Incorported Lecithin-containing starch compositions, preparation thereof and paper products having oil and grease resistance, and/or release properties
FR2895877B1 (fr) * 2006-01-06 2012-06-22 Gervais Danone Sa Poudre de lait fermente ou yaourt a haute densite en ferments lactiques
US20090155426A1 (en) * 2006-09-13 2009-06-18 Renee Gan Baked Microwavable Frozen Bread and Bakery Products
US20080063760A1 (en) * 2006-09-13 2008-03-13 Raymond Megan N Packaging System for Storage and Microwave Heating of Food Products
US8057832B2 (en) * 2006-09-13 2011-11-15 Kraft Foods Global Brands Llc Microwavable food products
US20080063759A1 (en) * 2006-09-13 2008-03-13 Raymond Megan N Packaging Method for Storage and Microwave Heating of Food Products
US20080063755A1 (en) * 2006-09-13 2008-03-13 Renee Gan Baked Microwavable Frozen Bread and Bakery Products
US8354131B2 (en) * 2006-09-13 2013-01-15 Kraft Foods Global Brands Llc Microwavable food products
RU2376767C2 (ru) * 2008-03-06 2009-12-27 Общество с ограниченной ответственностью "Хлебмастер" Способ изготовления теста для хлебобулочных изделий
RU2399210C2 (ru) * 2008-07-14 2010-09-20 Мислах Касимович Шайхутдинов Композиция для получения хлебобулочных изделий (варианты)
US9179699B2 (en) 2010-09-17 2015-11-10 Elwha Llc Crispy french fries
RU2427178C1 (ru) * 2010-09-27 2011-08-27 Олег Иванович Квасенков Способ выработки хлебобулочного изделия
RU2431264C1 (ru) * 2010-09-27 2011-10-20 Олег Иванович Квасенков Способ выработки хлебобулочного изделия
RU2431254C1 (ru) * 2010-09-27 2011-10-20 Олег Иванович Квасенков Способ выработки хлебобулочного изделия
RU2429620C1 (ru) * 2010-09-27 2011-09-27 Олег Иванович Квасенков Способ выработки хлебобулочного изделия
RU2429621C1 (ru) * 2010-09-27 2011-09-27 Олег Иванович Квасенков Способ выработки хлебобулочного изделия
RU2441386C1 (ru) * 2010-10-07 2012-02-10 Олег Иванович Квасенков Способ выработки хлебобулочного изделия
RU2442414C1 (ru) * 2010-10-07 2012-02-20 Олег Иванович Квасенков Способ выработки хлебобулочного изделия
RU2440761C1 (ru) * 2010-10-07 2012-01-27 Олег Иванович Квасенков Способ выработки хлебобулочного изделия
JP5794623B2 (ja) * 2011-07-20 2015-10-14 日本製粉株式会社 αアミラーゼを使用した無糖パンの製造方法
US20150037484A1 (en) * 2013-07-30 2015-02-05 Elwha Llc Methods and Compositions Related to French Fry Dough and Products Thereof
MY183282A (en) * 2014-07-24 2021-02-18 Nestle Sa Cooking-aid for coating and frying a food product and method for making said cooking-aid

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1244086B (de) * 1963-05-31 1967-07-13 Kurt Kautz Verfahren zur Herstellung eines als Ausgangsmaterial fuer Brueh- oder Brandteig dienenden Pulvers
US4010073A (en) * 1975-06-25 1977-03-01 Rohm And Haas Company Free-flowing enzyme composition
US4116772A (en) * 1975-07-30 1978-09-26 Pennwalt Corporation Free-flowing fungal enzyme composition
NL8101345A (nl) * 1981-03-19 1982-10-18 Weert Meelfab Ontsloten graan, geexpandeerde granen, bateriearm gemaakte cacaobonen, ontdopte zaden, getoaste zaden, werkwijze voor het bereiden van deze produkten, alsmede inrichting voor het uitvoeren van deze werkwijze.
EP0068221B1 (de) * 1981-06-24 1985-10-02 Bühler AG Verfahren und Vorrichtung zum Behandeln von ungeschälten Schalenfrüchten, insbesondere von Kakaobohnen
DK148784D0 (da) * 1984-02-29 1984-02-29 Nexus Aps Pulverprodukt
FI84970C (fi) * 1988-04-22 1992-02-25 Suomen Sokeri Oy Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet.
AU628206B2 (en) * 1989-07-19 1992-09-10 American Maize-Products Company Method for making a reduced fat foodstuff
US5110614A (en) 1989-12-14 1992-05-05 Microgold Process of making a microwaveable bakery product
AU2206395A (en) * 1994-04-05 1995-10-23 Mrs. Bateman's Bakery, L.C. Low fat, low calorie, fat substitute
GB9507715D0 (en) * 1995-04-13 1995-05-31 Novus Foods Ltd Microwave batter
ATE201809T1 (de) * 1995-11-07 2001-06-15 Nestle Sa Enzymbehandeltes stärkehaltiges produkt

Also Published As

Publication number Publication date
DE69622873D1 (de) 2002-09-12
ATE221732T1 (de) 2002-08-15
RU2183062C2 (ru) 2002-06-10
CA2215883C (en) 2006-05-09
EP0848908B1 (fr) 2002-08-07
EP0848908A1 (fr) 1998-06-24
AU4525297A (en) 1998-05-28
DE69622873T2 (de) 2003-01-02
IL121910A0 (en) 1998-03-10
DK0848908T3 (da) 2002-10-14
US6068863A (en) 2000-05-30
IL121910A (en) 2000-06-29
JPH10155411A (ja) 1998-06-16
AU722723B2 (en) 2000-08-10
CA2215883A1 (en) 1998-05-21
PT848908E (pt) 2002-12-31

Similar Documents

Publication Publication Date Title
ES2179913T3 (es) Procedimiento de preparacion de productos de panificacion para ser recalentados en microondas.
RU96112095A (ru) Способ производства хлебобулочных изделий с использованием топинамбура
AU545466B2 (en) Preparation of vegetable pastas
AU581281B2 (en) Vitamin enriched cereal and method for making same
Cox et al. Incorporation of Himanthalia elongata seaweed to enhance the phytochemical content of breadsticks using response surface methodology (RSM)
CA2120669A1 (en) Breading for foodstuffs for oven-cooking
EP2879503B1 (en) Dough comprising plant material from duckweeds and food products prepared therefrom
CN105192449A (zh) 一种青鱼饲料
JPS5726553A (en) Production of noodle containing seaweed or vegetable
GB0004506D0 (en) Moisture measurement using microwave technology for food/non-food products suchh as cereals bakery dry ingredients granules powders and nuts in line
JPS5712980A (en) Preparation of portable nutrient food
KR101565219B1 (ko) 목이버섯을 이용한 죽 제조방법
CN114176192A (zh) Sod面条的制作方法
KR100381722B1 (ko) 생선면류 및 그의 제조방법
JPS6420064A (en) Bran powder
JPS56106567A (en) Preparation of rice cake mixed with spinach
JP2000262233A (ja) 人参、カボチャ、ピーマン入りうどんの製造方法
RU2195845C1 (ru) Способ приготовления смеси сушёной зелени
JPS57202256A (en) Novel food additive
JPS5558074A (en) Food additive
GR940100485A (el) Μεθοδος παρασκευης ζυμης αρτοποιιας με προσμιξη αλευροποιημενων θαλασσιων φυκων και αρτυματων φαγητων δια προσμιξεως πολτοποιημενων φυκων και παρασκευη αφυδατωμενων κυβων φυκων δια τας ανωτερω χρησεις.
NL7802195A (en) Prepared cake baking mixture production method - grinds and surface dries e.g. spices and dried fruit before mixing with dough
RU96123889A (ru) Способ производства пищевых продуктов с повышенным содержанием балластных веществ и композиция
JPS55111763A (en) Preparation of alimentary paste or skin of shao-mai, wonton and the like
KR840007508A (ko) 파스타 및 그 제법