ES2663220A8 - Composicion panificable exenta de gluten - Google Patents

Composicion panificable exenta de gluten

Info

Publication number
ES2663220A8
ES2663220A8 ES201631316A ES201631316A ES2663220A8 ES 2663220 A8 ES2663220 A8 ES 2663220A8 ES 201631316 A ES201631316 A ES 201631316A ES 201631316 A ES201631316 A ES 201631316A ES 2663220 A8 ES2663220 A8 ES 2663220A8
Authority
ES
Spain
Prior art keywords
gluten free
breaking composition
breaking
composition
gluten
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.)
Granted
Application number
ES201631316A
Other languages
English (en)
Other versions
ES2663220B1 (es
ES2663220A1 (es
Inventor
Laura Tedesco
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.)
Desarrollos Y Promociones Vegetarianas S L
Original Assignee
Desarrollos Y Promociones Vegetarianas S L
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 Desarrollos Y Promociones Vegetarianas S L filed Critical Desarrollos Y Promociones Vegetarianas S L
Priority to ES201631316A priority Critical patent/ES2663220B1/es
Priority to EP17382653.8A priority patent/EP3308649A1/en
Priority to US15/728,798 priority patent/US20180098548A1/en
Publication of ES2663220A1 publication Critical patent/ES2663220A1/es
Publication of ES2663220A8 publication Critical patent/ES2663220A8/es
Application granted granted Critical
Publication of ES2663220B1 publication Critical patent/ES2663220B1/es
Expired - Fee Related 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • 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
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • 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
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • 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
    • A21D2/36—Vegetable material
    • 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
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • 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
    • A21D2/36—Vegetable material
    • A21D2/38—Seed germs; Germinated cereals; Extracts 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Molecular Biology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • General Health & Medical Sciences (AREA)
  • Pediatric Medicine (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
ES201631316A 2016-10-11 2016-10-11 Composicion panificable exenta de gluten Expired - Fee Related ES2663220B1 (es)

Priority Applications (3)

Application Number Priority Date Filing Date Title
ES201631316A ES2663220B1 (es) 2016-10-11 2016-10-11 Composicion panificable exenta de gluten
EP17382653.8A EP3308649A1 (en) 2016-10-11 2017-10-02 Gluten-free bread-making composition
US15/728,798 US20180098548A1 (en) 2016-10-11 2017-10-10 Gluten-free bread-making composition

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES201631316A ES2663220B1 (es) 2016-10-11 2016-10-11 Composicion panificable exenta de gluten

Publications (3)

Publication Number Publication Date
ES2663220A1 ES2663220A1 (es) 2018-04-11
ES2663220A8 true ES2663220A8 (es) 2019-01-24
ES2663220B1 ES2663220B1 (es) 2019-01-25

Family

ID=60201486

Family Applications (1)

Application Number Title Priority Date Filing Date
ES201631316A Expired - Fee Related ES2663220B1 (es) 2016-10-11 2016-10-11 Composicion panificable exenta de gluten

Country Status (3)

Country Link
US (1) US20180098548A1 (es)
EP (1) EP3308649A1 (es)
ES (1) ES2663220B1 (es)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EA038559B1 (ru) * 2018-06-11 2021-09-15 Учреждение Образования "Белорусский Государственный Университет Пищевых И Химических Технологий" Способ производства безглютенового хлеба с использованием бесклейковинной смеси на основе продукта горохового ферментированного безглютенового
DE102019132894A1 (de) * 2019-12-03 2021-06-10 Ernst Böcker Gmbh & Co. Kg Backmischung zur herstellung von glutenfreien und proteinreichen broten und brötchen
DE102020112734A1 (de) 2020-05-11 2021-11-11 Foodpunk Gmbh Backmischung, sowie Verfahren zur Zubereitung eines Teiges und Brotes hieraus
RU2770206C1 (ru) * 2021-03-22 2022-04-14 Ольга Юрьевна Тырлова Сухая смесь для приготовления безглютенового теста, композиция теста и способ изготовления
IT202300004902A1 (it) * 2023-03-15 2024-09-15 Enjoyfood S R L Miscela per pizza priva di glutine e metodo per realizzare un impasto per pizza privo di glutine
WO2025069931A1 (ja) * 2023-09-28 2025-04-03 株式会社Adeka 製パン用油脂組成物、パン生地、パン、及びパンの食感改良方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011049417A2 (ko) * 2009-10-23 2011-04-28 전남대학교 산학협력단 글루텐 무첨가 쌀베이커리 및 이의 제조방법
JP6042828B2 (ja) * 2011-02-24 2016-12-14 ダウ グローバル テクノロジーズ エルエルシー グルテンフリー穀粉を含む組成物
DE102014014922A1 (de) * 2014-04-09 2015-10-15 Friedrich Haas Brot (Brötchen) ohne Gluten und ohne Kohlehydraten
EP3160236B1 (de) * 2014-06-26 2019-10-16 Charrak, Samir Zusammensetzung für gluten- und kohlenhydratarme back- und teigwaren
ES2514240B1 (es) * 2014-09-19 2015-05-14 Louis Fernandez Producto de panificación libre de gluten y lactosa, y procedimiento de elaboración

Also Published As

Publication number Publication date
ES2663220B1 (es) 2019-01-25
ES2663220A1 (es) 2018-04-11
EP3308649A1 (en) 2018-04-18
US20180098548A1 (en) 2018-04-12

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