NL1017461C2 - Verpompbaar broodverbetermiddel en werkwijze voor de vervaardiging daarvan. - Google Patents

Verpompbaar broodverbetermiddel en werkwijze voor de vervaardiging daarvan. Download PDF

Info

Publication number: NL1017461C2
Authority: NL; Netherlands
Prior art keywords: fraction; oil; bread improver; powder fraction; bread
Prior art date: 2001-02-28

Application number

NL1017461A

Other languages

English (en)

Dutch (nl)

Inventor

Gerrit Cornelis Sonneveld

Original Assignee

Sonneveld Bv

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.)

2001-02-28

Filing date

2001-02-28

Publication date

2002-09-05

2001-02-28 Application filed by Sonneveld Bv filed Critical Sonneveld Bv

2001-02-28 Priority to NL1017461A priority Critical patent/NL1017461C2/nl

2002-02-28 Priority to AT02075798T priority patent/ATE347267T1/de

2002-02-28 Priority to DE60216532T priority patent/DE60216532T2/de

2002-02-28 Priority to EP02075798A priority patent/EP1236400B1/de

2002-09-05 Application granted granted Critical

2002-09-05 Publication of NL1017461C2 publication Critical patent/NL1017461C2/nl

Links

235000010037 flour treatment agent Nutrition 0.000 title claims abstract description 40
238000000034 method Methods 0.000 title claims abstract description 11
238000004519 manufacturing process Methods 0.000 title claims description 6
239000000843 powder Substances 0.000 claims abstract description 41
239000003995 emulsifying agent Substances 0.000 claims abstract description 16
239000007788 liquid Substances 0.000 claims abstract description 14
238000002156 mixing Methods 0.000 claims abstract description 12
239000000203 mixture Substances 0.000 claims abstract description 8
238000001816 cooling Methods 0.000 claims abstract description 6
239000003921 oil Substances 0.000 claims description 17
235000019198 oils Nutrition 0.000 claims description 17
235000013312 flour Nutrition 0.000 claims description 14
238000007665 sagging Methods 0.000 claims description 13
239000004615 ingredient Substances 0.000 claims description 12
239000001788 mono and diglycerides of fatty acids Substances 0.000 claims description 11
235000008429 bread Nutrition 0.000 claims description 9
235000019482 Palm oil Nutrition 0.000 claims description 8
239000003925 fat Substances 0.000 claims description 8
239000002540 palm oil Substances 0.000 claims description 8
235000019484 Rapeseed oil Nutrition 0.000 claims description 6
239000003795 chemical substances by application Substances 0.000 claims description 5
102000004190 Enzymes Human genes 0.000 claims description 4
108090000790 Enzymes Proteins 0.000 claims description 4
108010068370 Glutens Proteins 0.000 claims description 4
235000021312 gluten Nutrition 0.000 claims description 4
239000003549 soybean oil Substances 0.000 claims description 4
235000012424 soybean oil Nutrition 0.000 claims description 4
235000013311 vegetables Nutrition 0.000 claims description 4
GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 3
235000013336 milk Nutrition 0.000 claims description 3
239000008267 milk Substances 0.000 claims description 3
210000004080 milk Anatomy 0.000 claims description 3
235000010935 mono and diglycerides of fatty acids Nutrition 0.000 claims description 3
150000003839 salts Chemical class 0.000 claims description 3
125000003696 stearoyl group Chemical group O=C([*])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 claims description 3
235000000346 sugar Nutrition 0.000 claims description 3
150000008163 sugars Chemical class 0.000 claims description 3
239000001422 FEMA 4092 Substances 0.000 claims description 2
235000019483 Peanut oil Nutrition 0.000 claims description 2
235000019485 Safflower oil Nutrition 0.000 claims description 2
229920002472 Starch Polymers 0.000 claims description 2
235000019486 Sunflower oil Nutrition 0.000 claims description 2
235000013339 cereals Nutrition 0.000 claims description 2
239000003638 chemical reducing agent Substances 0.000 claims description 2
235000021374 legumes Nutrition 0.000 claims description 2
239000007800 oxidant agent Substances 0.000 claims description 2
230000001590 oxidative effect Effects 0.000 claims description 2
239000000312 peanut oil Substances 0.000 claims description 2
235000005713 safflower oil Nutrition 0.000 claims description 2
239000003813 safflower oil Substances 0.000 claims description 2
235000019698 starch Nutrition 0.000 claims description 2
239000002600 sunflower oil Substances 0.000 claims description 2
238000011835 investigation Methods 0.000 claims 2
239000013589 supplement Substances 0.000 claims 2
229920000881 Modified starch Polymers 0.000 claims 1
102220483782 Myb/SANT-like DNA-binding domain-containing protein 1_A21D_mutation Human genes 0.000 claims 1
239000003205 fragrance Substances 0.000 claims 1
235000019426 modified starch Nutrition 0.000 claims 1
235000002639 sodium chloride Nutrition 0.000 claims 1
238000004062 sedimentation Methods 0.000 abstract 2
235000019961 diglycerides of fatty acid Nutrition 0.000 description 4
235000019960 monoglycerides of fatty acid Nutrition 0.000 description 4
KHICUSAUSRBPJT-UHFFFAOYSA-N 2-(2-octadecanoyloxypropanoyloxy)propanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C(O)=O KHICUSAUSRBPJT-UHFFFAOYSA-N 0.000 description 3
239000000654 additive Substances 0.000 description 3
229940071209 stearoyl lactylate Drugs 0.000 description 3
CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
240000004808 Saccharomyces cerevisiae Species 0.000 description 2
239000007795 chemical reaction product Substances 0.000 description 2
230000001804 emulsifying effect Effects 0.000 description 2
238000010438 heat treatment Methods 0.000 description 2
238000002844 melting Methods 0.000 description 2
230000008018 melting Effects 0.000 description 2
235000014593 oils and fats Nutrition 0.000 description 2
239000000047 product Substances 0.000 description 2
238000003860 storage Methods 0.000 description 2
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
235000010469 Glycine max Nutrition 0.000 description 1
239000006057 Non-nutritive feed additive Substances 0.000 description 1
244000046052 Phaseolus vulgaris Species 0.000 description 1
235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
241000209140 Triticum Species 0.000 description 1
235000021307 Triticum Nutrition 0.000 description 1
-1 acidulants Substances 0.000 description 1
229960005070 ascorbic acid Drugs 0.000 description 1
235000010323 ascorbic acid Nutrition 0.000 description 1
239000011668 ascorbic acid Substances 0.000 description 1
OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
235000012180 bread and bread product Nutrition 0.000 description 1
239000003086 colorant Substances 0.000 description 1
239000000470 constituent Substances 0.000 description 1
239000002552 dosage form Substances 0.000 description 1
230000000694 effects Effects 0.000 description 1
239000012467 final product Substances 0.000 description 1
235000013305 food Nutrition 0.000 description 1
238000005194 fractionation Methods 0.000 description 1
150000002632 lipids Chemical class 0.000 description 1
238000004806 packaging method and process Methods 0.000 description 1
235000015927 pasta Nutrition 0.000 description 1
239000003755 preservative agent Substances 0.000 description 1
238000002203 pretreatment Methods 0.000 description 1
238000004801 process automation Methods 0.000 description 1
235000018102 proteins Nutrition 0.000 description 1
108090000623 proteins and genes Proteins 0.000 description 1
102000004169 proteins and genes Human genes 0.000 description 1
238000005086 pumping Methods 0.000 description 1
239000002994 raw material Substances 0.000 description 1
230000000630 rising effect Effects 0.000 description 1
230000003068 static effect Effects 0.000 description 1
239000000126 substance Substances 0.000 description 1
235000015112 vegetable and seed oil Nutrition 0.000 description 1
239000008158 vegetable oil Substances 0.000 description 1

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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- 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
- A21D2/165—Triglycerides
- 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
- 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
- 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)

NL1017461A 2001-02-28 2001-02-28 Verpompbaar broodverbetermiddel en werkwijze voor de vervaardiging daarvan. NL1017461C2 (nl)

Priority Applications (4)

Application Number	Priority Date	Filing Date	Title
NL1017461A NL1017461C2 (nl)	2001-02-28	2001-02-28	Verpompbaar broodverbetermiddel en werkwijze voor de vervaardiging daarvan.
AT02075798T ATE347267T1 (de)	2001-02-28	2002-02-28	Pumpfähiges brotverbesserungsmittel und verfahren zur herstellung
DE60216532T DE60216532T2 (de)	2001-02-28	2002-02-28	Pumpfähiges Brotverbesserungsmittel und Verfahren zur Herstellung
EP02075798A EP1236400B1 (de)	2001-02-28	2002-02-28	Pumpfähiges Brotverbesserungsmittel und Verfahren zur Herstellung

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
NL1017461A NL1017461C2 (nl)	2001-02-28	2001-02-28	Verpompbaar broodverbetermiddel en werkwijze voor de vervaardiging daarvan.
NL1017461		2001-02-28

Publications (1)

Publication Number	Publication Date
NL1017461C2 true NL1017461C2 (nl)	2002-09-05

Family

ID=19772972

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
NL1017461A NL1017461C2 (nl)	2001-02-28	2001-02-28	Verpompbaar broodverbetermiddel en werkwijze voor de vervaardiging daarvan.

Country Status (4)

Country	Link
EP (1)	EP1236400B1 (de)
AT (1)	ATE347267T1 (de)
DE (1)	DE60216532T2 (de)
NL (1)	NL1017461C2 (de)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
DE102012000021A1 (de) *	2012-01-03	2013-07-04	Herzberger Bäckerei GmbH	Pastöser Teigzusatz für einen Teig zur Herstellung eines Backproduktes sowie Teig mit einem solchen Teigzusatz

Citations (3)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
EP0421510A1 (de) *	1989-10-06	1991-04-10	Unilever N.V.	Zusammensetzungen zur Brotverbesserung
GB2335433A (en) *	1998-03-20	1999-09-22	Danisco	Particulate delivery system for a food product
WO2001005256A1 (en) *	1999-07-16	2001-01-25	Kerry Ingredients (Uk) Limited	Liquid food suspension

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JPS5951742A (ja) *	1982-09-16	1984-03-26	Asahi Denka Kogyo Kk	製パン用流動状油脂組成物
GB2360438B (en) *	2000-03-22	2004-04-07	Kerry Ingredients	Liquid dough conditioner
EP1214887A1 (de) *	2000-12-18	2002-06-19	CSM Nederland B.V.	Flüssiges Brotverbesserungsmittel

2001
- 2001-02-28 NL NL1017461A patent/NL1017461C2/nl not_active IP Right Cessation
2002
- 2002-02-28 DE DE60216532T patent/DE60216532T2/de not_active Expired - Lifetime
- 2002-02-28 EP EP02075798A patent/EP1236400B1/de not_active Expired - Lifetime
- 2002-02-28 AT AT02075798T patent/ATE347267T1/de not_active IP Right Cessation

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
EP0421510A1 (de) *	1989-10-06	1991-04-10	Unilever N.V.	Zusammensetzungen zur Brotverbesserung
GB2335433A (en) *	1998-03-20	1999-09-22	Danisco	Particulate delivery system for a food product
WO2001005256A1 (en) *	1999-07-16	2001-01-25	Kerry Ingredients (Uk) Limited	Liquid food suspension

Also Published As

Publication number	Publication date
DE60216532D1 (de)	2007-01-18
DE60216532T2 (de)	2007-06-28
EP1236400B1 (de)	2006-12-06
ATE347267T1 (de)	2006-12-15
EP1236400A3 (de)	2003-12-17
EP1236400A2 (de)	2002-09-04

Legal Events

Date	Code	Title	Description
2002-11-01	PD2B	A search report has been drawn up
2021-03-03	MK	Patent expired because of reaching the maximum lifetime of a patent	Effective date: 20210227

Publication	Publication Date	Title
DE69402752T2 (de)	1997-07-31	Hefeformulierung zur Herstellung von Backwaren
JPH07194290A (ja)	1995-08-01	ベーキング向上剤組成物
US20020034577A1 (en)	2002-03-21	Composition providing a stable suspension of a particulate component
KR20210052666A (ko)	2021-05-11	버터 대체 유지 조성물
NL1017461C2 (nl)	2002-09-05	Verpompbaar broodverbetermiddel en werkwijze voor de vervaardiging daarvan.
CN101632409B (zh)	2012-06-13	一种小麦醇溶蛋白为基质的脂肪模拟物的制备方法
JPH0984541A (ja)	1997-03-31	バッターミックスおよびその製造方法
DE69912408T3 (de)	2015-01-22	Stabile suspension einer teilchenförmigen komponente
US4159952A (en)	1979-07-03	Powdered hydrated emulsifiers and their method of preparation
JPH09107869A (ja)	1997-04-28	製パン改良剤およびその製造方法
JP4171521B2 (ja)	2008-10-22	パンの製造方法
CN1025907C (zh)	1994-09-14	一种食品复合膨松剂的生产方法
JPH05171049A (ja)	1993-07-09	生分解性成形物
JPH11155482A (ja)	1999-06-15	油中水型乳化油脂組成物及び該乳化油脂組成物を用いる菓子の製造方法
RU2278519C2 (ru)	2006-06-27	Пищевая добавка для приготовления мучных кондитерских изделий
JP2003169593A (ja)	2003-06-17	パン生地
JP2021153414A (ja)	2021-10-07	冷凍パン用油脂組成物および冷凍パン用生地、冷凍パン用生地の製造方法
JPH069458B2 (ja)	1994-02-09	離型油
DE19900446B4 (de)	2006-08-24	Trockenbackhefe
US2301745A (en)	1942-11-10	Destarched gluten in rotary doughs
JPH06276919A (ja)	1994-10-04	冷凍パン類及びその製造方法
SU1687202A1 (ru)	1991-10-30	Способ приготовлени пшеничного теста
JP2000116323A (ja)	2000-04-25	ショートニング
EP1670317B1 (de)	2008-07-09	Vorteigkonzentrat für weizen- und mischbrote und herstellungsverfahren
JP2914307B2 (ja)	1999-06-28	バッターミックス