PL2217077T3 - Sposób wytwarzania ciasta na bazie mąki o niskiej zawartości sodu o ulepszonych właściwościach obróbki - Google Patents

Sposób wytwarzania ciasta na bazie mąki o niskiej zawartości sodu o ulepszonych właściwościach obróbki

Info

Publication number: PL2217077T3
Authority: PL; Poland
Prior art keywords: preparing; handling properties; low sodium; improved handling; based dough
Prior art date: 2007-10-18

Application number

PL08838999T

Other languages

English (en)

Inventor

Christopher John Morrant

Deborah Mary Kaszuba

Original Assignee

Csm Bakery Solutions Europe Holding B.V.

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.)

2007-10-18

Filing date

2008-10-20

Publication date

2020-06-15

2008-10-20 Application filed by Csm Bakery Solutions Europe Holding B.V. filed Critical Csm Bakery Solutions Europe Holding B.V.

2020-06-15 Publication of PL2217077T3 publication Critical patent/PL2217077T3/pl

Links

DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 title 1
235000013312 flour Nutrition 0.000 title 1
229910052708 sodium Inorganic materials 0.000 title 1
239000011734 sodium Substances 0.000 title 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
- 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
- A21D2/145—Acids, anhydrides or salts thereof

Landscapes

Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Chemical & Material Sciences (AREA)
Inorganic Chemistry (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)

PL08838999T 2007-10-18 2008-10-20 Sposób wytwarzania ciasta na bazie mąki o niskiej zawartości sodu o ulepszonych właściwościach obróbki PL2217077T3 (pl)

Applications Claiming Priority (3)

Application Number	Priority Date	Filing Date	Title
EP07118792		2007-10-18
EP08838999.4A EP2217077B1 (en)	2007-10-18	2008-10-20	A method of preparing a low sodium flour-based dough with improved handling properties
PCT/NL2008/050659 WO2009051487A1 (en)	2007-10-18	2008-10-20	A method of preparing a low sodium flour-based dough with improved handling properties

Publications (1)

Publication Number	Publication Date
PL2217077T3 true PL2217077T3 (pl)	2020-06-15

Family

ID=38669999

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
PL08838999T PL2217077T3 (pl)	2007-10-18	2008-10-20	Sposób wytwarzania ciasta na bazie mąki o niskiej zawartości sodu o ulepszonych właściwościach obróbki

Country Status (8)

Country	Link
US (1)	US20100291263A1 (pl)
EP (1)	EP2217077B1 (pl)
CA (1)	CA2702907A1 (pl)
ES (1)	ES2773948T3 (pl)
MX (1)	MX2010004185A (pl)
PL (1)	PL2217077T3 (pl)
PT (1)	PT2217077T (pl)
WO (1)	WO2009051487A1 (pl)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
IT202100025895A1 (it) *	2021-10-08	2023-04-08	Futura Srl	Processo di produzione di un impasto senza glutine a base di acqua sulfurea

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
GB191102778A (en) *	1911-02-03	1912-01-25	Charles Woodland Chitty	Improvements in the Manufacture of Flour and Bread.
GB452483A (en) *	1934-02-21	1936-08-21	Standard Brands Inc	Improvements in and relating to making leavened bakery products and compositions therefor
US2992922A (en) *	1959-06-23	1961-07-18	Short Milling Co J	Methods for preparing baked goods
US4587126A (en) *	1983-11-30	1986-05-06	Campbell Taggart, Inc.	Reduced calorie yeast leavened baked product
US5281433A (en) *	1992-07-16	1994-01-25	The Quaker Oats Company	Process for preparing a pre-cooked, microwaveable frozen baked food product
US7595075B2 (en) *	2004-02-02	2009-09-29	Delavau Llc	Calcium fortification of bread dough
GB2416981A (en) *	2004-08-13	2006-02-15	Nutraceuticals Ltd	Premixes, flour enriched with same, mineral supplemented foodstuffs and methods of manufacture therefore.
MX2008008182A (es) *	2005-12-23	2008-11-14	Rich Products Corp	Metodo para producir masa congelada.

2008
- 2008-10-20 WO PCT/NL2008/050659 patent/WO2009051487A1/en not_active Ceased
- 2008-10-20 ES ES08838999T patent/ES2773948T3/es active Active
- 2008-10-20 PT PT88389994T patent/PT2217077T/pt unknown
- 2008-10-20 EP EP08838999.4A patent/EP2217077B1/en active Active
- 2008-10-20 US US12/738,575 patent/US20100291263A1/en not_active Abandoned
- 2008-10-20 MX MX2010004185A patent/MX2010004185A/es not_active Application Discontinuation
- 2008-10-20 PL PL08838999T patent/PL2217077T3/pl unknown
- 2008-10-20 CA CA2702907A patent/CA2702907A1/en not_active Abandoned

Also Published As

Publication number	Publication date
CA2702907A1 (en)	2009-04-23
PT2217077T (pt)	2020-02-25
WO2009051487A1 (en)	2009-04-23
EP2217077B1 (en)	2019-12-11
US20100291263A1 (en)	2010-11-18
EP2217077A1 (en)	2010-08-18
ES2773948T3 (es)	2020-07-15
MX2010004185A (es)	2010-07-28

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