PL4142501T3 - Układ składników dla wyrobów piekarniczych - Google Patents

Układ składników dla wyrobów piekarniczych

Info

Publication number
PL4142501T3
PL4142501T3 PL21721929.4T PL21721929T PL4142501T3 PL 4142501 T3 PL4142501 T3 PL 4142501T3 PL 21721929 T PL21721929 T PL 21721929T PL 4142501 T3 PL4142501 T3 PL 4142501T3
Authority
PL
Poland
Prior art keywords
bakery products
ingredient system
ingredient
bakery
products
Prior art date
Application number
PL21721929.4T
Other languages
English (en)
Inventor
Nic FRANCIOSI
Kathryn Louise Tse
Original Assignee
International N&H Denmark Aps
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 International N&H Denmark Aps filed Critical International N&H Denmark Aps
Publication of PL4142501T3 publication Critical patent/PL4142501T3/pl

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
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/42—Tortillas
    • 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
    • A21D13/43—Flatbreads, e.g. naan
    • 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
    • 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
    • A21D8/08—Prevention of sticking, e.g. to baking plates
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
PL21721929.4T 2020-04-30 2021-04-29 Układ składników dla wyrobów piekarniczych PL4142501T3 (pl)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP20172282 2020-04-30
PCT/EP2021/061276 WO2021219793A1 (en) 2020-04-30 2021-04-29 Ingredient system for bakery products

Publications (1)

Publication Number Publication Date
PL4142501T3 true PL4142501T3 (pl) 2024-06-10

Family

ID=70482305

Family Applications (1)

Application Number Title Priority Date Filing Date
PL21721929.4T PL4142501T3 (pl) 2020-04-30 2021-04-29 Układ składników dla wyrobów piekarniczych

Country Status (10)

Country Link
US (1) US20230172214A1 (pl)
EP (1) EP4142501B1 (pl)
AU (1) AU2021265173A1 (pl)
CA (1) CA3176821A1 (pl)
DK (1) DK4142501T3 (pl)
ES (1) ES2978939T3 (pl)
MX (1) MX2022013645A (pl)
PL (1) PL4142501T3 (pl)
RS (1) RS65420B1 (pl)
WO (1) WO2021219793A1 (pl)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20220408764A1 (en) * 2021-06-28 2022-12-29 Quang Huy Le Process for producing instant noodles and an instant noodle product from dragon fruit pulp using ultra-sonication technology

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0863154A1 (en) 1991-10-12 1998-09-09 The Regents Of The University Of California Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods
US5736178A (en) 1995-05-02 1998-04-07 Opta Food Ingredients, Inc. Colloidal dispersions of gluten, method of making and use therefor
WO1998000029A1 (en) 1996-07-01 1998-01-08 Novo Nordisk A/S Use of a deamidase in baking
US20010055635A1 (en) 1998-04-20 2001-12-27 Novozymes A/S Preparation of dough and baked products
WO2000058447A1 (en) 1999-03-30 2000-10-05 Danisco A/S Non-maltogenic exoamylase from b. clausii and its use in retarding rerogradation of a starch product
US6146869A (en) 1999-10-21 2000-11-14 Novo Nordisk Biotech, Inc. Polypeptides having phospholipase B activity and nucleic acids encoding same
US6558715B1 (en) 2000-10-31 2003-05-06 Novozymes Biotech, Inc. Methods for using lipases in baking
AU2001283817A1 (en) * 2000-09-08 2002-03-22 Novozymes A/S A dough composition comprising a lipid-encapsulated enzyme
AU2003238912A1 (en) * 2002-06-07 2003-12-22 Rhodia Inc. Dough composition and method for making tortillas with sodium phosphate compounds
GB2417184A (en) * 2005-01-21 2006-02-22 Danisco Process for the preparation of wheat tortilla dough and a wheat tortilla
ES2618312T3 (es) * 2007-09-27 2017-06-21 Mauri Research B.V. Método para preparar una tortilla de harina
EP2238244A1 (en) 2008-01-02 2010-10-13 Danisco A/S Pseudomonas saccharophila g4-amylase variants and uses thereof
EP3412771B1 (en) 2009-05-19 2020-12-02 DuPont Nutrition Biosciences ApS Amylase polypeptides
PL224619B1 (pl) 2012-02-28 2017-01-31 Dijo Baking Horeca Service Spółka Z Ograniczoną Odpowiedzialnością Sposób wytwarzania tortilli i tortilla
PL3763216T3 (pl) * 2014-07-17 2025-12-15 Csm Bakery Solutions Europe Holding B.V. Zastosowanie cząstek tłuszczu do sporządzania produktów mącznych
CA3081141A1 (en) * 2017-12-11 2019-06-20 Dupont Nutrition Biosciences Aps Composition comprising powdered fatty acid glyceride

Also Published As

Publication number Publication date
RS65420B1 (sr) 2024-05-31
EP4142501A1 (en) 2023-03-08
MX2022013645A (es) 2023-01-24
DK4142501T3 (da) 2024-04-15
US20230172214A1 (en) 2023-06-08
ES2978939T3 (es) 2024-09-23
WO2021219793A1 (en) 2021-11-04
AU2021265173A1 (en) 2022-11-03
EP4142501B1 (en) 2024-01-24
CA3176821A1 (en) 2021-11-04

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