WO2003103403A3 - PASTE COMPOSITION AND PROCESS FOR PRODUCING TORTILLAS - Google Patents

PASTE COMPOSITION AND PROCESS FOR PRODUCING TORTILLAS Download PDF

Info

Publication number
WO2003103403A3
WO2003103403A3 PCT/US2003/018017 US0318017W WO03103403A3 WO 2003103403 A3 WO2003103403 A3 WO 2003103403A3 US 0318017 W US0318017 W US 0318017W WO 03103403 A3 WO03103403 A3 WO 03103403A3
Authority
WO
WIPO (PCT)
Prior art keywords
sodium
leavening
acid
acid pyrophosphate
dicalcium phosphate
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.)
Ceased
Application number
PCT/US2003/018017
Other languages
French (fr)
Other versions
WO2003103403A2 (en
Inventor
Lisa Chedid
John Joseph Toczek
John David Brodie
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.)
Syensqo USA LLC
Original Assignee
Rhodia Inc
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 Rhodia Inc filed Critical Rhodia Inc
Priority to DE60328610T priority Critical patent/DE60328610D1/en
Priority to AU2003237477A priority patent/AU2003237477A1/en
Priority to AT03736928T priority patent/ATE437567T1/en
Priority to CA2488487A priority patent/CA2488487C/en
Priority to MXPA04012292A priority patent/MXPA04012292A/en
Priority to EP03736928A priority patent/EP1521531B1/en
Publication of WO2003103403A2 publication Critical patent/WO2003103403A2/en
Publication of WO2003103403A3 publication Critical patent/WO2003103403A3/en
Anticipated expiration legal-status Critical
Ceased 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • 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
    • 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
    • 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
    • A21D8/025—Treating dough with gases

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)
  • Noodles (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

L'invention concerne une composition de pâte. La composition de pâte contient de la farine, un "shortening", de l'eau, et un agent levant. L'agent levant comprend une base levante et un acide levant. L'acide levant est une combinaison sélectionnée dans le groupe composé 1) de phosphate d'aluminium de sodium et de dihydrate de phosphate de dicalcium; 2) de phosphate d'aluminium de sodium et de pyrophosphate acide de sodium; 3) de pyrophosphate acide de sodium et de dihydrate de phosphate de dicalcium; 4) de phosphate d'aluminium de sodium, de pyrophosphate acide de sodium, et de dihydrate de phosphate de dicalcium; 5) de sulfate d'aluminium de sodium et de dihydrate de phosphate de dicalcium; et 6) de sulfate d'aluminium de sodium et de pyrophosphate acide de sodium. Le pyrophosphate acide de sodium présente un pourcentage amélioré de dioxyde de carbone d'environ 30 % ou moins à température ambiante avant la cuisson. La réaction plus lente des acides de levage dans la combinaison représente au moins 15 % en poids du poids total de la combinaison acide. L'invention concerne également des procédés de fabrication de tortillas.The invention relates to a paste composition. The dough composition contains flour, shortening, water, and a leavening agent. The leavening agent comprises a leavening base and a leavening acid. The leavening acid is a combination selected from the group consisting of 1) sodium aluminum phosphate and dicalcium phosphate dihydrate; 2) sodium aluminum phosphate and sodium acid pyrophosphate; 3) sodium acid pyrophosphate and dicalcium phosphate dihydrate; 4) sodium aluminum phosphate, sodium acid pyrophosphate, and dicalcium phosphate dihydrate; 5) sodium aluminum sulfate and dicalcium phosphate dihydrate; and 6) sodium aluminum sulfate and sodium acid pyrophosphate. Sodium acid pyrophosphate has an improved percentage of carbon dioxide of about 30% or less at room temperature before cooking. The slower reaction of the lifting acids in the combination represents at least 15% by weight of the total weight of the acid combination. The invention also relates to methods of making tortillas.

PCT/US2003/018017 2002-06-07 2003-06-06 Dough composition and method for making tortillas Ceased WO2003103403A2 (en)

Priority Applications (6)

Application Number Priority Date Filing Date Title
DE60328610T DE60328610D1 (en) 2002-06-07 2003-06-06 PIG COMPOSITION AND METHOD FOR THE PRODUCTION OF TORTILLAS
AU2003237477A AU2003237477A1 (en) 2002-06-07 2003-06-06 Dough composition and method for making tortillas
AT03736928T ATE437567T1 (en) 2002-06-07 2003-06-06 DOUGH COMPOSITION AND METHOD FOR PRODUCING TORTILLAS
CA2488487A CA2488487C (en) 2002-06-07 2003-06-06 Dough composition and method for making tortillas
MXPA04012292A MXPA04012292A (en) 2002-06-07 2003-06-06 Dough composition and method for making tortillas.
EP03736928A EP1521531B1 (en) 2002-06-07 2003-06-06 Dough composition and method for making tortillas

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US38678502P 2002-06-07 2002-06-07
US60/386,785 2002-06-07

Publications (2)

Publication Number Publication Date
WO2003103403A2 WO2003103403A2 (en) 2003-12-18
WO2003103403A3 true WO2003103403A3 (en) 2004-01-29

Family

ID=29736210

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2003/018017 Ceased WO2003103403A2 (en) 2002-06-07 2003-06-06 Dough composition and method for making tortillas

Country Status (9)

Country Link
US (1) US20040071854A1 (en)
EP (1) EP1521531B1 (en)
AT (1) ATE437567T1 (en)
AU (1) AU2003237477A1 (en)
CA (1) CA2488487C (en)
DE (1) DE60328610D1 (en)
ES (1) ES2329889T3 (en)
MX (1) MXPA04012292A (en)
WO (1) WO2003103403A2 (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2278884A4 (en) * 2008-05-22 2012-04-18 Gen Mills Marketing Inc Compositions used to make dough, and related methods of making and using
US20100272863A1 (en) 2009-04-24 2010-10-28 Griebel Jonathan M Soft shaped tortillas
PL224619B1 (en) * 2012-02-28 2017-01-31 Dijo Baking Horeca Service Spółka Z Ograniczoną Odpowiedzialnością Tortilla and a method for making tortilla
USD754416S1 (en) 2013-12-13 2016-04-26 General Mills, Inc. Shaped tortilla
USD774273S1 (en) 2013-12-13 2016-12-20 General Mills, Inc. Shaped tortilla
USD799151S1 (en) 2013-12-13 2017-10-10 General Mills, Inc. Shaped tortilla
USD779151S1 (en) 2013-12-13 2017-02-21 General Mills, Inc. Shaped tortilla

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2810650A (en) * 1955-03-04 1957-10-22 Monsanto Chemicals Refrigeration of doughs and batters including as a leavening component dicalcium phosphate dihydrate
WO1992001384A1 (en) * 1990-07-20 1992-02-06 The Pillsbury Company Microwaveable batter-coated, dough-enrobed foodstuff

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3620763A (en) * 1969-02-24 1971-11-16 Pillsbury Co Refrigerated batter products and method for preparing same
US5110614A (en) * 1989-12-14 1992-05-05 Microgold Process of making a microwaveable bakery product
US5409724A (en) * 1993-06-18 1995-04-25 Monsanto Company Leavening composition and process of making

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2810650A (en) * 1955-03-04 1957-10-22 Monsanto Chemicals Refrigeration of doughs and batters including as a leavening component dicalcium phosphate dihydrate
WO1992001384A1 (en) * 1990-07-20 1992-02-06 The Pillsbury Company Microwaveable batter-coated, dough-enrobed foodstuff

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
CEPEDA MINERVA ET AL: "Effects of leavening acids and dough temperature in wheat flour tortillas", CEREAL CHEMISTRY, vol. 77, no. 4, July 2000 (2000-07-01), pages 489 - 494, XP009019968, ISSN: 0009-0352 *

Also Published As

Publication number Publication date
CA2488487A1 (en) 2003-12-18
US20040071854A1 (en) 2004-04-15
ES2329889T3 (en) 2009-12-02
MXPA04012292A (en) 2005-09-30
ATE437567T1 (en) 2009-08-15
EP1521531B1 (en) 2009-07-29
CA2488487C (en) 2011-03-15
DE60328610D1 (en) 2009-09-10
WO2003103403A2 (en) 2003-12-18
EP1521531A2 (en) 2005-04-13
AU2003237477A8 (en) 2003-12-22
AU2003237477A1 (en) 2003-12-22

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