BRPI0519116A2 - mÉtodo de preparar um produto assado no forno ou frito a partir de uma massa fermentada, uso de uma composiÇço de ingredientes de padaria, e, composiÇço de ingredientes de padaria - Google Patents
mÉtodo de preparar um produto assado no forno ou frito a partir de uma massa fermentada, uso de uma composiÇço de ingredientes de padaria, e, composiÇço de ingredientes de padariaInfo
- Publication number
- BRPI0519116A2 BRPI0519116A2 BRPI0519116-5A BRPI0519116A BRPI0519116A2 BR PI0519116 A2 BRPI0519116 A2 BR PI0519116A2 BR PI0519116 A BRPI0519116 A BR PI0519116A BR PI0519116 A2 BRPI0519116 A2 BR PI0519116A2
- Authority
- BR
- Brazil
- Prior art keywords
- dough
- leavening
- ingredient composition
- baked
- bakery ingredient
- Prior art date
Links
- 239000004615 ingredient Substances 0.000 title abstract 3
- 238000000034 method Methods 0.000 title abstract 2
- 235000014594 pastries Nutrition 0.000 title 1
- 239000002253 acid Substances 0.000 abstract 3
- 150000007513 acids Chemical class 0.000 abstract 1
- ILRRQNADMUWWFW-UHFFFAOYSA-K aluminium phosphate Chemical compound O1[Al]2OP1(=O)O2 ILRRQNADMUWWFW-UHFFFAOYSA-K 0.000 abstract 1
- 229940001007 aluminium phosphate Drugs 0.000 abstract 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 abstract 1
- GHHVYBBTKTVOPA-UHFFFAOYSA-K aluminum;sodium;phosphate Chemical compound [Na+].[Al+3].[O-]P([O-])([O-])=O GHHVYBBTKTVOPA-UHFFFAOYSA-K 0.000 abstract 1
- VEJCUEBBRSCJRP-UHFFFAOYSA-L calcium;hydron;phosphonato phosphate Chemical compound [Ca+2].OP(O)(=O)OP([O-])([O-])=O VEJCUEBBRSCJRP-UHFFFAOYSA-L 0.000 abstract 1
- 235000019820 disodium diphosphate Nutrition 0.000 abstract 1
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 235000012237 sodium aluminium phosphate Nutrition 0.000 abstract 1
- 229910000405 sodium aluminium phosphate Inorganic materials 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
-
- 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
- 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)
- Noodles (AREA)
- Tea And Coffee (AREA)
- Meat, Egg Or Seafood Products (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
MÉTODO DE PREPARAR UM PRODUTO ASSADO NO FORNO OU FRITO A PARTIR DE UMA MASSA FERMENTADA, USO DE UMA COMPOSIÇçO DE INGREDIENTES DE PADARIA, E, COMPOSIÇçO DE INGREDIENTES DE PADARIA. A presente invenção refere-se a um método de preparar um produto assado no forno ou frito a partir de uma massa fermentada, compreendendo as etapas sucessivas de: a. formar uma massa por combinação de farinha, água, um sistema de fermentação de reação lenta consistindo de um ácido de fermentação e uma base de fermentação e opcionalmente um ou mais de outros ingredientes de padaria, referido sistema de fermentação de reação lenta contendo (a) um ácido de fermentação de reação lenta selecionado dentre o grupo consistindo de pirofosfato ácido de sódio, pirofosfato ácido de cálcio, fosfato de alumínio, alumínio fosfato de sódio, glucono-o-lactona, ácidos de fermentação encapsulados e suas combinações, e/ou (b) uma base de fermentação encapsulada; b. conformar a massa; c. sovar a massa a uma temperatura na faixa de 5-45 °C durante pelo menos 40 minutos para obter uma massa sovada com um volume específico de pelo menos 1.4 ml/g; e d. assar no forno ou fritar a massa sovada; em que antes de assar no forno ou fritar, a massa sovada é armazenada sob condições ambientes durante mais de uma hora. O presente método fornece uma massa com características que são muito similares a uma massa fermentada com levedo, mas que não irá colapsar mesmo quando armazenada sob condições ambientes durante várias horas.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP04078417 | 2004-12-16 | ||
| PCT/NL2005/050076 WO2006065134A1 (en) | 2004-12-16 | 2005-12-15 | Method of preparing a baked or fried product from leavened dough |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BRPI0519116A2 true BRPI0519116A2 (pt) | 2008-12-23 |
Family
ID=34928744
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BRPI0519116-5A BRPI0519116A2 (pt) | 2004-12-16 | 2005-12-15 | mÉtodo de preparar um produto assado no forno ou frito a partir de uma massa fermentada, uso de uma composiÇço de ingredientes de padaria, e, composiÇço de ingredientes de padaria |
Country Status (9)
| Country | Link |
|---|---|
| US (1) | US20090098269A1 (pt) |
| EP (1) | EP1827115B1 (pt) |
| CN (1) | CN101102673A (pt) |
| AT (1) | ATE499005T1 (pt) |
| BR (1) | BRPI0519116A2 (pt) |
| CA (1) | CA2591672A1 (pt) |
| DE (1) | DE602005026562D1 (pt) |
| MX (1) | MX2007007295A (pt) |
| WO (1) | WO2006065134A1 (pt) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102006011424A1 (de) * | 2006-03-11 | 2007-09-13 | Ulrich Gerhardt Consulting Gmbh - Bakery Management Consult - | Verfahren zur Herstellung von Brötchen |
| WO2011060680A1 (zh) * | 2009-11-19 | 2011-05-26 | 安琪酵母股份有限公司 | 无铝油条膨松剂 |
| US20130045303A1 (en) * | 2010-04-09 | 2013-02-21 | Wei Chen | Frozen dough for microwaveable food, its preparing method and the use thereof for processing microwavable fried fritters |
| CN102366034B (zh) * | 2011-08-11 | 2012-12-12 | 浙江省海洋开发研究院 | 一种烤鱼膨松剂及其制备方法、应用 |
| BE1021459B1 (fr) * | 2012-04-25 | 2015-11-26 | Galactic S.A. | Composition levante pour pâte alimentaire |
| US20150056328A1 (en) * | 2012-10-16 | 2015-02-26 | Jiangnan University | Preparation and the use of frozen dough for microwavable fried fritters |
| CN110278983A (zh) * | 2014-02-21 | 2019-09-27 | 日清制粉株式会社 | 春卷皮的制造方法 |
| CN110150352A (zh) * | 2019-05-18 | 2019-08-23 | 上海早苗食品有限公司 | 一种复配膨松剂及其制备方法 |
| US20210092963A1 (en) * | 2019-09-30 | 2021-04-01 | Wti, Inc. | Clean label baking powder |
| CN111011429A (zh) * | 2019-12-09 | 2020-04-17 | 云南云天化以化磷业研究技术有限公司 | 复合磷酸盐无铝快速油条膨松剂及制备和使用方法 |
| CN115935704B (zh) * | 2023-01-06 | 2023-05-16 | 浙江新迪嘉禾食品有限公司 | 面包烘烤模拟方法、装置、设备及可读存储介质 |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2478618A (en) * | 1948-08-04 | 1949-08-09 | Ballard & Ballard Company | Packaged food composition |
| US3767421A (en) * | 1971-01-19 | 1973-10-23 | Gen Mills Inc | Shelf stable, intermediate moisture doughs |
| US4374151A (en) * | 1980-11-24 | 1983-02-15 | General Foods Corporation | Frozen dough for bakery products |
| US6042852A (en) * | 1993-03-23 | 2000-03-28 | The Pillsbury Company | Low pressure refrigerated dough product |
| US5855945A (en) * | 1996-09-30 | 1999-01-05 | The Pillsbury Corporation | Method of preparing dough |
| DK0873688T3 (da) * | 1997-03-03 | 2004-02-16 | Csm Nederland Bv | Hældbar forblanding til bagerianvendelser |
| BRPI9912405B1 (pt) * | 1998-07-24 | 2016-06-14 | Astaris Llc | massa quimicamente levedada, processo para o preparo da mesma, produto de padaria quimicamente levedado e mistura seca com partes múltiplas |
| US20030031773A1 (en) * | 2001-08-07 | 2003-02-13 | Balchem Corporation. | Chemical leavening ingredient |
| US20030049358A1 (en) * | 2001-08-31 | 2003-03-13 | The Pillsbury Company | Chemical leavened doughs and related methods |
| US6824807B2 (en) * | 2001-09-19 | 2004-11-30 | The Pillsbury Company | Chemical leavener system comprising acidulant precursors |
| US20040208957A1 (en) * | 2003-04-17 | 2004-10-21 | The Pillsbury Company | Dough made with encapsulated soda |
| US20040241292A1 (en) * | 2003-05-28 | 2004-12-02 | Qinghuang Geng | Packaged dough product in flexible package, and related methods |
-
2005
- 2005-12-15 WO PCT/NL2005/050076 patent/WO2006065134A1/en active Application Filing
- 2005-12-15 BR BRPI0519116-5A patent/BRPI0519116A2/pt not_active IP Right Cessation
- 2005-12-15 DE DE602005026562T patent/DE602005026562D1/de active Active
- 2005-12-15 CN CNA2005800467982A patent/CN101102673A/zh active Pending
- 2005-12-15 AT AT05851063T patent/ATE499005T1/de not_active IP Right Cessation
- 2005-12-15 US US11/722,012 patent/US20090098269A1/en not_active Abandoned
- 2005-12-15 CA CA002591672A patent/CA2591672A1/en not_active Abandoned
- 2005-12-15 EP EP05851063A patent/EP1827115B1/en not_active Not-in-force
- 2005-12-15 MX MX2007007295A patent/MX2007007295A/es not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| ATE499005T1 (de) | 2011-03-15 |
| CN101102673A (zh) | 2008-01-09 |
| EP1827115A1 (en) | 2007-09-05 |
| DE602005026562D1 (de) | 2011-04-07 |
| EP1827115B1 (en) | 2011-02-23 |
| CA2591672A1 (en) | 2006-06-22 |
| US20090098269A1 (en) | 2009-04-16 |
| WO2006065134A1 (en) | 2006-06-22 |
| MX2007007295A (es) | 2007-08-17 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| B06F | Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette] | ||
| B08F | Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette] |
Free format text: REFERENTE 7A. ANUIDADE. |
|
| B08K | Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette] |
Free format text: REFERENTE AO DESPACHO 8.6 PUBLICADO NA RPI 2202 DE 19/03/2013. |