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FR3059519B1 - CONSERVABLE GLUTEN FREE BREAD PASTE WITH REFRIGERATION TEMPERATURE AND PREPARATION METHOD THEREOF - Google Patents

CONSERVABLE GLUTEN FREE BREAD PASTE WITH REFRIGERATION TEMPERATURE AND PREPARATION METHOD THEREOF Download PDF

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Publication number
FR3059519B1
FR3059519B1 FR1662022A FR1662022A FR3059519B1 FR 3059519 B1 FR3059519 B1 FR 3059519B1 FR 1662022 A FR1662022 A FR 1662022A FR 1662022 A FR1662022 A FR 1662022A FR 3059519 B1 FR3059519 B1 FR 3059519B1
Authority
FR
France
Prior art keywords
refrigeration temperature
conservable
preparation
free bread
gluten free
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.)
Expired - Fee Related
Application number
FR1662022A
Other languages
French (fr)
Other versions
FR3059519A1 (en
Inventor
Gerard Fritsch
Henri Poussardin
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.)
Cerelia SAS
Original Assignee
Cerelia SAS
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 Cerelia SAS filed Critical Cerelia SAS
Priority to FR1662022A priority Critical patent/FR3059519B1/en
Publication of FR3059519A1 publication Critical patent/FR3059519A1/en
Application granted granted Critical
Publication of FR3059519B1 publication Critical patent/FR3059519B1/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • 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
    • 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
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/704—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B2/708—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Mechanical Engineering (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Pâte pain sans gluten, conservable à température de réfrigération et son procédé de préparation. La pâte comprend au moins les constituants suivants : amidon de maïs, farine de riz, eau, sel, alcool, huile de colza, émulsifiant, poudre à lever, levure biologique, fibres de pomme de terre et de plantain, épaississants, xanthane, guar et mix de panification.Gluten-free bread dough, which can be stored at refrigeration temperature and its preparation process. The dough includes at least the following constituents: corn starch, rice flour, water, salt, alcohol, rapeseed oil, emulsifier, baking powder, organic yeast, potato and plantain fibers, thickeners, xanthan, guar and bread mix.

FR1662022A 2016-12-06 2016-12-06 CONSERVABLE GLUTEN FREE BREAD PASTE WITH REFRIGERATION TEMPERATURE AND PREPARATION METHOD THEREOF Expired - Fee Related FR3059519B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR1662022A FR3059519B1 (en) 2016-12-06 2016-12-06 CONSERVABLE GLUTEN FREE BREAD PASTE WITH REFRIGERATION TEMPERATURE AND PREPARATION METHOD THEREOF

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1662022A FR3059519B1 (en) 2016-12-06 2016-12-06 CONSERVABLE GLUTEN FREE BREAD PASTE WITH REFRIGERATION TEMPERATURE AND PREPARATION METHOD THEREOF
FR1662022 2016-12-06

Publications (2)

Publication Number Publication Date
FR3059519A1 FR3059519A1 (en) 2018-06-08
FR3059519B1 true FR3059519B1 (en) 2020-01-24

Family

ID=57861141

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1662022A Expired - Fee Related FR3059519B1 (en) 2016-12-06 2016-12-06 CONSERVABLE GLUTEN FREE BREAD PASTE WITH REFRIGERATION TEMPERATURE AND PREPARATION METHOD THEREOF

Country Status (1)

Country Link
FR (1) FR3059519B1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109007563B (en) * 2018-07-05 2022-06-17 中国农业科学院农产品加工研究所 Gluten-free modified powder and preparation method thereof
CN109156495A (en) * 2018-11-27 2019-01-08 渤海大学 A kind of no seitan cereal bread and preparation method thereof
CN109567006A (en) * 2018-11-27 2019-04-05 渤海大学 A kind of no seitan fermented grain type Flour product and preparation method thereof

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2765076B1 (en) * 1997-06-25 1999-08-06 Soreda GLUTEN FREE BREAD AND PROCESS FOR ITS MANUFACTURE
TWI505780B (en) * 2008-07-18 2015-11-01 Rich Products Corp Method and formulations of producing gluten-free bakery products
KR101311742B1 (en) * 2010-10-23 2013-09-26 전남대학교산학협력단 Composition for Manufacturing Gluten-free Fermented Rice Bread and Manufacturing Method Thereof
US20140030376A1 (en) * 2010-12-08 2014-01-30 Michele Zebert Caws Gluten-free ready-to-eat food composition
FR2986134B1 (en) * 2012-02-01 2015-05-01 Roquette Freres COOKING PRODUCTS NOT CONTAINING GLUTEN
CA2907540A1 (en) * 2013-05-31 2014-12-04 General Mills, Inc. Ready-to-bake gluten-free pie dough formulations
ES2514240B1 (en) * 2014-09-19 2015-05-14 Louis Fernandez Gluten-free and lactose-free bakery product and brewing process

Also Published As

Publication number Publication date
FR3059519A1 (en) 2018-06-08

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