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PE20100401A1 - Metodo para el tratamiento termico de harina y su producto obtenido - Google Patents

Metodo para el tratamiento termico de harina y su producto obtenido

Info

Publication number
PE20100401A1
PE20100401A1 PE2009001176A PE2009001176A PE20100401A1 PE 20100401 A1 PE20100401 A1 PE 20100401A1 PE 2009001176 A PE2009001176 A PE 2009001176A PE 2009001176 A PE2009001176 A PE 2009001176A PE 20100401 A1 PE20100401 A1 PE 20100401A1
Authority
PE
Peru
Prior art keywords
flour
thermotreated
thermottreated
moisture content
less
Prior art date
Application number
PE2009001176A
Other languages
English (en)
Inventor
Praveen Upreti
John S Roberts
Rohit Jalali
Original Assignee
Rich Products Corp
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 Rich Products Corp filed Critical Rich Products Corp
Publication of PE20100401A1 publication Critical patent/PE20100401A1/es

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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/003—Heat treatment
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Thermal Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Physics & Mathematics (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Noodles (AREA)
  • Drying Of Solid Materials (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)

Abstract

DONDE EL METODO COMPRENDE LOS PASOS DE: a) PROPORCIONAR UNA HARINA; b) DESHIDRATAR TERMICAMENTE LA HARINA DE FORMA QUE EL CONTENIDO DE HUMEDAD DE LA HARINA SE REDUZCA DE UN 1.5 A UN 4.1%, DURANTE LA DESHIDRATACION TERMICA, LA HARINA SE CALIENTA A UNA TEMPERATURA INFERIOR A LA TEMPERATURA DE GELATINIZACION DE LA HARINA, LA DESHIDRATACION TERMICA SE LLEVA A CABO EN MENOS DE UN MINUTO Y SE UTILIZA UN SECADOR DE FLUJO DE AIRE EN PARALELO, DE FORMA QUE LA TEMPERATURA DE SALIDA DE LA HARINA ES DE 180 ºF A 235 ºF Y EL TIEMPO DE PERMANENCIA DE LA HARINA EN DICHO SECADOR ES DE 5 A 20 SEGUNDOS; Y c) CALENTAR LA HARINA DESHIDRATADA PARA OBTENER UNA HARINA TERMOTRATADA CUYO CONTENIDO DE HUMEDAD DE LA HARINA NO SEA INFERIOR A UN 1.5%; DONDE AL MENOS EL 7% DE LAS PROTEINAS TOTALES EN LA HARINA TERMOTRATADA ESTAN DESNATURALIZADAS Y LA HARINA TERMOTRATADA EXHIBE UN AUMENTO EN LA ABSORCION DE LA HUMEDAD DE AL MENOS UN 3%. ADEMAS, SE PROPORCIONA MASAS PREPARADAS A PARTIR DE HARINA TERMOTRATADA QUE EXHIBEN UN RENDIMIENTO MEJORADO Y ALIMENTOS HORNEADOS PREPARADOS A PARTIR DE HARINA TERMOTRATADA QUE EXHIBEN PROPIEDADES MEJORADAS
PE2009001176A 2008-10-10 2009-10-07 Metodo para el tratamiento termico de harina y su producto obtenido PE20100401A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US10447608P 2008-10-10 2008-10-10

Publications (1)

Publication Number Publication Date
PE20100401A1 true PE20100401A1 (es) 2010-06-14

Family

ID=42099074

Family Applications (1)

Application Number Title Priority Date Filing Date
PE2009001176A PE20100401A1 (es) 2008-10-10 2009-10-07 Metodo para el tratamiento termico de harina y su producto obtenido

Country Status (21)

Country Link
US (1) US8574657B2 (es)
EP (1) EP2346340A4 (es)
JP (1) JP5480282B2 (es)
KR (1) KR101706689B1 (es)
CN (1) CN102245030B (es)
AR (1) AR073733A1 (es)
AU (1) AU2009302219B2 (es)
CA (1) CA2740128C (es)
CL (1) CL2009001957A1 (es)
CO (1) CO6361862A2 (es)
EG (1) EG27098A (es)
MX (1) MX2011003835A (es)
MY (1) MY155406A (es)
NL (1) NL2003614C2 (es)
PA (1) PA8845201A1 (es)
PE (1) PE20100401A1 (es)
RU (1) RU2515390C2 (es)
SA (1) SA109300603B1 (es)
TW (1) TWI491360B (es)
WO (1) WO2010042825A1 (es)
ZA (1) ZA201103206B (es)

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CN102711486B (zh) 2010-01-20 2015-06-17 艾丹米尔斯粮食有限责任公司 碾磨产品的加工物料流中的微生物减少
WO2011159363A1 (en) 2010-06-15 2011-12-22 Conagra Foods Food Ingredients Company, Inc. Transport scheduling for low microbial bulk products
AU2011316803B2 (en) 2010-10-22 2015-04-02 Bepex International, Llc System and method for the continuous treatment of solids at non-atmospheric pressure
JP5877971B2 (ja) * 2011-07-27 2016-03-08 日清製粉株式会社 焙焼小麦粉およびその製造方法
US20140023747A1 (en) 2012-07-17 2014-01-23 Rich Products Corporation Dough Packaging and Method for Dough Processing
JP5914252B2 (ja) * 2012-08-16 2016-05-11 日清製粉株式会社 熱処理小麦粉の製造方法
CA2905960A1 (en) * 2013-03-14 2014-10-02 Rich Products Corporation Heat-treated flour
US20150037485A1 (en) * 2013-08-01 2015-02-05 Corn Products Development, Inc. Reduced saturated and total fat content pie crusts
NL2015949B1 (en) 2015-12-11 2017-07-03 Borgesius Holding Bv Flour blends and the use thereof in bread baking processes.
NL2015950B1 (en) * 2015-12-11 2017-07-03 Borgesius Holding Bv Flour blends and the use thereof in bread baking processes.
RU2647316C2 (ru) * 2016-03-25 2018-03-15 федеральное государственное бюджетное образовательное учреждение высшего образования "Кемеровский государственный университет" (КемГУ) Способ изменения свойств клейковины пшеничной муки
CN105823710A (zh) * 2016-04-08 2016-08-03 临邑禹王植物蛋白有限公司 一种大豆分离蛋白吸水量的快速测定方法
CN105879953A (zh) * 2016-05-06 2016-08-24 安徽蓝盈食品股份公司 一种用于面粉高温处理的隔热保护方法
US10660353B2 (en) * 2017-02-09 2020-05-26 General Mills, Inc. Ready-to-eat cereal composition
DK3599891T3 (en) * 2017-03-22 2023-03-13 Beneo Remy Remoistening of thermally inhibited starch and/or flour
EP3720296B1 (en) * 2017-12-05 2021-10-27 Arla Foods Amba High protein pasta
CN109393328B (zh) * 2018-12-14 2022-02-18 想念食品股份有限公司 多层杂粮面条的制备方法、多层杂粮面条和应用
CN111077095A (zh) * 2020-01-19 2020-04-28 蚌埠学院 一种火腿的煮制方法

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Also Published As

Publication number Publication date
TWI491360B (zh) 2015-07-11
PA8845201A1 (es) 2010-05-26
NL2003614C2 (en) 2011-10-20
EP2346340A1 (en) 2011-07-27
RU2011118466A (ru) 2012-11-20
CL2009001957A1 (es) 2010-02-12
CO6361862A2 (es) 2012-01-20
CN102245030B (zh) 2014-05-14
WO2010042825A1 (en) 2010-04-15
AU2009302219A1 (en) 2010-04-15
US8574657B2 (en) 2013-11-05
AU2009302219B2 (en) 2014-01-09
KR101706689B1 (ko) 2017-02-14
MX2011003835A (es) 2011-06-21
SA109300603B1 (ar) 2014-06-08
TW201026228A (en) 2010-07-16
CA2740128A1 (en) 2010-04-15
EP2346340A4 (en) 2012-08-29
NL2003614A (en) 2010-04-13
CN102245030A (zh) 2011-11-16
KR20110082022A (ko) 2011-07-15
JP5480282B2 (ja) 2014-04-23
MY155406A (en) 2015-10-15
US20100092639A1 (en) 2010-04-15
JP2012504968A (ja) 2012-03-01
RU2515390C2 (ru) 2014-05-10
EG27098A (en) 2015-06-07
ZA201103206B (en) 2012-10-31
CA2740128C (en) 2016-11-29
AR073733A1 (es) 2010-11-24

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