AR038987A1 - Producto intermedio de masa - Google Patents
Producto intermedio de masaInfo
- Publication number
- AR038987A1 AR038987A1 ARP030100919A ARP030100919A AR038987A1 AR 038987 A1 AR038987 A1 AR 038987A1 AR P030100919 A ARP030100919 A AR P030100919A AR P030100919 A ARP030100919 A AR P030100919A AR 038987 A1 AR038987 A1 AR 038987A1
- Authority
- AR
- Argentina
- Prior art keywords
- dough
- mass
- flour
- yeast
- microns
- Prior art date
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 2
- 230000001413 cellular effect Effects 0.000 abstract 2
- 239000003795 chemical substances by application Substances 0.000 abstract 2
- 235000013312 flour Nutrition 0.000 abstract 2
- 239000011159 matrix material Substances 0.000 abstract 2
- 239000000126 substance Substances 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 235000015895 biscuits Nutrition 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000013067 intermediate product Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000012830 plain croissants Nutrition 0.000 abstract 1
- 239000000047 product Substances 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Un producto intermedio de masa que comprende: un intermedio de masa producido a partir de por lo menos una mezcla de harina, levadura y agua; y en donde dicho intermedio tiene un tamano de las células de aire en la gama de 90 micrones a 120 micrones. Dicho intermedio de masa tiene una matriz celular sustancialmente regular y está realizado sustancialmente sin agentes elevadores químicos. El intermedio de masa comprende: una masa producida a partir de por lo menos levadura, harina y agua y sustancialmente sin un agente elevador químico; y que tiene una matriz celular en la gama del 14% al 45% de dicha masa. El antedicho intermedio de masa se refiere a productos basados en masa, tales como roscas, bizcochos, bollos, roscas o bollos de canela, medialunas, pasteles y similares que son sometidos a otro paso de procesamiento por el usuario, tal como horneado o calentamiento.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US10/100,427 US20030175397A1 (en) | 2002-03-18 | 2002-03-18 | Dough intermediate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AR038987A1 true AR038987A1 (es) | 2005-02-02 |
Family
ID=28039810
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ARP030100919A AR038987A1 (es) | 2002-03-18 | 2003-03-17 | Producto intermedio de masa |
Country Status (8)
| Country | Link |
|---|---|
| US (1) | US20030175397A1 (es) |
| EP (1) | EP1377169A1 (es) |
| CN (1) | CN1509145A (es) |
| AR (1) | AR038987A1 (es) |
| AU (1) | AU2003221993A1 (es) |
| CA (1) | CA2448852A1 (es) |
| MX (1) | MXPA03010554A (es) |
| WO (1) | WO2003079798A1 (es) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8231920B2 (en) * | 2005-08-05 | 2012-07-31 | T.F.H. Publications, Inc. | Direct melt processing of resins |
| US8354131B2 (en) | 2006-09-13 | 2013-01-15 | Kraft Foods Global Brands Llc | Microwavable food products |
| US8057832B2 (en) | 2006-09-13 | 2011-11-15 | Kraft Foods Global Brands Llc | Microwavable food products |
| CN103864504B (zh) * | 2012-12-12 | 2016-03-30 | 四川省中医药科学院 | 培养食药用菌的固体发酵基质及其制备方法和用途 |
| CN107981156A (zh) * | 2017-11-27 | 2018-05-04 | 江南大学 | 一种促进食品微波加热过程中褐变的方法及其配料 |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4966778A (en) * | 1981-12-02 | 1990-10-30 | Kraft General Foods, Inc. | Method for producing frozen proofed dough |
| US5672369A (en) * | 1995-06-07 | 1997-09-30 | The Pillsbury Company | Alcohol and polyol-containing doughs and method of making |
-
2002
- 2002-03-18 US US10/100,427 patent/US20030175397A1/en not_active Abandoned
-
2003
- 2003-03-13 CA CA002448852A patent/CA2448852A1/en not_active Abandoned
- 2003-03-13 EP EP03717974A patent/EP1377169A1/en not_active Withdrawn
- 2003-03-13 CN CNA038002728A patent/CN1509145A/zh active Pending
- 2003-03-13 MX MXPA03010554A patent/MXPA03010554A/es not_active Application Discontinuation
- 2003-03-13 WO PCT/US2003/007755 patent/WO2003079798A1/en not_active Ceased
- 2003-03-13 AU AU2003221993A patent/AU2003221993A1/en not_active Abandoned
- 2003-03-17 AR ARP030100919A patent/AR038987A1/es unknown
Also Published As
| Publication number | Publication date |
|---|---|
| AU2003221993A1 (en) | 2003-10-08 |
| US20030175397A1 (en) | 2003-09-18 |
| MXPA03010554A (es) | 2004-03-15 |
| CN1509145A (zh) | 2004-06-30 |
| CA2448852A1 (en) | 2003-10-02 |
| WO2003079798A1 (en) | 2003-10-02 |
| EP1377169A1 (en) | 2004-01-07 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FB | Suspension of granting procedure |