HUE053666T2 - Keményítõ részecskéket tartalmazó tésztakeverék nyílt bélszerkezetû péksütemények elõállítására - Google Patents
Keményítõ részecskéket tartalmazó tésztakeverék nyílt bélszerkezetû péksütemények elõállításáraInfo
- Publication number
- HUE053666T2 HUE053666T2 HUE15816196A HUE15816196A HUE053666T2 HU E053666 T2 HUE053666 T2 HU E053666T2 HU E15816196 A HUE15816196 A HU E15816196A HU E15816196 A HUE15816196 A HU E15816196A HU E053666 T2 HUE053666 T2 HU E053666T2
- Authority
- HU
- Hungary
- Prior art keywords
- starch
- production
- bakery products
- particles comprised
- crumb structure
- Prior art date
Links
- 229920002472 Starch Polymers 0.000 title 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 title 1
- 239000000203 mixture Substances 0.000 title 1
- 239000002245 particle Substances 0.000 title 1
- 235000019698 starch Nutrition 0.000 title 1
- 239000008107 starch Substances 0.000 title 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
- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
-
- 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
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Grain Derivatives (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/EP2015/081164 WO2017108131A1 (en) | 2015-12-23 | 2015-12-23 | Dough mixture comprising particles comprised of starch for the production of bakery products with an open crumb structure |
| EP15816196.8A EP3393252B1 (en) | 2015-12-23 | 2015-12-23 | Dough mixture comprising particles comprised of starch for the production of bakery products with an open crumb structure |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| HUE053666T2 true HUE053666T2 (hu) | 2021-07-28 |
Family
ID=55022493
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HUE15816196A HUE053666T2 (hu) | 2015-12-23 | 2015-12-23 | Keményítõ részecskéket tartalmazó tésztakeverék nyílt bélszerkezetû péksütemények elõállítására |
Country Status (3)
| Country | Link |
|---|---|
| EP (1) | EP3393252B1 (hu) |
| HU (1) | HUE053666T2 (hu) |
| WO (1) | WO2017108131A1 (hu) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2744112C1 (ru) * | 2020-03-16 | 2021-03-02 | Закрытое акционерное общество «Партнер-М» | Способ производства хлеба и хлебобулочных изделий |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ATE429813T1 (de) * | 1998-10-09 | 2009-05-15 | Gen Mills Inc | Verkapselung empfindlicher flüssiger komponenten in eine matrix zur gewinnung diskreter lagerbeständiger partikel |
| US6500463B1 (en) * | 1999-10-01 | 2002-12-31 | General Mills, Inc. | Encapsulation of sensitive components into a matrix to obtain discrete shelf-stable particles |
| EP2470025B1 (en) * | 2009-08-27 | 2017-12-27 | Nederlandse Organisatie voor toegepast- natuurwetenschappelijk onderzoek TNO | Active ingredient delivery system |
| FR2990825B1 (fr) * | 2012-05-23 | 2014-07-04 | Paris Grands Moulins | Billes riches en son et leur utilisation pour la fabrication de produits boulangers ou patissiers complets |
-
2015
- 2015-12-23 WO PCT/EP2015/081164 patent/WO2017108131A1/en not_active Ceased
- 2015-12-23 EP EP15816196.8A patent/EP3393252B1/en active Active
- 2015-12-23 HU HUE15816196A patent/HUE053666T2/hu unknown
Also Published As
| Publication number | Publication date |
|---|---|
| WO2017108131A1 (en) | 2017-06-29 |
| EP3393252A1 (en) | 2018-10-31 |
| EP3393252B1 (en) | 2021-02-24 |
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