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WO2005079584A3 - Procede de fabrication d’un produit de cuisson a base de gluten, et produits de cuisson en resultant - Google Patents

Procede de fabrication d’un produit de cuisson a base de gluten, et produits de cuisson en resultant Download PDF

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Publication number
WO2005079584A3
WO2005079584A3 PCT/FR2005/000288 FR2005000288W WO2005079584A3 WO 2005079584 A3 WO2005079584 A3 WO 2005079584A3 FR 2005000288 W FR2005000288 W FR 2005000288W WO 2005079584 A3 WO2005079584 A3 WO 2005079584A3
Authority
WO
WIPO (PCT)
Prior art keywords
dough
hours
weight
loaves
rising
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.)
Ceased
Application number
PCT/FR2005/000288
Other languages
English (en)
Other versions
WO2005079584A2 (fr
Inventor
Bernard Boursier
Patrick Leroux
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.)
Roquette Freres SA
Original Assignee
Roquette Freres SA
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 Roquette Freres SA filed Critical Roquette Freres SA
Priority to AU2005213874A priority Critical patent/AU2005213874B2/en
Priority to JP2006552657A priority patent/JP4739238B2/ja
Priority to US10/589,127 priority patent/US20070166446A1/en
Priority to CA2555419A priority patent/CA2555419C/fr
Priority to CN2005800046216A priority patent/CN101022734B/zh
Priority to EP05717589A priority patent/EP1713340A2/fr
Publication of WO2005079584A2 publication Critical patent/WO2005079584A2/fr
Anticipated expiration legal-status Critical
Publication of WO2005079584A3 publication Critical patent/WO2005079584A3/fr
Ceased legal-status Critical Current

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
    • 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
    • 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
    • A21D2/183—Natural gums
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)

Abstract

L'invention a pour objet un procédé de fabrication d'un produit de cuisson consistant a : - former une pâte comprenant du gluten, au moins 15% d'eau, un agent améliorant et éventuellement un agent levant, - pétrir cette pâte, éventuellement laisser la pâte lever, - cuire la pâte pour obtenir ledit produit de cuisson, caractérisé en ce que ladite pâte à cuire comprend de 3 à 15% en poids par rapport au poids de la pâte d'un agent améliorant choisi dans le groupe constitué par les maltodextrines, les pyrodextrines, le polydextrose et les oligosaccharides seuls ou en mélange entre eux, et 0,005 à 1% en poids d'un agent réducteur choisi dans le groupe constitué par la cystéine, le glutathion, la levure sèche désactivée, le bisulfite et les protéases.
PCT/FR2005/000288 2004-02-13 2005-02-09 Procede de fabrication d’un produit de cuisson a base de gluten, et produits de cuisson en resultant Ceased WO2005079584A2 (fr)

Priority Applications (6)

Application Number Priority Date Filing Date Title
AU2005213874A AU2005213874B2 (en) 2004-02-13 2005-02-09 Method for producing a gluten-based baked product
JP2006552657A JP4739238B2 (ja) 2004-02-13 2005-02-09 グルテンベースの焼成製品の製造方法
US10/589,127 US20070166446A1 (en) 2004-02-13 2005-02-09 Method for producing a gluten-based baked product
CA2555419A CA2555419C (fr) 2004-02-13 2005-02-09 Procede de fabrication d'un produit de cuisson a base de gluten
CN2005800046216A CN101022734B (zh) 2004-02-13 2005-02-09 制作基于麸质的焙烤产品的方法
EP05717589A EP1713340A2 (fr) 2004-02-13 2005-02-09 Procede de fabrication d'un produit de cuisson a base de gluten, et produits de cuisson en resultant

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0401470 2004-02-13
FR0401470A FR2866203B1 (fr) 2004-02-13 2004-02-13 Procede de fabrication d'un produit de cuisson a base de gluten

Publications (2)

Publication Number Publication Date
WO2005079584A2 WO2005079584A2 (fr) 2005-09-01
WO2005079584A3 true WO2005079584A3 (fr) 2006-12-14

Family

ID=34803355

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/FR2005/000288 Ceased WO2005079584A2 (fr) 2004-02-13 2005-02-09 Procede de fabrication d’un produit de cuisson a base de gluten, et produits de cuisson en resultant

Country Status (8)

Country Link
US (1) US20070166446A1 (fr)
EP (1) EP1713340A2 (fr)
JP (1) JP4739238B2 (fr)
CN (1) CN101022734B (fr)
AU (1) AU2005213874B2 (fr)
CA (1) CA2555419C (fr)
FR (1) FR2866203B1 (fr)
WO (1) WO2005079584A2 (fr)

Families Citing this family (23)

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Publication number Priority date Publication date Assignee Title
DE19836339B4 (de) 1998-08-11 2011-12-22 N.V. Nutricia Kohlenhydratmischung
ES2294356T3 (es) * 2002-08-30 2008-04-01 Campina B.V. Ingrediente espumante y productos que contienen dicho ingrediente.
JP2005287454A (ja) * 2004-04-02 2005-10-20 Matsutani Chem Ind Ltd 保健機能付与飲食品及び飲食品へ保健機能を付与する方法
EP1597978A1 (fr) 2004-05-17 2005-11-23 Nutricia N.V. Synergie de GOS et polyfructose
US8252769B2 (en) 2004-06-22 2012-08-28 N. V. Nutricia Intestinal barrier integrity
ATE446686T1 (de) * 2004-06-22 2009-11-15 Nutricia Nv Verbesserung der barriereintegrität bei hiv- patienten mit hilfe von fettsäuren
EP1721611A1 (fr) * 2005-04-21 2006-11-15 N.V. Nutricia Supplément nutritionnel avec des oligosaccharides pour une catégorie de patients avec HIV
EP1723951A1 (fr) * 2005-04-21 2006-11-22 N.V. Nutricia Supplément nutritionnel avec des oligosaccharides pour une catégorie de patients avec HIV
SI2386640T1 (sl) 2004-08-26 2015-06-30 Engeneic Molecular Delivery Pty Ltd Dostava funkcionalnih nukleinskih kislin celicam sesalcev preko bakterijsko izvirajočih, intaktnih minicelic
AU2006237738B2 (en) * 2005-04-21 2011-09-29 N.V. Nutricia Nutritional supplement for HIV patients
GB0621792D0 (en) 2006-11-01 2006-12-13 Mann Stephen P Composition
WO2009096772A1 (fr) * 2008-02-01 2009-08-06 N.V. Nutricia Composition stimulant l'activité des cellules tueuses naturelles
RU2010137628A (ru) * 2008-02-12 2012-03-20 Марс Инкорпорейтед (US) Продукт-аналог мяса
FR2934465B1 (fr) * 2008-08-04 2012-09-28 Roquette Freres Produit de cuisson enrichi en fibres et en proteines vegetales procede de fabrication d'un tel produit.
AR086993A1 (es) 2011-06-20 2014-02-05 Gen Biscuit Masa de galletita
CN103689048A (zh) * 2013-12-06 2014-04-02 柳州联海科技有限公司 一种营养多样化饼干的制备方法
WO2015125548A1 (fr) * 2014-02-21 2015-08-27 日清製粉株式会社 Procédé de fabrication de feuille d'harumaki
CN104322619B (zh) * 2014-09-26 2016-11-30 浙江恒乐粮食有限公司 全麦油条及其制作方法
CA2982836A1 (fr) 2015-04-28 2016-11-03 Mars, Incorporated Procede de preparation d'un produit alimentaire pour animaux de compagnie humide sterilise
CN106900798A (zh) * 2015-12-21 2017-06-30 中粮集团有限公司 红糖全麦蛋卷及其制造方法
FR3057440B1 (fr) * 2016-10-13 2018-11-30 Panzani Melange, composition pateuse et procede de fabrication de pates a la farine de ble tendre
FR3077959B1 (fr) 2018-02-22 2021-09-24 Roquette Freres Procede de fabrication de dextrine de pois resistante
FR3115962B1 (fr) * 2020-11-09 2022-11-04 Cerelia Pâte à pizza pour utilisation différée et son procédé de préparation

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4405648A (en) * 1979-08-24 1983-09-20 Nisshin Flour Milling Co., Ltd. Method for producing bread
EP0435606A2 (fr) * 1989-12-26 1991-07-03 Ichinobe Baking Co. Ltd Pâte à pain
EP0463935A1 (fr) * 1990-06-18 1992-01-02 Matsutani Chemical Industries Co. Ltd. Procédé pour la préparation de produits de boulangerie contenant des fibres diététiques
WO1996039849A1 (fr) * 1995-06-07 1996-12-19 The Pillsbury Company Procede pour accroitre le volume specifique et produits de boulangerie en resultant
JPH1084844A (ja) * 1996-09-13 1998-04-07 Kao Corp 多孔性含水小麦粉食品
JP2001045960A (ja) * 1999-08-04 2001-02-20 Matsutani Chem Ind Ltd 食物繊維強化パン及びその製法
US20010028904A1 (en) * 2000-03-10 2001-10-11 Kohji Ueda Bakery products containing fructo-oligosaccharide
US20020192344A1 (en) * 2001-03-30 2002-12-19 Raymond Brendel Process for preparing a low-calorie food
US20030072862A1 (en) * 2001-09-19 2003-04-17 Pruden Terry Lynn Extended shelf life bakery composition and bakery products

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE767755C (de) * 1938-01-25 1953-05-11 Paul Hildebrandt Verfahren zur Herstellung eines Backfettes
US4005225A (en) * 1975-08-13 1977-01-25 Patent Technology Inc. Bakery process and developer composition therefor
US4678672A (en) * 1984-03-14 1987-07-07 Nabisco Brands, Inc. Reduced calorie crackers and processes for producing same
JPH05292870A (ja) * 1992-04-23 1993-11-09 Riken Vitamin Co Ltd パン類の品質改良法
JPH0670670A (ja) * 1992-08-25 1994-03-15 Nisshin D C Ee Shokuhin Kk 食物繊維入りパン類の製造法及び製パン用組成物並びに製パン改良剤
ATE218809T1 (de) * 1996-03-19 2002-06-15 Dsm Nv Kombination von enzymen
JPH1075707A (ja) * 1996-09-04 1998-03-24 Takaki Beekarii:Kk 冷凍パン生地の製造法
US6030654A (en) * 1996-09-11 2000-02-29 Church & Dwight Co., Inc. Composition for no fat of reduced fat bakery products
FR2786775B1 (fr) * 1998-12-04 2001-02-16 Roquette Freres Maltodextrines branchees et leur procede de preparation
DK1154695T3 (da) * 1999-02-24 2006-05-08 Usa Inc Danisco Betain og bageprodukter
DE19919195B4 (de) * 1999-04-29 2004-07-22 Fuchs Gmbh & Co. Pumpfähiger Backzusatz

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4405648A (en) * 1979-08-24 1983-09-20 Nisshin Flour Milling Co., Ltd. Method for producing bread
EP0435606A2 (fr) * 1989-12-26 1991-07-03 Ichinobe Baking Co. Ltd Pâte à pain
EP0463935A1 (fr) * 1990-06-18 1992-01-02 Matsutani Chemical Industries Co. Ltd. Procédé pour la préparation de produits de boulangerie contenant des fibres diététiques
WO1996039849A1 (fr) * 1995-06-07 1996-12-19 The Pillsbury Company Procede pour accroitre le volume specifique et produits de boulangerie en resultant
JPH1084844A (ja) * 1996-09-13 1998-04-07 Kao Corp 多孔性含水小麦粉食品
JP2001045960A (ja) * 1999-08-04 2001-02-20 Matsutani Chem Ind Ltd 食物繊維強化パン及びその製法
US20010028904A1 (en) * 2000-03-10 2001-10-11 Kohji Ueda Bakery products containing fructo-oligosaccharide
US20020192344A1 (en) * 2001-03-30 2002-12-19 Raymond Brendel Process for preparing a low-calorie food
US20030072862A1 (en) * 2001-09-19 2003-04-17 Pruden Terry Lynn Extended shelf life bakery composition and bakery products

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
1988, SOSLAND PUBLISHING,, PYLER, E.J. BAKING SCIENCE AND TECHNOLOGY, PP. 703-706, XP002327340 *
PATENT ABSTRACTS OF JAPAN vol. 1998, no. 09 31 July 1998 (1998-07-31) *
PATENT ABSTRACTS OF JAPAN vol. 2000, no. 19 5 June 2001 (2001-06-05) *

Also Published As

Publication number Publication date
FR2866203B1 (fr) 2006-12-08
AU2005213874B2 (en) 2009-09-03
CA2555419A1 (fr) 2005-09-01
CA2555419C (fr) 2013-11-19
EP1713340A2 (fr) 2006-10-25
JP2007521827A (ja) 2007-08-09
AU2005213874A1 (en) 2005-09-01
CN101022734B (zh) 2011-02-09
US20070166446A1 (en) 2007-07-19
CN101022734A (zh) 2007-08-22
FR2866203A1 (fr) 2005-08-19
JP4739238B2 (ja) 2011-08-03
WO2005079584A2 (fr) 2005-09-01

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