BR112015026542A2 - método para a fabricação de uma massa de bolo macio - Google Patents
método para a fabricação de uma massa de bolo macioInfo
- Publication number
- BR112015026542A2 BR112015026542A2 BR112015026542A BR112015026542A BR112015026542A2 BR 112015026542 A2 BR112015026542 A2 BR 112015026542A2 BR 112015026542 A BR112015026542 A BR 112015026542A BR 112015026542 A BR112015026542 A BR 112015026542A BR 112015026542 A2 BR112015026542 A2 BR 112015026542A2
- Authority
- BR
- Brazil
- Prior art keywords
- weight
- soft cake
- flour
- dough
- making
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
resumo a invenção se refere a um método para a fabricação de uma massa de bolo macio que compreende ao menos cerca de 40%, em peso, de materiais cereais e ao menos cerca de 30%, em peso, de açúcares em relação ao peso total do bolo macio depois de assado, método que compreende: - fornecer farinha, açúcares e opcionalmente outros ingredientes para o bolo macio; - formar uma pré-mistura misturando-se uma porção da farinha representando ao menos 60%, em peso, da farinha total a ser incorporada à massa de bolo macio com água e açúcares e aumentar ou manter a temperatura da mesma, de modo que no fim da mistura, a temperatura da pré-mistura atinja ao menos cerca de 45°c; - maturar a pré-mistura aquecida a uma temperatura de ao menos 45°c para formar uma massa firme e - misturar a massa firme com a farinha restante e outros ingredientes para formar a massa de bolo macio compreendendo ao menos cerca de 40%, em peso, de material de cereal após o assamento.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP13305559 | 2013-04-29 | ||
| PCT/EP2014/057797 WO2014177391A1 (en) | 2013-04-29 | 2014-04-16 | A method for making a soft cake batter |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BR112015026542A2 true BR112015026542A2 (pt) | 2017-07-25 |
Family
ID=48446212
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BR112015026542A BR112015026542A2 (pt) | 2013-04-29 | 2014-04-16 | método para a fabricação de uma massa de bolo macio |
Country Status (11)
| Country | Link |
|---|---|
| US (1) | US20160050941A1 (pt) |
| EP (1) | EP2991493B1 (pt) |
| CN (1) | CN105163592B (pt) |
| AR (1) | AR096094A1 (pt) |
| AU (1) | AU2014261646A1 (pt) |
| BR (1) | BR112015026542A2 (pt) |
| CA (1) | CA2909353A1 (pt) |
| ES (1) | ES2671396T3 (pt) |
| RU (1) | RU2015139729A (pt) |
| TW (1) | TW201515576A (pt) |
| WO (1) | WO2014177391A1 (pt) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2733227T3 (es) | 2015-02-18 | 2019-11-28 | Biscuit Gle | Método de fabricación de bizcocho |
| FR3044518B1 (fr) * | 2015-12-04 | 2017-11-24 | Sud Biscuits | Procede de fabrication industrielle d’un biscuit sec croustillant |
| EP3413719A1 (en) * | 2016-02-10 | 2018-12-19 | Novozymes A/S | Preparation of a baked product comprising fibers treated by a cellulase |
| RU2613239C1 (ru) * | 2016-03-24 | 2017-03-15 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ"). | Способ производства пряников |
| US11889839B2 (en) * | 2018-09-07 | 2024-02-06 | General Mills, Inc. | Method of making dough from batter |
| EP4437852A1 (en) * | 2023-03-30 | 2024-10-02 | Generale Biscuit | Soft cake bakery product and a dough for forming the same |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3711297A (en) * | 1970-12-29 | 1973-01-16 | Procter & Gamble | Process for the treatment of unchlorinated cake flour |
| MY170345A (en) * | 2010-12-08 | 2019-07-19 | Nestle Sa | Frozen confectionary products comprising hydrolysed whole grain |
-
2014
- 2014-04-16 AU AU2014261646A patent/AU2014261646A1/en not_active Abandoned
- 2014-04-16 WO PCT/EP2014/057797 patent/WO2014177391A1/en active Application Filing
- 2014-04-16 BR BR112015026542A patent/BR112015026542A2/pt not_active IP Right Cessation
- 2014-04-16 CN CN201480023019.6A patent/CN105163592B/zh active Active
- 2014-04-16 RU RU2015139729A patent/RU2015139729A/ru not_active Application Discontinuation
- 2014-04-16 TW TW103113829A patent/TW201515576A/zh unknown
- 2014-04-16 US US14/782,588 patent/US20160050941A1/en not_active Abandoned
- 2014-04-16 ES ES14721243.5T patent/ES2671396T3/es active Active
- 2014-04-16 EP EP14721243.5A patent/EP2991493B1/en active Active
- 2014-04-16 CA CA2909353A patent/CA2909353A1/en not_active Abandoned
- 2014-04-25 AR ARP140101719A patent/AR096094A1/es unknown
Also Published As
| Publication number | Publication date |
|---|---|
| RU2015139729A (ru) | 2017-06-05 |
| TW201515576A (zh) | 2015-05-01 |
| CN105163592B (zh) | 2019-05-10 |
| EP2991493B1 (en) | 2018-03-21 |
| EP2991493A1 (en) | 2016-03-09 |
| US20160050941A1 (en) | 2016-02-25 |
| ES2671396T3 (es) | 2018-06-06 |
| CN105163592A (zh) | 2015-12-16 |
| AR096094A1 (es) | 2015-12-02 |
| AU2014261646A1 (en) | 2015-10-15 |
| WO2014177391A1 (en) | 2014-11-06 |
| CA2909353A1 (en) | 2014-11-06 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| B08F | Application fees: application dismissed [chapter 8.6 patent gazette] | ||
| B08K | Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette] | ||
| B350 | Update of information on the portal [chapter 15.35 patent gazette] |