Feedback
Settings

Settings

Goto Application

1. WO2009041821 - METHOD FOR PREPARING A FLOUR TORTILLA

PermaLink
Publication Number WO/2009/041821
Publication Date 02.04.2009
International Application No. PCT/NL2008/050626
International Filing Date 29.09.2008
IPC
A21D 2/16 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
14Organic oxygen compounds
16Fatty acid esters
A21D 8/02 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
8Methods for preparing or baking dough
02Methods for preparing dough; Treating dough prior to baking
A23L 1/164 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
10containing cereal-derived products
164Flakes or other shapes of the ready-to-eat type
A23P 1/08 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
1Shaping or working of foodstuffs
08Coating of foodstuffs; Coatings therefor; Making of laminated, multilayered or stuffed foodstuffs
A21D 13/00 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
CPC
A21D 13/068
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
06Products with modified nutritive value, e.g. with modified starch content
068with modified fat content; Fat-free products
A21D 13/22
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
20Partially or completely coated products
22coated before baking
A21D 13/42
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
40Products characterised by the type, form or use
42Tortillas
A21D 2/16
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
14Organic oxygen compounds
16Fatty acid esters
A23L 7/117
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
7Cereal-derived products; Malt products
10Cereal-derived products
117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
A23L 7/13
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
7Cereal-derived products; Malt products
10Cereal-derived products
117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
13Snacks or the like obtained by oil frying of a formed cereal dough
Applicants
  • BAKERY TECHNOLOGY CENTRE B.V. [NL]/[NL] (AllExceptUS)
  • STURKENBOOM, Marcellus Gerardus [NL]/[NL] (UsOnly)
  • VAN DER LEE, Mattheus Antonius Jozef [NL]/[NL] (UsOnly)
  • VAN OORT, Martinus Gerardus [NL]/[NL] (UsOnly)
  • BRIGHT, Steven Charles [US]/[US] (UsOnly)
Inventors
  • STURKENBOOM, Marcellus Gerardus
  • VAN DER LEE, Mattheus Antonius Jozef
  • VAN OORT, Martinus Gerardus
  • BRIGHT, Steven Charles
Agents
  • HATZMANN, M.J.
Priority Data
07117317.327.09.2007EP
60/995,55227.09.2007US
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) METHOD FOR PREPARING A FLOUR TORTILLA
(FR) PROCÉDÉ DE PRÉPARATION D'UNE TORTILLA DE FARINE
Abstract
(EN)
The present invention relates to a method for preparing a flour tortilla comprising providing a flour tortilla dough in a portion sufficient to prepare the tortilla; applying a fatty substance to at least part of the surface of the dough portion; thereafter forming the dough into a tortilla shape; and thereafter and baking the dough. The invention further relates to a tortilla obtainable by such a method and to the use of a fatty substance to improve a property of a tortilla prepared using a fatty substance.
(FR)
La présente invention concerne un procédé de préparation d'une tortilla de farine, lequel procédé consiste à disposer d'une portion suffisante de pâte à tortilla de farine pour préparer la tortilla, à appliquer une matière grasse sur au moins une partie de la surface de la portion de pâte, à travailler la pâte sous forme de tortilla, puis à cuire la pâte. L'invention concerne également une tortilla obtenue suivant un tel procédé, ainsi que l'utilisation de matière grasse pour améliorer une propriété d'une tortilla préparée avec une matière grasse.
Also published as
BRPI0813469
CN101715297
EP2044843
IN7205/DELNP/2009
MXMX/a/2009/011991
Latest bibliographic data on file with the International Bureau
# -