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1. WO2009041821 - METHOD FOR PREPARING A FLOUR TORTILLA

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.
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