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1. WO2009051487 - A METHOD OF PREPARING A LOW SODIUM FLOUR-BASED DOUGH WITH IMPROVED HANDLING PROPERTIES

Publication Number WO/2009/051487
Publication Date 23.04.2009
International Application No. PCT/NL2008/050659
International Filing Date 20.10.2008
Chapter 2 Demand Filed 18.06.2009
IPC
A21D 2/02 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
2Treatment of flour or dough by adding materials thereto before or during baking
02by adding inorganic substances
A21D 10/00 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
10Batters, dough or mixtures before baking
A23L 1/304 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
29Modifying nutritive qualities of foods; Dietetic products
30containing additives
304Inorganic salts, minerals, trace elements
CPC
A21D 2/02
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
02by adding inorganic substances
A21D 2/145
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
145Acids, anhydrides or salts thereof
Applicants
  • CSM Nederland B.V. [NL]/[NL] (AllExceptUS)
  • MORRANT, Christopher John [GB]/[GB] (UsOnly)
  • KASZUBA, Deborah, Mary [GB]/[GB] (UsOnly)
Inventors
  • MORRANT, Christopher John
  • KASZUBA, Deborah, Mary
Agents
  • VAN WESTENBRUGGE, Andries
Priority Data
07118792.618.10.2007EP
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) A METHOD OF PREPARING A LOW SODIUM FLOUR-BASED DOUGH WITH IMPROVED HANDLING PROPERTIES
(FR) PROCÉDÉ DE PRÉPARATION D'UNE PÂTE À BASE DE FARINE À FAIBLE TENEUR EN SODIUM ET À MANIPULATION AMÉLIORÉE
Abstract
(EN)
One aspect of the present invention relates to the use of a sulphate compound to improve the handling properties of a flour-based dough containing a reduced level of sodium. The use of the sulphate compound in accordance with the invention reduces dough stickiness and/or improves dough strength. Examples of suitable sulphate compounds include calcium sulphate, magnesium sulphate, sodiumsulphate, potassium sulphate, ammonium sulphate and sulphuric acid. Another aspect of the invention concerns a method of preparing a low sodium flour based dough, said method being characterized in that (i) the sulphate compound is incorporated in the dough in a concentration of 5-75 mmole per kg of flour, with the proviso that if the sulphate compound is not calcium sulphate, said sulphate component is incorporated in the dough in a concentration of at least 5 mmole per kg of flour and withthe proviso that if the sulphate compound is calcium sulphate and if said calcium sulphate is incorporated in a concentration of less than 5 mmole per kg of flour, the method additionally comprises the addition of atleast 0.1 mmole of an edible acid per kg of flour, and in that (ii) sodium chloride is incorporated in a concentration of 0-1.6% byweight of cerealingredients.
(FR)
Sous un de ses aspects, la présente invention porte sur l'utilisation d'un composé de sulfate destiné à améliorer la manipulation d'une pâte à base de farine à faible teneur en sodium. L'utilisation du composé de sulfate proposé par l'invention permet de réduire l'épaisseur de la pâte et/ou d'améliorer sa résistance. Des composés de sulfate appropriés donnés comme exemple comprennent le sulfate de calcium, le sulfate de magnésium, le sulfate de sodium, le sulfate de potassium, le sulfate d'ammonium et l'acide sulfurique. Un autre aspect de l'invention concerne un procédé de préparation d'une pâte à base de farine à faible teneur en sodium. Le procédé consiste à (i) incorporer le composé de sulfate dans la pâte à une concentration de 5 à 75 mmoles par kg de farine; si le composé de sulfate n'est pas le sulfate de calcium, ledit composé de sulfate est incorporé dans la pâte à une concentration d'au moins 5 mmoles par kg de farine; en outre, si le composé de sulfate est le sulfate de calcium et si ledit sulfate de calcium est incorporé à une concentration inférieure à 5 mmoles par kg de farine, le procédé consiste à additionner au moins 0,1 mmole d'un acide comestible par kg de farine; et (ii) incorporer du chlorure de sodium à une concentration de 0,1 à 6 % en poids d'ingrédients céréaliers.
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