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1. WO2010092023 - BAKED DOUGH INCLUDING A SPECIFIC FLOUR

Publication Number WO/2010/092023
Publication Date 19.08.2010
International Application No. PCT/EP2010/051509
International Filing Date 08.02.2010
IPC
A21D 6/00 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
6Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
A21D 13/06 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
06Products with modified nutritive value, e.g. with modified starch content
A23L 1/10 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
CPC
A21D 10/00
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
10Batters, dough or mixtures before baking
A21D 13/062
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
062with modified sugar content; Sugar-free products
A21D 2/14
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
A21D 2/181
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
18Carbohydrates
181Sugars or sugar alcohols
A21D 2/36
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
36Vegetable material
A21D 6/00
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
6Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
Applicants
  • GENERALE BISCUIT [FR]/[FR] (AllExceptUS)
  • MOREIRA DE ALMEIDA, Isabel [FR]/[FR] (UsOnly)
  • WAHL, Robin [FR]/[FR] (UsOnly)
  • BELOUIN, François [FR]/[FR] (UsOnly)
Inventors
  • MOREIRA DE ALMEIDA, Isabel
  • WAHL, Robin
  • BELOUIN, François
Agents
  • WAJS, Nathalie
Priority Data
09 5086511.02.2009FR
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) BAKED DOUGH INCLUDING A SPECIFIC FLOUR
(FR) PÂTE À PAIN CUITE AU FOUR CONTENANT UNE FARINE SPÉCIFIQUE
Abstract
(EN)
The object of the present invention is to provide baked dough having a water activity (Aw) between 0.6 and 0.80and including at least a flour having a median particulate size in volume less than or equal to 40 μm. It is also an object of the invention to provide a food product including said baked dough, and a use of a flour having a median particulate size in volume less than or equal to 40 μm as a substitute for sugars and/or sugar derivatives in dough baked or intended to be baked.
(FR)
La présente invention concerne une pâte à pain cuite au four présentant une activité de l'eau (Aw) comprise entre 0,6 et 0,8 et comportant au moins une farine dont la dimension médiane des particules en volume est inférieure ou égale à 40 µm. L'invention concerne également un produit alimentaire incorporant ladite pâte à pain cuite au four, ainsi que l'utilisation, en tant que substitut de sucres et/ou de dérivés du sucre, d'une farine présentant une dimension médiane des particules en volume inférieure ou égale à 40 µm, dans de la pâte à pain cuite au four ou destinée à être cuite au four.
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