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1. (WO2017099599) FLOUR BLENDS AND THE USE THEREOF IN BREAD BAKING PROCESSES.
Latest bibliographic data on file with the International Bureau

Pub. No.: WO/2017/099599 International Application No.: PCT/NL2016/050861
Publication Date: 15.06.2017 International Filing Date: 09.12.2016
IPC:
A21D 2/18 (2006.01) ,A21D 2/26 (2006.01) ,A21D 10/00 (2006.01) ,A21D 13/06 (2017.01) ,A21D 13/062 (2017.01) ,A21D 13/064 (2017.01)
A HUMAN NECESSITIES
21
BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
D
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2
Treatment of flour or dough by adding materials thereto before or during baking
08
by adding organic substances
14
Organic oxygen compounds
18
Carbohydrates
A HUMAN NECESSITIES
21
BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
D
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2
Treatment of flour or dough by adding materials thereto before or during baking
08
by adding organic substances
24
Organic nitrogen compounds
26
Proteins
A HUMAN NECESSITIES
21
BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
D
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
10
Batters, dough or mixtures before baking
A HUMAN NECESSITIES
21
BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
D
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13
Finished or partly finished bakery products
06
Bread with modified starch or protein content
[IPC code unknown for A21D 13/062][IPC code unknown for A21D 13/064]
Applicants:
BORGESIUS HOLDING B.V. [NL/NL]; Electronicaweg 7 9503 GA Stadskanaal, NL
Inventors:
VAN DER MEULEN, Jan Foppe; NL
Agent:
JANSEN, C.M.; NL
Priority Data:
201595011.12.2015NL
Title (EN) FLOUR BLENDS AND THE USE THEREOF IN BREAD BAKING PROCESSES.
(FR) MÉLANGES DE FARINES ET LEUR UTILISATION DANS DES PROCESSUS DE CUISSON DE PAIN
Abstract:
(EN) The invention relates to the field of bread making, in particular to flour blends, starter doughs and methods for preparing dough leavened bread products at an industrial scale. Provided is a flour-based composition for the preparation of a yeast leavened dough, the composition comprising (i) a patent wheat flour with a protein content of at least 12%; (ii) a protein- enriched wheat flour fraction obtained by wind sifting a milled wheat flour; (iii) a starch-enriched wheat flour fraction obtained by wind sifting a milled wheat flour; (iv) vital wheat gluten; and (v) a fermentable yeast substrate. Also provided is a starter dough, dough and baked product comprising or prepared using the flour-based composition.
(FR) L'invention concerne le domaine de la fabrication du pain, en particulier des mélanges de farines, des levains et des procédés de préparation de produits de pain à base de pâte levée à l'échelle industrielle. L'invention concerne une composition à base de farine ,pour la préparation d'une pâte levée par la levure, la composition comprenant (i) une farine de blé supérieure ayant une teneur en protéines d'au moins 12 % ; (ii) une fraction de farine de blé enrichie en protéines, obtenue par tamisage à air d'une farine de blé moulue ; (iii) une fraction de farine de blé enrichie en amidon, obtenue par tamisage à air d'une farine de blé moulue ; (iv) le gluten de blé vital ; (v) un substrat de levure fermentable. L'invention concerne également un levain, une pâte et un produit cuit comprenant la composition à base de farine ou préparé à l'aide de celles-ci.
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)
Also published as:
EP3386309