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1. (WO2019063721) WELL-TOLERATED FLOUR COMPOSITION
Latest bibliographic data on file with the International Bureau    Submit observation

Pub. No.: WO/2019/063721 International Application No.: PCT/EP2018/076323
Publication Date: 04.04.2019 International Filing Date: 27.09.2018
Chapter 2 Demand Filed: 28.03.2019
IPC:
A21D 2/26 (2006.01) ,A21D 8/04 (2006.01) ,A21D 10/00 (2006.01) ,A23L 7/109 (2016.01) ,A23L 33/185 (2016.01)
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
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
8
Methods for preparing dough or for baking
02
Methods for preparing dough; Treating dough prior to baking
04
treating dough with micro-organisms or enzymes
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
[IPC code unknown for A23L 7/109][IPC code unknown for A23L 33/185]
Applicants:
ERNST BÖCKER GMBH & CO. KG [DE/DE]; Ringstr. 55-57 32427 Minden, DE
Inventors:
BÖCKER, Georg; DE
BRANDT, Markus; DE
DÜSTERBERG, Markus; DE
SCHUPPAN, Detlef; DE
Agent:
FLEUCHAUS, Andrea; DE
Priority Data:
10 2017 122 407.627.09.2017DE
Title (EN) WELL-TOLERATED FLOUR COMPOSITION
(FR) COMPOSITION DE FARINE TOLÉRÉE
(DE) VERTRÄGLICHE MEHLZUSAMMENSETZUNG
Abstract:
(EN) The present invention relates to the field of food production, in particular the provision of flour mixtures for use in the production of bakery products, pasta and bread, which are characterized by a reduced ATI content and can nevertheless be processed into doughs that correspond to the technical and rheological requirements of a wheat dough.
(FR) L’invention a trait au domaine de la production alimentaire, notamment à la préparation de mélanges de farine pour produire des produits de boulangerie, des pâtes et des pains qui se caractérisent par une teneur réduite en ATI et permettent néanmoins le traitement en pâtes ayant les caractéristiques techniques et rhéologiques nécessaires d’une pâte de blé.
(DE) Die vorliegende Erfindung betrifft das Gebiet der Lebensmittelerzeugung, insbesondere die Bereitstellung von Mehlmischungen zur Erzeugung von Backwaren, Teigwaren und Broten, die sich durch einen reduzierten ATI-Gehalt auszeichnen und trotzdem zu Teigen verarbeitet werden können, die den technischen und rheologischen Anfordernissen eines Weizenteiges entsprechen.
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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, JO, 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 Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (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: German (DE)
Filing Language: German (DE)