PROCEDIMIENTO PARA PREPARAR UNA MASA

LA PRESENTE INVENCION SE REFIERE A UN PROCEDIMIENTO PARA LA PREPARACION DE UN MEJORADOR DE LA COCCION BASADO EN GERMENES DE CEREALES FERMENTADOS. TAL MEJORADOR DE LA COCCION PUEDE ALIVIAR ALGUNOS DE LOS EFECTOS SECUNDARIOS NEGATIVOS DE LAS PROPIEDADES DE MANIPULACION DE LA PASTA ASOCIADOS A UNA PAST...

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Hauptverfasser:	HOOGLAND, MARTIN, VISSER, JOHANNES, MARSDEN, WILLIAM, JAMES, N, VAN DUIJNHOVEN, ANTON, A., G
Format:	Patent
Sprache:	spa
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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creator	HOOGLAND, MARTIN VISSER, JOHANNES MARSDEN, WILLIAM, JAMES, N VAN DUIJNHOVEN, ANTON, A., G
description	LA PRESENTE INVENCION SE REFIERE A UN PROCEDIMIENTO PARA LA PREPARACION DE UN MEJORADOR DE LA COCCION BASADO EN GERMENES DE CEREALES FERMENTADOS. TAL MEJORADOR DE LA COCCION PUEDE ALIVIAR ALGUNOS DE LOS EFECTOS SECUNDARIOS NEGATIVOS DE LAS PROPIEDADES DE MANIPULACION DE LA PASTA ASOCIADOS A UNA PASTA RICA EN GLUTEN. COMO BENEFICIO ADICIONAL, EL MEJORADOR DE LA COCCION CONTRIBUYE AL SABOR Y/O AROMA DE LOS PRODUCTOS COCIDOS. LOS CEREALES PREFERENTES PARA ESTE FIN SON EL TRIGO, LA CEBADA Y EL CENTENO. PCT No. PCT/EP94/03663 Sec. 371 Date May 7, 1996 Sec. 102(e) Date May 7, 1996 PCT Filed Nov. 7, 1994 PCT Pub. No. WO95/13706 PCT Pub. Date May 26, 1995The present invention relates to a process for preparing a baking improver based on fermented cereal germs. Such a baking improver can alleviate some of the negative side effects in dough handling properties associated with dough rich in gluten. As an additional benefit, the baking improver contributes to the flavour and/or aroma of baked goods. Preferred cereals for this purpose are wheat, barley and rye.
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subjects	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
title	PROCEDIMIENTO PARA PREPARAR UNA MASA
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