ATE19850T1 - Kuchenteig-formulierung und verfahren zu ihrer herstellung. - Google Patents
Kuchenteig-formulierung und verfahren zu ihrer herstellung.Info
- Publication number
- ATE19850T1 ATE19850T1 AT80301830T AT80301830T ATE19850T1 AT E19850 T1 ATE19850 T1 AT E19850T1 AT 80301830 T AT80301830 T AT 80301830T AT 80301830 T AT80301830 T AT 80301830T AT E19850 T1 ATE19850 T1 AT E19850T1
- Authority
- AT
- Austria
- Prior art keywords
- formulations
- wheat flour
- production
- amounts
- dry formulation
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/04—Batters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/50—Solidified foamed products, e.g. meringues
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US06/045,347 US4294864A (en) | 1979-06-04 | 1979-06-04 | Preparation of high-ratio cakes using untreated wheat flour |
EP80301830A EP0020170B1 (de) | 1979-06-04 | 1980-06-02 | Kuchenteig-Formulierung und Verfahren zu ihrer Herstellung |
Publications (1)
Publication Number | Publication Date |
---|---|
ATE19850T1 true ATE19850T1 (de) | 1986-06-15 |
Family
ID=21937366
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AT80301830T ATE19850T1 (de) | 1979-06-04 | 1980-06-02 | Kuchenteig-formulierung und verfahren zu ihrer herstellung. |
Country Status (4)
Country | Link |
---|---|
US (1) | US4294864A (de) |
EP (1) | EP0020170B1 (de) |
AT (1) | ATE19850T1 (de) |
DE (1) | DE3071609D1 (de) |
Families Citing this family (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB9025290D0 (en) * | 1990-11-21 | 1991-01-02 | Unilever Plc | Fat-free pastry mixture |
US5296250A (en) * | 1991-12-13 | 1994-03-22 | Conagra Flour Milling Co. | Cake mixes utilizing unchlorinated wheat flour |
FR2686485B1 (fr) * | 1992-01-28 | 1994-03-18 | Saint Denis De L Hotel Laiterie | Composition alimentaire du type pate a crepes a longue conservation. |
US5456930A (en) * | 1992-06-24 | 1995-10-10 | General Mills, Inc. | Dielectric heating treatment of unchlorinated cake flour |
US5389388A (en) * | 1992-06-24 | 1995-02-14 | General Mills, Inc. | Microwave treatment of unchlorinated cake flour |
CA2116171A1 (en) * | 1993-03-25 | 1994-09-26 | Joaquin Castro Lugay | Low density no fat baked product and method for making |
US5439696A (en) * | 1993-08-25 | 1995-08-08 | The Pillsbury Company | High ratio baking composition |
JP3495859B2 (ja) * | 1995-12-15 | 2004-02-09 | 日清フーズ株式会社 | 熱処理デュラム小麦粉 |
US10149493B2 (en) | 2015-04-29 | 2018-12-11 | Corn Products Development, Inc. | Flours that improve the crispness of battered potatoes |
NL2015950B1 (en) * | 2015-12-11 | 2017-07-03 | Borgesius Holding Bv | Flour blends and the use thereof in bread baking processes. |
NL2015949B1 (en) * | 2015-12-11 | 2017-07-03 | Borgesius Holding Bv | Flour blends and the use thereof in bread baking processes. |
BE1024730B1 (nl) | 2017-05-11 | 2018-06-07 | Puratos Nv | Chocoladeproduct |
BE1025673B1 (nl) * | 2017-10-27 | 2019-05-29 | Puratos Nv | Meelverbeteraar en het gebruik hiervan |
CN108935595B (zh) * | 2018-09-28 | 2021-12-21 | 山东禹王生态食业有限公司 | 一种纯素蛋糕及其制备方法 |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3733209A (en) * | 1970-10-06 | 1973-05-15 | Procter & Gamble | Culinary mix for the preparation of baked goods with improved milk chocolate flavor |
US3899601A (en) * | 1973-12-03 | 1975-08-12 | Gen Mills Inc | Dry mix for glazed cake |
US4157406A (en) * | 1977-02-15 | 1979-06-05 | The United States Of America As Represented By The Secretary Of Agriculture | Process for improving baking properties of unbleached cake flour |
-
1979
- 1979-06-04 US US06/045,347 patent/US4294864A/en not_active Expired - Lifetime
-
1980
- 1980-06-02 AT AT80301830T patent/ATE19850T1/de not_active IP Right Cessation
- 1980-06-02 EP EP80301830A patent/EP0020170B1/de not_active Expired
- 1980-06-02 DE DE8080301830T patent/DE3071609D1/de not_active Expired
Also Published As
Publication number | Publication date |
---|---|
US4294864A (en) | 1981-10-13 |
EP0020170B1 (de) | 1986-05-21 |
DE3071609D1 (en) | 1986-06-26 |
EP0020170A1 (de) | 1980-12-10 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
ATE19850T1 (de) | Kuchenteig-formulierung und verfahren zu ihrer herstellung. | |
US4777057A (en) | Process for making a packaged dough for a baked confectionery | |
Test | with Pelshenke and Zeleny Tests' | |
TARILE | Counteracting the deleterious effects of fiber in breadmaking | |
US3934040A (en) | Bakery product and process | |
NO885652L (no) | Fremgangsmaate ved fremstilling av deig for baking. | |
CA2012723A1 (en) | Bread improvers | |
EP0262669A3 (de) | Fettzubereitungen für Bäckerei oder Konditorei | |
NO960469L (no) | Fuktige matvareprodukter av pastatypen og fremgangsmåte for fremstilling derav | |
KR890002198B1 (ko) | 식품의 노화방지 방법 | |
JP2021137022A (ja) | パン類の製造方法 | |
DE60115759T2 (de) | Backwaren enthalende Stärke-Alkenyl-Bernsteinsäure-Estern | |
CA2146350C (en) | High ratio baking composition | |
EP0105640B1 (de) | Mehl | |
ATE24377T1 (de) | Nudeln und verfahren zu ihrer herstellung. | |
US3208855A (en) | Process of making bakery products | |
Chung | A three way contribution of wheat flour lipids, shortening and surfactants to bread-making | |
US3167432A (en) | Slurry treatment of flour with proteolytic enzymes and dry mixes utilizing the resulting flour | |
Finney et al. | Alpha-amylase in field-sprouted wheats: Its distribution and effect on Japanese-type sponge cake and related physical and chemical tests | |
US3653917A (en) | Angel food cake mixes and their production | |
Oliver et al. | A Rheological Study of Mechanical Dough Development and Long Fermentation Processes for Cream‐Cracker Dough Production | |
ATE43223T1 (de) | Nahrhafte plaetzchen. | |
US2983613A (en) | Addition of dextran to bread doughs | |
US1234858A (en) | Baking compound. | |
Haliza et al. | Physico-Chemical and Organoleptic Characteristics of Gluten-Free Cake with the Addition of Porang Flour |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
RER | Ceased as to paragraph 5 lit. 3 law introducing patent treaties |