ATE385173T1 - Verfahren zur herstellung eines teigproduktes - Google Patents

Verfahren zur herstellung eines teigproduktes

Info

Publication number
ATE385173T1
ATE385173T1 AT01987624T AT01987624T ATE385173T1 AT E385173 T1 ATE385173 T1 AT E385173T1 AT 01987624 T AT01987624 T AT 01987624T AT 01987624 T AT01987624 T AT 01987624T AT E385173 T1 ATE385173 T1 AT E385173T1
Authority
AT
Austria
Prior art keywords
dough
wheat
producing
dough product
mixing
Prior art date
Application number
AT01987624T
Other languages
English (en)
Inventor
Erik Andersen
Anders Ekberg
Luis King
Original Assignee
Nestle Sa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestle Sa filed Critical Nestle Sa
Application granted granted Critical
Publication of ATE385173T1 publication Critical patent/ATE385173T1/de

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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • 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
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D13/10—Multi-layered products
    • 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
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Botany (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
AT01987624T 2000-10-17 2001-10-11 Verfahren zur herstellung eines teigproduktes ATE385173T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP00203590 2000-10-17

Publications (1)

Publication Number Publication Date
ATE385173T1 true ATE385173T1 (de) 2008-02-15

Family

ID=8172143

Family Applications (1)

Application Number Title Priority Date Filing Date
AT01987624T ATE385173T1 (de) 2000-10-17 2001-10-11 Verfahren zur herstellung eines teigproduktes

Country Status (9)

Country Link
US (1) US7147881B2 (de)
EP (1) EP1328158B1 (de)
AT (1) ATE385173T1 (de)
AU (2) AU1594802A (de)
CA (1) CA2424710C (de)
DE (1) DE60132669T2 (de)
DK (1) DK1328158T3 (de)
ES (1) ES2298281T3 (de)
WO (1) WO2002032229A1 (de)

Families Citing this family (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6743273B2 (en) 2000-09-05 2004-06-01 Donaldson Company, Inc. Polymer, polymer microfiber, polymer nanofiber and applications including filter structures
AU2002340647A1 (en) * 2002-10-07 2004-04-23 P And S And Co Sprl Food composition, method for preparing same and use thereof
WO2005009136A1 (de) * 2003-07-29 2005-02-03 Panadoro Group Ag Vorteigkonzentrat für ganz oder teilweise hefegetriebene backwaren
US20050025862A1 (en) * 2003-07-29 2005-02-03 Schwan's Food Manufacturing, Inc. Multi-component dough
CA2477894A1 (en) * 2003-11-21 2005-05-21 Churrisimo Inc. Churro and method for making same
MXPA06014647A (es) * 2004-07-02 2007-03-12 Archer Daniels Midland Co Granos comestibles deshidratados en pan.
US20060013922A1 (en) * 2004-07-13 2006-01-19 Chandaria Ashok V Cookie product
AU2006259269A1 (en) * 2005-06-15 2006-12-28 Kellogg Company Method of forming dough
US20070116846A1 (en) * 2005-11-22 2007-05-24 Singh-Meneghini Aquah M Flour formulations for making gluten-free food products
US20080057157A1 (en) * 2006-08-31 2008-03-06 Helbert Almeida Puffed Cracker-Like Food Products And Method Of Making
WO2010098659A2 (en) * 2009-02-27 2010-09-02 Stichting Top Institute Food And Nutrition Flour-based food product with inhomogeneous tastant bulk distribution and method for making such food product
CA2781296A1 (en) * 2009-11-20 2011-05-26 General Mills Marketing, Inc. Dough product including laminated and non-laminated dough components
US20120009303A1 (en) * 2010-07-07 2012-01-12 Frito-Lay North America, Inc. Method for Producing Reduced Fat Layered Baked Product
US20130209648A1 (en) * 2010-08-10 2013-08-15 Chandrika Mohanan Wheat flour composition
CN102986772A (zh) * 2012-08-16 2013-03-27 訾庆丰 一种小圆青杨梅面包
RU2566482C1 (ru) * 2014-07-24 2015-10-27 Общество с ограниченной ответственностью Инновационная научно-производственная компания "Хлеботехника" Способ непрерывного изготовления и порционного дозирования мучного клейстеризата на замес теста батоно-булочных изделий
US20160106111A1 (en) * 2014-10-20 2016-04-21 Reading Bakery Systems, Inc. Combination potato chip and pretzel and method for making the same
US20220110334A1 (en) * 2016-04-26 2022-04-14 Compañía De Galletas Noel S.A.S. Method for producing dough from flour and starch mixtures
FR3051323B1 (fr) * 2016-05-23 2018-05-04 Rene Hubert Billy Fabrication de pates surgelees de bananes plantin
DE202020001129U1 (de) 2020-03-21 2020-04-07 Friedrich Voigt Gebäckstück

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5514397A (en) * 1992-04-02 1996-05-07 Holy Ravioli Pasta Company Process for making a layered dough sheet product
US5558890A (en) * 1994-10-27 1996-09-24 General Mills, Inc. Multilayered puffed R-T-E cereal and high intensity microwave method of preparation
DE69606291T2 (de) * 1995-05-02 2000-08-10 Philippe Douaire Verfahren zur herstellung von einem hefeteig oder laminiertem hefeteig und mit einem solchen teig hergestellten nahrungsmittel
FR2737840B1 (fr) * 1995-08-18 1997-10-17 Groupe Danone Sa Produit a base de pate laminee et/ou feuilletee et/ou extrudee et son procede de fabrication
FR2743472B1 (fr) * 1996-01-17 1998-02-27 Groupe Danone Sa Produit a base de pate laminee et/ou feuilletee et/ou extrudee et son procede de fabrication
US6267998B1 (en) * 1998-04-03 2001-07-31 Kellogg Company Of W. K. Kellogg Institute Multi-layer toaster product and method for making same

Also Published As

Publication number Publication date
EP1328158B1 (de) 2008-01-30
EP1328158A1 (de) 2003-07-23
DE60132669T2 (de) 2009-02-12
CA2424710A1 (en) 2002-04-25
ES2298281T3 (es) 2008-05-16
DK1328158T3 (da) 2008-04-21
US7147881B2 (en) 2006-12-12
WO2002032229A1 (en) 2002-04-25
AU1594802A (en) 2002-04-29
AU2002215948B2 (en) 2007-11-22
US20030203094A1 (en) 2003-10-30
DE60132669D1 (de) 2008-03-20
CA2424710C (en) 2010-05-25

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