ATE406101T1 - Backfertiger, gefrorener, nicht gegangener blätterteig sowie dadurch erhaltene produkte - Google Patents

Backfertiger, gefrorener, nicht gegangener blätterteig sowie dadurch erhaltene produkte

Info

Publication number
ATE406101T1
ATE406101T1 AT01924738T AT01924738T ATE406101T1 AT E406101 T1 ATE406101 T1 AT E406101T1 AT 01924738 T AT01924738 T AT 01924738T AT 01924738 T AT01924738 T AT 01924738T AT E406101 T1 ATE406101 T1 AT E406101T1
Authority
AT
Austria
Prior art keywords
dough
present
amount effective
water
frozen
Prior art date
Application number
AT01924738T
Other languages
English (en)
Inventor
Gregg Moder
Carina Cammarota
Melissa Hajovy
Original Assignee
Gen Mills Marketing Inc
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 Gen Mills Marketing Inc filed Critical Gen Mills Marketing Inc
Application granted granted Critical
Publication of ATE406101T1 publication Critical patent/ATE406101T1/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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • A21D10/025—Packaged doughs
    • 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
    • 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
    • A21D2/188—Cellulose; Derivatives thereof
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
AT01924738T 2000-04-14 2001-04-05 Backfertiger, gefrorener, nicht gegangener blätterteig sowie dadurch erhaltene produkte ATE406101T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US54948600A 2000-04-14 2000-04-14
US09/751,510 US6579554B2 (en) 2000-04-14 2000-12-29 Freezer-to-oven, laminated, unproofed dough and products resulting therefrom

Publications (1)

Publication Number Publication Date
ATE406101T1 true ATE406101T1 (de) 2008-09-15

Family

ID=24193211

Family Applications (1)

Application Number Title Priority Date Filing Date
AT01924738T ATE406101T1 (de) 2000-04-14 2001-04-05 Backfertiger, gefrorener, nicht gegangener blätterteig sowie dadurch erhaltene produkte

Country Status (4)

Country Link
US (1) US6579554B2 (de)
EP (1) EP1997383A1 (de)
AT (1) ATE406101T1 (de)
DE (1) DE60135543D1 (de)

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GB0117305D0 (en) * 2001-07-16 2001-09-05 Danisco Composition
US6863915B2 (en) * 2001-10-24 2005-03-08 Cargill, Inc. Aerated flake shortening
US20030190398A1 (en) * 2002-04-04 2003-10-09 Reuter Lee W. Microwave prepared foodstuff
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US20040052907A1 (en) * 2002-09-18 2004-03-18 Maniak Douglas C. Vertically oriented laminated dough product
US20040052908A1 (en) * 2002-09-18 2004-03-18 Boyle Janet L Tender laminated biscuits
US6896916B2 (en) * 2002-10-18 2005-05-24 Maple Leaf Baker Inc. Method of baking yeast-fermented frozen bread products
WO2004086870A1 (en) * 2003-03-31 2004-10-14 Council Of Scientific And Industrial Research Improver premix for chapatis comprising ascorbic acid, sodium stearoyl lactylate and guar gum
US20040197454A1 (en) * 2003-04-02 2004-10-07 Henry Leola K. Dough intermediate having enhanced textural properties and method of making same
US6884443B2 (en) * 2003-08-07 2005-04-26 General Mills, Inc. Compositions and methods relating to freezer-to-oven doughs
US20050074534A1 (en) * 2003-10-01 2005-04-07 Goedeken Douglas L. Dough compositions and related methods
US20050129821A1 (en) * 2003-12-11 2005-06-16 The Pillsbury Company Unproofed frozen dough compositions and methods
WO2005112652A1 (en) * 2004-05-12 2005-12-01 General Mills Marketing, Inc. Method of producing frozen dough, and related products
US7442396B2 (en) * 2004-07-30 2008-10-28 General Mills Marketing, Inc. Dough compositions having a moisture barrier, and related methods
US20060073239A1 (en) * 2004-10-01 2006-04-06 Boyle Janet L Filled pastry
WO2006041469A1 (en) * 2004-10-06 2006-04-20 General Mills Marketing, Inc. Preservative systems for extending shelf life of food intermediates through microbial and enzymatic control in n0n-modified atmosphere
US20070014891A1 (en) * 2004-10-08 2007-01-18 David Gale Dough compositions and related methods
US20060078650A1 (en) * 2004-10-08 2006-04-13 Bechtold Roy A Dough compositions and related methods
US20060083841A1 (en) * 2004-10-14 2006-04-20 Casper Jeffrey L High expansion dough compositions and methods
WO2006050227A2 (en) * 2004-10-29 2006-05-11 General Mills Marketing, Inc. Refrigerated, chemically-leavened dough in low pressure package
US8741369B2 (en) * 2005-03-21 2014-06-03 Kraft Foods Group Brands Llc Microwaveable dough compositions
AU2006331864B2 (en) * 2005-12-23 2013-02-07 Rich Products Corporation Method for producing frozen dough
US20070178208A1 (en) * 2006-01-31 2007-08-02 Moidl Joseph B Method of reducing voids in dough
KR101364545B1 (ko) 2006-03-16 2014-02-21 리치 프러덕츠 코포레이션 냉동 시트상 반죽제품 및 제조방법
US20070298143A1 (en) * 2006-06-22 2007-12-27 Graves John Retarder-to-oven laminated dough
US8057832B2 (en) 2006-09-13 2011-11-15 Kraft Foods Global Brands Llc Microwavable food products
US8354131B2 (en) 2006-09-13 2013-01-15 Kraft Foods Global Brands Llc Microwavable food products
WO2010083299A1 (en) 2009-01-14 2010-07-22 Rich Products Corporation Method for reducing proofing time for baked and other products
ES2345652B1 (es) * 2010-05-13 2012-06-11 Pere Vila Puig Masa de producto de bolleria, procedimiento de amasado y procedimiento de coccion.
WO2014017139A1 (ja) * 2012-07-25 2014-01-30 不二製油株式会社 デニッシュ生地の製造方法
CA2959306A1 (en) * 2014-08-27 2016-03-03 General Mills, Inc. Glutamic acid containing gluten-free dough
FR3040861B1 (fr) * 2015-09-11 2019-06-07 Terre D'embruns Procede de realisation d’une pate feuilletee sucree
US10575544B1 (en) 2015-11-03 2020-03-03 J. Guido's Foods, LLC Appetize food product and a method for making the same
CN107897306A (zh) * 2017-12-19 2018-04-13 香港阿波罗(江门)雪糕有限公司 一种冷冻蛋糕
CN114304212A (zh) * 2021-12-31 2022-04-12 武汉市仟吉食品有限公司 一种预发酵冷冻面团及其制备方法和应用

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DE3544576A1 (de) * 1984-12-17 1986-06-26 Asahi Kasei Kogyo K.K., Osaka Frischer teig und verfahren zu seiner herstellung
US4743452A (en) 1985-07-17 1988-05-10 Stauffer Chemical Company Method for producing frozen yeast-leavened dough
US4839178A (en) 1987-06-12 1989-06-13 General Foods Corporation Method for producing a pre-proofed, frozen and unbaked dough having an improved shelf life
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EP0305071A3 (de) * 1987-08-24 1990-01-31 General Foods Corporation Verfahren zur Herstellung von entwickelten ungebackenen und tiefgefrorenen Teigprodukten
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DK348989D0 (da) 1989-07-14 1989-07-14 Peter Larsen Rullede deje hvor emnerne haeves og nedfryses i raa tilstand
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JP3107832B2 (ja) 1995-05-02 2000-11-13 ドウエール，フイリツプ 発酵生地又は発酵折込み生地の製造方法及び該生地をベースとする食品
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WO1997025869A1 (en) 1996-01-16 1997-07-24 Unilever N.V. Ready-to-bake parproofed laminated doughs
ES2162187T3 (es) * 1996-02-21 2001-12-16 Csm Nederland Bv Proceso para la produccion de productos de masa etiquetados y producto de masa etiquetado horneado obtenido con dicho proceso.
US5855945A (en) 1996-09-30 1999-01-05 The Pillsbury Corporation Method of preparing dough
IL131542A0 (en) 1997-03-04 2001-01-28 Pillsbury Co Method for making reduced fat dough and compositions resulting therefrom
US6589583B1 (en) 1999-11-01 2003-07-08 The Pillsbury Company Freezer to oven dough products

Also Published As

Publication number Publication date
EP1997383A1 (de) 2008-12-03
US20010043978A1 (en) 2001-11-22
DE60135543D1 (de) 2008-10-09
US6579554B2 (en) 2003-06-17

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Legal Events

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