ATE408344T1 - Blätterteigprodukte und die verwendung von protease an der äusseren oberfläche zur verbesserung der knusprigkeit dieser produkte nach dem backen - Google Patents

Blätterteigprodukte und die verwendung von protease an der äusseren oberfläche zur verbesserung der knusprigkeit dieser produkte nach dem backen

Info

Publication number
ATE408344T1
ATE408344T1 AT05710892T AT05710892T ATE408344T1 AT E408344 T1 ATE408344 T1 AT E408344T1 AT 05710892 T AT05710892 T AT 05710892T AT 05710892 T AT05710892 T AT 05710892T AT E408344 T1 ATE408344 T1 AT E408344T1
Authority
AT
Austria
Prior art keywords
products
laminated dough
product
baking
baked
Prior art date
Application number
AT05710892T
Other languages
English (en)
Inventor
Neil Graham Hargreaves
Eva-Maria Brinker
Udo Scharf
Johannes Plijter
Johanna Plijter
Son Matheus Van
Martijn Noort
Simon Huscroft
Original Assignee
Csm Nederland Bv
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 Csm Nederland Bv filed Critical Csm Nederland Bv
Application granted granted Critical
Publication of ATE408344T1 publication Critical patent/ATE408344T1/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
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated 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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • 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
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Medicines Containing Plant Substances (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
AT05710892T 2004-02-17 2005-02-16 Blätterteigprodukte und die verwendung von protease an der äusseren oberfläche zur verbesserung der knusprigkeit dieser produkte nach dem backen ATE408344T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP04075504 2004-02-17

Publications (1)

Publication Number Publication Date
ATE408344T1 true ATE408344T1 (de) 2008-10-15

Family

ID=34854651

Family Applications (1)

Application Number Title Priority Date Filing Date
AT05710892T ATE408344T1 (de) 2004-02-17 2005-02-16 Blätterteigprodukte und die verwendung von protease an der äusseren oberfläche zur verbesserung der knusprigkeit dieser produkte nach dem backen

Country Status (6)

Country Link
EP (1) EP1720414B1 (de)
AT (1) ATE408344T1 (de)
DE (1) DE602005009805D1 (de)
DK (1) DK1720414T3 (de)
ES (1) ES2314626T3 (de)
WO (1) WO2005077194A1 (de)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1350432A1 (de) 2002-04-05 2003-10-08 Puratos N.V. Verfahren zur Verlangsamung des Altbackenwerdens von Bäckereiprodukten durch Zugabe von einer thermostabilen Protease
ATE535148T1 (de) * 2008-04-22 2011-12-15 Puratos Nv Neues verfahren zur herstellung von backfertigen gefrorenen teigen
EP2123163A1 (de) * 2008-05-16 2009-11-25 Puratos N.V. Verfahren und Zusammensetzung für verbesserte Weichheit von Gebäck
CN103717081B (zh) * 2011-06-08 2016-08-17 En大冢制药株式会社 具有新物理性质的面包类及其制造方法
PT107507A (pt) 2014-03-12 2015-10-29 Univ Aveiro Formulações modificadas de massa folhada e creme de nata para a preparação de pastéis de nata prontos a consumir por aquecimento em forno de micro-ondas e processo de produção de pastéis de nata

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6197353B1 (en) * 1998-12-24 2001-03-06 Opta Food Ingredients, Inc. Gluten-derived colloidal dispersions, edible coatings therefrom and method of making
EP1350432A1 (de) * 2002-04-05 2003-10-08 Puratos N.V. Verfahren zur Verlangsamung des Altbackenwerdens von Bäckereiprodukten durch Zugabe von einer thermostabilen Protease

Also Published As

Publication number Publication date
EP1720414B1 (de) 2008-09-17
WO2005077194A1 (en) 2005-08-25
EP1720414A1 (de) 2006-11-15
DE602005009805D1 (de) 2008-10-30
ES2314626T3 (es) 2009-03-16
DK1720414T3 (da) 2009-02-02

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Legal Events

Date Code Title Description
RER Ceased as to paragraph 5 lit. 3 law introducing patent treaties
REN Ceased due to non-payment of the annual fee