ATE499005T1 - Verfahren zur herstellung eines gebackenen oder frittierten produkts aus gelockertem teig - Google Patents
Verfahren zur herstellung eines gebackenen oder frittierten produkts aus gelockertem teigInfo
- Publication number
- ATE499005T1 ATE499005T1 AT05851063T AT05851063T ATE499005T1 AT E499005 T1 ATE499005 T1 AT E499005T1 AT 05851063 T AT05851063 T AT 05851063T AT 05851063 T AT05851063 T AT 05851063T AT E499005 T1 ATE499005 T1 AT E499005T1
- Authority
- AT
- Austria
- Prior art keywords
- dough
- leavening
- baked
- slow reacting
- proofed
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to 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
-
- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- A21D2/145—Acids, anhydrides or salts thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
- Meat, Egg Or Seafood Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Tea And Coffee (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP04078417 | 2004-12-16 | ||
PCT/NL2005/050076 WO2006065134A1 (en) | 2004-12-16 | 2005-12-15 | Method of preparing a baked or fried product from leavened dough |
Publications (1)
Publication Number | Publication Date |
---|---|
ATE499005T1 true ATE499005T1 (de) | 2011-03-15 |
Family
ID=34928744
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AT05851063T ATE499005T1 (de) | 2004-12-16 | 2005-12-15 | Verfahren zur herstellung eines gebackenen oder frittierten produkts aus gelockertem teig |
Country Status (9)
Country | Link |
---|---|
US (1) | US20090098269A1 (de) |
EP (1) | EP1827115B1 (de) |
CN (1) | CN101102673A (de) |
AT (1) | ATE499005T1 (de) |
BR (1) | BRPI0519116A2 (de) |
CA (1) | CA2591672A1 (de) |
DE (1) | DE602005026562D1 (de) |
MX (1) | MX2007007295A (de) |
WO (1) | WO2006065134A1 (de) |
Families Citing this family (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102006011424A1 (de) * | 2006-03-11 | 2007-09-13 | Ulrich Gerhardt Consulting Gmbh - Bakery Management Consult - | Verfahren zur Herstellung von Brötchen |
SG176569A1 (en) * | 2009-11-19 | 2012-01-30 | Angelyeast Co Ltd | Non-aluminium leavening agent for fried dough stick |
US20130045303A1 (en) * | 2010-04-09 | 2013-02-21 | Wei Chen | Frozen dough for microwaveable food, its preparing method and the use thereof for processing microwavable fried fritters |
CN102366034B (zh) * | 2011-08-11 | 2012-12-12 | 浙江省海洋开发研究院 | 一种烤鱼膨松剂及其制备方法、应用 |
BE1021459B1 (fr) * | 2012-04-25 | 2015-11-26 | Galactic S.A. | Composition levante pour pâte alimentaire |
US20150056328A1 (en) * | 2012-10-16 | 2015-02-26 | Jiangnan University | Preparation and the use of frozen dough for microwavable fried fritters |
WO2015125548A1 (ja) * | 2014-02-21 | 2015-08-27 | 日清製粉株式会社 | 春巻皮の製造方法 |
CN110150352A (zh) * | 2019-05-18 | 2019-08-23 | 上海早苗食品有限公司 | 一种复配膨松剂及其制备方法 |
US20210092963A1 (en) * | 2019-09-30 | 2021-04-01 | Wti, Inc. | Clean label baking powder |
CN111011429A (zh) * | 2019-12-09 | 2020-04-17 | 云南云天化以化磷业研究技术有限公司 | 复合磷酸盐无铝快速油条膨松剂及制备和使用方法 |
CN115935704B (zh) * | 2023-01-06 | 2023-05-16 | 浙江新迪嘉禾食品有限公司 | 面包烘烤模拟方法、装置、设备及可读存储介质 |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2478618A (en) * | 1948-08-04 | 1949-08-09 | Ballard & Ballard Company | Packaged food composition |
US3767421A (en) * | 1971-01-19 | 1973-10-23 | Gen Mills Inc | Shelf stable, intermediate moisture doughs |
US4374151A (en) * | 1980-11-24 | 1983-02-15 | General Foods Corporation | Frozen dough for bakery products |
US6042852A (en) * | 1993-03-23 | 2000-03-28 | The Pillsbury Company | Low pressure refrigerated dough product |
US5855945A (en) * | 1996-09-30 | 1999-01-05 | The Pillsbury Corporation | Method of preparing dough |
DK0873688T3 (da) * | 1997-03-03 | 2004-02-16 | Csm Nederland Bv | Hældbar forblanding til bagerianvendelser |
US6149960A (en) * | 1998-07-24 | 2000-11-21 | Solutia Inc. | Process and formulation for a chemically leavened dough or bakery product |
US20030031773A1 (en) * | 2001-08-07 | 2003-02-13 | Balchem Corporation. | Chemical leavening ingredient |
US20030049358A1 (en) * | 2001-08-31 | 2003-03-13 | The Pillsbury Company | Chemical leavened doughs and related methods |
US6824807B2 (en) * | 2001-09-19 | 2004-11-30 | The Pillsbury Company | Chemical leavener system comprising acidulant precursors |
US20040208957A1 (en) * | 2003-04-17 | 2004-10-21 | The Pillsbury Company | Dough made with encapsulated soda |
US20040241292A1 (en) * | 2003-05-28 | 2004-12-02 | Qinghuang Geng | Packaged dough product in flexible package, and related methods |
-
2005
- 2005-12-15 CN CNA2005800467982A patent/CN101102673A/zh active Pending
- 2005-12-15 AT AT05851063T patent/ATE499005T1/de not_active IP Right Cessation
- 2005-12-15 BR BRPI0519116-5A patent/BRPI0519116A2/pt not_active IP Right Cessation
- 2005-12-15 CA CA002591672A patent/CA2591672A1/en not_active Abandoned
- 2005-12-15 DE DE602005026562T patent/DE602005026562D1/de active Active
- 2005-12-15 EP EP05851063A patent/EP1827115B1/de not_active Not-in-force
- 2005-12-15 US US11/722,012 patent/US20090098269A1/en not_active Abandoned
- 2005-12-15 MX MX2007007295A patent/MX2007007295A/es not_active Application Discontinuation
- 2005-12-15 WO PCT/NL2005/050076 patent/WO2006065134A1/en active Application Filing
Also Published As
Publication number | Publication date |
---|---|
CN101102673A (zh) | 2008-01-09 |
WO2006065134A1 (en) | 2006-06-22 |
CA2591672A1 (en) | 2006-06-22 |
DE602005026562D1 (de) | 2011-04-07 |
MX2007007295A (es) | 2007-08-17 |
US20090098269A1 (en) | 2009-04-16 |
BRPI0519116A2 (pt) | 2008-12-23 |
EP1827115A1 (de) | 2007-09-05 |
EP1827115B1 (de) | 2011-02-23 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
RER | Ceased as to paragraph 5 lit. 3 law introducing patent treaties |