AU778061B2 - Freezer-to-oven dough products - Google Patents
Freezer-to-oven dough products Download PDFInfo
- Publication number
- AU778061B2 AU778061B2 AU16548/01A AU1654801A AU778061B2 AU 778061 B2 AU778061 B2 AU 778061B2 AU 16548/01 A AU16548/01 A AU 16548/01A AU 1654801 A AU1654801 A AU 1654801A AU 778061 B2 AU778061 B2 AU 778061B2
- Authority
- AU
- Australia
- Prior art keywords
- dough
- dough product
- chemical leavening
- product
- frozen
- Prior art date
- Legal status (The legal status 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 status listed.)
- Ceased
Links
- 239000000126 substance Substances 0.000 claims description 127
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 61
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 60
- 239000002253 acid Substances 0.000 claims description 59
- 238000010411 cooking Methods 0.000 claims description 44
- 238000000034 method Methods 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 235000012470 frozen dough Nutrition 0.000 claims description 31
- 230000008014 freezing Effects 0.000 claims description 27
- 238000007710 freezing Methods 0.000 claims description 27
- 235000013312 flour Nutrition 0.000 claims description 26
- 150000007513 acids Chemical class 0.000 claims description 25
- 230000000630 rising effect Effects 0.000 claims description 23
- ZQKXOSJYJMDROL-UHFFFAOYSA-H aluminum;trisodium;diphosphate Chemical compound [Na+].[Na+].[Na+].[Al+3].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O ZQKXOSJYJMDROL-UHFFFAOYSA-H 0.000 claims description 18
- 238000010257 thawing Methods 0.000 claims description 16
- 230000000994 depressogenic effect Effects 0.000 claims description 15
- 235000019820 disodium diphosphate Nutrition 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 10
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims 2
- 239000000047 product Substances 0.000 description 245
- 239000000203 mixture Substances 0.000 description 49
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 48
- 235000017803 cinnamon Nutrition 0.000 description 48
- 238000009472 formulation Methods 0.000 description 46
- 239000004615 ingredient Substances 0.000 description 25
- 238000004904 shortening Methods 0.000 description 20
- 238000002156 mixing Methods 0.000 description 19
- 235000019197 fats Nutrition 0.000 description 18
- 230000008569 process Effects 0.000 description 15
- 230000000007 visual effect Effects 0.000 description 14
- 239000000463 material Substances 0.000 description 11
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 10
- 240000008042 Zea mays Species 0.000 description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 10
- 235000005822 corn Nutrition 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 238000005096 rolling process Methods 0.000 description 10
- 150000003839 salts Chemical class 0.000 description 10
- 239000005862 Whey Substances 0.000 description 9
- 102000007544 Whey Proteins Human genes 0.000 description 9
- 108010046377 Whey Proteins Proteins 0.000 description 9
- 239000007787 solid Substances 0.000 description 9
- 235000020357 syrup Nutrition 0.000 description 9
- 239000006188 syrup Substances 0.000 description 9
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 7
- 239000008121 dextrose Substances 0.000 description 7
- 239000007789 gas Substances 0.000 description 7
- 125000005456 glyceride group Chemical group 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 7
- 230000015572 biosynthetic process Effects 0.000 description 6
- 238000007789 sealing Methods 0.000 description 6
- 108010068370 Glutens Proteins 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 235000021312 gluten Nutrition 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 5
- 230000004913 activation Effects 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 235000013310 margarine Nutrition 0.000 description 4
- 239000003264 margarine Substances 0.000 description 4
- 235000019739 Dicalciumphosphate Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 239000001506 calcium phosphate Substances 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- NEFBYIFKOOEVPA-UHFFFAOYSA-K dicalcium phosphate Chemical compound [Ca+2].[Ca+2].[O-]P([O-])([O-])=O NEFBYIFKOOEVPA-UHFFFAOYSA-K 0.000 description 3
- 229910000390 dicalcium phosphate Inorganic materials 0.000 description 3
- 229940038472 dicalcium phosphate Drugs 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- OVSKIKFHRZPJSS-UHFFFAOYSA-N 2,4-D Chemical compound OC(=O)COC1=CC=C(Cl)C=C1Cl OVSKIKFHRZPJSS-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 238000013459 approach Methods 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- ZBZJARSYCHAEND-UHFFFAOYSA-L calcium;dihydrogen phosphate;hydrate Chemical compound O.[Ca+2].OP(O)([O-])=O.OP(O)([O-])=O ZBZJARSYCHAEND-UHFFFAOYSA-L 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000010855 food raising agent Nutrition 0.000 description 2
- 235000012209 glucono delta-lactone Nutrition 0.000 description 2
- 239000000182 glucono-delta-lactone Substances 0.000 description 2
- 229960003681 gluconolactone Drugs 0.000 description 2
- 239000003112 inhibitor Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000010030 laminating Methods 0.000 description 2
- 238000003475 lamination Methods 0.000 description 2
- 235000013379 molasses Nutrition 0.000 description 2
- 235000016337 monopotassium tartrate Nutrition 0.000 description 2
- BPLYVSYSBPLDOA-GYOJGHLZSA-N n-[(2r,3r)-1,3-dihydroxyoctadecan-2-yl]tetracosanamide Chemical compound CCCCCCCCCCCCCCCCCCCCCCCC(=O)N[C@H](CO)[C@H](O)CCCCCCCCCCCCCCC BPLYVSYSBPLDOA-GYOJGHLZSA-N 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 description 2
- 235000012471 refrigerated dough Nutrition 0.000 description 2
- 235000020985 whole grains Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 description 1
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 1
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 description 1
- 239000001099 ammonium carbonate Substances 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 239000002249 anxiolytic agent Substances 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 150000005690 diesters Chemical class 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 230000009969 flowable effect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 239000003906 humectant Substances 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 235000012830 plain croissants Nutrition 0.000 description 1
- 229920005862 polyol Polymers 0.000 description 1
- 150000003077 polyols Chemical class 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- 229940086065 potassium hydrogentartrate Drugs 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017454 sodium diacetate Nutrition 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 235000012457 sweet doughs Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000011845 white flour Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/02—Ready-for-oven doughs
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
- A21D6/001—Cooling
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Noodles (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US09/431,639 US6589583B1 (en) | 1999-11-01 | 1999-11-01 | Freezer to oven dough products |
| US09/431639 | 1999-11-01 | ||
| PCT/US2000/029977 WO2001032023A1 (en) | 1999-11-01 | 2000-10-31 | Freezer-to-oven dough products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU1654801A AU1654801A (en) | 2001-05-14 |
| AU778061B2 true AU778061B2 (en) | 2004-11-11 |
Family
ID=23712805
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU16548/01A Ceased AU778061B2 (en) | 1999-11-01 | 2000-10-31 | Freezer-to-oven dough products |
Country Status (16)
| Country | Link |
|---|---|
| US (1) | US6589583B1 (enExample) |
| EP (1) | EP1227728B1 (enExample) |
| JP (1) | JP2003512849A (enExample) |
| KR (1) | KR20020044179A (enExample) |
| CN (1) | CN1273026C (enExample) |
| AR (1) | AR026298A1 (enExample) |
| AT (1) | ATE293885T1 (enExample) |
| AU (1) | AU778061B2 (enExample) |
| BR (1) | BR0015468A (enExample) |
| CA (1) | CA2389609C (enExample) |
| CO (1) | CO5221079A1 (enExample) |
| DE (1) | DE60019785D1 (enExample) |
| IL (1) | IL149329A0 (enExample) |
| MX (1) | MXPA02004318A (enExample) |
| WO (1) | WO2001032023A1 (enExample) |
| ZA (1) | ZA200203308B (enExample) |
Families Citing this family (52)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6803067B2 (en) * | 2000-03-10 | 2004-10-12 | General Mills, Inc. | Method of preparing and using a scoopable dough product |
| WO2001067870A1 (en) * | 2000-03-10 | 2001-09-20 | The Pillsbury Company | Scoopable dough and products resulting thereform |
| EP1272040B1 (en) * | 2000-04-14 | 2008-08-27 | General Mills Marketing, Inc. | Freezer-to-oven, laminated, unproofed dough and products resulting therefrom |
| US6579554B2 (en) | 2000-04-14 | 2003-06-17 | The Pillsbury Company | Freezer-to-oven, laminated, unproofed dough and products resulting therefrom |
| US20020172747A1 (en) * | 2001-04-02 | 2002-11-21 | Rhodia Inc. | Self rising dough-containing food product |
| US20030049359A1 (en) * | 2001-09-06 | 2003-03-13 | Kulkarni Rajendra G. | Self-rising sheeted dough |
| US6863915B2 (en) * | 2001-10-24 | 2005-03-08 | Cargill, Inc. | Aerated flake shortening |
| WO2003063595A1 (en) * | 2002-01-31 | 2003-08-07 | Rich Products Corporation | Frozen dough and baked products |
| US6852347B2 (en) | 2002-03-15 | 2005-02-08 | The Pillsbury Company | Partially thermal treated dough intermediate and method of making |
| US20030190398A1 (en) * | 2002-04-04 | 2003-10-09 | Reuter Lee W. | Microwave prepared foodstuff |
| US20040052907A1 (en) * | 2002-09-18 | 2004-03-18 | Maniak Douglas C. | Vertically oriented laminated dough product |
| US6896916B2 (en) * | 2002-10-18 | 2005-05-24 | Maple Leaf Baker Inc. | Method of baking yeast-fermented frozen bread products |
| KR100515680B1 (ko) * | 2002-11-20 | 2005-09-23 | 학교법인 계명기독학원 | 제빵 또는 제과용 반죽의 냉동 또는 저장 방법 |
| US20040191386A1 (en) * | 2003-03-26 | 2004-09-30 | Indrani Dasappa | Finger millet biscuit and a process for preparing the same |
| US20040197454A1 (en) * | 2003-04-02 | 2004-10-07 | Henry Leola K. | Dough intermediate having enhanced textural properties and method of making same |
| US20040213883A1 (en) * | 2003-04-24 | 2004-10-28 | Sadek Nagwa Zaki | Dough that browns, raises and forms an oven tender bread crust under the influence of microwave incident energy |
| US6884443B2 (en) | 2003-08-07 | 2005-04-26 | General Mills, Inc. | Compositions and methods relating to freezer-to-oven doughs |
| ATE372679T1 (de) * | 2003-09-11 | 2007-09-15 | Csm Nederland Bv | Verfahren zum backen von gefrorenen teigstücken |
| US20050074534A1 (en) * | 2003-10-01 | 2005-04-07 | Goedeken Douglas L. | Dough compositions and related methods |
| US6978720B2 (en) * | 2003-10-28 | 2005-12-27 | Johnson Kent N | Gondola railcar construction |
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- 2000-10-31 CN CNB008176221A patent/CN1273026C/zh not_active Expired - Fee Related
- 2000-10-31 AU AU16548/01A patent/AU778061B2/en not_active Ceased
- 2000-10-31 BR BR0015468-7A patent/BR0015468A/pt not_active IP Right Cessation
- 2000-10-31 KR KR1020027005599A patent/KR20020044179A/ko not_active Ceased
- 2000-10-31 CA CA002389609A patent/CA2389609C/en not_active Expired - Lifetime
- 2000-10-31 EP EP00979135A patent/EP1227728B1/en not_active Expired - Lifetime
- 2000-10-31 AT AT00979135T patent/ATE293885T1/de not_active IP Right Cessation
- 2000-10-31 CO CO00082960A patent/CO5221079A1/es not_active Application Discontinuation
- 2000-10-31 DE DE60019785T patent/DE60019785D1/de not_active Expired - Lifetime
- 2000-10-31 WO PCT/US2000/029977 patent/WO2001032023A1/en not_active Ceased
- 2000-10-31 IL IL14932900A patent/IL149329A0/xx unknown
- 2000-10-31 JP JP2001534239A patent/JP2003512849A/ja active Pending
- 2000-10-31 MX MXPA02004318A patent/MXPA02004318A/es active IP Right Grant
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2002
- 2002-04-25 ZA ZA200203308A patent/ZA200203308B/xx unknown
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| WO2000076321A1 (en) * | 1999-06-10 | 2000-12-21 | The Pillsbury Company | Leavened dough extrusion process |
Also Published As
| Publication number | Publication date |
|---|---|
| US6589583B1 (en) | 2003-07-08 |
| EP1227728B1 (en) | 2005-04-27 |
| ATE293885T1 (de) | 2005-05-15 |
| CA2389609C (en) | 2006-10-03 |
| DE60019785D1 (de) | 2005-06-02 |
| JP2003512849A (ja) | 2003-04-08 |
| IL149329A0 (en) | 2002-11-10 |
| AR026298A1 (es) | 2003-02-05 |
| CN1273026C (zh) | 2006-09-06 |
| AU1654801A (en) | 2001-05-14 |
| MXPA02004318A (es) | 2002-11-07 |
| BR0015468A (pt) | 2002-06-25 |
| CO5221079A1 (es) | 2002-11-28 |
| CA2389609A1 (en) | 2001-05-10 |
| EP1227728A1 (en) | 2002-08-07 |
| CN1413083A (zh) | 2003-04-23 |
| ZA200203308B (en) | 2003-06-25 |
| KR20020044179A (ko) | 2002-06-14 |
| WO2001032023A1 (en) | 2001-05-10 |
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