CA2062966A1 - Mode de preparation d'un produit congele de pate a la levure - Google Patents

Mode de preparation d'un produit congele de pate a la levure

Info

Publication number
CA2062966A1
CA2062966A1 CA2062966A CA2062966A CA2062966A1 CA 2062966 A1 CA2062966 A1 CA 2062966A1 CA 2062966 A CA2062966 A CA 2062966A CA 2062966 A CA2062966 A CA 2062966A CA 2062966 A1 CA2062966 A1 CA 2062966A1
Authority
CA
Canada
Prior art keywords
activity
dough
fermentable carbohydrates
preparing
amylases
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.)
Granted
Application number
CA2062966A
Other languages
English (en)
Other versions
CA2062966C (fr
Inventor
Peter Larsen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kval Marketing Inc
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of CA2062966A1 publication Critical patent/CA2062966A1/fr
Application granted granted Critical
Publication of CA2062966C publication Critical patent/CA2062966C/fr
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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
    • 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
    • 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)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Confectionery (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Production Of Liquid Hydrocarbon Mixture For Refining Petroleum (AREA)

Abstract

Les produits de pâte levée congelés possèdent une longue durabilité lors qu'ils sont congelés si l'on n'utilise pas dans cette préparation des hydrates de carbone fermentables, la formation in situ de tels hydrates de carbone fermentables suffisante pour faire lever la pâte étant assurée par l'adjonction d'une ou plusieurs amylases. La congélation stoppe l'activité de l'amylase et la concentration en hydrates de carbone fermentables s'abaisse à un niveau tellement bas que l'activité de formation de protéinase de la levure s'arrête. On peut éventuellement obtenir une coloration brune du produit cuit par addition d'amylases présentant une activité à des températures relativement élevées.
CA002062966A 1989-07-14 1990-07-11 Mode de preparation d'un produit congele de pate a la levure Expired - Fee Related CA2062966C (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK348989A DK348989D0 (da) 1989-07-14 1989-07-14 Rullede deje hvor emnerne haeves og nedfryses i raa tilstand
DK3489/89 1989-07-14

Publications (2)

Publication Number Publication Date
CA2062966A1 true CA2062966A1 (fr) 1991-01-15
CA2062966C CA2062966C (fr) 1999-04-06

Family

ID=8123477

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002062966A Expired - Fee Related CA2062966C (fr) 1989-07-14 1990-07-11 Mode de preparation d'un produit congele de pate a la levure

Country Status (9)

Country Link
US (1) US5589207A (fr)
EP (1) EP0482105B1 (fr)
AT (1) ATE99870T1 (fr)
AU (1) AU644810B2 (fr)
CA (1) CA2062966C (fr)
DE (1) DE69006031T2 (fr)
DK (2) DK348989D0 (fr)
NO (1) NO302552B1 (fr)
WO (1) WO1991001088A1 (fr)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2688658A1 (fr) * 1992-03-20 1993-09-24 Ceres Sa Nv Patons de croissants et autres produits de boulangerie, surgeles, prets a cuire, procede pour leur fabrication, et produits cuits obtenus.
US5997914A (en) * 1994-02-09 1999-12-07 Kyowa Hakko Kogo Co., Ltd. Process for making bread
JP3451300B2 (ja) * 1994-09-12 2003-09-29 松谷化学工業株式会社 冷凍パン生地の製造法
US6589583B1 (en) 1999-11-01 2003-07-08 The Pillsbury Company Freezer to oven dough products
US6579554B2 (en) * 2000-04-14 2003-06-17 The Pillsbury Company Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
US20030165605A1 (en) * 2002-01-31 2003-09-04 Jackie Brown Frozen dough and baked products
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
US20050158439A1 (en) * 2003-11-26 2005-07-21 Dave Zhang Non-sheeted freezer-to-oven dough with a simplified leavening system
US7704535B2 (en) * 2004-03-12 2010-04-27 Rich Products Corporation Freezer to retarder to oven dough
WO2005112652A1 (fr) * 2004-05-12 2005-12-01 General Mills Marketing, Inc. Procede d'elaboration de pate surgelee, et produits connexes
US20070298143A1 (en) * 2006-06-22 2007-12-27 Graves John Retarder-to-oven laminated dough
WO2009100102A2 (fr) * 2008-02-04 2009-08-13 Danisco Us Inc., Genencor Division Variants ts23 de l’alpha-amylase à propriétés modifiées
US20090297659A1 (en) * 2008-06-03 2009-12-03 Boutte Troy T Enzymatic dough conditioner and flavor improver for bakery products
CA2787683C (fr) * 2011-08-25 2019-09-24 Csm Nederland B.V. Utilisation d'un melange d'enzyme anti-rancissant dans la preparation de pain cuit
JP6735868B2 (ja) * 2014-07-08 2020-08-05 キャラヴァン イングリーディエンツ インク． 糖を生成しかつテクスチャーを改善するベーカリー方法およびそれから形成される製品
US20160007618A1 (en) * 2014-07-08 2016-01-14 Caravan Ingredients Inc. Sugar-producing and texture-improving bakery methods and products formed therefrom
WO2021160812A1 (fr) 2020-02-14 2021-08-19 Lantmännen Unibake Holding A/S Procédé de production d'un produit cuit sans ajout de sucre

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4248896A (en) * 1979-03-01 1981-02-03 Wallace Leland C Process for baking bread
US4406911A (en) * 1980-06-30 1983-09-27 General Foods Corporation Method of producing and baking frozen yeast leavened dough
FR2481072A1 (fr) * 1980-04-25 1981-10-30 Poupard Maurice Procede de traitement et de surgelation des produits de boulangerie et de viennoiserie en pate levee
US4374151A (en) * 1980-11-24 1983-02-15 General Foods Corporation Frozen dough for bakery products
US4847104A (en) * 1981-12-02 1989-07-11 General Foods Corporation Frozen dough having improved frozen storage shelf life
WO1984000876A1 (fr) * 1982-09-07 1984-03-15 Quaker Oats Co Produits alimentaires contenant de l'alpha-amylase et leur procede de preparation
PH25408A (en) * 1988-03-11 1991-07-01 Enzyme Bio Systems Ltd Method for retarding staling of baking products
US5171590A (en) * 1989-02-22 1992-12-15 Ahold Retail Services A.G. Method of preparing frozen pieces of dough and of preparing dough products
ATE106186T1 (de) * 1990-12-28 1994-06-15 Unilever Nv Verbesserter, tiefgefrorener, vorgegärter teig.

Also Published As

Publication number Publication date
DE69006031D1 (de) 1994-02-24
EP0482105B1 (fr) 1994-01-12
NO920182D0 (no) 1992-01-14
EP0482105A1 (fr) 1992-04-29
ATE99870T1 (de) 1994-01-15
DE69006031T2 (de) 1994-08-04
DK348989D0 (da) 1989-07-14
WO1991001088A1 (fr) 1991-02-07
CA2062966C (fr) 1999-04-06
AU6175090A (en) 1991-02-22
US5589207A (en) 1996-12-31
AU644810B2 (en) 1993-12-23
NO302552B1 (no) 1998-03-23
DK0482105T3 (da) 1994-05-30
NO920182L (no) 1992-03-12

Similar Documents

Publication Publication Date Title
CA2062966A1 (fr) Mode de preparation d'un produit congele de pate a la levure
AU6508590A (en) Antistaling process and agent
JPS6443147A (en) Method for molding and storing breads
HK1101493A1 (en) A freezer to retarder to oven dough
AU5206190A (en) Bread improvers
ES2149240T3 (es) Procedimiento para preparar tortas de masa fermentada con levadura.
DK0659049T3 (da) Anvendelse af lipase og alfa-amylase og/eller xylanase til bagning
AU7902881A (en) Single-dough cookies
ES2000298A6 (es) Procedimiento e instalacion de panificacion para fabricar panecillos crujientes de larga conservacion
EP0442575B1 (fr) Pâtes limitées en substrat
EP0305071A3 (fr) Procédé de préparation de pâtes levées congelées avant cuisson
EP0275878A3 (en) Room temperature storage stable dough
CA2404239A1 (fr) Pate du congelateur au four non levee et laminee et produits qui en resultent
JO1655B1 (en) Method for preparing a frozen yeast
EP0078182A3 (fr) Pâtes contenant des levures réstistantes à l'alcool
AR245569A1 (es) Procedimiento para preparar productos horneados que tiene propiedades de retardo de revenido a traves de la adicion de una enzima de alfa-amilasa.
AU2690992A (en) A method and a dough for production of laminated/sheeted yeast-based bakery products
EP0172793A3 (fr) Procédé et installation pour la production de biscuits de mer et de biscuits secs
Larsen et al. Method of producing a frozen yeast dough product
CA2336852A1 (fr) Nouvelles compositions de pate aux fins de la preparation de produits de boulangerie
ISHIDA Effects of enzymes to prevent hardening of high moistured cereal flour gels
ES2067145T3 (es) Metodo para producir pan a partir de masa conservada.
JPS62104537A (ja) 予備加熱され冷凍されたフランスパンおよびその製造法
ES8605143A1 (es) Procedimiento de fermentacion acelerada para la utilizacion directa del producto desde el congelador al horno, en pastasde hojaldre
GB1243867A (en) Improved conventional bread process

Legal Events

Date Code Title Description
EEER Examination request
MKLA Lapsed