CN1135067C - 降低冷藏面团组合物糖浆化的方法 - Google Patents

降低冷藏面团组合物糖浆化的方法 Download PDF

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Publication number
CN1135067C
CN1135067C CNB961997400A CN96199740A CN1135067C CN 1135067 C CN1135067 C CN 1135067C CN B961997400 A CNB961997400 A CN B961997400A CN 96199740 A CN96199740 A CN 96199740A CN 1135067 C CN1135067 C CN 1135067C
Authority
CN
China
Prior art keywords
xylan
refrigerated
dough
composition
dough composition
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.)
Expired - Fee Related
Application number
CNB961997400A
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English (en)
Chinese (zh)
Other versions
CN1207648A (zh
Inventor
���ס�Τ����
威廉·艾伦·阿特韦尔
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.)
Pillsbury Co
Original Assignee
Pillsbury Co
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 Pillsbury Co filed Critical Pillsbury Co
Publication of CN1207648A publication Critical patent/CN1207648A/zh
Application granted granted Critical
Publication of CN1135067C publication Critical patent/CN1135067C/zh
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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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
    • 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
    • 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

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)
  • Confectionery (AREA)
CNB961997400A 1996-01-23 1996-12-31 降低冷藏面团组合物糖浆化的方法 Expired - Fee Related CN1135067C (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US08/590,194 US5792499A (en) 1996-01-23 1996-01-23 Method for reducing syruping in refrigerated doughs
US08/590,194 1996-01-23

Publications (2)

Publication Number Publication Date
CN1207648A CN1207648A (zh) 1999-02-10
CN1135067C true CN1135067C (zh) 2004-01-21

Family

ID=24361245

Family Applications (1)

Application Number Title Priority Date Filing Date
CNB961997400A Expired - Fee Related CN1135067C (zh) 1996-01-23 1996-12-31 降低冷藏面团组合物糖浆化的方法

Country Status (14)

Country Link
US (1) US5792499A (enExample)
EP (1) EP0876104B1 (enExample)
JP (1) JP2000503843A (enExample)
CN (1) CN1135067C (enExample)
AR (1) AR005666A1 (enExample)
AT (1) ATE235154T1 (enExample)
AU (1) AU706352B2 (enExample)
BR (1) BR9612454A (enExample)
DE (1) DE69627029T2 (enExample)
IN (1) IN186551B (enExample)
RU (1) RU2182424C2 (enExample)
TW (1) TW355664B (enExample)
WO (1) WO1997026794A1 (enExample)
ZA (1) ZA97480B (enExample)

Families Citing this family (27)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997043438A1 (en) * 1996-05-14 1997-11-20 University Of Manitoba Solid-phase activity assay for biologically active substance
US6200619B1 (en) 1996-06-17 2001-03-13 Fuji Oil Co., Ltd. Preserving agent and preserving method
US6919097B2 (en) 1999-05-17 2005-07-19 Kraft Food Holdings, Inc. Soft, fully baked breadsticks
US6764700B2 (en) * 1999-05-17 2004-07-20 Kraft Foods Holdings, Inc. Deep dish pizza crust
CA2308557C (en) * 1999-05-17 2010-07-20 Kraft Foods, Inc. Deep dish pizza crust
GB0001136D0 (en) * 2000-01-18 2000-03-08 Danisco Process
AU2001241843A1 (en) 2000-03-10 2001-09-24 General Mills Marketing, Inc. Scoopable dough and products resulting therefrom
US6803067B2 (en) * 2000-03-10 2004-10-12 General Mills, Inc. Method of preparing and using a scoopable dough product
JP2003141173A (ja) * 2001-08-22 2003-05-16 Komatsu Ltd データベース管理システム及びデータベース
DE60221266T2 (de) * 2001-10-26 2008-02-14 Novozymes A/S Verfahren zur herstellung von esswaren
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US20050064084A1 (en) * 2002-09-19 2005-03-24 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US8591975B2 (en) 2003-02-19 2013-11-26 General Mills, Inc. Filled refrigerated dough
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US6828277B2 (en) * 2003-03-24 2004-12-07 E. I. Du Pont De Nemours And Company Production of N-aryl-2-lactam and N-alkyl-2-lactam by reductive amination of lactones with aryl and alkyl nitro compounds
US20040197454A1 (en) * 2003-04-02 2004-10-07 Henry Leola K. Dough intermediate having enhanced textural properties and method of making same
US20070042099A1 (en) * 2005-08-17 2007-02-22 Stanton Robert P Ready to bake refrigerated batter
US20110183059A1 (en) * 2005-08-17 2011-07-28 Oven Luv'n Llc Ready to bake refridgerated batter
ES2834477T3 (es) * 2007-01-16 2021-06-17 Puratos Nv Pan con contenido de oligosacáridos de arabinoxilo aumentado
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
PH12015502413B1 (en) * 2013-04-30 2022-11-23 Glucanova Ab Method for preparing a liquid oat base and products prepared by the method
WO2015195113A1 (en) * 2014-06-18 2015-12-23 General Mills, Inc. Method of producing a frozen dough, and related products

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2152602A (en) * 1937-06-09 1939-03-28 Hercules Powder Co Ltd Food product
DE2004982A1 (enExample) * 1969-02-05 1970-11-05
US3620763A (en) * 1969-02-24 1971-11-16 Pillsbury Co Refrigerated batter products and method for preparing same
US4225628A (en) * 1979-04-30 1980-09-30 Ben Hill Griffin, Inc. Citrus fiber additive product and process for making same
JPS6062949A (ja) * 1983-06-16 1985-04-11 Daiei Yakuhin Kogyo Kk 食品の老化防止方法
US5080919A (en) * 1985-02-15 1992-01-14 Nabisco Brands, Inc. Cookies with reduced sucrose content and doughs for production thereof
US4803084A (en) * 1985-10-23 1989-02-07 Frito-Lay, Inc. Shelf-stable, soft dough product
US4774099A (en) * 1986-05-30 1988-09-27 The Procter & Gamble Company Process for making brownies containing cellulosic fiber
NL8601594A (nl) * 1986-06-19 1988-01-18 Unilever Nv Werkwijze ter bereiding van een bladerdeeg, vetsamenstelling alsmede bladerdeeg en bladerdeegprodukten.
FR2602398B1 (fr) * 1986-08-11 1988-12-02 Prod Du Mais Pate de patisserie a longue conservation
US5178893A (en) * 1987-01-09 1993-01-12 Cpc International Inc. Product and process of making a room temperature storage stable dough
GB8906837D0 (en) * 1989-03-23 1989-05-10 Unilever Plc Bread improvers
US5336515A (en) * 1989-06-15 1994-08-09 Kraft General Foods, Inc. Polysaccharide hydrocolloid-containing food products
FR2673360A1 (fr) * 1991-03-01 1992-09-04 Ard Sa Composition a base de fibres alimentaires, aliment en contenant et procede de preparation.
CA2072684C (en) * 1991-07-02 1998-09-29 Kenji Masutake Food additive comprising water-soluble hemicellulose

Also Published As

Publication number Publication date
AR005666A1 (es) 1999-07-14
BR9612454A (pt) 1999-07-13
CN1207648A (zh) 1999-02-10
TW355664B (en) 1999-04-11
IN186551B (enExample) 2001-09-29
DE69627029D1 (de) 2003-04-30
ATE235154T1 (de) 2003-04-15
AU706352B2 (en) 1999-06-17
EP0876104B1 (en) 2003-03-26
US5792499A (en) 1998-08-11
AU1569697A (en) 1997-08-20
WO1997026794A1 (en) 1997-07-31
DE69627029T2 (de) 2003-08-14
ZA97480B (en) 1998-07-21
EP0876104A1 (en) 1998-11-11
JP2000503843A (ja) 2000-04-04
RU2182424C2 (ru) 2002-05-20

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C19 Lapse of patent right due to non-payment of the annual fee
CF01 Termination of patent right due to non-payment of annual fee