DE2740245A1 - Verfahren zum herstellen einer backware und backware - Google Patents

Verfahren zum herstellen einer backware und backware

Info

Publication number
DE2740245A1
DE2740245A1 DE19772740245 DE2740245A DE2740245A1 DE 2740245 A1 DE2740245 A1 DE 2740245A1 DE 19772740245 DE19772740245 DE 19772740245 DE 2740245 A DE2740245 A DE 2740245A DE 2740245 A1 DE2740245 A1 DE 2740245A1
Authority
DE
Germany
Prior art keywords
sugar
dough
shortening
lactose
weight
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.)
Pending
Application number
DE19772740245
Other languages
German (de)
English (en)
Inventor
Daniel C Stanberry
Sylvester Frank Zenner
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.)
Patent Technology Inc
Original Assignee
Patent Technology Inc
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 Patent Technology Inc filed Critical Patent Technology Inc
Publication of DE2740245A1 publication Critical patent/DE2740245A1/de
Pending 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
    • 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
    • A21D2/181—Sugars or sugar alcohols

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
DE19772740245 1976-09-10 1977-09-07 Verfahren zum herstellen einer backware und backware Pending DE2740245A1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US72221876A 1976-09-10 1976-09-10

Publications (1)

Publication Number Publication Date
DE2740245A1 true DE2740245A1 (de) 1978-03-16

Family

ID=24900939

Family Applications (1)

Application Number Title Priority Date Filing Date
DE19772740245 Pending DE2740245A1 (de) 1976-09-10 1977-09-07 Verfahren zum herstellen einer backware und backware

Country Status (7)

Country Link
JP (1) JPS605246B2 (nl)
AU (1) AU514872B2 (nl)
CA (1) CA1084334A (nl)
DE (1) DE2740245A1 (nl)
GB (1) GB1587296A (nl)
NL (1) NL7709887A (nl)
SE (1) SE7710132L (nl)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4961941A (en) * 1985-02-15 1990-10-09 Nabisco Brands, Inc. Shelf-stable multi-textured cookies
US4961942A (en) * 1985-02-15 1990-10-09 Nabisco Brands, Inc. Shelf-stable multi-textured cookies
EP0442575A1 (en) * 1990-02-12 1991-08-21 Gist-Brocades N.V. Substrate-limited doughs
US5080919A (en) * 1985-02-15 1992-01-14 Nabisco Brands, Inc. Cookies with reduced sucrose content and doughs for production thereof
US5223292A (en) * 1984-11-09 1993-06-29 Nabisco, Inc. Method and dough compositions for making shelf-stable soft or chewy cookies
US5571544A (en) * 1991-07-18 1996-11-05 The Pillsbury Company Substrate-limited yeast-leavened refrigerated dough products
WO2020015816A1 (de) * 2018-07-16 2020-01-23 Symrise Ag Zusammensetzung zur substitution von zucker in backwaren

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5514386A (en) * 1991-07-18 1996-05-07 The Pillsbury Company Dough compositions containing temperature sensitive yeast and a temperature sensitive yeast strain and process of making
US5540940A (en) * 1991-07-18 1996-07-30 The Pillsbury Company Substrate-limited, yeast leavened refrigerated dough products and process of making
DE69210824T3 (de) * 1991-07-18 2010-06-24 General Mills Marketing Inc. (n.d.Ges.d. Staates Delaware), Minneapolis Mit hefen getriebene gekühlte teigwaren
EP1839488A1 (en) * 2006-03-27 2007-10-03 Campina Nederland Holding B.V. Egg-free cake and a method for preparation thereof
MX2009011583A (es) * 2007-04-26 2010-02-09 Csm Nederland Bv Masa leudada con levadura y mezcla seca para preparacion de dicha masa.

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5223292A (en) * 1984-11-09 1993-06-29 Nabisco, Inc. Method and dough compositions for making shelf-stable soft or chewy cookies
US4961941A (en) * 1985-02-15 1990-10-09 Nabisco Brands, Inc. Shelf-stable multi-textured cookies
US4961942A (en) * 1985-02-15 1990-10-09 Nabisco Brands, Inc. Shelf-stable multi-textured cookies
US5080919A (en) * 1985-02-15 1992-01-14 Nabisco Brands, Inc. Cookies with reduced sucrose content and doughs for production thereof
EP0442575A1 (en) * 1990-02-12 1991-08-21 Gist-Brocades N.V. Substrate-limited doughs
US5571544A (en) * 1991-07-18 1996-11-05 The Pillsbury Company Substrate-limited yeast-leavened refrigerated dough products
WO2020015816A1 (de) * 2018-07-16 2020-01-23 Symrise Ag Zusammensetzung zur substitution von zucker in backwaren

Also Published As

Publication number Publication date
AU2869877A (en) 1979-03-15
CA1084334A (en) 1980-08-26
NL7709887A (nl) 1978-03-14
SE7710132L (sv) 1978-03-11
JPS5334945A (en) 1978-03-31
GB1587296A (en) 1981-04-01
JPS605246B2 (ja) 1985-02-09
AU514872B2 (en) 1981-03-05

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