DE60134385D1 - Pizzateig für den Mikrowellenofen - Google Patents
Pizzateig für den MikrowellenofenInfo
- Publication number
- DE60134385D1 DE60134385D1 DE60134385T DE60134385T DE60134385D1 DE 60134385 D1 DE60134385 D1 DE 60134385D1 DE 60134385 T DE60134385 T DE 60134385T DE 60134385 T DE60134385 T DE 60134385T DE 60134385 D1 DE60134385 D1 DE 60134385D1
- Authority
- DE
- Germany
- Prior art keywords
- pizza
- mesophase
- crusts
- pizza crusts
- microwave oven
- 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 - Lifetime
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
- A21D10/00—Batters, dough or mixtures before 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
-
- 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
- A21D2/16—Fatty acid esters
-
- 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
- A21D2/186—Starches; Derivatives thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Constitution Of High-Frequency Heating (AREA)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US09/679,484 US6627242B1 (en) | 2000-10-04 | 2000-10-04 | Microwaveable pizza crust |
Publications (1)
Publication Number | Publication Date |
---|---|
DE60134385D1 true DE60134385D1 (de) | 2008-07-24 |
Family
ID=24727081
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE60134385T Expired - Lifetime DE60134385D1 (de) | 2000-10-04 | 2001-10-04 | Pizzateig für den Mikrowellenofen |
Country Status (7)
Country | Link |
---|---|
US (2) | US6627242B1 (de) |
EP (1) | EP1238588B1 (de) |
AT (1) | ATE397862T1 (de) |
CA (1) | CA2358139A1 (de) |
DE (1) | DE60134385D1 (de) |
ES (1) | ES2307574T3 (de) |
PT (1) | PT1238588E (de) |
Families Citing this family (21)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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 |
US20040234653A1 (en) | 2003-05-22 | 2004-11-25 | Cogley Paul A. | Susceptor tray and mirowavable dough products |
US8101219B2 (en) * | 2004-03-05 | 2012-01-24 | Eggology, Inc. | Apparatus for preparing egg products in a microwave oven |
US20050276896A1 (en) * | 2004-06-14 | 2005-12-15 | Sadek Nagwa Z | Formulation providing a low carbohydrate cereal based system including a novel dough and a pizza crust or bread product having open cell structure |
US9668488B2 (en) * | 2004-06-22 | 2017-06-06 | Healthy Fiber, LLC | Calorie reduction-taste retention food products |
US20060088639A1 (en) * | 2004-10-25 | 2006-04-27 | Lewis Karen M | Food additive, baked food composition and method for lowering blood cholesterol |
US8741369B2 (en) * | 2005-03-21 | 2014-06-03 | Kraft Foods Group Brands Llc | Microwaveable dough compositions |
US7282546B2 (en) * | 2005-06-22 | 2007-10-16 | Fina Technology, Inc. | Cocatalysts for reduction of production problems in metallocene-catalyzed polymerizations |
US7629013B2 (en) * | 2005-10-17 | 2009-12-08 | Kraft Foods Global Brands Llc | Partial fat replacement in flat bread |
DE102006004429A1 (de) * | 2006-01-31 | 2007-08-02 | Advanced Micro Devices, Inc., Sunnyvale | Halbleiterbauelement mit einem Metallisierungsschichtstapel mit einem porösen Material mit kleinem ε mit einer erhöhten Integrität |
US20070207240A1 (en) * | 2006-03-01 | 2007-09-06 | Kraft Foods Holdings, Inc. | High moisture, high fiber baked products and doughs thereof, and methods |
US20080063759A1 (en) * | 2006-09-13 | 2008-03-13 | Raymond Megan N | Packaging Method for Storage and Microwave Heating of Food Products |
US8057832B2 (en) | 2006-09-13 | 2011-11-15 | Kraft Foods Global Brands Llc | Microwavable food products |
US8354131B2 (en) | 2006-09-13 | 2013-01-15 | Kraft Foods Global Brands Llc | Microwavable food products |
US20090155426A1 (en) * | 2006-09-13 | 2009-06-18 | Renee Gan | Baked Microwavable Frozen Bread and Bakery Products |
US20080063760A1 (en) * | 2006-09-13 | 2008-03-13 | Raymond Megan N | Packaging System for Storage and Microwave Heating of Food Products |
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 |
JP5910101B2 (ja) * | 2012-01-18 | 2016-04-27 | 三菱化学フーズ株式会社 | シート状食品の製造方法 |
US20150056328A1 (en) * | 2012-10-16 | 2015-02-26 | Jiangnan University | Preparation and the use of frozen dough for microwavable fried fritters |
TW201622580A (zh) * | 2014-11-19 | 2016-07-01 | 松脆感控股公司 | 穩定食品 |
WO2017178556A1 (en) * | 2016-04-12 | 2017-10-19 | Aak Ab | Cooking composition comprising a chemical leavening agent substitute in the form of porous particles |
Family Cites Families (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3637774A (en) | 1969-11-03 | 1972-01-25 | Vigen K Babayan | Process for preparation and purification of polyglycerols and esters thereof |
US3975552A (en) * | 1975-03-31 | 1976-08-17 | National Convenience Stores | Method of baking a pizza using micro-wave energy |
US4374863A (en) * | 1981-03-02 | 1983-02-22 | The Procter & Gamble Co. | Compositions and methods for providing nonadherent dough for baked goods |
US4463020A (en) * | 1982-08-12 | 1984-07-31 | Lee Ottenberg | Yeast-raisable wheat-based food products that exhibit reduced deterioration in palatability upon exposure to microwave energy |
US5202138A (en) * | 1987-12-28 | 1993-04-13 | International Flavors & Fragrances Inc. | Stable pizza food article, process for preparing same and coating composition used in same |
US5035904A (en) * | 1988-06-29 | 1991-07-30 | The Pillsbury Company | Starch-based products for microwave cooking or heating |
US5620734A (en) * | 1992-03-05 | 1997-04-15 | Van Den Bergh Foods Co., Division Of Conopco, Inc. | Spreads and other products including mesomorphic phases |
EP0570631A1 (de) * | 1992-05-21 | 1993-11-24 | Unilever N.V. | Teig und Brot |
DE69428502T2 (de) | 1993-12-24 | 2002-05-23 | Mitsubishi Chemical Corp., Tokio/Tokyo | Verfahren zur Herstellung von Saccharosefettsäureestern |
JP3606582B2 (ja) * | 1994-06-20 | 2005-01-05 | ユニリーバー・ナームローゼ・ベンノートシャープ | 食品中の熱処理された中間相の調製及び使用 |
CA2150515C (en) * | 1994-06-29 | 2005-12-20 | Amna Munji Abboud | Emulsifier system |
CA2197838C (en) | 1996-03-01 | 2004-09-28 | Mark S. Miller | Mouthfeel and lubricity enhancing composition |
US6156356A (en) * | 1996-06-03 | 2000-12-05 | King; K. Michael | Pizza pop-up toaster product |
US5932268A (en) * | 1996-07-31 | 1999-08-03 | The Pillsbury Company | Flexible partially cooked food composition |
US6068876A (en) | 1999-02-26 | 2000-05-30 | Kraft Foods, Inc. | Mesophase-stabilized emulsions and dispersions for use in low-fat and fat-free food products |
-
2000
- 2000-10-04 US US09/679,484 patent/US6627242B1/en not_active Expired - Fee Related
-
2001
- 2001-02-09 US US09/780,771 patent/US20020064586A1/en not_active Abandoned
- 2001-10-02 CA CA002358139A patent/CA2358139A1/en not_active Abandoned
- 2001-10-04 PT PT01308494T patent/PT1238588E/pt unknown
- 2001-10-04 AT AT01308494T patent/ATE397862T1/de not_active IP Right Cessation
- 2001-10-04 EP EP01308494A patent/EP1238588B1/de not_active Expired - Lifetime
- 2001-10-04 ES ES01308494T patent/ES2307574T3/es not_active Expired - Lifetime
- 2001-10-04 DE DE60134385T patent/DE60134385D1/de not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
US6627242B1 (en) | 2003-09-30 |
EP1238588A3 (de) | 2004-01-28 |
EP1238588B1 (de) | 2008-06-11 |
US20020064586A1 (en) | 2002-05-30 |
EP1238588A2 (de) | 2002-09-11 |
CA2358139A1 (en) | 2002-04-04 |
PT1238588E (pt) | 2008-07-25 |
ATE397862T1 (de) | 2008-07-15 |
ES2307574T3 (es) | 2008-12-01 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
8364 | No opposition during term of opposition | ||
8327 | Change in the person/name/address of the patent owner |
Owner name: KRAFT FOODS GLOBAL BRANDS LLC, NORTHFIELD, ILL, US |
|
8328 | Change in the person/name/address of the agent |
Representative=s name: HOFFMANN & EITLE, 81925 MUENCHEN |
|
8327 | Change in the person/name/address of the patent owner |
Owner name: NESTEC S.A., VEVEY, CH |