DE69100433D1 - Verbesserter teig. - Google Patents

Verbesserter teig.

Info

Publication number
DE69100433D1
DE69100433D1 DE91201620T DE69100433T DE69100433D1 DE 69100433 D1 DE69100433 D1 DE 69100433D1 DE 91201620 T DE91201620 T DE 91201620T DE 69100433 T DE69100433 T DE 69100433T DE 69100433 D1 DE69100433 D1 DE 69100433D1
Authority
DE
Germany
Prior art keywords
improved dough
doughs
dough
improved
thawing
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
DE91201620T
Other languages
English (en)
Other versions
DE69100433T2 (de
Inventor
Aris Graveland
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.)
Unilever NV
Original Assignee
Unilever NV
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 Unilever NV filed Critical Unilever NV
Publication of DE69100433D1 publication Critical patent/DE69100433D1/de
Application granted granted Critical
Publication of DE69100433T2 publication Critical patent/DE69100433T2/de
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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • 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)
  • Microbiology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
DE91201620T 1990-07-09 1991-06-24 Verbesserter Teig. Expired - Fee Related DE69100433T2 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP90201822 1990-07-09

Publications (2)

Publication Number Publication Date
DE69100433D1 true DE69100433D1 (de) 1993-11-04
DE69100433T2 DE69100433T2 (de) 1994-01-20

Family

ID=8205062

Family Applications (1)

Application Number Title Priority Date Filing Date
DE91201620T Expired - Fee Related DE69100433T2 (de) 1990-07-09 1991-06-24 Verbesserter Teig.

Country Status (5)

Country Link
EP (1) EP0469654B1 (de)
AT (1) ATE95030T1 (de)
DE (1) DE69100433T2 (de)
DK (1) DK0469654T3 (de)
ES (1) ES2044678T3 (de)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20040241283A1 (en) * 2003-05-28 2004-12-02 Domingues David J. Method of preventing discoloration of dough, dough compositions, and dough products
WO2006050228A1 (en) * 2004-10-29 2006-05-11 General Mills Marketing, Inc. Refrigerated, chemically leavened doughs in package, with carbon dioxide atmosphere
US20070178208A1 (en) 2006-01-31 2007-08-02 Moidl Joseph B Method of reducing voids in dough
FR2978644B1 (fr) * 2011-08-02 2015-08-07 Rene-Louis Brule Preparation congelee pour souffles sucres

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB740379A (en) * 1953-02-17 1955-11-09 Ben Leonard Sarett Improvements in or relating to the treatment of food
US3245799A (en) * 1963-05-23 1966-04-12 Borden Co Method of preventing black spotting of an unleavened dough for refrigerated storage

Also Published As

Publication number Publication date
ES2044678T3 (es) 1994-01-01
EP0469654A1 (de) 1992-02-05
DK0469654T3 (da) 1994-01-03
ATE95030T1 (de) 1993-10-15
DE69100433T2 (de) 1994-01-20
EP0469654B1 (de) 1993-09-29

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Legal Events

Date Code Title Description
8364 No opposition during term of opposition
8339 Ceased/non-payment of the annual fee