DE69506121D1 - Brot-fertigteigstücke - Google Patents

Brot-fertigteigstücke

Info

Publication number
DE69506121D1
DE69506121D1 DE69506121T DE69506121T DE69506121D1 DE 69506121 D1 DE69506121 D1 DE 69506121D1 DE 69506121 T DE69506121 T DE 69506121T DE 69506121 T DE69506121 T DE 69506121T DE 69506121 D1 DE69506121 D1 DE 69506121D1
Authority
DE
Germany
Prior art keywords
finished pieces
bread finished
bread
pieces
finished
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
Application number
DE69506121T
Other languages
English (en)
Other versions
DE69506121T2 (de
Inventor
Angel Ortiz
Johannes Cornelis Sanders
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.)
Corbion Group Netherlands BV
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 DE69506121D1 publication Critical patent/DE69506121D1/de
Application granted granted Critical
Publication of DE69506121T2 publication Critical patent/DE69506121T2/de
Anticipated expiration legal-status Critical
Expired - Lifetime 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • 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
    • 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)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
DE69506121T 1994-09-27 1995-09-22 Brot-fertigteigstücke Expired - Lifetime DE69506121T2 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP94202775 1994-09-27
PCT/EP1995/003749 WO1996009768A1 (en) 1994-09-27 1995-09-22 Ready-to-bake bread doughs

Publications (2)

Publication Number Publication Date
DE69506121D1 true DE69506121D1 (de) 1998-12-24
DE69506121T2 DE69506121T2 (de) 1999-04-29

Family

ID=8217232

Family Applications (1)

Application Number Title Priority Date Filing Date
DE69506121T Expired - Lifetime DE69506121T2 (de) 1994-09-27 1995-09-22 Brot-fertigteigstücke

Country Status (6)

Country Link
EP (1) EP0783248B1 (de)
AU (1) AU3609295A (de)
CA (1) CA2201101A1 (de)
DE (1) DE69506121T2 (de)
ES (1) ES2124590T3 (de)
WO (1) WO1996009768A1 (de)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
TW380040B (en) * 1995-06-07 2000-01-21 Pillsbury Co Leavened dough compositions and process of increasing specific volume in a baked product
KR100625636B1 (ko) * 1999-07-27 2006-09-20 씨제이 주식회사 컵케익 조성물 및 컵케익의 제조방법
US20030049359A1 (en) * 2001-09-06 2003-03-13 Kulkarni Rajendra G. Self-rising sheeted dough
US6884443B2 (en) * 2003-08-07 2005-04-26 General Mills, Inc. Compositions and methods relating to freezer-to-oven doughs
EP1799040A1 (de) * 2004-10-14 2007-06-27 General Mills Marketing, Inc. Gekühlte entwickelte chemisch getriebene teigzusammensetzungen, die einen konzentrierten proteinbestandteil enthalten
CN106172592B (zh) * 2015-04-30 2023-07-21 安琪酵母股份有限公司 无铝油条膨松添加剂及冷冻生坯的制法

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU593687B2 (en) * 1986-10-13 1990-02-15 Unilever Plc Water-in-oil emulsions with a reduced fat content, which are suitable for frying
US4885180A (en) * 1987-08-26 1989-12-05 General Foods Corporation Microwaveable baked goods
JP3078584B2 (ja) * 1991-02-22 2000-08-21 旭電化工業株式会社 冷凍食品及びその製造法
CA2135486A1 (en) * 1992-05-11 1993-11-25 Dirk Willem De Bruijne Deep-frozen, pre-proofed doughs

Also Published As

Publication number Publication date
WO1996009768A1 (en) 1996-04-04
ES2124590T3 (es) 1999-02-01
EP0783248B1 (de) 1998-11-18
EP0783248A1 (de) 1997-07-16
CA2201101A1 (en) 1996-04-04
AU3609295A (en) 1996-04-19
DE69506121T2 (de) 1999-04-29

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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: CSM NEDERLAND B.V., DIEMEN, NL

8328 Change in the person/name/address of the agent

Representative=s name: MEISSNER, BOLTE & PARTNER GBR, 80538 MUENCHEN