DE69534947T2 - Verwendung von natrium- und kaliumgluconaten für backwaren - Google Patents
Verwendung von natrium- und kaliumgluconaten für backwaren Download PDFInfo
- Publication number
- DE69534947T2 DE69534947T2 DE69534947T DE69534947T DE69534947T2 DE 69534947 T2 DE69534947 T2 DE 69534947T2 DE 69534947 T DE69534947 T DE 69534947T DE 69534947 T DE69534947 T DE 69534947T DE 69534947 T2 DE69534947 T2 DE 69534947T2
- Authority
- DE
- Germany
- Prior art keywords
- bread
- dough
- sodium
- gluconate
- sodium chloride
- 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
Links
- 235000015173 baked goods and baking mixes Nutrition 0.000 title abstract description 32
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 title description 20
- 239000011734 sodium Substances 0.000 title description 20
- 229910052708 sodium Inorganic materials 0.000 title description 20
- OCUCCJIRFHNWBP-IYEMJOQQSA-L Copper gluconate Chemical compound [Cu+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O OCUCCJIRFHNWBP-IYEMJOQQSA-L 0.000 title 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 174
- 235000008429 bread Nutrition 0.000 claims abstract description 114
- 239000011780 sodium chloride Substances 0.000 claims abstract description 87
- -1 alkali metal gluconates Chemical class 0.000 claims abstract description 23
- 229910052783 alkali metal Inorganic materials 0.000 claims abstract description 18
- 229940050410 gluconate Drugs 0.000 claims abstract description 14
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical group C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 claims description 56
- 239000000176 sodium gluconate Substances 0.000 claims description 56
- 235000012207 sodium gluconate Nutrition 0.000 claims description 56
- 229940005574 sodium gluconate Drugs 0.000 claims description 56
- HLCFGWHYROZGBI-JJKGCWMISA-M Potassium gluconate Chemical compound [K+].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O HLCFGWHYROZGBI-JJKGCWMISA-M 0.000 claims description 53
- 239000004224 potassium gluconate Substances 0.000 claims description 52
- 235000013926 potassium gluconate Nutrition 0.000 claims description 52
- 229960003189 potassium gluconate Drugs 0.000 claims description 52
- 238000000034 method Methods 0.000 claims description 46
- 238000000855 fermentation Methods 0.000 claims description 33
- 230000004151 fermentation Effects 0.000 claims description 33
- 238000004898 kneading Methods 0.000 claims description 24
- RGHNJXZEOKUKBD-SQOUGZDYSA-M D-gluconate Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O RGHNJXZEOKUKBD-SQOUGZDYSA-M 0.000 abstract description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 41
- 238000004519 manufacturing process Methods 0.000 description 41
- 235000013312 flour Nutrition 0.000 description 38
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 36
- 239000000203 mixture Substances 0.000 description 34
- 235000012470 frozen dough Nutrition 0.000 description 31
- 241000209140 Triticum Species 0.000 description 29
- 235000021307 Triticum Nutrition 0.000 description 29
- 235000009508 confectionery Nutrition 0.000 description 27
- 238000009472 formulation Methods 0.000 description 27
- 239000007858 starting material Substances 0.000 description 26
- 235000012794 white bread Nutrition 0.000 description 26
- 238000011156 evaluation Methods 0.000 description 18
- 235000019640 taste Nutrition 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 235000013550 pizza Nutrition 0.000 description 11
- 235000014510 cooky Nutrition 0.000 description 10
- 235000014594 pastries Nutrition 0.000 description 10
- 238000003860 storage Methods 0.000 description 10
- 241000209219 Hordeum Species 0.000 description 9
- 235000007340 Hordeum vulgare Nutrition 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- 235000012489 doughnuts Nutrition 0.000 description 8
- 230000008014 freezing Effects 0.000 description 8
- 238000007710 freezing Methods 0.000 description 8
- 238000002156 mixing Methods 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 7
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 6
- 239000004698 Polyethylene Substances 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 229920000573 polyethylene Polymers 0.000 description 5
- 235000021023 sodium intake Nutrition 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 238000010257 thawing Methods 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- CZMRCDWAGMRECN-UHFFFAOYSA-N 2-{[3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy}-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound OCC1OC(CO)(OC2OC(CO)C(O)C(O)C2O)C(O)C1O CZMRCDWAGMRECN-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 239000001103 potassium chloride Substances 0.000 description 3
- 235000011164 potassium chloride Nutrition 0.000 description 3
- 238000004904 shortening Methods 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000003638 chemical reducing agent Substances 0.000 description 2
- 238000011835 investigation Methods 0.000 description 2
- 235000012459 muffins Nutrition 0.000 description 2
- 235000012830 plain croissants Nutrition 0.000 description 2
- 239000003380 propellant Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000011065 in-situ storage Methods 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/02—Ready-for-oven doughs
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
-
- 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
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP30338194 | 1994-12-07 | ||
| JP30338194 | 1994-12-07 | ||
| PCT/JP1995/002414 WO1996017521A1 (en) | 1994-12-07 | 1995-11-28 | Utilization of sodium and potassium gluconates for baked goods |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| DE69534947D1 DE69534947D1 (de) | 2006-05-24 |
| DE69534947T2 true DE69534947T2 (de) | 2006-08-31 |
Family
ID=17920335
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE69534947T Expired - Fee Related DE69534947T2 (de) | 1994-12-07 | 1995-11-28 | Verwendung von natrium- und kaliumgluconaten für backwaren |
Country Status (9)
| Country | Link |
|---|---|
| US (1) | US6013298A (enExample) |
| EP (1) | EP0796558B1 (enExample) |
| JP (1) | JP3081900B2 (enExample) |
| KR (1) | KR980700007A (enExample) |
| AT (1) | ATE323413T1 (enExample) |
| AU (1) | AU3937195A (enExample) |
| DE (1) | DE69534947T2 (enExample) |
| TW (1) | TW287090B (enExample) |
| WO (1) | WO1996017521A1 (enExample) |
Families Citing this family (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2261056C (en) * | 1996-07-15 | 2006-09-26 | Fujisawa Pharmaceutical Co., Ltd. | Functional sodium chloride compositions |
| JP4498616B2 (ja) * | 1999-03-30 | 2010-07-07 | 扶桑化学工業株式会社 | 低タンパク質パン類の製造法 |
| JP2004208682A (ja) * | 2002-11-13 | 2004-07-29 | Toyo Suisan Kaisha Ltd | アクリルアミドを低減化した即席油揚げ麺 |
| JP2005021150A (ja) * | 2002-12-03 | 2005-01-27 | Toyo Suisan Kaisha Ltd | アクリルアミドを低減化し得る加熱調理食品の製造方法 |
| JP2005021152A (ja) * | 2002-12-16 | 2005-01-27 | Toyo Suisan Kaisha Ltd | アクリルアミドを低減化し得る加熱調理食品の製造方法 |
| JP2005021153A (ja) * | 2002-12-26 | 2005-01-27 | Toyo Suisan Kaisha Ltd | アクリルアミドを低減化し得る加熱調理食品の製造方法 |
| US9629384B2 (en) | 2005-09-14 | 2017-04-25 | S & P Ingredient Development, Llc | Low sodium salt composition |
| US20070059428A1 (en) * | 2005-09-14 | 2007-03-15 | Chigurupati Sambasiva R | Low-sodium salt composition |
| WO2007118566A1 (de) * | 2006-04-11 | 2007-10-25 | Jungbunzlauer Austria Ag | Salzersatzmischung mit vermindertem nacl-gehalt |
| US8802181B2 (en) | 2006-10-05 | 2014-08-12 | S & P Ingredient Development, Llc | Low sodium salt composition |
| FR2908602B1 (fr) * | 2006-11-17 | 2009-07-17 | Sante R | Substitut du sel et composition par exemple alimentaire le comprenant |
| IL180308A0 (en) * | 2006-12-25 | 2007-06-03 | Gan Shmuel Foods Ltd | Natural salt substitute |
| BRPI0809514B1 (pt) | 2007-04-09 | 2018-02-06 | Japan Tobacco Inc | Aprimorador de sabor semelhante a sal, métodos para aprimorar o sabor semelhante a sal de alimento ou de bebida e produto de alimento ou de bebida |
| TWI505780B (zh) * | 2008-07-18 | 2015-11-01 | Rich Products Corp | 用於製造不含麩質之烘焙產品之方法及調配物 |
| FR2951053B1 (fr) * | 2009-10-08 | 2012-08-31 | Puratos | Composition pour la substitution du chlorure de sodium |
| FR3001364B1 (fr) | 2013-01-25 | 2015-11-27 | Green Technologies | Utilisation de la farine resultant d'un traitement des grains a l'ozone pour la preparation de produits panifies a sel reduit |
| US9247762B1 (en) | 2014-09-09 | 2016-02-02 | S & P Ingredient Development, Llc | Salt substitute with plant tissue carrier |
| ES2856249T3 (es) * | 2014-10-17 | 2021-09-27 | Nestle Sa | Procedimiento para la fabricación de un producto de panadería con un reducido contenido de sodio |
| BE1023801B1 (fr) * | 2016-06-24 | 2017-07-26 | Croc'in | Composition et procede pour la fabrication de buns ou analogues |
| JP7274462B2 (ja) | 2017-09-18 | 2023-05-16 | エスアンドピー・イングリーディエント・ディベロップメント・エルエルシー | 塩化カリウムを有する低ナトリウム塩代替物 |
| JP7293773B2 (ja) * | 2019-03-20 | 2023-06-20 | 味の素株式会社 | 減塩パンまたは無塩パンの製造方法および製造用添加剤、ならびに減塩パンまたは無塩パン |
| JP7570938B2 (ja) * | 2021-02-05 | 2024-10-22 | 日清食品ホールディングス株式会社 | 即席麺の製造方法 |
| WO2024095509A1 (ja) * | 2022-10-31 | 2024-05-10 | ベースフード株式会社 | パン、パン用ミックス粉及びパンの製造方法 |
| JP7261521B1 (ja) | 2022-10-31 | 2023-04-20 | ベースフード株式会社 | パン、パン用ミックス粉およびパンの製造方法 |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4741907A (en) * | 1984-12-17 | 1988-05-03 | Asahi Kasei Kogyo Kabushiki Kaisha | Fresh dough and a method for producing the same |
| JPH04200341A (ja) * | 1990-11-30 | 1992-07-21 | Kao Corp | ホットケーキ用プレミックス及びホットケーキ |
| JPH0523096A (ja) * | 1991-07-22 | 1993-02-02 | Kao Corp | プレミツクスおよびプレミツクスを用いた食品 |
| JPH0662723A (ja) * | 1992-08-19 | 1994-03-08 | Kao Corp | 冷凍用ケーキ |
| CA2147882C (en) * | 1992-10-27 | 2008-07-29 | Toshihiko Asano | Bifidobacterium growth promotant |
-
1995
- 1995-11-27 TW TW084112612A patent/TW287090B/zh active
- 1995-11-28 EP EP95937195A patent/EP0796558B1/en not_active Expired - Lifetime
- 1995-11-28 KR KR1019970703687A patent/KR980700007A/ko not_active Ceased
- 1995-11-28 AT AT95937195T patent/ATE323413T1/de not_active IP Right Cessation
- 1995-11-28 DE DE69534947T patent/DE69534947T2/de not_active Expired - Fee Related
- 1995-11-28 US US08/849,137 patent/US6013298A/en not_active Expired - Fee Related
- 1995-11-28 AU AU39371/95A patent/AU3937195A/en not_active Abandoned
- 1995-11-28 JP JP08517474A patent/JP3081900B2/ja not_active Expired - Lifetime
- 1995-11-28 WO PCT/JP1995/002414 patent/WO1996017521A1/ja not_active Ceased
Also Published As
| Publication number | Publication date |
|---|---|
| EP0796558A1 (en) | 1997-09-24 |
| US6013298A (en) | 2000-01-11 |
| AU3937195A (en) | 1996-06-26 |
| EP0796558A4 (en) | 1999-07-14 |
| DE69534947D1 (de) | 2006-05-24 |
| KR980700007A (ko) | 1998-03-30 |
| EP0796558B1 (en) | 2006-04-19 |
| ATE323413T1 (de) | 2006-05-15 |
| WO1996017521A1 (en) | 1996-06-13 |
| JP3081900B2 (ja) | 2000-08-28 |
| TW287090B (enExample) | 1996-10-01 |
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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 |