DE69933223D1 - Verfahren zur herstellung eines chemisch getriebenen teigs - Google Patents
Verfahren zur herstellung eines chemisch getriebenen teigsInfo
- Publication number
- DE69933223D1 DE69933223D1 DE69933223T DE69933223T DE69933223D1 DE 69933223 D1 DE69933223 D1 DE 69933223D1 DE 69933223 T DE69933223 T DE 69933223T DE 69933223 T DE69933223 T DE 69933223T DE 69933223 D1 DE69933223 D1 DE 69933223D1
- Authority
- DE
- Germany
- Prior art keywords
- geared
- dough
- chemically
- producing
- geared dough
- 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
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
-
- 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
- A21D2/02—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, 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US9405098P | 1998-07-24 | 1998-07-24 | |
| US94050P | 1998-07-24 | ||
| PCT/US1999/016568 WO2000004782A1 (en) | 1998-07-24 | 1999-07-21 | Process and formulation for a chemically leavened dough or bakery product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| DE69933223D1 true DE69933223D1 (de) | 2006-10-26 |
| DE69933223T2 DE69933223T2 (de) | 2007-09-06 |
Family
ID=22242542
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE69933223T Expired - Lifetime DE69933223T2 (de) | 1998-07-24 | 1999-07-21 | Verfahren zur herstellung eines chemisch getriebenen teigs |
Country Status (11)
| Country | Link |
|---|---|
| US (1) | US6149960A (de) |
| EP (1) | EP1100338B1 (de) |
| AR (1) | AR019444A1 (de) |
| AT (1) | ATE339103T1 (de) |
| AU (1) | AU5221799A (de) |
| BR (1) | BRPI9912405B1 (de) |
| CA (1) | CA2338481C (de) |
| DE (1) | DE69933223T2 (de) |
| ES (1) | ES2272079T3 (de) |
| MX (1) | MXPA01000805A (de) |
| WO (1) | WO2000004782A1 (de) |
Families Citing this family (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6261613B1 (en) * | 2000-02-15 | 2001-07-17 | General Mills, Inc. | Refrigerated and shelf-stable bakery dough products |
| US6551640B1 (en) | 2000-08-15 | 2003-04-22 | General Mills, Inc. | Dough especially for baked goods and method for making |
| US20030044493A1 (en) * | 2001-06-28 | 2003-03-06 | Rettey David C. | Container comprising edible manifold |
| GB2376867A (en) * | 2001-06-29 | 2002-12-31 | H J Heinz Frozen & Chilled Foo | Frozen pizza base |
| US20030031773A1 (en) * | 2001-08-07 | 2003-02-13 | Balchem Corporation. | Chemical leavening ingredient |
| US20030152667A1 (en) * | 2002-02-14 | 2003-08-14 | Goedeken Douglas Lee | Dough, products and methods |
| US6942885B2 (en) * | 2002-11-01 | 2005-09-13 | Nestec S.A. | Scored savory dough with toppings or fillings |
| US20050202143A1 (en) * | 2004-03-12 | 2005-09-15 | Soumya Roy | Dry mix compositions and method for making and utilizing the same having an enhanced anti-microbial shelf life |
| DE602005026562D1 (de) * | 2004-12-16 | 2011-04-07 | Csm Nederland Bv | Verfahren zur herstellung eines gebackenen oder frittierten produkts aus gelockertem teig |
| US20060188639A1 (en) * | 2005-02-18 | 2006-08-24 | Joseph Ponnattu K | Fabricated food product made from fresh potato mash |
| US20060188638A1 (en) * | 2005-02-18 | 2006-08-24 | Joseph Ponnattu K | Fabricated food product made from fresh potato mash |
| FR2894432B1 (fr) * | 2005-12-13 | 2011-02-18 | Lesaffre & Cie | Ameliorant de panification |
| US20100080868A1 (en) * | 2008-09-26 | 2010-04-01 | Frito-Lay North America, Inc. | Mash Process Offering Better Control |
| NZ596496A (en) * | 2009-05-20 | 2013-04-26 | Rondo Burgdorf Ag | Method for preparing a leavened, mechanically developed bread dough |
| DE102009045533A1 (de) * | 2009-10-09 | 2011-04-14 | Chemische Fabrik Budenheim Kg | Fumarsäure enthaltendes Treibsystem für die Herstellung von Backwaren |
| SG184036A1 (en) * | 2010-03-17 | 2012-10-30 | Kudos Blends Ltd | Stabilised potassium bicarbonate and low-sodium leavening compositions |
| PL3240426T3 (pl) | 2014-12-29 | 2019-10-31 | Mofin S R L | Wytwarzanie wolnej od drożdży, wysoko strawnej pizzy z użyciem ciasta zawierającego bakterie kwasu mlekowego |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU514122B2 (en) * | 1976-11-12 | 1981-01-29 | Stauffer Chemical Company | Leavening acid compositions |
| US4966782A (en) * | 1988-09-27 | 1990-10-30 | Monsanto Company | Chemical leavening system |
| US5409724A (en) * | 1993-06-18 | 1995-04-25 | Monsanto Company | Leavening composition and process of making |
| US5773068A (en) * | 1996-02-20 | 1998-06-30 | Solutia Inc. | Leavening system and products therefrom |
| US5858440A (en) * | 1996-09-30 | 1999-01-12 | The Pillsbury Company | Method of preparing dough |
| US5855945A (en) * | 1996-09-30 | 1999-01-05 | The Pillsbury Corporation | Method of preparing dough |
-
1999
- 1999-07-21 DE DE69933223T patent/DE69933223T2/de not_active Expired - Lifetime
- 1999-07-21 EP EP99937372A patent/EP1100338B1/de not_active Expired - Lifetime
- 1999-07-21 US US09/358,609 patent/US6149960A/en not_active Expired - Lifetime
- 1999-07-21 ES ES99937372T patent/ES2272079T3/es not_active Expired - Lifetime
- 1999-07-21 WO PCT/US1999/016568 patent/WO2000004782A1/en active IP Right Grant
- 1999-07-21 AR ARP990103587A patent/AR019444A1/es active IP Right Grant
- 1999-07-21 AT AT99937372T patent/ATE339103T1/de not_active IP Right Cessation
- 1999-07-21 CA CA002338481A patent/CA2338481C/en not_active Expired - Lifetime
- 1999-07-21 MX MXPA01000805A patent/MXPA01000805A/es unknown
- 1999-07-21 AU AU52217/99A patent/AU5221799A/en not_active Abandoned
- 1999-07-21 BR BRPI9912405A patent/BRPI9912405B1/pt not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| EP1100338B1 (de) | 2006-09-13 |
| ES2272079T3 (es) | 2007-04-16 |
| MXPA01000805A (es) | 2002-04-08 |
| CA2338481C (en) | 2006-05-09 |
| BR9912405A (pt) | 2001-04-24 |
| AR019444A1 (es) | 2002-02-20 |
| BRPI9912405B1 (pt) | 2016-06-14 |
| US6149960A (en) | 2000-11-21 |
| DE69933223T2 (de) | 2007-09-06 |
| AU5221799A (en) | 2000-02-14 |
| EP1100338A1 (de) | 2001-05-23 |
| ATE339103T1 (de) | 2006-10-15 |
| CA2338481A1 (en) | 2000-02-03 |
| WO2000004782A1 (en) | 2000-02-03 |
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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: ICL PERFORMANCE PRODUCTS LP, ST. LOUIS, MO., US |