DK0482105T3 - Fremgangsmåde til fremstilling af et frosset gærdejsprodukt - Google Patents

Fremgangsmåde til fremstilling af et frosset gærdejsprodukt

Info

Publication number
DK0482105T3
DK0482105T3 DK90912197.2T DK90912197T DK0482105T3 DK 0482105 T3 DK0482105 T3 DK 0482105T3 DK 90912197 T DK90912197 T DK 90912197T DK 0482105 T3 DK0482105 T3 DK 0482105T3
Authority
DK
Denmark
Prior art keywords
activity
dough
fermentable carbohydrates
making
amylases
Prior art date
Application number
DK90912197.2T
Other languages
English (en)
Inventor
Peter Larsen
Original Assignee
Kval Marketing Inc
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 Kval Marketing Inc filed Critical Kval Marketing Inc
Application granted granted Critical
Publication of DK0482105T3 publication Critical patent/DK0482105T3/da

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
    • 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)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Confectionery (AREA)
  • Production Of Liquid Hydrocarbon Mixture For Refining Petroleum (AREA)
DK90912197.2T 1989-07-14 1990-07-11 Fremgangsmåde til fremstilling af et frosset gærdejsprodukt DK0482105T3 (da)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DK348989A DK348989D0 (da) 1989-07-14 1989-07-14 Rullede deje hvor emnerne haeves og nedfryses i raa tilstand

Publications (1)

Publication Number Publication Date
DK0482105T3 true DK0482105T3 (da) 1994-05-30

Family

ID=8123477

Family Applications (2)

Application Number Title Priority Date Filing Date
DK348989A DK348989D0 (da) 1989-07-14 1989-07-14 Rullede deje hvor emnerne haeves og nedfryses i raa tilstand
DK90912197.2T DK0482105T3 (da) 1989-07-14 1990-07-11 Fremgangsmåde til fremstilling af et frosset gærdejsprodukt

Family Applications Before (1)

Application Number Title Priority Date Filing Date
DK348989A DK348989D0 (da) 1989-07-14 1989-07-14 Rullede deje hvor emnerne haeves og nedfryses i raa tilstand

Country Status (9)

Country Link
US (1) US5589207A (da)
EP (1) EP0482105B1 (da)
AT (1) ATE99870T1 (da)
AU (1) AU644810B2 (da)
CA (1) CA2062966C (da)
DE (1) DE69006031T2 (da)
DK (2) DK348989D0 (da)
NO (1) NO302552B1 (da)
WO (1) WO1991001088A1 (da)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2688658A1 (fr) * 1992-03-20 1993-09-24 Ceres Sa Nv Patons de croissants et autres produits de boulangerie, surgeles, prets a cuire, procede pour leur fabrication, et produits cuits obtenus.
US5997914A (en) * 1994-02-09 1999-12-07 Kyowa Hakko Kogo Co., Ltd. Process for making bread
JP3451300B2 (ja) * 1994-09-12 2003-09-29 松谷化学工業株式会社 冷凍パン生地の製造法
US6589583B1 (en) 1999-11-01 2003-07-08 The Pillsbury Company Freezer to oven dough products
US6579554B2 (en) * 2000-04-14 2003-06-17 The Pillsbury Company Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
US20030165605A1 (en) * 2002-01-31 2003-09-04 Jackie Brown Frozen dough and baked products
US20040052908A1 (en) * 2002-09-18 2004-03-18 Boyle Janet L Tender laminated biscuits
US6896916B2 (en) * 2002-10-18 2005-05-24 Maple Leaf Baker Inc. Method of baking yeast-fermented frozen bread products
US20050158439A1 (en) * 2003-11-26 2005-07-21 Dave Zhang Non-sheeted freezer-to-oven dough with a simplified leavening system
US7704535B2 (en) * 2004-03-12 2010-04-27 Rich Products Corporation Freezer to retarder to oven dough
EP1748694A4 (en) * 2004-05-12 2012-04-25 Gen Mills Marketing Inc PROCESS FOR PRODUCING FROZEN PASTE, AND RELATED PRODUCTS
US20070298143A1 (en) * 2006-06-22 2007-12-27 Graves John Retarder-to-oven laminated dough
JP2011510681A (ja) * 2008-02-04 2011-04-07 ダニスコ・ユーエス・インク 改変された特性をもつｔｓ２３アルファ‐アミラーゼ変異体
US20090297659A1 (en) * 2008-06-03 2009-12-03 Boutte Troy T Enzymatic dough conditioner and flavor improver for bakery products
CA2787683C (en) 2011-08-25 2019-09-24 Csm Nederland B.V. Use of an anti-staling enzyme mixture in the preparation of baked bread
US20160007618A1 (en) * 2014-07-08 2016-01-14 Caravan Ingredients Inc. Sugar-producing and texture-improving bakery methods and products formed therefrom
JP6735868B2 (ja) * 2014-07-08 2020-08-05 キャラヴァン イングリーディエンツ インク． 糖を生成しかつテクスチャーを改善するベーカリー方法およびそれから形成される製品
AU2021220297A1 (en) 2020-02-14 2022-09-22 Lantmännen Unibake Holding A/S A process for the production of a baked product without addition of sugar

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4248896A (en) * 1979-03-01 1981-02-03 Wallace Leland C Process for baking bread
US4406911A (en) * 1980-06-30 1983-09-27 General Foods Corporation Method of producing and baking frozen yeast leavened dough
FR2481072A1 (fr) * 1980-04-25 1981-10-30 Poupard Maurice Procede de traitement et de surgelation des produits de boulangerie et de viennoiserie en pate levee
US4374151A (en) * 1980-11-24 1983-02-15 General Foods Corporation Frozen dough for bakery products
US4847104A (en) * 1981-12-02 1989-07-11 General Foods Corporation Frozen dough having improved frozen storage shelf life
WO1984000876A1 (en) * 1982-09-07 1984-03-15 Quaker Oats Co Food products containing alpha-amylase and process for preparing same
PH25408A (en) * 1988-03-11 1991-07-01 Enzyme Bio Systems Ltd Method for retarding staling of baking products
US5171590A (en) * 1989-02-22 1992-12-15 Ahold Retail Services A.G. Method of preparing frozen pieces of dough and of preparing dough products
ES2054436T3 (es) * 1990-12-28 1994-08-01 Unilever Nv Pastas mejoradas, pre-fermentadas, ultracongeladas.

Also Published As

Publication number Publication date
AU644810B2 (en) 1993-12-23
CA2062966C (en) 1999-04-06
EP0482105B1 (en) 1994-01-12
NO920182D0 (no) 1992-01-14
DK348989D0 (da) 1989-07-14
EP0482105A1 (en) 1992-04-29
DE69006031T2 (de) 1994-08-04
WO1991001088A1 (en) 1991-02-07
DE69006031D1 (de) 1994-02-24
CA2062966A1 (en) 1991-01-15
AU6175090A (en) 1991-02-22
NO302552B1 (no) 1998-03-23
NO920182L (no) 1992-03-12
ATE99870T1 (de) 1994-01-15
US5589207A (en) 1996-12-31

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