DK1720414T3 - Lagdelte dejprodukter og anvendelse af protease på ydersideoverfladen til at forbedre sprödhed deraf efter bagning - Google Patents

Lagdelte dejprodukter og anvendelse af protease på ydersideoverfladen til at forbedre sprödhed deraf efter bagning

Info

Publication number
DK1720414T3
DK1720414T3 DK05710892T DK05710892T DK1720414T3 DK 1720414 T3 DK1720414 T3 DK 1720414T3 DK 05710892 T DK05710892 T DK 05710892T DK 05710892 T DK05710892 T DK 05710892T DK 1720414 T3 DK1720414 T3 DK 1720414T3
Authority
DK
Denmark
Prior art keywords
laminated dough
product
baking
baked
dough products
Prior art date
Application number
DK05710892T
Other languages
English (en)
Inventor
Neil Graham Hargreaves
Eva-Maria Brinker
Udo Scharf
Johannes Jozef Plijter
Johanna Plijter
Son Matheus Wilhelmus Louis Jozef Van
Martijn Willem-Jan Noort
Simon Christopher Huscroft
Original Assignee
Csm Nederland Bv
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 Csm Nederland Bv filed Critical Csm Nederland Bv
Application granted granted Critical
Publication of DK1720414T3 publication Critical patent/DK1720414T3/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
    • A21D10/00—Batters, dough or mixtures before baking
    • 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
    • A21D10/02—Ready-for-oven doughs
    • A21D10/025—Packaged doughs
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • 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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Meat, Egg Or Seafood Products (AREA)
DK05710892T 2004-02-17 2005-02-16 Lagdelte dejprodukter og anvendelse af protease på ydersideoverfladen til at forbedre sprödhed deraf efter bagning DK1720414T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP04075504 2004-02-17
PCT/NL2005/000111 WO2005077194A1 (en) 2004-02-17 2005-02-16 Laminated dough products and the use of protease at the outer surface to improve crispiness thereof after baking

Publications (1)

Publication Number Publication Date
DK1720414T3 true DK1720414T3 (da) 2009-02-02

Family

ID=34854651

Family Applications (1)

Application Number Title Priority Date Filing Date
DK05710892T DK1720414T3 (da) 2004-02-17 2005-02-16 Lagdelte dejprodukter og anvendelse af protease på ydersideoverfladen til at forbedre sprödhed deraf efter bagning

Country Status (6)

Country Link
EP (1) EP1720414B1 (da)
AT (1) ATE408344T1 (da)
DE (1) DE602005009805D1 (da)
DK (1) DK1720414T3 (da)
ES (1) ES2314626T3 (da)
WO (1) WO2005077194A1 (da)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1350432A1 (en) 2002-04-05 2003-10-08 Puratos N.V. Method and composition for retarding staling of bakery products by adding a thermostable protease
CN102026549B (zh) * 2008-04-22 2013-04-24 普瑞图斯股份有限公司 制备即可焙烤冷冻面团的新方法
EP2123163A1 (en) * 2008-05-16 2009-11-25 Puratos N.V. Method and composition to improve short bite of bakery products.
JP5975990B2 (ja) * 2011-06-08 2016-08-23 イーエヌ大塚製薬株式会社 新規物性を有するパン類および該製造方法
PT107507A (pt) 2014-03-12 2015-10-29 Univ Aveiro Formulações modificadas de massa folhada e creme de nata para a preparação de pastéis de nata prontos a consumir por aquecimento em forno de micro-ondas e processo de produção de pastéis de nata

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6197353B1 (en) * 1998-12-24 2001-03-06 Opta Food Ingredients, Inc. Gluten-derived colloidal dispersions, edible coatings therefrom and method of making
EP1350432A1 (en) * 2002-04-05 2003-10-08 Puratos N.V. Method and composition for retarding staling of bakery products by adding a thermostable protease

Also Published As

Publication number Publication date
DE602005009805D1 (de) 2008-10-30
ATE408344T1 (de) 2008-10-15
EP1720414A1 (en) 2006-11-15
EP1720414B1 (en) 2008-09-17
ES2314626T3 (es) 2009-03-16
WO2005077194A1 (en) 2005-08-25

Similar Documents

Publication Publication Date Title
ATE311108T1 (de) Verwendung von zichorie-pulver zur herstellung von lebensmittelteig
NZ548987A (en) Taste-enhancing agent, baking doughs, breadmaking and cereal products comprising same, and use thereof as an NaCI substitute
WO2006126094A3 (en) Bread compositions containing sugar beet pectins
PL2285225T3 (pl) Nowy sposób wytwarzania gotowych do wypieku ciast mrożonych
NO20061708L (no) Forhandsfylt emballasje som kan brukes som bakeform og en oppskrift for ingredienser som er forhandsfylt i emballasjen
EA201000742A1 (ru) Выпечные продукты
MX340462B (es) Uso de una mezcla enzimatica anti-rancidez en la preparacion de pan horneado.
BRPI0507792A (pt) método para preparar uma massa de pão ou um pão parcialmente cozido, produto de massa de pão ou produto de pão parcialmente cozido, método para preparar um pão cozido de uma massa de pão ou um pão parcialmente cozido, e, uso de um material enzimático exibindo atividade proteolìtica para melhorar a friabilidade do pão cozido
DK1720414T3 (da) Lagdelte dejprodukter og anvendelse af protease på ydersideoverfladen til at forbedre sprödhed deraf efter bagning
BRPI0507142A (pt) cepa de saccharomyces cerevisiae, fermento para pães, massa de pão, processos de preparação de uma massa de pão e de um produto cozido de panificação, e, produto de panificação
CA2490944A1 (en) Treatment of dough with a lipoxygenase and a lipolytic enzyme
WO2006044462A3 (en) Dough compositions and related methods, involving high-gluten content
MX2013008917A (es) Pan con textura y sabor perfeccionados y procedimiento para su fabricacion.
ATE400182T1 (de) Backfertiger, gekühlter teig
WO2018172989A8 (en) Mix for foodstuff, foodstuff, method and use
RU2014129825A (ru) Продукты из теста, имеющие структуру с открытыми ячейками, и способы их изготовления
RU2006101263A (ru) Способ приготовления хлеба
RU2010135443A (ru) Способ производства хлеба формового штучного
UA152190U (uk) Спосіб лабараторного випікання хліба пшеничного пряного
JP2015100314A (ja) 焼成菓子の製造方法
UA124854U (uk) Спосіб виробництва бездріжджових безглютенових хлібців
UA104497C2 (uk) Спосіб виробництва пшенично-житніх булочок "луганські" з добавкою гідролізату з молюсків
WO2019088601A3 (ko) 알룰로스를 함유하는 이스트 도넛 및 이의 제조방법
TW200618739A (en) Bun with stuffed rice or noodle structure and the making method of the same
UA131897U (uk) Склад вівсяного печива функціонального призначення