EP1331851A1 - Systeme a pate non levee a base de gaz inerte - Google Patents

Systeme a pate non levee a base de gaz inerte

Info

Publication number
EP1331851A1
EP1331851A1 EP01992050A EP01992050A EP1331851A1 EP 1331851 A1 EP1331851 A1 EP 1331851A1 EP 01992050 A EP01992050 A EP 01992050A EP 01992050 A EP01992050 A EP 01992050A EP 1331851 A1 EP1331851 A1 EP 1331851A1
Authority
EP
European Patent Office
Prior art keywords
dough
article
container
flour
unleavened
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.)
Withdrawn
Application number
EP01992050A
Other languages
German (de)
English (en)
Other versions
EP1331851A4 (fr
Inventor
Venkatachalam Narayanaswamy
Linda R. Kreisman
James E. Langler
David W. Tobelmann
Vijay Sood
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.)
General Mills Inc
Original Assignee
General Mills 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 General Mills Inc filed Critical General Mills Inc
Publication of EP1331851A1 publication Critical patent/EP1331851A1/fr
Publication of EP1331851A4 publication Critical patent/EP1331851A4/fr
Withdrawn legal-status Critical Current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
    • 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
    • A21D4/00—Preserving flour or dough before baking by storage in an inert atmosphere
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Definitions

  • the present invention relates to packaged food articles and to their methods of preparation. More particularly, the present invention relates to articles comprising a gas-impermeable container and an unleavened dough for baked goods or other unleavened fried or dried food products that are storage stable at room temperature.
  • the dough includes water in a concentration of 8-20% by weight.
  • the dough is prepared by making a premix comprising flour and fat and heating the premix. If water is added, the premix is heated under pressure.
  • Another shelf stable dough is described in U.S. Patent No.4,904,493, which issued February 27, 1990.
  • This patent describes a biscuit dough with a water activity within arange of ⁇ .6 to 0.8.
  • the dough is made with inactivated flour.
  • EP Application 443219 Al describes extending shelf life of a dough by sterilizing each of an aqueous phase, and oil phase, prior to mixing.
  • the Vasseneix patent U.S. No. 5,384,139, which issued January 24, 1995, describes a method for rendering a food composition shelf stable. The method includes separating wet and dry components in compartmentalized packaging.
  • the present invention resides in a ready-to-use unleavened dough article that provides a baked product, such as a pie crust, tortilla, lefsa, fila dough, or pita bread or a dried product such as pasta or a fried product such as a vegetable or soy-based meat analog.
  • the dough article comprises a substantially gas-impermeable container.
  • the dough article also comprises an unleavened dough having a water activity that is less than about 0.85.
  • the dough is disposed within the container.
  • the dough comprises flour, a fat and optionally sugar wherein the ratio of sugar to flour is 0 to 0.25: 1.
  • the dough article also comprises an inert gas that is disposed within the container.
  • the dough article contains less than about 2% residual oxygen.
  • the present invention resides in a method for making a ready-to-use dough article.
  • the method comprises preparing a dry blend comprising flour and optionally sugar in a ratio of 0 to 0.25:1 and preparing a wet blend comprising fat.
  • the wet blend and the dry blend are mixed to form a dough that has a water activity that is no greater than 0.85.
  • the present invention relates to packaged, ready-to-bake unleavened doughs for unleavened food products such as pita bread, fila dough, lefsa, tortillas, pasta, pie crust, as well as unleavened carbohydrate-based foods such as protein- based foods such as textured soy protein, characterized by shelf stability at room temperature and to their methods of preparation.
  • unleavened doughs and unleavened food product components as well as product use and attributes and methods of preparation are described in detail herein.
  • the unleavened food products comprise a gas impermeable container; a low water activity, unleavened dough or other unleavened food disposed within and partially filling the container; and an unpressurized, inert low oxygen gas atmosphere in the unfilled head space.
  • the container used in one embodiment of the present invention is either flexible or rigid or semi-rigid and of any suitable shape or configuration.
  • one type of container suitable for use includes the gas impermeable container such as a pouch fabricated from flexible laminate materials having low gas permeability.
  • a suitable laminate is a polyester-aluminum-polyester laminate.
  • tubs fabricated from plastic, glass or metal are also useful.
  • the container or portions thereof serve as a disposable baking container.
  • the container comprises an aluminum or an ovenable plastic baking tray or tub having an overlaying peelable foil membrane. Having the container function as a baking container adds further convenience by eliminating transfer of the batter or dough from the container to the baking utensil.
  • the food product further comprises a ready-to-bake unleavened dough disposed within the container.
  • the dough comprises flour, fat and moisture.
  • the dough optionally includes a nutritive carbohydrate sweetener.
  • Dough refers to an intermediate food product that has a gluten-based structure.
  • the gluten forms a continuous dough elastic medium into which other ingredients are embedded.
  • a dough is typically prepared by mixing, and kneading and is often stiff enough to cut into various shapes. Doughs generally are used to make unleavened products such as pita bread, tortillas, fila dough, pasta, pie crust , pasta and so on.
  • Bill refers to an intermediate food product that comprises flour, water, eggs and salt and optionally fat and sugars that are a starch batter-based composition.
  • gluten development is purposefully rmnimized. Batters are inelastic. Liquid added to make the batter forms a continuous batter medium in which other ingredients are dispersed. A batter cooks into a soft, moist and sometimes crumbly product. A batter is typically prepared by blending, creaming, stirring or whipping and is generally thin enough to pour or scoop or squeeze out of container.
  • Unleavened food product refers to carbohydrate- based foods such as lefsa, fila dough, tortillas, pita bread, pasta, and crusts and protein-based products such as textured soy protein. Carbohydrate-based foods typically have a gluten component
  • Barrier system refers to a substantially gas impermeable container.
  • Soy flour refers to a product made by grinding defatted soybeans. Soy flour is typically mixed with wheat flour to increase the protein content of baked products.
  • the present dough compositions comprise from about 5 to 80% of the dough as flour.
  • flour is standardized to a moisture content of about 14% although flour with lower moisture content can be used.
  • Flours useful herein are of a conventional type and quality including cake flour, bread flour, and all-purpose flour.
  • Wheat flours are preferred but other flours conventionally used in the preparation of baked goods are also employed in full or partial substitution for the wheat flour.
  • Traditional cake flour used for layer cakes has about 8% or less protein by weight of the flour.
  • Pastry flour ordinarily has a protein level of about 10%.
  • Other flours such as bread flour generally have a higher protein level of about 11 to 13% by weight.
  • One protein range for wheat flour used in the present invention is between about 9 to 10% by weight of the flour.
  • a general all-purpose flour is also usable.
  • This type of all-purpose flour generally comprises a mixture of both and hard and soft wheat flours, i.e., both high protein level and low protein level flours. Such flours are useful if the average protein content ranges from about 8 to 10% by weight.
  • chlorinated flours are used herein, unchlorinated flours are also usable.
  • Enzyme inactivated flours are also usable.
  • flours that are free of alpha-amylase activity and have a very reduced lipasic and peroxidasic activity are usable.
  • wheat flour, corn flour, rice flour, buckwheat, potato flakes and soy flour are used for some carbohydrate-based embodiments of the present invention and either supplant or replace the wheat flour. Soy flour typically defatted.
  • Pasta is typically prepared from wheat flour, buckwheat, rice flour or a combination of these flours.
  • the dough compositions of the present invention also essentially comprise 0-5% of sugar or a nutritive carbohydrate sweetener ingredient in a ratio of about 0.0- to- 0.25 : 1.0.
  • sucrose is used in mixes for baked goods as the sugar ingredient, although up to about 30% of the sugar in the present invention food products is supplied by dextrose or other nutritive carbohydrate sweetening agents such as corn syrup solids.
  • Commercially available milled sugar usually contains up to about 4% starch as an aid to mamtaining its free-flowing properties.
  • sugars are satisfactory for use in the dry mix. These sugars include sucrose, dextrose, maltose, fructose, lactose, brown and invert sugars, alone or in combination.
  • the preferred sugar is sucrose.
  • the baker's ratio is the weight ratio of sugar to flour.
  • the baker's ratio is used to provide desired baked good attributes.
  • the baker's ratio of the food products of the present invention range from 0% sugar to a ratio of about 0.25:1.
  • the dry mix compositions of the present invention comprise from about 0 to about 50% of an edible fat or shortening ingredient.
  • a shortening component adds richness to the eating properties of the finished baked goods as well as aids in the leavening process.
  • the particular fat constituent level will depend particularly upon the desired type of finished baked good desired and its properties.
  • Conventional shortening materials are suitable for use as the shortening ingredient of the present doughs.
  • Such conventional shortening materials are well known in the dough art.
  • the conventional shortenings useful herein include fatty glyceridic materials classified on the basis of their physical state at room temperature. Liquid shortenings or oils are usable and provide an advantage of ease of incorporation. Solid shortening is usable and provides an advantage of desirable mouth feel upon consumption of the baked good. More commonly are mixtures of liquid and solid shortenings. These mixtures are fluid or plastic depending in part on the level of solid fatty materials.
  • Shortenings of this type comprise a liquid oil containing from about 2-26% normally solid fatty glycerides. That is, a solid content index, "SFI", at 70° and 4% to 6% at 100°F.
  • Solid fatty glycerides include fatty monoglycerides and diglycerides of saturated fatty acids having 16-22 carbon atoms.
  • the liquid shortening is animal shortening, marine, vegetable or synthetic oil, such as sucrose polyesters, which are liquid at ordinary room temperature.
  • Representative of such liquid shortenings include coconut oil, palm kernel oil, cottonseed oil, peanut oil, olive oil, sunflower seed oil, sesame seed oil, corn oil, saf ⁇ lower oil, poppyseed oil, soybean oil, canola (rapeseed) oil, babassue oil, lard, tallow, and the like.
  • Other suitable shortening materials and methods of shortening preparation are described in detail in Bailey "Industrial Oil and Fat Products," (3rd ed. 1964) which is incorporated herein by reference.
  • oils are usable as are solid fatty materials, such as saturated triglyceride fats.
  • solid fatty materials such as saturated triglyceride fats.
  • triglycerides which are solid at 70°F are added to a liquid oil.
  • the preferred oils are soybean oil hydrogenated to an iodine value (TV) of from about 105 to 115, preferably about 107, corn oil, palm oil, hydrogenated palm oil, lard and tallow oils.
  • the oils used to prepare the shortening composition will contain only from about 1-7% hardstock.
  • Hardstock is a hydrogenated triglyceride having an iodine value of 8 or less.
  • Preferred hardstocks include hydrogenated soybean oil, hydrogenated cottonseed oil, hydrogenated palm oil and hydrogenated lard or tallow.
  • Some embodiments of the unleavened doughs of the present invention further comprise about 0.2 - 5% of emulsifiers.
  • the shortening provides a convenient carrier for addition of emulsifiers to the dough.
  • the emulsifiers aid the realization of baked goods with improved grain structure and texture.
  • the emulsifiers are also useful to maintain the emulsion integrity of the dough over extended room temperature storage.
  • the emulsifier typically comprises from about 1 to 20% of the shortening component, preferably about 5 to 15% and in some embodiments from about 10 to 15%.
  • Emulsifiers may be prehydrated in an aqueous dispersion and added to the dough.
  • the emulsifier in other embodiments are part of an emulsion or dispersion with or without a fat component.
  • This class of emulsifiers includes among others mono and diglycerides of fatty acids, organic acid esters of monoglycerides of fatty acids, organic acid esters of monoglycerides, and fatty acid esters.
  • Mono and di-glycerides of fatty acids such as monostearin are commonly used emulsifiers.
  • they are added as distilled monoglycerides because of their improved purity and better functionality due to decreased interference form diglycerides.
  • Organic acids such as acetic acid, lactic acid, citric, acid, diacetyltartaric acids are used to form esters with monoglycerides to give Acetem, Lactem, Citrem, and Datem, respectively. These fall under the category of organic acid esters of monoglycerides.
  • emulsifiers included in the fatty acid ester category are: polyglycerol esters of fatty acids (PGE's) wherein the glycerol moiety can be up to 10 or more glycerol molecules and the fatty acids can be palmitic acid, oleic acid, stearic acid and so on, propylene glycol fatty acid ester (PGME's) with stearic acid such as propylene glycol monostearate (PGME's) and so on; sorbitan fatty acid ester which are esters of fatty acids with sorbitol anhydride or sorbitan.
  • PGE's polyglycerol esters of fatty acids
  • PGME's propylene glycol fatty acid ester
  • PGME's propylene glycol fatty acid ester
  • PGME's propylene glycol fatty acid ester
  • sorbitan fatty acid ester which are esters of fatty acids with sorbitol anhydr
  • Sorbitan esters can be reacted with ethylene oxide to formpolyoxyethylene sorbitan esters such as polysorbate 60 (polyoxy-20- ethylene sorbitan stearate), polysorbate 80 (poly-20-ethylene sorbitan oleate), polyoxyethylene sorbitan monooleate (Tween 80) and so on; sodium steroyl lactylate (SSL); sorbitan tristearate (STS); sucrose ester of fatty acids.
  • SSL sodium steroyl lactylate
  • STS sucrose ester of fatty acids.
  • phospholipids for e.g. Lecithin
  • the unleavened doughs of the present invention have a total moisture content of 10-20%.
  • the total moisture includes water provided with or associated with the various essential and optional ingredients.
  • total moisture includes the moisture associated with flour, starch, flavorings and especially liquid e gg s » if used.
  • the total moisture is determined by a vacuum oven drying of the doughs herein.
  • very little or no added water is employed to formulate the present unleavened doughs because moisture is provided in pasteurized hquid eggs and the residual moisture associated with the dry ingredients.
  • dry eggs may be used and water is added to the dough as part of an emulsion or emulsifier dispersion.
  • ingredients and concentration are selected to provide doughs having a water activity that is less than 0.85.
  • the water activity is less than 0.50 and may be 0.25. Selection of such water activity value is important in achieving a balance between microbial shelf stability and dough handling characteristics. Water activity may also be reduced by using polyols such as glycerol and sorbitol.
  • the present unleavened doughs are preferably not acidified and thus range in pH from about 6.0 to 8.0.
  • the doughs herein are preferably essentially free of conventional leavening acids.
  • the combination of a low oxygen gas in the head space and low water activity are sufficient to maintain shelf stability at room temperature.
  • the doughs further comprise about 1-8% of ahumectant, preferably about 1-6%.
  • Humectant addition is helpful in achieving the present essential water activity level and the microbial shelf stability at room temperature provided by the present food products.
  • the humectant is any commonly employed humectant ingredient.
  • Preferred humectants are selected from a group consisting of sorbitol, xylitol, manitol, glycerin, glycerol, propylene glycol and mixtures thereof.
  • the food articles of the present invention comprise an anti-mycotic ingredient such as sodium, potassium sorbate, calcium pro ⁇ ionate,parabens orpropionic acid. While not needed to maintain shelf stabiHty addition of such anti-mycotic ingredients so desired from a food safety standpoint anti-mycotic in case the physical integrity of the food product is comprised an compromised and oxygen leaks into the head space.
  • an anti-mycotic ingredient such as sodium, potassium sorbate, calcium pro ⁇ ionate,parabens orpropionic acid.
  • the food product of the present invention is specifically described in terms of baked goods such as pita bread, tortillas, and pie crusts; dried goods such as pasta and fried goods, such textured soy protein. These products are made from an unleavened dough with a pH of about 6 to 8.
  • the unleavened dough products of the present invention do not require a conventional acid soda chemical leavening system or a yeast-based leavening system.
  • the unleavened dough of the present invention optionally includes a variety of ingredients suitable for rendering finished baked goods prepared therefrom more organoleptically desirable. These optional dry mix components include anti-dxidants, flavor/coloring agents, flavor chips, nuts and fruit pieces or other edible inclusions. Some embodiments of the unleavened dough of the present invention also may include an. ingredient such as inactivated yeast cells to impart a yeast flavor.
  • Nonfat dry milk solids aid the structuring of the finished baked good. If present, such dry milk solids comprise from about 0.5 to 2.0% of the present doughs.
  • the product of the present invention also includes a container, unleavened dough stored within the container, with a headspace over the dough and inert gas within the head space.
  • the inert gas comprises N 2 O, CO 2 or N 2 or combinations of these gases. Residual oxygen content is less than 4% and for best results is less than 2%.
  • the headspace comprises at least 10% (v/v) of CO 2 , and may be at least 20%. At such levels, the CO 2 provides modest preservative properties against spoilage.
  • the unleavened doughs of the present invention are prepared by blending the essential and optional components such as flour, salt, optionally sugar, shortening or oil, water and glycerol or other polyol together in such a conventional manner as to produce a well blended dough.
  • the unleavened dough is prepared from a wet emulsifier premix blend and a dry blend.
  • the wet emulsifier premix blend includes oil or hquid shortening, eggs, glycerol, emulsifiers and so on.
  • the dry blend includes flour, optionally sugar, salt and so on.
  • the dry blend and wet blend are then combined under anaerobic conditions to form a dough.
  • the unleavened dough is, for example, prepared in a batch or a continuous mixing device.
  • Doughs and/or other unleavened food products are then charged or are otherwise disposed within the container to partially fill the container.
  • the container is then flushed with an inert gas to insure low oxygen in the headspace.
  • Oxygen is equal to or less than 4% by volume.
  • the containers are then sealed to form the finished ready-to-bake container articles.
  • the articles have an extended shelf stabiHty at room temperature and do not require refrigerated storage.
  • the temperature of dough and other unleavened food products during the filling step can be at room temperature to warm temperature, e.g., 60° to 100F° (15.6° to 37.7° C).
  • the packaged ready-to-bake baked dough articles and other unleavened food articles herein do not require heat treatment such as pasteurization or refrigeration in order to obtain shelf stability notwithstanding having a relatively high pH.
  • the products enjoy microbial stabiHty and retain their good baking properties for as long as four to nine months at room temperature storage.
  • the articles are packaged to be substantially unpressurized, i.e. can be packaged at atmospheric pressure.
  • the present doughs are conveniently prepared into finished baked goods by simple addition to a suitable baking container or pan and baking to form a finished baked good is charged into a baking container and baked for sufficient times, for example, at 160° to 218.3° C (325° to 425° F) for about 10 to 40 minutes to form a finished baked good.
  • Baking time depends on the thickness of the dough in the pan, with a longer bake time required for a thicker (higher) dough. Bake times range between about 10 to 45 minutes.
  • the resultant finished baked goods are characterized by a firm texture. Some of the finished baked good embodiments are further characterized by being somewhat expanded and typically have densities ranging from about 0.3 to 0.6 g/cc.
  • the finished baked goods are ready for immediate consumption or can be prepared on a commercial scale for distribution.
  • the present invention finds particular suitabifity for use in connection with baked items such as pie crust, pita bread, and so forth; fried items such as tortilla dough, and fila dough; dried items such as pasta dough; and other unleavened food products such as textured soy protein. Also, while the present articles do not require refrigeration, the articles can be cooled and stored at refrigeration temperatures.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)

Abstract

La présente invention concerne un article alimentaire non levé prêt à l'emploi permettant d'obtenir un produit cuit au four tel qu'un biscuit, un fond de tarte ou du pain pita, un produit séché tel que des pâtes alimentaires, ou un produit frit. L'article en pâte comprend un récipient sensiblement imperméable aux gaz. L'article en pâte comprend également un aliment non levé d'un rapport farine/sucre de 0 à 0,25 à 1,0. L'aliment est déposé à l'intérieur du récipient. L'article en pâte comprend également un gaz inerte qui est disposé dans le récipient.
EP01992050A 2000-11-07 2001-11-05 Systeme a pate non levee a base de gaz inerte Withdrawn EP1331851A4 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US707676 1985-03-04
US70767600A 2000-11-07 2000-11-07
PCT/US2001/047224 WO2002037969A1 (fr) 2000-11-07 2001-11-05 Système à pâte non levée à base de gaz inerte

Publications (2)

Publication Number Publication Date
EP1331851A1 true EP1331851A1 (fr) 2003-08-06
EP1331851A4 EP1331851A4 (fr) 2004-09-15

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
EP01992050A Withdrawn EP1331851A4 (fr) 2000-11-07 2001-11-05 Systeme a pate non levee a base de gaz inerte

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EP (1) EP1331851A4 (fr)
AU (1) AU2002232524A1 (fr)
CA (1) CA2428267A1 (fr)
WO (1) WO2002037969A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB0421114D0 (en) 2004-09-22 2004-10-27 Orange Personal Comm Serv Ltd Radio access data packet network and method

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0145550A2 (fr) * 1983-11-15 1985-06-19 NABISCO BRANDS, Inc. Pâtes à biscuit non congelées, stables à l'emmagasinage
US5178893A (en) * 1987-01-09 1993-01-12 Cpc International Inc. Product and process of making a room temperature storage stable dough
EP0868850A1 (fr) * 1997-04-04 1998-10-07 CPC Deutschland GmbH Pâte de patisserie prêt à cuire, stable au dépÔt et procédé pour sa fabrication
US6165524A (en) * 1999-09-17 2000-12-26 General Mills, Inc. Shelf stable batter article and method of preparation
US6551640B1 (en) * 2000-08-15 2003-04-22 General Mills, Inc. Dough especially for baked goods and method for making

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0145550A2 (fr) * 1983-11-15 1985-06-19 NABISCO BRANDS, Inc. Pâtes à biscuit non congelées, stables à l'emmagasinage
US5178893A (en) * 1987-01-09 1993-01-12 Cpc International Inc. Product and process of making a room temperature storage stable dough
EP0868850A1 (fr) * 1997-04-04 1998-10-07 CPC Deutschland GmbH Pâte de patisserie prêt à cuire, stable au dépÔt et procédé pour sa fabrication
US6165524A (en) * 1999-09-17 2000-12-26 General Mills, Inc. Shelf stable batter article and method of preparation
US6551640B1 (en) * 2000-08-15 2003-04-22 General Mills, Inc. Dough especially for baked goods and method for making

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of WO0237969A1 *

Also Published As

Publication number Publication date
CA2428267A1 (fr) 2002-05-16
EP1331851A4 (fr) 2004-09-15
AU2002232524A1 (en) 2002-05-21
WO2002037969A1 (fr) 2002-05-16

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