ES2000013A6 - Expanded and shaped precooked dough - Google Patents

Expanded and shaped precooked dough

Info

Publication number
ES2000013A6
ES2000013A6 ES8600014A ES8600014A ES2000013A6 ES 2000013 A6 ES2000013 A6 ES 2000013A6 ES 8600014 A ES8600014 A ES 8600014A ES 8600014 A ES8600014 A ES 8600014A ES 2000013 A6 ES2000013 A6 ES 2000013A6
Authority
ES
Spain
Prior art keywords
expanded
shaped
days
precooked dough
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
Application number
ES8600014A
Other languages
Spanish (es)
Inventor
Perez Salvador Barber
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.)
DESARROLLOS ALIMENTICIOS APLIC
Consejo Superior de Investigaciones Cientificas CSIC
Original Assignee
DESARROLLOS ALIMENTICIOS APLIC
Consejo Superior de Investigaciones Cientificas CSIC
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 DESARROLLOS ALIMENTICIOS APLIC, Consejo Superior de Investigaciones Cientificas CSIC filed Critical DESARROLLOS ALIMENTICIOS APLIC
Priority to ES8600014A priority Critical patent/ES2000013A6/en
Publication of ES2000013A6 publication Critical patent/ES2000013A6/en
Expired legal-status Critical Current

Links

Abstract

The part-cooked dough, for making a variety of bakery prods. by incorporating various ingredients, fillings and garnishes, and very brief heating, contains at least 70% wheat or rye flour without preservative. It is soft and flexible, but becomes firm by controlled retrogression of alpha-1, 6-glucopyranosioles. The white surface is very low in coloured Maillard cpds. It is cooled to 0 deg.C after partial cooking and will then keep for at least 7 days at ambient temp. or 35 days at 8 deg.C,.
ES8600014A 1986-06-27 1986-06-27 Expanded and shaped precooked dough Expired ES2000013A6 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES8600014A ES2000013A6 (en) 1986-06-27 1986-06-27 Expanded and shaped precooked dough

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES8600014A ES2000013A6 (en) 1986-06-27 1986-06-27 Expanded and shaped precooked dough

Publications (1)

Publication Number Publication Date
ES2000013A6 true ES2000013A6 (en) 1987-08-01

Family

ID=8246673

Family Applications (1)

Application Number Title Priority Date Filing Date
ES8600014A Expired ES2000013A6 (en) 1986-06-27 1986-06-27 Expanded and shaped precooked dough

Country Status (1)

Country Link
ES (1) ES2000013A6 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0842977A3 (en) * 1996-11-13 1998-10-07 IGV - Institut für Getreideverarbeitung GmbH Composition and process for the manufacture of a thermoplastic mouldable material

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0842977A3 (en) * 1996-11-13 1998-10-07 IGV - Institut für Getreideverarbeitung GmbH Composition and process for the manufacture of a thermoplastic mouldable material

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Legal Events

Date Code Title Description
GC1A Exploitation certificate registered application without search report

Effective date: 19960527

PC1A Transfer granted
FD1A Patent lapsed

Effective date: 20060628