ES2144247T3 - Procedimiento para la preparacion de una pasta fermentada o fermentada de hojaldre y alimentos a base de una pasta de este tipo. - Google Patents

Procedimiento para la preparacion de una pasta fermentada o fermentada de hojaldre y alimentos a base de una pasta de este tipo.

Info

Publication number
ES2144247T3
ES2144247T3 ES96919853T ES96919853T ES2144247T3 ES 2144247 T3 ES2144247 T3 ES 2144247T3 ES 96919853 T ES96919853 T ES 96919853T ES 96919853 T ES96919853 T ES 96919853T ES 2144247 T3 ES2144247 T3 ES 2144247T3
Authority
ES
Spain
Prior art keywords
dough
pasta
fermented
parts
food
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
Application number
ES96919853T
Other languages
English (en)
Inventor
Philippe Douaire
Sandrine Vincensini
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.)
Individual
Original Assignee
Individual
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
Priority claimed from FR9505203A external-priority patent/FR2733669B1/fr
Priority claimed from FR9508594A external-priority patent/FR2736802B1/fr
Application filed by Individual filed Critical Individual
Application granted granted Critical
Publication of ES2144247T3 publication Critical patent/ES2144247T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime 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
    • 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
    • A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)

Abstract

LA PRESENTE INVENCION ESTA RELACIONADA PRINCIPALMENTE CON UNA MASA LEUDADA Y CON LOS ALIMENTOS ELABORADOS A BASE DE DICHA MASA, EL PAN SOBRE TODO, Y CON UNA MASA LEUDADA Y HOJALDRADA Y CON LOS ALIMENTOS ELABORADOS A BASE DE DICHA MASA, LOS PRODUCTOS FINOS DE REPOSTERIA SOBRE TODO, Y CON SUS PROCEDIMIENTOS DE ELABORACION. SEGUN LA PRESENTE INVENCION, EL APLANAMIENTO DE LA MASA AL FINAL DEL PROCESO DE ELABORACION PERMITE OBTENER DURANTE LA COCCION UNA MASA AIREADA Y SOBRE TODO SIN FASE DE RECRECIMIENTO. LA PRESENTE INVENCION ES DE APLICACION EN LA INDUSTRIA ALIMENTARIA.
ES96919853T 1995-05-02 1996-05-02 Procedimiento para la preparacion de una pasta fermentada o fermentada de hojaldre y alimentos a base de una pasta de este tipo. Expired - Lifetime ES2144247T3 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR9505203A FR2733669B1 (fr) 1995-05-02 1995-05-02 Procede de fabrication d'une pate levee ou levee feuilletee et aliments a base d'une telle pate
FR9508594A FR2736802B1 (fr) 1995-07-17 1995-07-17 Procede de fabrication d'une pate levee ou feuilletee ou levee-feuillete et produits obtenus s'y rapportant

Publications (1)

Publication Number Publication Date
ES2144247T3 true ES2144247T3 (es) 2000-06-01

Family

ID=26231927

Family Applications (1)

Application Number Title Priority Date Filing Date
ES96919853T Expired - Lifetime ES2144247T3 (es) 1995-05-02 1996-05-02 Procedimiento para la preparacion de una pasta fermentada o fermentada de hojaldre y alimentos a base de una pasta de este tipo.

Country Status (15)

Country Link
US (1) US6419965B1 (es)
EP (1) EP0828426B1 (es)
JP (1) JP3107832B2 (es)
CN (1) CN1081896C (es)
AT (1) ATE188840T1 (es)
AU (1) AU712830B2 (es)
BR (1) BR9608323A (es)
CA (1) CA2220009C (es)
DE (1) DE69606291T2 (es)
DK (1) DK0828426T3 (es)
ES (1) ES2144247T3 (es)
GR (1) GR3033167T3 (es)
OA (1) OA10631A (es)
PT (1) PT828426E (es)
WO (1) WO1996034530A2 (es)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7972642B2 (en) 2005-12-23 2011-07-05 Rich Products Corporation Method for producing frozen dough
US8795753B2 (en) 2005-12-23 2014-08-05 Rich Products Corporation Method for reducing proofing time for baked and other products

Families Citing this family (35)

* Cited by examiner, † Cited by third party
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US6579554B2 (en) 2000-04-14 2003-06-17 The Pillsbury Company Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
WO2002032229A1 (en) * 2000-10-17 2002-04-25 Societe Des Produits Nestle S.A. Method for producing a dough-based product
US6607774B1 (en) * 2000-11-13 2003-08-19 Mars, Incorporated Self-sealing expanded edible product
FR2828632B1 (fr) * 2001-08-14 2005-08-19 Yannick Lavandier Produit de viennoiserie
US20030165605A1 (en) * 2002-01-31 2003-09-04 Jackie Brown Frozen dough and baked products
US20050064084A1 (en) * 2002-09-19 2005-03-24 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US6884443B2 (en) 2003-08-07 2005-04-26 General Mills, Inc. Compositions and methods relating to freezer-to-oven doughs
EP1662882B1 (en) * 2003-09-10 2017-01-18 Unilever N.V. High-fibre bread and bread improver compositions
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
US20110183059A1 (en) * 2005-08-17 2011-07-28 Oven Luv'n Llc Ready to bake refridgerated batter
CA2556286A1 (en) * 2005-08-17 2007-02-17 Robert P. Stanton Ready to bake refrigerated batter
JP4897871B2 (ja) * 2006-03-16 2012-03-14 リッチ プロダクツ コーポレイション 冷凍シート化生地の製造のための処方および方法
US20070298143A1 (en) * 2006-06-22 2007-12-27 Graves John Retarder-to-oven laminated dough
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
CN101411344B (zh) * 2007-10-15 2011-05-18 安琪酵母股份有限公司 冷冻面团改良剂及其应用
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
CN101897410B (zh) * 2009-05-31 2013-06-05 上海清美绿色食品有限公司 烤麸的生产方法
CN101617796B (zh) * 2009-05-31 2012-08-22 上海清美绿色食品有限公司 一种四鲜烤麸的生产方法
JP5188473B2 (ja) * 2009-08-06 2013-04-24 日清オイリオグループ株式会社 層状膨化食品用ホイロ後冷凍生地
EP2526775A1 (en) * 2010-01-18 2012-11-28 Ajinomoto Co., Inc. Method for producing frozen bread dough needing no thawing or fermentation step
ITVI20100222A1 (it) * 2010-08-04 2012-02-05 Canol S R L Sfoglia di pasta per la preparazione di prodotti dolciari del tipo cosiddetto "croissant"
JP5739199B2 (ja) * 2011-03-22 2015-06-24 日清製粉株式会社 ホイロ発酵済みパン類用冷凍生地の製造方法
US20130230622A1 (en) * 2011-05-26 2013-09-05 Grupo Bimbo, S.A.B. De C.V. Laminated flavored pastry and method of manufacturing thereof
US10575544B1 (en) 2015-11-03 2020-03-03 J. Guido's Foods, LLC Appetize food product and a method for making the same
RU2614875C1 (ru) * 2016-02-29 2017-03-30 Павел Владимирович Басов Тесто на основе овсяных отрубей без зерновой муки
CN109805062B (zh) * 2019-02-21 2021-09-03 北京瑞家食品有限公司 一种预发酵丹麦酥速冻面团的生产工艺
CN109699704B (zh) * 2019-02-21 2021-10-12 北京瑞家食品有限公司 一种预发酵牛角速冻面团的生产工艺
JP7218068B2 (ja) * 2019-11-28 2023-02-06 株式会社ニップン デュラムバイタルグルテンを含む層状ベーカリー製品用小麦粉組成物

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4395426A (en) 1981-07-27 1983-07-26 General Mills, Inc. Dry mix for bread
SU1076055A1 (ru) * 1982-01-18 1984-02-29 Orlova Lyudmila P Способ производства слоеного дрожжевого теста
IT1215285B (it) 1985-07-01 1990-01-31 M E Co Di Monaco E C S P A Procedimento di panificazione per la fabbricazione di panetti croccanti a lunga conservazione erelativo impianto.
US4666719A (en) * 1985-11-05 1987-05-19 Spiller Monica A Admixture of a lactobacillus brevis and a saccharomyces dairensis for preparing leavening barm
GB8727971D0 (en) * 1987-11-30 1988-01-06 Unilever Plc Dough product
JPH0640794B2 (ja) * 1988-07-26 1994-06-01 レオン自動機株式会社 パンまたはペーストリーの成形保存方法
US4986992A (en) * 1988-11-10 1991-01-22 Vie De France Bakery Corporation Partially baked croissant and pastry and method of manufacture
JPH0655101B2 (ja) 1990-02-20 1994-07-27 レオン自動機株式会社 発酵冷凍パンの製造方法
US5182123A (en) * 1990-03-15 1993-01-26 Asahi Denka Kogyo Kabushiki Kaisha Composite laminated dough
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.
DE4211043A1 (de) * 1992-04-02 1993-10-07 Muk Metall Und Kunststoff Vert Verfahren und Vorrichtung zur maschinellen Herstellung von Brezeln
CA2135486A1 (en) * 1992-05-11 1993-11-25 Dirk Willem De Bruijne Deep-frozen, pre-proofed doughs
EP0721301A1 (de) * 1993-09-28 1996-07-17 HAUSDORF, Hans-Werner Brezenformmaschine
AT413067B (de) * 1995-07-25 2005-11-15 Piller Oswald Vorrichtung zur herstellung von brezeln aus vorgeformten teigsträngen

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7972642B2 (en) 2005-12-23 2011-07-05 Rich Products Corporation Method for producing frozen dough
US8247013B2 (en) 2005-12-23 2012-08-21 Rich Products Corporation Method for producing frozen dough
US8795753B2 (en) 2005-12-23 2014-08-05 Rich Products Corporation Method for reducing proofing time for baked and other products

Also Published As

Publication number Publication date
DE69606291T2 (de) 2000-08-10
WO1996034530A3 (fr) 1996-12-05
CA2220009C (fr) 2010-08-24
OA10631A (en) 2002-09-16
GR3033167T3 (en) 2000-08-31
AU712830B2 (en) 1999-11-18
US6419965B1 (en) 2002-07-16
EP0828426A1 (fr) 1998-03-18
ATE188840T1 (de) 2000-02-15
JPH11505416A (ja) 1999-05-21
EP0828426B1 (fr) 2000-01-19
CN1187758A (zh) 1998-07-15
DK0828426T3 (da) 2000-07-17
BR9608323A (pt) 1999-11-30
JP3107832B2 (ja) 2000-11-13
WO1996034530A2 (fr) 1996-11-07
PT828426E (pt) 2000-06-30
CA2220009A1 (fr) 1996-11-07
DE69606291D1 (de) 2000-02-24
AU5824096A (en) 1996-11-21
CN1081896C (zh) 2002-04-03

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