FR2077037A5 - Pressurised container contg dough - with improved keeping properties - Google Patents
Pressurised container contg dough - with improved keeping propertiesInfo
- Publication number
- FR2077037A5 FR2077037A5 FR7102644A FR7102644A FR2077037A5 FR 2077037 A5 FR2077037 A5 FR 2077037A5 FR 7102644 A FR7102644 A FR 7102644A FR 7102644 A FR7102644 A FR 7102644A FR 2077037 A5 FR2077037 A5 FR 2077037A5
- Authority
- FR
- France
- Prior art keywords
- dough
- pressurised container
- edible
- keeping properties
- improved keeping
- 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
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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
-
- 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)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Well developed dough with long storage life when refrigerated in a pressurised container comprises 100 p.b.w. flour, 3-10 p.b.w. edible polyalcohol, 2-4 p.b.w. edible salt, sufficient quantity of an edible emulsifier to prevent the development of more than 1 p.b.w. of a syrupy layer for 2,500 p.b.w. dough when the dough is preserved under pressure of 14 bar at 4.5 degrees C for 100 days, 3-10 p.b.w. sucrose, and >=3 but =9 p.b.w. dextrose and 35-65 p.b.w. water. The developed dough has an apparent solidity of >=1.25 units and a P value of >=35, P being defined as follows: P >=-1367+210Su-8.3Su2+432Se-74.8Se2+15.2H16.3SuSe-9.5SeH (based on the total wt. of the dough; Su is the wt.% of dextrose and sucrose; Se is the wt.% of salt and H is the wt.% of polyalcohol).
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US657370A | 1970-01-28 | 1970-01-28 |
Publications (1)
Publication Number | Publication Date |
---|---|
FR2077037A5 true FR2077037A5 (en) | 1971-10-15 |
Family
ID=21721543
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR7102644A Expired FR2077037A5 (en) | 1970-01-28 | 1971-01-27 | Pressurised container contg dough - with improved keeping properties |
Country Status (2)
Country | Link |
---|---|
DE (1) | DE2104030A1 (en) |
FR (1) | FR2077037A5 (en) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2222952A1 (en) * | 1973-04-02 | 1974-10-25 | Pillsbury Co | |
EP0013724A2 (en) * | 1978-12-27 | 1980-08-06 | Werner Ratjen | Process for treating bakery products to be stored in the deep frozen state |
EP0097038A1 (en) * | 1982-06-14 | 1983-12-28 | The Pillsbury Company | Storage stable, ready-to-eat baked goods |
EP0098642A2 (en) * | 1982-07-08 | 1984-01-18 | THE PROCTER & GAMBLE COMPANY | Doughs and cookies providing storage-stable texture variability |
EP0114451A1 (en) * | 1980-11-24 | 1984-08-01 | General Foods Corporation | A frozen dough for bakery products |
FR2589041A1 (en) * | 1985-10-25 | 1987-04-30 | Armoricaine Patisserie | Frozen dough for croissants and method of manufacture |
-
1971
- 1971-01-27 FR FR7102644A patent/FR2077037A5/en not_active Expired
- 1971-01-28 DE DE19712104030 patent/DE2104030A1/en active Pending
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2222952A1 (en) * | 1973-04-02 | 1974-10-25 | Pillsbury Co | |
EP0013724A2 (en) * | 1978-12-27 | 1980-08-06 | Werner Ratjen | Process for treating bakery products to be stored in the deep frozen state |
EP0013724A3 (en) * | 1978-12-27 | 1981-04-22 | Werner Ratjen | Process for treating bakery products to be stored in the deep frozen state |
EP0114451A1 (en) * | 1980-11-24 | 1984-08-01 | General Foods Corporation | A frozen dough for bakery products |
EP0097038A1 (en) * | 1982-06-14 | 1983-12-28 | The Pillsbury Company | Storage stable, ready-to-eat baked goods |
EP0098642A2 (en) * | 1982-07-08 | 1984-01-18 | THE PROCTER & GAMBLE COMPANY | Doughs and cookies providing storage-stable texture variability |
EP0098642A3 (en) * | 1982-07-08 | 1986-06-25 | THE PROCTER & GAMBLE COMPANY | Doughs and cookies providing storage-stable texture variability |
FR2589041A1 (en) * | 1985-10-25 | 1987-04-30 | Armoricaine Patisserie | Frozen dough for croissants and method of manufacture |
Also Published As
Publication number | Publication date |
---|---|
DE2104030A1 (en) | 1972-08-10 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
ST | Notification of lapse |