IL209541A0 - Dough compositions and methods including starch having a low, high - temperature viscosity - Google Patents

Dough compositions and methods including starch having a low, high - temperature viscosity

Info

Publication number
IL209541A0
IL209541A0 IL209541A IL20954110A IL209541A0 IL 209541 A0 IL209541 A0 IL 209541A0 IL 209541 A IL209541 A IL 209541A IL 20954110 A IL20954110 A IL 20954110A IL 209541 A0 IL209541 A0 IL 209541A0
Authority
IL
Israel
Prior art keywords
low
methods including
temperature viscosity
including starch
dough compositions
Prior art date
Application number
IL209541A
Other versions
IL209541A (en
Original Assignee
Gen Mills Marketing 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 Gen Mills Marketing Inc filed Critical Gen Mills Marketing Inc
Publication of IL209541A0 publication Critical patent/IL209541A0/en
Publication of IL209541A publication Critical patent/IL209541A/en

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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • 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
    • 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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
IL209541A 2008-06-13 2010-11-24 Dough compositions and methods including starch having a low high-temperature viscosity IL209541A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/US2008/007394 WO2009151422A1 (en) 2008-06-13 2008-06-13 Dough compositions and methods including starch having a low, high-temperature viscosity

Publications (2)

Publication Number Publication Date
IL209541A0 true IL209541A0 (en) 2011-01-31
IL209541A IL209541A (en) 2013-11-28

Family

ID=40342446

Family Applications (1)

Application Number Title Priority Date Filing Date
IL209541A IL209541A (en) 2008-06-13 2010-11-24 Dough compositions and methods including starch having a low high-temperature viscosity

Country Status (5)

Country Link
EP (1) EP2306841A1 (en)
AU (1) AU2008357694A1 (en)
CA (1) CA2726473A1 (en)
IL (1) IL209541A (en)
WO (1) WO2009151422A1 (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102428983A (en) * 2011-12-16 2012-05-02 江南大学 Method for producing frozen waxy wheat paste by anti-freeze fermentation of waxy wheat flour and ice structuring protein
CN102511532A (en) * 2011-12-16 2012-06-27 江南大学 Waxy wheat flour baked food with rich vegetable cellulose and making method of waxy wheat flour baked food with rich vegetable cellulose
CN102415424B (en) * 2011-12-16 2013-11-20 江南大学 High-dietary fiber glutinous wheat fermentation bread and production method thereof
WO2018013643A1 (en) * 2016-07-14 2018-01-18 General Mills, Inc. Stable, packaged, refrigerated dough compositions
US20180014548A1 (en) * 2016-07-14 2018-01-18 General Mills, Inc. Dough compositions having reduced carbohydrase activity
JP2021003043A (en) * 2019-06-26 2021-01-14 三菱ケミカルフーズ株式会社 Bread

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4961937A (en) * 1988-11-22 1990-10-09 Rudel Harry W A composition of flours containing vital gluten and soluble oat dietary fiber and a baked product produced therefrom
US20030165605A1 (en) * 2002-01-31 2003-09-04 Jackie Brown Frozen dough and baked products
US7704535B2 (en) * 2004-03-12 2010-04-27 Rich Products Corporation Freezer to retarder to oven dough
US20070014891A1 (en) * 2004-10-08 2007-01-18 David Gale Dough compositions and related methods
EP1799040A1 (en) * 2004-10-14 2007-06-27 General Mills Marketing, Inc. Refrigerated, developed, chemically-leavened dough compositions comprising concentrated protein ingredient
US20060083840A1 (en) * 2004-10-14 2006-04-20 Casper Jeffrey L Dough Compositions and related methods, involving high-gluten content

Also Published As

Publication number Publication date
CA2726473A1 (en) 2009-12-17
AU2008357694A1 (en) 2009-12-17
EP2306841A1 (en) 2011-04-13
WO2009151422A1 (en) 2009-12-17
IL209541A (en) 2013-11-28

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Legal Events

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FF Patent granted
KB Patent renewed
KB Patent renewed
KB Patent renewed