IN186551B - - Google Patents
Info
- Publication number
- IN186551B IN186551B IN7DE1997A IN186551B IN 186551 B IN186551 B IN 186551B IN 7DE1997 A IN7DE1997 A IN 7DE1997A IN 186551 B IN186551 B IN 186551B
- Authority
- IN
- India
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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US08/590,194 US5792499A (en) | 1996-01-23 | 1996-01-23 | Method for reducing syruping in refrigerated doughs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| IN186551B true IN186551B (es) | 2001-09-29 |
Family
ID=24361245
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IN7DE1997 IN186551B (es) | 1996-01-23 | 1997-01-02 |
Country Status (14)
| Country | Link |
|---|---|
| US (1) | US5792499A (es) |
| EP (1) | EP0876104B1 (es) |
| JP (1) | JP2000503843A (es) |
| CN (1) | CN1135067C (es) |
| AR (1) | AR005666A1 (es) |
| AT (1) | ATE235154T1 (es) |
| AU (1) | AU706352B2 (es) |
| BR (1) | BR9612454A (es) |
| DE (1) | DE69627029T2 (es) |
| IN (1) | IN186551B (es) |
| RU (1) | RU2182424C2 (es) |
| TW (1) | TW355664B (es) |
| WO (1) | WO1997026794A1 (es) |
| ZA (1) | ZA97480B (es) |
Families Citing this family (27)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6610494B2 (en) * | 1996-05-14 | 2003-08-26 | Ronald R. Marquardt | Solid-phase activity assay for biologically active substance |
| US6200619B1 (en) | 1996-06-17 | 2001-03-13 | Fuji Oil Co., Ltd. | Preserving agent and preserving method |
| US6764700B2 (en) * | 1999-05-17 | 2004-07-20 | Kraft Foods Holdings, Inc. | Deep dish pizza crust |
| US6919097B2 (en) | 1999-05-17 | 2005-07-19 | Kraft Food Holdings, Inc. | Soft, fully baked breadsticks |
| CA2308557C (en) * | 1999-05-17 | 2010-07-20 | Kraft Foods, Inc. | Deep dish pizza crust |
| GB0001136D0 (en) * | 2000-01-18 | 2000-03-08 | Danisco | Process |
| US6803067B2 (en) * | 2000-03-10 | 2004-10-12 | General Mills, Inc. | Method of preparing and using a scoopable dough product |
| AU2001241843A1 (en) * | 2000-03-10 | 2001-09-24 | General Mills Marketing, Inc. | Scoopable dough and products resulting therefrom |
| JP2003141173A (ja) * | 2001-08-22 | 2003-05-16 | Komatsu Ltd | データベース管理システム及びデータベース |
| DE60221266T2 (de) * | 2001-10-26 | 2008-02-14 | Novozymes A/S | Verfahren zur herstellung von esswaren |
| US7393550B2 (en) | 2003-02-21 | 2008-07-01 | Frito-Lay North America, Inv. | Method for reducing acrylamide formation in thermally processed foods |
| 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 |
| US8591975B2 (en) | 2003-02-19 | 2013-11-26 | General Mills, Inc. | Filled refrigerated dough |
| US8110240B2 (en) | 2003-02-21 | 2012-02-07 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
| US6828277B2 (en) * | 2003-03-24 | 2004-12-07 | E. I. Du Pont De Nemours And Company | Production of N-aryl-2-lactam and N-alkyl-2-lactam by reductive amination of lactones with aryl and alkyl nitro compounds |
| US20040197454A1 (en) * | 2003-04-02 | 2004-10-07 | Henry Leola K. | Dough intermediate having enhanced textural properties and method of making same |
| US20070042099A1 (en) * | 2005-08-17 | 2007-02-22 | Stanton Robert P | Ready to bake refrigerated batter |
| US20110183059A1 (en) * | 2005-08-17 | 2011-07-28 | Oven Luv'n Llc | Ready to bake refridgerated batter |
| ES2834477T3 (es) * | 2007-01-16 | 2021-06-17 | Puratos Nv | Pan con contenido de oligosacáridos de arabinoxilo aumentado |
| US8486684B2 (en) | 2007-08-13 | 2013-07-16 | Frito-Lay North America, Inc. | Method for increasing asparaginase activity in a solution |
| 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 |
| BR112015027372B1 (pt) * | 2013-04-30 | 2020-12-08 | Glucanova Ab | método para preparar uma base de aveia líquida para uso na fabricação de alimentos para consumo humano, base de aveia líquida, base de aveia em pó, uso da base de aveia líquida, uso da base de aveia em pó, bebida de sabor de fruta, bebida de iogurte com alto nível de fibra, produto alimentício, e, composição em pó para uso na produção de base de aveia líquida |
| WO2015195113A1 (en) * | 2014-06-18 | 2015-12-23 | General Mills, Inc. | Method of producing a frozen dough, and related products |
Family Cites Families (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2152602A (en) * | 1937-06-09 | 1939-03-28 | Hercules Powder Co Ltd | Food product |
| DE2004982A1 (es) * | 1969-02-05 | 1970-11-05 | ||
| US3620763A (en) * | 1969-02-24 | 1971-11-16 | Pillsbury Co | Refrigerated batter products and method for preparing same |
| US4225628A (en) * | 1979-04-30 | 1980-09-30 | Ben Hill Griffin, Inc. | Citrus fiber additive product and process for making same |
| JPS6062949A (ja) * | 1983-06-16 | 1985-04-11 | Daiei Yakuhin Kogyo Kk | 食品の老化防止方法 |
| US5080919A (en) * | 1985-02-15 | 1992-01-14 | Nabisco Brands, Inc. | Cookies with reduced sucrose content and doughs for production thereof |
| US4803084A (en) * | 1985-10-23 | 1989-02-07 | Frito-Lay, Inc. | Shelf-stable, soft dough product |
| US4774099A (en) * | 1986-05-30 | 1988-09-27 | The Procter & Gamble Company | Process for making brownies containing cellulosic fiber |
| NL8601594A (nl) * | 1986-06-19 | 1988-01-18 | Unilever Nv | Werkwijze ter bereiding van een bladerdeeg, vetsamenstelling alsmede bladerdeeg en bladerdeegprodukten. |
| FR2602398B1 (fr) * | 1986-08-11 | 1988-12-02 | Prod Du Mais | Pate de patisserie a longue conservation |
| US5178893A (en) * | 1987-01-09 | 1993-01-12 | Cpc International Inc. | Product and process of making a room temperature storage stable dough |
| GB8906837D0 (en) * | 1989-03-23 | 1989-05-10 | Unilever Plc | Bread improvers |
| CA2084781A1 (en) * | 1989-06-15 | 1991-12-16 | Cpc International Inc. | Polysaccharide hydrocolloid-containing food products |
| FR2673360A1 (fr) * | 1991-03-01 | 1992-09-04 | Ard Sa | Composition a base de fibres alimentaires, aliment en contenant et procede de preparation. |
| AU651219B2 (en) * | 1991-07-02 | 1994-07-14 | Fuji Oil Company Limited | Protein dispersant comprising water-soluble hemicellulose |
-
1996
- 1996-01-23 US US08/590,194 patent/US5792499A/en not_active Expired - Lifetime
- 1996-12-31 WO PCT/US1996/020906 patent/WO1997026794A1/en active IP Right Grant
- 1996-12-31 CN CNB961997400A patent/CN1135067C/zh not_active Expired - Fee Related
- 1996-12-31 JP JP9526851A patent/JP2000503843A/ja not_active Ceased
- 1996-12-31 BR BR9612454A patent/BR9612454A/pt not_active Application Discontinuation
- 1996-12-31 AT AT96945450T patent/ATE235154T1/de not_active IP Right Cessation
- 1996-12-31 EP EP96945450A patent/EP0876104B1/en not_active Expired - Lifetime
- 1996-12-31 DE DE69627029T patent/DE69627029T2/de not_active Expired - Fee Related
- 1996-12-31 RU RU98117713/13A patent/RU2182424C2/ru active
- 1996-12-31 AU AU15696/97A patent/AU706352B2/en not_active Ceased
-
1997
- 1997-01-02 IN IN7DE1997 patent/IN186551B/en unknown
- 1997-01-04 TW TW086100046A patent/TW355664B/zh active
- 1997-01-20 AR ARP970100215A patent/AR005666A1/es unknown
- 1997-01-21 ZA ZA97480A patent/ZA97480B/xx unknown
Also Published As
| Publication number | Publication date |
|---|---|
| AU1569697A (en) | 1997-08-20 |
| DE69627029D1 (de) | 2003-04-30 |
| EP0876104A1 (en) | 1998-11-11 |
| DE69627029T2 (de) | 2003-08-14 |
| JP2000503843A (ja) | 2000-04-04 |
| TW355664B (en) | 1999-04-11 |
| RU2182424C2 (ru) | 2002-05-20 |
| CN1207648A (zh) | 1999-02-10 |
| EP0876104B1 (en) | 2003-03-26 |
| CN1135067C (zh) | 2004-01-21 |
| ZA97480B (en) | 1998-07-21 |
| US5792499A (en) | 1998-08-11 |
| ATE235154T1 (de) | 2003-04-15 |
| AU706352B2 (en) | 1999-06-17 |
| WO1997026794A1 (en) | 1997-07-31 |
| AR005666A1 (es) | 1999-07-14 |
| BR9612454A (pt) | 1999-07-13 |