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)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (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 |
|---|---|---|---|---|
| CN1225134A (zh) * | 1996-05-14 | 1999-08-04 | 曼尼托巴大学 | 用固相法检测生物活性物质 |
| 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 |
| CA2308557C (en) * | 1999-05-17 | 2010-07-20 | Kraft Foods, Inc. | Deep dish pizza crust |
| US6919097B2 (en) | 1999-05-17 | 2005-07-19 | Kraft Food Holdings, Inc. | Soft, fully baked breadsticks |
| GB0001136D0 (en) * | 2000-01-18 | 2000-03-08 | Danisco | Process |
| EP1261258A1 (en) * | 2000-03-10 | 2002-12-04 | The Pillsbury Company | Scoopable dough and products resulting therefrom |
| US6803067B2 (en) * | 2000-03-10 | 2004-10-12 | General Mills, Inc. | Method of preparing and using a scoopable dough product |
| 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 |
| US7033626B2 (en) * | 2001-10-26 | 2006-04-25 | Novozymes A/S | Production of edible products |
| US20050064084A1 (en) * | 2002-09-19 | 2005-03-24 | Elder Vincent Allen | Method for reducing acrylamide formation in thermally processed foods |
| US7393550B2 (en) | 2003-02-21 | 2008-07-01 | Frito-Lay North America, Inv. | 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 |
| US20110183059A1 (en) * | 2005-08-17 | 2011-07-28 | Oven Luv'n Llc | Ready to bake refridgerated batter |
| US20070042099A1 (en) * | 2005-08-17 | 2007-02-22 | Stanton Robert P | Ready to bake refrigerated batter |
| DK2106215T3 (da) * | 2007-01-16 | 2020-09-28 | Puratos Nv | Brød med forhøjet arabinoxylo-oligosaccharid-indhold |
| 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 |
| JP6588424B2 (ja) * | 2013-04-30 | 2019-10-09 | グルサノヴァ アクチエボラグＧｌｕｃａｎｏｖａ Ａｂ | 液体オート麦ベースを調製する方法および方法によって調製される製品 |
| 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 |
| US5336515A (en) * | 1989-06-15 | 1994-08-09 | Kraft General Foods, 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. |
| CA2072684C (en) * | 1991-07-02 | 1998-09-29 | Kenji Masutake | Food additive comprising water-soluble hemicellulose |
-
1996
- 1996-01-23 US US08/590,194 patent/US5792499A/en not_active Expired - Lifetime
- 1996-12-31 DE DE69627029T patent/DE69627029T2/de not_active Expired - Fee Related
- 1996-12-31 AT AT96945450T patent/ATE235154T1/de not_active IP Right Cessation
- 1996-12-31 BR BR9612454A patent/BR9612454A/pt not_active Application Discontinuation
- 1996-12-31 RU RU98117713/13A patent/RU2182424C2/ru active
- 1996-12-31 AU AU15696/97A patent/AU706352B2/en not_active Ceased
- 1996-12-31 JP JP9526851A patent/JP2000503843A/ja not_active Ceased
- 1996-12-31 CN CNB961997400A patent/CN1135067C/zh not_active Expired - Fee Related
- 1996-12-31 EP EP96945450A patent/EP0876104B1/en not_active Expired - Lifetime
- 1996-12-31 WO PCT/US1996/020906 patent/WO1997026794A1/en active IP Right Grant
-
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 |
|---|---|
| EP0876104B1 (en) | 2003-03-26 |
| CN1135067C (zh) | 2004-01-21 |
| EP0876104A1 (en) | 1998-11-11 |
| BR9612454A (pt) | 1999-07-13 |
| DE69627029D1 (de) | 2003-04-30 |
| WO1997026794A1 (en) | 1997-07-31 |
| ZA97480B (en) | 1998-07-21 |
| US5792499A (en) | 1998-08-11 |
| JP2000503843A (ja) | 2000-04-04 |
| CN1207648A (zh) | 1999-02-10 |
| AU706352B2 (en) | 1999-06-17 |
| TW355664B (en) | 1999-04-11 |
| AR005666A1 (es) | 1999-07-14 |
| AU1569697A (en) | 1997-08-20 |
| DE69627029T2 (de) | 2003-08-14 |
| RU2182424C2 (ru) | 2002-05-20 |
| ATE235154T1 (de) | 2003-04-15 |