JP2008504830A - 製パン方法および製品 - Google Patents

製パン方法および製品 Download PDF

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Publication number
JP2008504830A
JP2008504830A JP2007519704A JP2007519704A JP2008504830A JP 2008504830 A JP2008504830 A JP 2008504830A JP 2007519704 A JP2007519704 A JP 2007519704A JP 2007519704 A JP2007519704 A JP 2007519704A JP 2008504830 A JP2008504830 A JP 2008504830A
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JP
Japan
Prior art keywords
bread
baked
dough
dough piece
pregelatinized
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.)
Pending
Application number
JP2007519704A
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English (en)
Japanese (ja)
Other versions
JP2008504830A5 (https=
Inventor
フィリップ、デブクワ
ノルベール、グルエ
ユベール、メートル
ジャン‐ジャック、ミュシャンブレッド
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.)
Lesaffre et Cie SA
Original Assignee
Lesaffre et Cie SA
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=34925624&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=JP2008504830(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Lesaffre et Cie SA filed Critical Lesaffre et Cie SA
Publication of JP2008504830A publication Critical patent/JP2008504830A/ja
Publication of JP2008504830A5 publication Critical patent/JP2008504830A5/ja
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D15/00—Improving finished, partly finished or par-baked bakery products
    • A21D15/02—Improving finished, partly finished or par-baked bakery products by cooling, e.g. refrigeration or freezing
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/001—Cooling
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes

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)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
  • Confectionery (AREA)
JP2007519704A 2004-07-05 2005-07-05 製パン方法および製品 Pending JP2008504830A (ja)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP04015795A EP1614354A1 (fr) 2004-07-05 2004-07-05 Procedes et produits de panification
PCT/EP2005/007258 WO2006002985A1 (fr) 2004-07-05 2005-07-05 Procedes et produits de panification

Related Child Applications (1)

Application Number Title Priority Date Filing Date
JP2011084774A Division JP5254394B2 (ja) 2004-07-05 2011-04-06 製パン方法および製品

Publications (2)

Publication Number Publication Date
JP2008504830A true JP2008504830A (ja) 2008-02-21
JP2008504830A5 JP2008504830A5 (https=) 2009-09-10

Family

ID=34925624

Family Applications (2)

Application Number Title Priority Date Filing Date
JP2007519704A Pending JP2008504830A (ja) 2004-07-05 2005-07-05 製パン方法および製品
JP2011084774A Expired - Fee Related JP5254394B2 (ja) 2004-07-05 2011-04-06 製パン方法および製品

Family Applications After (1)

Application Number Title Priority Date Filing Date
JP2011084774A Expired - Fee Related JP5254394B2 (ja) 2004-07-05 2011-04-06 製パン方法および製品

Country Status (21)

Country Link
US (1) US20070202230A1 (https=)
EP (2) EP1614354A1 (https=)
JP (2) JP2008504830A (https=)
KR (1) KR101213398B1 (https=)
CN (1) CN1997280B (https=)
AU (1) AU2005259395B2 (https=)
BR (1) BRPI0513011B1 (https=)
CA (1) CA2572855C (https=)
DK (1) DK1788881T3 (https=)
EC (1) ECSP077227A (https=)
ES (1) ES2402661T3 (https=)
HR (1) HRP20130232T1 (https=)
MX (1) MX2007000343A (https=)
NO (1) NO331770B1 (https=)
NZ (1) NZ552465A (https=)
PL (1) PL1788881T3 (https=)
RU (1) RU2372779C2 (https=)
SI (1) SI1788881T1 (https=)
UA (1) UA98442C2 (https=)
WO (1) WO2006002985A1 (https=)
ZA (1) ZA200700836B (https=)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011521668A (ja) * 2008-06-03 2011-07-28 キャラヴァン イングリーディエンツ アイエヌシー． ベーカリー製品用の酵素生地改良剤および風味改良剤
KR101276375B1 (ko) 2011-12-29 2013-06-18 씨제이제일제당 (주) 현미 식이섬유 식빵용 제빵개량제
JP2018519815A (ja) * 2015-06-29 2018-07-26 ルサッフル・エ・コンパニーＬｅｓａｆｆｒｅ Ｅｔ Ｃｏｍｐａｇｎｉｅ 冷凍することなく保存された、予備調理済みの塊状のパンのための改良剤および製パン方法
WO2025023116A1 (ja) * 2023-07-21 2025-01-30 ベースフード株式会社 タンパク質含有量が高く酢酸を含むパン

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JP4512558B2 (ja) 2006-02-15 2010-07-28 株式会社神戸屋 パンの製造方法
CN101785491B (zh) * 2009-11-30 2012-11-28 广州合诚实业有限公司 一种面包改良剂及其制备方法与应用
RU2438314C1 (ru) * 2010-09-10 2012-01-10 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2428851C1 (ru) * 2010-09-10 2011-09-20 Олег Иванович Квасенков Способ производства хлебобулочного изделия
RU2426339C1 (ru) * 2010-09-10 2011-08-20 Олег Иванович Квасенков Способ производства хлебобулочного изделия
RU2428026C1 (ru) * 2010-09-10 2011-09-10 Олег Иванович Квасенков Способ производства хлебобулочного изделия
RU2428024C1 (ru) * 2010-09-10 2011-09-10 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2428023C1 (ru) * 2010-09-10 2011-09-10 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2428025C1 (ru) * 2010-09-10 2011-09-10 Олег Иванович Квасенков Способ производства хлебобулочного изделия
RU2426340C1 (ru) * 2010-09-10 2011-08-20 Олег Иванович Квасенков Способ производства хлебобулочного изделия
RU2428853C1 (ru) * 2010-09-17 2011-09-20 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2440746C1 (ru) * 2010-09-17 2012-01-27 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2428027C1 (ru) * 2010-09-17 2011-09-10 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2440748C1 (ru) * 2010-09-17 2012-01-27 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2441378C1 (ru) * 2010-09-17 2012-02-10 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2441377C1 (ru) * 2010-09-17 2012-02-10 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2428850C1 (ru) * 2010-09-20 2011-09-20 Олег Иванович Квасенков Способ выработки хлебобулочного изделия
RU2428854C1 (ru) * 2010-09-20 2011-09-20 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2428855C1 (ru) * 2010-09-20 2011-09-20 Олег Иванович Квасенков Способ выработки хлебобулочного изделия
RU2440734C1 (ru) * 2010-09-24 2012-01-27 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2438323C1 (ru) * 2010-09-24 2012-01-10 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2441382C1 (ru) * 2010-09-24 2012-02-10 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2438324C1 (ru) * 2010-09-24 2012-01-10 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2428856C1 (ru) * 2010-09-24 2011-09-20 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2428857C1 (ru) * 2010-09-24 2011-09-20 Олег Иванович Квасенков Способ получения хлебобулочного изделия
RU2440759C1 (ru) * 2010-09-27 2012-01-27 Олег Иванович Квасенков Способ выработки хлебобулочного изделия
RU2440760C1 (ru) * 2010-09-27 2012-01-27 Олег Иванович Квасенков Способ выработки хлебобулочного изделия
RU2438326C1 (ru) * 2010-09-27 2012-01-10 Олег Иванович Квасенков Способ выработки хлебобулочного изделия
RU2438327C1 (ru) * 2010-09-27 2012-01-10 Олег Иванович Квасенков Способ выработки хлебобулочного изделия
CN102232501A (zh) * 2010-12-02 2011-11-09 史百鸣 一种杂粮食品的制作方法
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
ES2370886B1 (es) * 2011-07-28 2012-11-02 Mark Licency Internacional S.L. Pan con textura y sabor perfeccionados y procedimiento para su fabricación
CN104522102B (zh) * 2014-12-31 2017-01-25 广州复雅机械设备有限公司 食品烘焙方法及其装置
EP3261448B1 (en) * 2015-02-23 2019-09-04 Dolciaria Orsobianco S.r.l. Process for producing frozen bread with quick preparation for consumption
CN104957536A (zh) * 2015-05-27 2015-10-07 广东省农业科学院蚕业与农产品加工研究所 一种预消化型全谷物营养膳及其制作方法
KR101828389B1 (ko) 2016-03-21 2018-02-13 송용덕 새우 감자 바게트 제조방법
JP6721392B2 (ja) * 2016-04-12 2020-07-15 株式会社Adeka 製パン練り込み用油脂組成物
CN108184948B (zh) * 2018-02-11 2021-07-02 天津味多美科技股份有限公司 一种预烘烤冷冻面团及制作方法
KR102675153B1 (ko) * 2023-06-28 2024-06-14 에스피씨 주식회사 크러스트 품질 향상을 위한 바게뜨 빵의 제조방법

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JPS63304939A (ja) * 1987-06-03 1988-12-13 日本製粉株式会社 半焼成パンの製造方法
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JPH08196199A (ja) * 1995-01-18 1996-08-06 Showa Sangyo Co Ltd 冷凍生地改良剤
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JPH1094373A (ja) * 1996-09-24 1998-04-14 Asahi Chem Ind Co Ltd テクスチャーの改良された小麦粉製品
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JPH0436140A (ja) * 1990-05-31 1992-02-06 Nippon Suisan Kaisha Ltd 電子レンジ加熱用の調理パンのバンズ
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JP2011521668A (ja) * 2008-06-03 2011-07-28 キャラヴァン イングリーディエンツ アイエヌシー． ベーカリー製品用の酵素生地改良剤および風味改良剤
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JP2018519815A (ja) * 2015-06-29 2018-07-26 ルサッフル・エ・コンパニーＬｅｓａｆｆｒｅ Ｅｔ Ｃｏｍｐａｇｎｉｅ 冷凍することなく保存された、予備調理済みの塊状のパンのための改良剤および製パン方法
WO2025023116A1 (ja) * 2023-07-21 2025-01-30 ベースフード株式会社 タンパク質含有量が高く酢酸を含むパン

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AU2005259395B2 (en) 2011-03-10
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CN1997280A (zh) 2007-07-11
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ZA200700836B (en) 2008-08-27
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