NL7709887A - PROCESS FOR THE PREPARATION OF BAKERY AND CONFECTIONERY PRODUCTS IN WHICH LACTOSE IS PART OF THE DOUGH. - Google Patents

PROCESS FOR THE PREPARATION OF BAKERY AND CONFECTIONERY PRODUCTS IN WHICH LACTOSE IS PART OF THE DOUGH.

Info

Publication number
NL7709887A
NL7709887A NL7709887A NL7709887A NL7709887A NL 7709887 A NL7709887 A NL 7709887A NL 7709887 A NL7709887 A NL 7709887A NL 7709887 A NL7709887 A NL 7709887A NL 7709887 A NL7709887 A NL 7709887A
Authority
NL
Netherlands
Prior art keywords
bakery
dough
lactose
preparation
confectionery products
Prior art date
Application number
NL7709887A
Other languages
Dutch (nl)
Original Assignee
Patent Technology
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 Patent Technology filed Critical Patent Technology
Publication of NL7709887A publication Critical patent/NL7709887A/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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
NL7709887A 1976-09-10 1977-09-08 PROCESS FOR THE PREPARATION OF BAKERY AND CONFECTIONERY PRODUCTS IN WHICH LACTOSE IS PART OF THE DOUGH. NL7709887A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US72221876A 1976-09-10 1976-09-10

Publications (1)

Publication Number Publication Date
NL7709887A true NL7709887A (en) 1978-03-14

Family

ID=24900939

Family Applications (1)

Application Number Title Priority Date Filing Date
NL7709887A NL7709887A (en) 1976-09-10 1977-09-08 PROCESS FOR THE PREPARATION OF BAKERY AND CONFECTIONERY PRODUCTS IN WHICH LACTOSE IS PART OF THE DOUGH.

Country Status (7)

Country Link
JP (1) JPS605246B2 (en)
AU (1) AU514872B2 (en)
CA (1) CA1084334A (en)
DE (1) DE2740245A1 (en)
GB (1) GB1587296A (en)
NL (1) NL7709887A (en)
SE (1) SE7710132L (en)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5223292A (en) * 1984-11-09 1993-06-29 Nabisco, Inc. Method and dough compositions for making shelf-stable soft or chewy cookies
US4961942A (en) * 1985-02-15 1990-10-09 Nabisco Brands, Inc. Shelf-stable multi-textured cookies
US5080919A (en) * 1985-02-15 1992-01-14 Nabisco Brands, Inc. Cookies with reduced sucrose content and doughs for production thereof
US4961941A (en) * 1985-02-15 1990-10-09 Nabisco Brands, Inc. Shelf-stable multi-textured cookies
IL97067A (en) * 1990-02-12 1994-05-30 Gist Brocades Nv Substrate-limited doughs
US5492702A (en) * 1991-07-18 1996-02-20 The Pillsbury Company Substrate-limited yeast-leavened refrigerated dough products
WO1993001724A1 (en) * 1991-07-18 1993-02-04 The Pillsbury Company Yeast-leavened refrigerated dough products
US5514386A (en) * 1991-07-18 1996-05-07 The Pillsbury Company Dough compositions containing temperature sensitive yeast and a temperature sensitive yeast strain and process of making
US5540940A (en) * 1991-07-18 1996-07-30 The Pillsbury Company Substrate-limited, yeast leavened refrigerated dough products and process of making
EP1839488A1 (en) * 2006-03-27 2007-10-03 Campina Nederland Holding B.V. Egg-free cake and a method for preparation thereof
MX2009011583A (en) * 2007-04-26 2010-02-09 Csm Nederland Bv Yeast-leavened dough and dry mix for preparing such a dough.
EP3823455A1 (en) * 2018-07-16 2021-05-26 Symrise AG Composition for substituting sugar in baked goods

Also Published As

Publication number Publication date
AU514872B2 (en) 1981-03-05
SE7710132L (en) 1978-03-11
AU2869877A (en) 1979-03-15
DE2740245A1 (en) 1978-03-16
JPS5334945A (en) 1978-03-31
JPS605246B2 (en) 1985-02-09
GB1587296A (en) 1981-04-01
CA1084334A (en) 1980-08-26

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Legal Events

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