NO20091171L - Sammensetning - Google Patents

Sammensetning

Info

Publication number
NO20091171L
NO20091171L NO20091171A NO20091171A NO20091171L NO 20091171 L NO20091171 L NO 20091171L NO 20091171 A NO20091171 A NO 20091171A NO 20091171 A NO20091171 A NO 20091171A NO 20091171 L NO20091171 L NO 20091171L
Authority
NO
Norway
Prior art keywords
composition
dough
high percentage
rye flour
rye
Prior art date
Application number
NO20091171A
Other languages
English (en)
Other versions
NO341004B1 (no
Inventor
Lisbeth Hog Johansen
Original Assignee
Danisco
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
Priority claimed from GB0616661A external-priority patent/GB0616661D0/en
Priority claimed from GB0701769A external-priority patent/GB0701769D0/en
Priority claimed from GB0713298A external-priority patent/GB0713298D0/en
Application filed by Danisco filed Critical Danisco
Publication of NO20091171L publication Critical patent/NO20091171L/no
Publication of NO341004B1 publication Critical patent/NO341004B1/no

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
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • A21D2/145—Acids, anhydrides or salts thereof
    • 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
    • A21D2/16—Fatty acid esters
    • 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
    • A21D2/183—Natural gums
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • 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
    • 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
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/42—Tortillas

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)

Abstract

En deig er beskrevet. Deigen har en høy prosentandel av rugmel.
NO20091171A 2006-08-22 2009-03-19 Deig, fremgangsmåte for dens fremstilling, bakeriprodukt samt rug-toast-brød NO341004B1 (no)

Applications Claiming Priority (7)

Application Number Priority Date Filing Date Title
GB0616661A GB0616661D0 (en) 2006-08-22 2006-08-22 Compositions and products
GB0701769A GB0701769D0 (en) 2007-01-30 2007-01-30 Composition
US88785407P 2007-02-02 2007-02-02
US94855007P 2007-07-09 2007-07-09
GB0713298A GB0713298D0 (en) 2007-07-09 2007-07-09 Composition
ZA200705714A ZA200705714B (en) 2006-08-22 2007-07-11 Composition
PCT/IB2007/003334 WO2008023269A2 (en) 2006-08-22 2007-08-15 Dough composition comprising rye flour, gluten and optionally a gluten strengthener, encapsulated acidifier or emulsifier, and baked products prepared from said dough composition

Publications (2)

Publication Number Publication Date
NO20091171L true NO20091171L (no) 2009-05-20
NO341004B1 NO341004B1 (no) 2017-08-07

Family

ID=40810896

Family Applications (1)

Application Number Title Priority Date Filing Date
NO20091171A NO341004B1 (no) 2006-08-22 2009-03-19 Deig, fremgangsmåte for dens fremstilling, bakeriprodukt samt rug-toast-brød

Country Status (9)

Country Link
US (1) US20090246318A1 (no)
EP (2) EP2096928B1 (no)
DK (1) DK2096928T3 (no)
ES (1) ES2545182T3 (no)
HU (1) HUE025220T2 (no)
NO (1) NO341004B1 (no)
PL (1) PL2096928T3 (no)
RU (1) RU2467572C2 (no)
WO (1) WO2008023269A2 (no)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20110268836A1 (en) * 2004-05-12 2011-11-03 Alessandro Seneci Food compositions
AR087159A1 (es) 2011-06-20 2014-02-26 Gen Biscuit Galletita para desayuno con glucosa de lenta disponibilidad
RU2500110C1 (ru) * 2012-07-12 2013-12-10 Общество с ограниченной ответственностью "ВЕЛНЕС" Пищевая композиция для производства хрустящих ржаных хлебцев
RU2551577C2 (ru) * 2013-09-06 2015-05-27 Федеральное государственное бюджетное научное учреждение "Научно-исследовательский институт хлебопекарной промышленности" (ФГБНУ НИИХП) Способ производства кекса
DE102014213450A1 (de) * 2014-07-10 2016-01-14 Kuchenmeister Gmbh Multivariables Backverfahren und Vorrichtung dafür
US11041094B2 (en) * 2015-01-15 2021-06-22 Mantrose-Haeuser Co., Inc. Solvent-free shellac coating composition
RU2592108C1 (ru) * 2015-03-27 2016-07-20 Федеральное государственное автономное научное учреждение "Научно-исследовательский институт хлебопекарной промышленности" (ФГАНУ НИИХП) Способ производства кекса из ржаной муки
BE1023801B1 (fr) * 2016-06-24 2017-07-26 Croc'in Composition et procede pour la fabrication de buns ou analogues
AU2017324801B2 (en) 2016-09-06 2021-08-19 Purac Biochem Bv Fatty acid esters against infections in fermentations
JP6732612B2 (ja) * 2016-09-06 2020-07-29 理研ビタミン株式会社 焼き菓子用改良剤
EP3305079A1 (en) * 2016-10-07 2018-04-11 Caravan Ingredients Inc. Enzyme composition for use in baked products
US11541105B2 (en) 2018-06-01 2023-01-03 The Research Foundation For The State University Of New York Compositions and methods for disrupting biofilm formation and maintenance
CN114929022A (zh) * 2019-12-09 2022-08-19 诺维信公司 烘焙添加剂
DE102020006853A1 (de) 2020-11-09 2022-05-12 Halloren Schokoladenfabrik Aktiengesellschaft Herstellung von Schokoladenwaren mit rohen, ungebackenen Keks- oder Kuchenteigfüllungen und Verfahren zu deren Herstellung

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4481222A (en) * 1981-07-27 1984-11-06 General Mills, Inc. Dry mix for bread
EP0713365B2 (en) * 1993-08-10 2002-11-13 CSM Nederland B.V. Rye-flour
US5492710A (en) * 1994-02-22 1996-02-20 Nabisco, Inc. Fat free or low fat cookie production
US5510136A (en) * 1994-10-21 1996-04-23 Alexander; Donald J. Method of making bread products without shortenings and/or oils
ES2087042B1 (es) * 1994-12-20 1997-02-16 Marti Jose Eduardo Olmos Formula para la fabricacion de masas de panaderia por ejemplo para rosquilletas.
US20050287250A1 (en) * 1995-06-07 2005-12-29 Danisco A/S Method
DE10046605A1 (de) * 2000-09-20 2002-03-28 Roehm Enzyme Gmbh Verwendung von Transglutaminasen zur Herstellung von weizenarmen Backwaren
US7687092B2 (en) * 2002-08-02 2010-03-30 Purac Biochem B.V. Encapsulated crystalline lactic acid
EP1413202A1 (en) * 2002-10-22 2004-04-28 CSM Nederland B.V. Lipid-encapsulated functional bakery ingredients
DE10301724B4 (de) 2003-01-14 2009-09-24 Igv Institut Für Getreideverarbeitung Gmbh Roggengebäck
US20050158439A1 (en) * 2003-11-26 2005-07-21 Dave Zhang Non-sheeted freezer-to-oven dough with a simplified leavening system
WO2005112655A2 (en) * 2004-05-19 2005-12-01 General Mills Marketing, Inc. Packaged, developed dough product in low pressure package, and related methods

Also Published As

Publication number Publication date
RU2467572C2 (ru) 2012-11-27
EP2096928A2 (en) 2009-09-09
EP2401919A3 (en) 2012-12-26
ES2545182T3 (es) 2015-09-09
EP2401919A2 (en) 2012-01-04
PL2096928T3 (pl) 2015-11-30
US20090246318A1 (en) 2009-10-01
HUE025220T2 (en) 2016-02-29
DK2096928T3 (en) 2015-08-24
WO2008023269A3 (en) 2008-07-31
NO341004B1 (no) 2017-08-07
WO2008023269A2 (en) 2008-02-28
EP2096928B1 (en) 2015-05-20
RU2009110221A (ru) 2010-09-27

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