NO302552B1 - Fremgangsmåte ved fremstilling av et frosset gjærdeigprodukt - Google Patents
Fremgangsmåte ved fremstilling av et frosset gjærdeigprodukt Download PDFInfo
- Publication number
- NO302552B1 NO302552B1 NO920182A NO920182A NO302552B1 NO 302552 B1 NO302552 B1 NO 302552B1 NO 920182 A NO920182 A NO 920182A NO 920182 A NO920182 A NO 920182A NO 302552 B1 NO302552 B1 NO 302552B1
- Authority
- NO
- Norway
- Prior art keywords
- dough
- frozen
- yeast
- flour
- activity
- Prior art date
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 102000013142 Amylases Human genes 0.000 claims abstract description 18
- 108010065511 Amylases Proteins 0.000 claims abstract description 18
- 235000019418 amylase Nutrition 0.000 claims abstract description 18
- 230000000694 effects Effects 0.000 claims abstract description 17
- 239000004382 Amylase Substances 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 12
- 230000008014 freezing Effects 0.000 claims abstract description 12
- 238000002360 preparation method Methods 0.000 claims abstract description 3
- 102000004190 Enzymes Human genes 0.000 claims description 27
- 108090000790 Enzymes Proteins 0.000 claims description 27
- 235000013312 flour Nutrition 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 17
- 235000014594 pastries Nutrition 0.000 claims description 12
- 150000002772 monosaccharides Chemical class 0.000 claims description 9
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims description 8
- 150000002016 disaccharides Chemical class 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 4
- 238000005096 rolling process Methods 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 241000228245 Aspergillus niger Species 0.000 claims description 3
- 235000012830 plain croissants Nutrition 0.000 claims description 3
- 240000006439 Aspergillus oryzae Species 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims 1
- 150000001720 carbohydrates Chemical class 0.000 abstract description 17
- 235000014633 carbohydrates Nutrition 0.000 abstract description 16
- 230000015572 biosynthetic process Effects 0.000 abstract description 7
- 229940025131 amylases Drugs 0.000 abstract description 6
- 102000035195 Peptidases Human genes 0.000 abstract description 4
- 108091005804 Peptidases Proteins 0.000 abstract description 4
- 235000019833 protease Nutrition 0.000 abstract description 4
- 238000004040 coloring Methods 0.000 abstract description 2
- 238000011065 in-situ storage Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 43
- 229940088598 enzyme Drugs 0.000 description 24
- 238000003860 storage Methods 0.000 description 9
- 235000012470 frozen dough Nutrition 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 238000007792 addition Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 108010068370 Glutens Proteins 0.000 description 4
- 235000021312 gluten Nutrition 0.000 description 4
- 230000020477 pH reduction Effects 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 230000002538 fungal effect Effects 0.000 description 2
- 235000013310 margarine Nutrition 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 210000005253 yeast cell Anatomy 0.000 description 2
- JECXXFXYJAQVAH-WOJBJXKFSA-N (6ar,10ar)-3-(2-hexyl-1,3-dithiolan-2-yl)-6,6,9-trimethyl-6a,7,10,10a-tetrahydrobenzo[c]chromen-1-ol Chemical compound CC([C@@H]1CC=C(C)C[C@H]1C1=C(O)C=2)(C)OC1=CC=2C1(CCCCCC)SCCS1 JECXXFXYJAQVAH-WOJBJXKFSA-N 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 235000008753 Papaver somniferum Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000012520 frozen sample Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
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
- 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Confectionery (AREA)
- Production Of Liquid Hydrocarbon Mixture For Refining Petroleum (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DK348989A DK348989D0 (da) | 1989-07-14 | 1989-07-14 | Rullede deje hvor emnerne haeves og nedfryses i raa tilstand |
PCT/DK1990/000183 WO1991001088A1 (en) | 1989-07-14 | 1990-07-11 | A method of preparing a frozen yeast dough product |
Publications (3)
Publication Number | Publication Date |
---|---|
NO920182D0 NO920182D0 (no) | 1992-01-14 |
NO920182L NO920182L (no) | 1992-03-12 |
NO302552B1 true NO302552B1 (no) | 1998-03-23 |
Family
ID=8123477
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NO920182A NO302552B1 (no) | 1989-07-14 | 1992-01-14 | Fremgangsmåte ved fremstilling av et frosset gjærdeigprodukt |
Country Status (9)
Country | Link |
---|---|
US (1) | US5589207A (da) |
EP (1) | EP0482105B1 (da) |
AT (1) | ATE99870T1 (da) |
AU (1) | AU644810B2 (da) |
CA (1) | CA2062966C (da) |
DE (1) | DE69006031T2 (da) |
DK (2) | DK348989D0 (da) |
NO (1) | NO302552B1 (da) |
WO (1) | WO1991001088A1 (da) |
Families Citing this family (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2688658A1 (fr) * | 1992-03-20 | 1993-09-24 | Ceres Sa Nv | Patons de croissants et autres produits de boulangerie, surgeles, prets a cuire, procede pour leur fabrication, et produits cuits obtenus. |
US5997914A (en) * | 1994-02-09 | 1999-12-07 | Kyowa Hakko Kogo Co., Ltd. | Process for making bread |
JP3451300B2 (ja) * | 1994-09-12 | 2003-09-29 | 松谷化学工業株式会社 | 冷凍パン生地の製造法 |
US6589583B1 (en) | 1999-11-01 | 2003-07-08 | The Pillsbury Company | Freezer to oven dough products |
US6579554B2 (en) * | 2000-04-14 | 2003-06-17 | The Pillsbury Company | Freezer-to-oven, laminated, unproofed dough and products resulting therefrom |
US20030165605A1 (en) * | 2002-01-31 | 2003-09-04 | Jackie Brown | Frozen dough and baked products |
US20040052908A1 (en) * | 2002-09-18 | 2004-03-18 | Boyle Janet L | Tender laminated biscuits |
US6896916B2 (en) * | 2002-10-18 | 2005-05-24 | Maple Leaf Baker Inc. | Method of baking yeast-fermented frozen bread products |
US20050158439A1 (en) * | 2003-11-26 | 2005-07-21 | Dave Zhang | Non-sheeted freezer-to-oven dough with a simplified leavening system |
US7704535B2 (en) * | 2004-03-12 | 2010-04-27 | Rich Products Corporation | Freezer to retarder to oven dough |
EP1748694A4 (en) * | 2004-05-12 | 2012-04-25 | Gen Mills Marketing Inc | PROCESS FOR PRODUCING FROZEN PASTE, AND RELATED PRODUCTS |
US20070298143A1 (en) * | 2006-06-22 | 2007-12-27 | Graves John | Retarder-to-oven laminated dough |
JP2011510681A (ja) * | 2008-02-04 | 2011-04-07 | ダニスコ・ユーエス・インク | 改変された特性をもつts23アルファ‐アミラーゼ変異体 |
US20090297659A1 (en) * | 2008-06-03 | 2009-12-03 | Boutte Troy T | Enzymatic dough conditioner and flavor improver for bakery products |
CA2787683C (en) | 2011-08-25 | 2019-09-24 | Csm Nederland B.V. | Use of an anti-staling enzyme mixture in the preparation of baked bread |
US20160007618A1 (en) * | 2014-07-08 | 2016-01-14 | Caravan Ingredients Inc. | Sugar-producing and texture-improving bakery methods and products formed therefrom |
JP6735868B2 (ja) * | 2014-07-08 | 2020-08-05 | キャラヴァン イングリーディエンツ インク. | 糖を生成しかつテクスチャーを改善するベーカリー方法およびそれから形成される製品 |
AU2021220297A1 (en) | 2020-02-14 | 2022-09-22 | Lantmännen Unibake Holding A/S | A process for the production of a baked product without addition of sugar |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4248896A (en) * | 1979-03-01 | 1981-02-03 | Wallace Leland C | Process for baking bread |
US4406911A (en) * | 1980-06-30 | 1983-09-27 | General Foods Corporation | Method of producing and baking frozen yeast leavened dough |
FR2481072A1 (fr) * | 1980-04-25 | 1981-10-30 | Poupard Maurice | Procede de traitement et de surgelation des produits de boulangerie et de viennoiserie en pate levee |
US4374151A (en) * | 1980-11-24 | 1983-02-15 | General Foods Corporation | Frozen dough for bakery products |
US4847104A (en) * | 1981-12-02 | 1989-07-11 | General Foods Corporation | Frozen dough having improved frozen storage shelf life |
WO1984000876A1 (en) * | 1982-09-07 | 1984-03-15 | Quaker Oats Co | Food products containing alpha-amylase and process for preparing same |
PH25408A (en) * | 1988-03-11 | 1991-07-01 | Enzyme Bio Systems Ltd | Method for retarding staling of baking products |
US5171590A (en) * | 1989-02-22 | 1992-12-15 | Ahold Retail Services A.G. | Method of preparing frozen pieces of dough and of preparing dough products |
ES2054436T3 (es) * | 1990-12-28 | 1994-08-01 | Unilever Nv | Pastas mejoradas, pre-fermentadas, ultracongeladas. |
-
1989
- 1989-07-14 DK DK348989A patent/DK348989D0/da not_active Application Discontinuation
-
1990
- 1990-07-11 EP EP90912197A patent/EP0482105B1/en not_active Expired - Lifetime
- 1990-07-11 AU AU61750/90A patent/AU644810B2/en not_active Ceased
- 1990-07-11 DK DK90912197.2T patent/DK0482105T3/da active
- 1990-07-11 DE DE69006031T patent/DE69006031T2/de not_active Expired - Fee Related
- 1990-07-11 CA CA002062966A patent/CA2062966C/en not_active Expired - Fee Related
- 1990-07-11 AT AT90912197T patent/ATE99870T1/de not_active IP Right Cessation
- 1990-07-11 WO PCT/DK1990/000183 patent/WO1991001088A1/en active IP Right Grant
-
1992
- 1992-01-14 NO NO920182A patent/NO302552B1/no not_active IP Right Cessation
-
1995
- 1995-06-07 US US08/479,813 patent/US5589207A/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
AU644810B2 (en) | 1993-12-23 |
CA2062966C (en) | 1999-04-06 |
EP0482105B1 (en) | 1994-01-12 |
NO920182D0 (no) | 1992-01-14 |
DK348989D0 (da) | 1989-07-14 |
EP0482105A1 (en) | 1992-04-29 |
DE69006031T2 (de) | 1994-08-04 |
WO1991001088A1 (en) | 1991-02-07 |
DE69006031D1 (de) | 1994-02-24 |
CA2062966A1 (en) | 1991-01-15 |
AU6175090A (en) | 1991-02-22 |
NO920182L (no) | 1992-03-12 |
ATE99870T1 (de) | 1994-01-15 |
DK0482105T3 (da) | 1994-05-30 |
US5589207A (en) | 1996-12-31 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
MM1K | Lapsed by not paying the annual fees |
Free format text: LAPSED IN JANUARY 2003 |