NO331770B1 - Fremgangsmate for fremstilling av frossent, forbakt deigstykke, frossent forbakt deigstykke samt fremgangsmate for fremstilling av bakte brodprodukter - Google Patents
Fremgangsmate for fremstilling av frossent, forbakt deigstykke, frossent forbakt deigstykke samt fremgangsmate for fremstilling av bakte brodprodukter Download PDFInfo
- Publication number
- NO331770B1 NO331770B1 NO20070648A NO20070648A NO331770B1 NO 331770 B1 NO331770 B1 NO 331770B1 NO 20070648 A NO20070648 A NO 20070648A NO 20070648 A NO20070648 A NO 20070648A NO 331770 B1 NO331770 B1 NO 331770B1
- Authority
- NO
- Norway
- Prior art keywords
- dough
- piece
- baked
- bread
- baking
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 54
- 230000008569 process Effects 0.000 title claims abstract description 12
- 235000012180 bread and bread product Nutrition 0.000 title claims abstract description 11
- 235000014594 pastries Nutrition 0.000 title description 3
- 235000013312 flour Nutrition 0.000 claims description 41
- 235000008429 bread Nutrition 0.000 claims description 33
- 239000004615 ingredient Substances 0.000 claims description 30
- 235000000346 sugar Nutrition 0.000 claims description 29
- 241000209140 Triticum Species 0.000 claims description 22
- 235000021307 Triticum Nutrition 0.000 claims description 22
- 238000004519 manufacturing process Methods 0.000 claims description 18
- 150000008163 sugars Chemical class 0.000 claims description 18
- 230000002255 enzymatic effect Effects 0.000 claims description 17
- 238000002360 preparation method Methods 0.000 claims description 17
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims description 15
- 238000006243 chemical reaction Methods 0.000 claims description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 14
- 235000003086 food stabiliser Nutrition 0.000 claims description 14
- 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 claims description 12
- 238000007710 freezing Methods 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 12
- 229920000881 Modified starch Polymers 0.000 claims description 11
- 108010002430 hemicellulase Proteins 0.000 claims description 11
- 235000013339 cereals Nutrition 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 102000004169 proteins and genes Human genes 0.000 claims description 9
- 108090000623 proteins and genes Proteins 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000005862 Whey Substances 0.000 claims description 8
- 102000007544 Whey Proteins Human genes 0.000 claims description 8
- 108010046377 Whey Proteins Proteins 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 229960005070 ascorbic acid Drugs 0.000 claims description 7
- 235000010323 ascorbic acid Nutrition 0.000 claims description 7
- 239000011668 ascorbic acid Substances 0.000 claims description 7
- 229940088598 enzyme Drugs 0.000 claims description 7
- 239000008103 glucose Substances 0.000 claims description 7
- 229940059442 hemicellulase Drugs 0.000 claims description 7
- 230000007246 mechanism Effects 0.000 claims description 7
- 240000005979 Hordeum vulgare Species 0.000 claims description 6
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 5
- 229940025131 amylases Drugs 0.000 claims description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 5
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 5
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 5
- 239000001913 cellulose Substances 0.000 claims description 5
- 229920002678 cellulose Polymers 0.000 claims description 5
- 239000008121 dextrose Substances 0.000 claims description 5
- 108010065511 Amylases Proteins 0.000 claims description 4
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- 239000004368 Modified starch Substances 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 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 claims description 4
- 235000019418 amylase Nutrition 0.000 claims description 4
- 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 claims description 4
- 125000004432 carbon atom Chemical group C* 0.000 claims description 4
- 239000003995 emulsifying agent Substances 0.000 claims description 4
- 235000019426 modified starch Nutrition 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 239000000230 xanthan gum Substances 0.000 claims description 4
- 235000010493 xanthan gum Nutrition 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 229940082509 xanthan gum Drugs 0.000 claims description 4
- 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 claims description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 3
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 3
- 108010010803 Gelatin Proteins 0.000 claims description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 3
- 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 claims description 3
- 229910052799 carbon Inorganic materials 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 239000008273 gelatin Substances 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- 239000007800 oxidant agent Substances 0.000 claims description 3
- 239000000600 sorbitol Substances 0.000 claims description 3
- 108010001817 Endo-1,4-beta Xylanases Proteins 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 102000004882 Lipase Human genes 0.000 claims description 2
- 108090001060 Lipase Proteins 0.000 claims description 2
- 239000004367 Lipase Substances 0.000 claims description 2
- 101710117655 Maltogenic alpha-amylase Proteins 0.000 claims description 2
- 102000015439 Phospholipases Human genes 0.000 claims description 2
- 108010064785 Phospholipases Proteins 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000010443 alginic acid Nutrition 0.000 claims description 2
- 229920000615 alginic acid Polymers 0.000 claims description 2
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 239000000835 fiber Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims description 2
- 229930182830 galactose Natural products 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 229920000591 gum Polymers 0.000 claims description 2
- 235000019421 lipase Nutrition 0.000 claims description 2
- 239000002273 mixed acetic and tartraric acid esters of mono and diglycerides of fatty acids Substances 0.000 claims description 2
- 239000001937 mono and diacetyl tartraric acid esters of mono and diglycerides of fatty acids Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 239000003381 stabilizer Substances 0.000 claims description 2
- 239000002671 adjuvant Substances 0.000 claims 3
- 235000010418 carrageenan Nutrition 0.000 claims 2
- 229920001525 carrageenan Polymers 0.000 claims 2
- 208000002193 Pain Diseases 0.000 claims 1
- 239000000679 carrageenan Substances 0.000 claims 1
- 229940113118 carrageenan Drugs 0.000 claims 1
- 230000036407 pain Effects 0.000 claims 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims 1
- 239000003623 enhancer Substances 0.000 abstract 1
- 235000012470 frozen dough Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 42
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 10
- 239000000203 mixture Substances 0.000 description 9
- 235000013336 milk Nutrition 0.000 description 7
- 239000008267 milk Substances 0.000 description 7
- 210000004080 milk Anatomy 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 6
- 230000015572 biosynthetic process Effects 0.000 description 5
- 238000005755 formation reaction Methods 0.000 description 5
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 4
- 239000000654 additive Substances 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 230000036571 hydration Effects 0.000 description 4
- 238000006703 hydration reaction Methods 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 235000010037 flour treatment agent Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 102100022624 Glucoamylase Human genes 0.000 description 2
- 241000519995 Stachys sylvatica Species 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000012490 fresh bread Nutrition 0.000 description 2
- 241000206575 Chondrus crispus Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000001422 FEMA 4092 Substances 0.000 description 1
- 108010068370 Glutens Proteins 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
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 108010019077 beta-Amylase Proteins 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
- 239000007795 chemical reaction product Substances 0.000 description 1
- 230000004456 color vision Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011038 discontinuous diafiltration by volume reduction Methods 0.000 description 1
- -1 endo-alpha-amylases Proteins 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000010935 mono and diglycerides of fatty acids Nutrition 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 235000012830 plain croissants Nutrition 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000005303 weighing Methods 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
- A21D8/06—Baking processes
-
- 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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
-
- 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
-
- 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
-
- 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
- A21D2/186—Starches; Derivatives 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
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; Derivatives 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
- 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
- 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, 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
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)
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 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| NO20070648L NO20070648L (no) | 2007-02-05 |
| NO331770B1 true NO331770B1 (no) | 2012-03-26 |
Family
ID=34925624
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO20070648A NO331770B1 (no) | 2004-07-05 | 2007-02-05 | Fremgangsmate for fremstilling av frossent, forbakt deigstykke, frossent forbakt deigstykke samt fremgangsmate for fremstilling av bakte brodprodukter |
Country Status (21)
| Country | Link |
|---|---|
| US (1) | US20070202230A1 (es) |
| EP (2) | EP1614354A1 (es) |
| JP (2) | JP2008504830A (es) |
| KR (1) | KR101213398B1 (es) |
| CN (1) | CN1997280B (es) |
| AU (1) | AU2005259395B2 (es) |
| BR (1) | BRPI0513011B1 (es) |
| CA (1) | CA2572855C (es) |
| DK (1) | DK1788881T3 (es) |
| EC (1) | ECSP077227A (es) |
| ES (1) | ES2402661T3 (es) |
| HR (1) | HRP20130232T1 (es) |
| MX (1) | MX2007000343A (es) |
| NO (1) | NO331770B1 (es) |
| NZ (1) | NZ552465A (es) |
| PL (1) | PL1788881T3 (es) |
| RU (1) | RU2372779C2 (es) |
| SI (1) | SI1788881T1 (es) |
| UA (1) | UA98442C2 (es) |
| WO (1) | WO2006002985A1 (es) |
| ZA (1) | ZA200700836B (es) |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4512558B2 (ja) | 2006-02-15 | 2010-07-28 | 株式会社神戸屋 | パンの製造方法 |
| US20090297659A1 (en) * | 2008-06-03 | 2009-12-03 | Boutte Troy T | Enzymatic dough conditioner and flavor improver for bakery products |
| 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 |
| 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 |
| KR101276375B1 (ko) | 2011-12-29 | 2013-06-18 | 씨제이제일제당 (주) | 현미 식이섬유 식빵용 제빵개량제 |
| 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 |
| FR3037773B1 (fr) * | 2015-06-29 | 2019-05-10 | Lesaffre Et Compagnie | Ameliorant et procede de panification pour pains precuits et conserves sans congelation |
| 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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| JPS5016856B2 (es) * | 1972-06-07 | 1975-06-17 | ||
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| JP2004113051A (ja) * | 2002-09-25 | 2004-04-15 | Nitto Seifun Kk | 冷凍パン生地改良剤 |
| US20050003066A1 (en) * | 2003-07-01 | 2005-01-06 | Ray Madonna M. | Food intermediate having enhanced shape retention and organoleptic properties and methods of producing the dough intermediate |
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| US20080008782A1 (en) * | 2004-02-17 | 2008-01-10 | Wageningen Centre For Food Sciences | Method of Preparing a Bread Dough or Part Baked Bread |
-
2004
- 2004-07-05 EP EP04015795A patent/EP1614354A1/fr not_active Withdrawn
-
2005
- 2005-07-05 CN CN2005800228271A patent/CN1997280B/zh active Active
- 2005-07-05 US US11/631,528 patent/US20070202230A1/en not_active Abandoned
- 2005-07-05 EP EP05774048A patent/EP1788881B1/fr active Active
- 2005-07-05 AU AU2005259395A patent/AU2005259395B2/en active Active
- 2005-07-05 RU RU2007104168/13A patent/RU2372779C2/ru active
- 2005-07-05 ES ES05774048T patent/ES2402661T3/es active Active
- 2005-07-05 BR BRPI0513011-5A patent/BRPI0513011B1/pt active IP Right Grant
- 2005-07-05 PL PL05774048T patent/PL1788881T3/pl unknown
- 2005-07-05 DK DK05774048.2T patent/DK1788881T3/da active
- 2005-07-05 WO PCT/EP2005/007258 patent/WO2006002985A1/fr active Application Filing
- 2005-07-05 CA CA2572855A patent/CA2572855C/fr active Active
- 2005-07-05 NZ NZ552465A patent/NZ552465A/en unknown
- 2005-07-05 MX MX2007000343A patent/MX2007000343A/es active IP Right Grant
- 2005-07-05 KR KR1020077001234A patent/KR101213398B1/ko active IP Right Grant
- 2005-07-05 UA UAA200701198A patent/UA98442C2/ru unknown
- 2005-07-05 JP JP2007519704A patent/JP2008504830A/ja active Pending
- 2005-07-05 SI SI200531691T patent/SI1788881T1/sl unknown
-
2007
- 2007-01-30 ZA ZA200700836A patent/ZA200700836B/xx unknown
- 2007-02-05 EC EC2007007227A patent/ECSP077227A/es unknown
- 2007-02-05 NO NO20070648A patent/NO331770B1/no unknown
-
2011
- 2011-04-06 JP JP2011084774A patent/JP5254394B2/ja active Active
-
2013
- 2013-03-18 HR HRP20130232TT patent/HRP20130232T1/hr unknown
Also Published As
| Publication number | Publication date |
|---|---|
| RU2007104168A (ru) | 2008-08-10 |
| SI1788881T1 (sl) | 2013-05-31 |
| EP1614354A1 (fr) | 2006-01-11 |
| ES2402661T3 (es) | 2013-05-07 |
| KR101213398B1 (ko) | 2012-12-20 |
| PL1788881T3 (pl) | 2013-06-28 |
| EP1788881B1 (fr) | 2013-01-16 |
| CA2572855A1 (fr) | 2006-01-12 |
| ECSP077227A (es) | 2007-04-26 |
| BRPI0513011A (pt) | 2008-04-22 |
| EP1788881A1 (fr) | 2007-05-30 |
| BRPI0513011B1 (pt) | 2019-02-26 |
| HRP20130232T1 (hr) | 2013-05-31 |
| JP2008504830A (ja) | 2008-02-21 |
| NO20070648L (no) | 2007-02-05 |
| MX2007000343A (es) | 2007-03-28 |
| UA98442C2 (ru) | 2012-05-25 |
| NZ552465A (en) | 2010-01-29 |
| JP2011152146A (ja) | 2011-08-11 |
| CN1997280A (zh) | 2007-07-11 |
| JP5254394B2 (ja) | 2013-08-07 |
| AU2005259395A1 (en) | 2006-01-12 |
| AU2005259395B2 (en) | 2011-03-10 |
| CA2572855C (fr) | 2013-09-10 |
| ZA200700836B (en) | 2008-08-27 |
| WO2006002985A1 (fr) | 2006-01-12 |
| RU2372779C2 (ru) | 2009-11-20 |
| CN1997280B (zh) | 2011-02-02 |
| DK1788881T3 (da) | 2013-04-15 |
| US20070202230A1 (en) | 2007-08-30 |
| KR20070050039A (ko) | 2007-05-14 |
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