NO973893L - Ikke-fermentert surdeig - Google Patents

Ikke-fermentert surdeig

Info

Publication number
NO973893L
NO973893L NO973893A NO973893A NO973893L NO 973893 L NO973893 L NO 973893L NO 973893 A NO973893 A NO 973893A NO 973893 A NO973893 A NO 973893A NO 973893 L NO973893 L NO 973893L
Authority
NO
Norway
Prior art keywords
dough
leaven
fermented
fermented leaven
temperature
Prior art date
Application number
NO973893A
Other languages
English (en)
Norwegian (no)
Other versions
NO973893D0 (no
Inventor
Ginette Harlaux
Fabiana Ferrari-Philippe
Sylvie Penet
Original Assignee
Nestle 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
Application filed by Nestle Sa filed Critical Nestle Sa
Publication of NO973893D0 publication Critical patent/NO973893D0/no
Publication of NO973893L publication Critical patent/NO973893L/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
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • 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
    • A21D17/00—Refreshing bakery products or recycling bakery products
    • A21D17/004—Refreshing bakery products or recycling bakery products refreshing by thawing or heating
    • A21D17/006—Refreshing bakery products or recycling bakery products refreshing by thawing or heating with microwaves
    • 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
    • A21D2/188—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
    • 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Sustainable Development (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
NO973893A 1996-08-26 1997-08-25 Ikke-fermentert surdeig NO973893L (no)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP96202355A EP0826305A1 (fr) 1996-08-26 1996-08-26 Pâte levée non fermentée

Publications (2)

Publication Number Publication Date
NO973893D0 NO973893D0 (no) 1997-08-25
NO973893L true NO973893L (no) 1998-02-27

Family

ID=8224310

Family Applications (1)

Application Number Title Priority Date Filing Date
NO973893A NO973893L (no) 1996-08-26 1997-08-25 Ikke-fermentert surdeig

Country Status (7)

Country Link
EP (1) EP0826305A1 (ja)
JP (1) JPH1066499A (ja)
AU (1) AU3527197A (ja)
BR (1) BR9704494A (ja)
CA (1) CA2213021A1 (ja)
NO (1) NO973893L (ja)
NZ (1) NZ328535A (ja)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2790916B1 (fr) * 1999-03-15 2001-06-29 Michel Lelievre Procede de fabrication de pain a mie aeree contenant des fruits secs et du fromage, et pain correspondant
FR2858521B1 (fr) * 2003-08-07 2006-03-03 Toque Angevine Procede de fabrication de pate a pizza, foccacia ou tarte, permettant de conserver des graines cuites en suspension dans la pate, en l'etat de leur presentation d'origine
JP4392687B2 (ja) * 2004-03-18 2010-01-06 日本製粉株式会社 球状たこ焼の製造方法及びこれに用いる包装たこ焼素材
US8057832B2 (en) * 2006-09-13 2011-11-15 Kraft Foods Global Brands Llc Microwavable food products
US20080063755A1 (en) * 2006-09-13 2008-03-13 Renee Gan Baked Microwavable Frozen Bread and Bakery Products
WO2011006949A1 (en) * 2009-07-17 2011-01-20 Puratos N.V. Low glycaemic index baked product comprising high levels of fibre, proteins and inclusions
KR101144431B1 (ko) * 2009-10-27 2012-05-10 씨제이제일제당 (주) 무발효 호떡믹스 조성물 및 이를 이용한 호떡의 제조방법

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5175010A (en) * 1991-08-05 1992-12-29 Dca Food Industries, Inc. Bread crumb manufacture
FR2698761A1 (fr) * 1992-12-03 1994-06-10 Douaire Philippe Composition additionnelle pour la fabrication de viennoiseries et procédé de fabrication de viennoiseries comportant une telle composition additionnelle.
CH686477A5 (de) * 1994-04-12 1996-04-15 Panofina Ag Verfahren zur Herstellung von Teig.

Also Published As

Publication number Publication date
JPH1066499A (ja) 1998-03-10
AU3527197A (en) 1998-03-05
CA2213021A1 (en) 1998-02-26
EP0826305A1 (fr) 1998-03-04
NO973893D0 (no) 1997-08-25
NZ328535A (en) 1999-01-28
BR9704494A (pt) 1998-11-17

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