ZA200100243B - Novel dough compositions for the preparation of baked products. - Google Patents
Novel dough compositions for the preparation of baked products. Download PDFInfo
- Publication number
- ZA200100243B ZA200100243B ZA200100243A ZA200100243A ZA200100243B ZA 200100243 B ZA200100243 B ZA 200100243B ZA 200100243 A ZA200100243 A ZA 200100243A ZA 200100243 A ZA200100243 A ZA 200100243A ZA 200100243 B ZA200100243 B ZA 200100243B
- Authority
- ZA
- South Africa
- Prior art keywords
- dough
- yeast
- amount
- strain
- composition according
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims description 17
- 235000000346 sugar Nutrition 0.000 claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000003860 storage Methods 0.000 claims abstract description 12
- 150000008163 sugars Chemical class 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 50
- 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 24
- 239000008103 glucose Substances 0.000 claims description 24
- 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 12
- 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 12
- 235000013312 flour Nutrition 0.000 claims description 12
- 108010028144 alpha-Glucosidases Proteins 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 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 5
- 235000013681 dietary sucrose Nutrition 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 229960004793 sucrose Drugs 0.000 claims description 5
- 229930091371 Fructose Natural products 0.000 claims description 3
- 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 3
- 239000005715 Fructose Substances 0.000 claims description 3
- 102000016679 alpha-Glucosidases Human genes 0.000 claims description 3
- 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 claims 2
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000015173 baked goods and baking mixes Nutrition 0.000 abstract description 5
- 230000002035 prolonged effect Effects 0.000 abstract description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 48
- 230000000694 effects Effects 0.000 description 24
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
- 238000005259 measurement Methods 0.000 description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 235000012470 frozen dough Nutrition 0.000 description 4
- 230000007423 decrease Effects 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 239000013043 chemical agent Substances 0.000 description 2
- 238000010276 construction Methods 0.000 description 2
- 230000002542 deteriorative effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 230000013011 mating Effects 0.000 description 2
- 230000002503 metabolic effect Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 229940025131 amylases Drugs 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
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000001925 catabolic effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 231100000219 mutagenic Toxicity 0.000 description 1
- 230000003505 mutagenic effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000011282 treatment 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
- A21D8/02—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
- 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)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP98113711 | 1998-07-22 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ZA200100243B true ZA200100243B (en) | 2002-01-09 |
Family
ID=8232330
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ZA200100243A ZA200100243B (en) | 1998-07-22 | 2001-01-09 | Novel dough compositions for the preparation of baked products. |
Country Status (11)
| Country | Link |
|---|---|
| US (2) | US6579547B2 (de) |
| EP (1) | EP1098568B1 (de) |
| JP (1) | JP3733291B2 (de) |
| AT (1) | ATE249744T1 (de) |
| AU (1) | AU760076B2 (de) |
| CA (1) | CA2336852C (de) |
| DE (1) | DE69911424T2 (de) |
| DK (1) | DK1098568T3 (de) |
| ES (1) | ES2205861T3 (de) |
| WO (1) | WO2000004783A1 (de) |
| ZA (1) | ZA200100243B (de) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6884443B2 (en) | 2003-08-07 | 2005-04-26 | General Mills, Inc. | Compositions and methods relating to freezer-to-oven doughs |
| US8414941B2 (en) | 2007-12-20 | 2013-04-09 | General Mills, Inc. | Chemically leavened dough compositions and related methods, involving low temperature inactive yeast |
| US20180014548A1 (en) * | 2016-07-14 | 2018-01-18 | General Mills, Inc. | Dough compositions having reduced carbohydrase activity |
| 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 (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IL97067A (en) * | 1990-02-12 | 1994-05-30 | Gist Brocades Nv | Dough-limited doughs |
| CH681307A5 (de) | 1990-11-09 | 1993-02-26 | Nestle Sa | |
| US5508047A (en) * | 1991-07-18 | 1996-04-16 | The Pillsbury Company | Catabolite non-repressed substrate-limited yeast strains and method of making |
| CA2113098C (en) * | 1991-07-18 | 2003-12-23 | David J. Domingues | Yeast-leavened refrigerated dough products |
| US5492702A (en) * | 1991-07-18 | 1996-02-20 | The Pillsbury Company | Substrate-limited yeast-leavened refrigerated dough products |
| AU703155B2 (en) * | 1994-03-16 | 1999-03-18 | Societe Des Produits Nestle S.A. | Assembly containing a dough and process for its preparation |
| AU682236B2 (en) * | 1994-03-16 | 1997-09-25 | Societe Des Produits Nestle S.A. | Low-temperature inactive industrial baker's yeast |
| US5579596A (en) * | 1995-01-05 | 1996-12-03 | Kovacs; Lajos | Adjustable frame |
-
1999
- 1999-07-21 WO PCT/EP1999/005218 patent/WO2000004783A1/en active IP Right Grant
- 1999-07-21 CA CA2336852A patent/CA2336852C/en not_active Expired - Fee Related
- 1999-07-21 AT AT99936583T patent/ATE249744T1/de active
- 1999-07-21 JP JP2000560786A patent/JP3733291B2/ja not_active Expired - Fee Related
- 1999-07-21 AU AU51625/99A patent/AU760076B2/en not_active Ceased
- 1999-07-21 ES ES99936583T patent/ES2205861T3/es not_active Expired - Lifetime
- 1999-07-21 DK DK99936583T patent/DK1098568T3/da active
- 1999-07-21 EP EP99936583A patent/EP1098568B1/de not_active Expired - Lifetime
- 1999-07-21 DE DE69911424T patent/DE69911424T2/de not_active Expired - Lifetime
-
2001
- 2001-01-09 ZA ZA200100243A patent/ZA200100243B/en unknown
- 2001-01-22 US US09/765,687 patent/US6579547B2/en not_active Expired - Lifetime
-
2003
- 2003-05-14 US US10/437,245 patent/US7115293B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| DE69911424D1 (de) | 2003-10-23 |
| EP1098568B1 (de) | 2003-09-17 |
| JP3733291B2 (ja) | 2006-01-11 |
| ES2205861T3 (es) | 2004-05-01 |
| AU760076B2 (en) | 2003-05-08 |
| US6579547B2 (en) | 2003-06-17 |
| US7115293B2 (en) | 2006-10-03 |
| DE69911424T2 (de) | 2004-07-01 |
| WO2000004783A1 (en) | 2000-02-03 |
| CA2336852C (en) | 2011-06-14 |
| AU5162599A (en) | 2000-02-14 |
| DK1098568T3 (da) | 2003-11-03 |
| US20030203095A1 (en) | 2003-10-30 |
| ATE249744T1 (de) | 2003-10-15 |
| EP1098568A1 (de) | 2001-05-16 |
| CA2336852A1 (en) | 2000-02-03 |
| US20010036494A1 (en) | 2001-11-01 |
| JP2002521011A (ja) | 2002-07-16 |
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