ZA200401802B - Method for making a ready-to-cook pastry for bakery products. - Google Patents
Method for making a ready-to-cook pastry for bakery products. Download PDFInfo
- Publication number
- ZA200401802B ZA200401802B ZA200401802A ZA200401802A ZA200401802B ZA 200401802 B ZA200401802 B ZA 200401802B ZA 200401802 A ZA200401802 A ZA 200401802A ZA 200401802 A ZA200401802 A ZA 200401802A ZA 200401802 B ZA200401802 B ZA 200401802B
- Authority
- ZA
- South Africa
- Prior art keywords
- weight
- parts
- flour
- ready
- per
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 69
- 235000015173 baked goods and baking mixes Nutrition 0.000 title claims description 61
- 235000014594 pastries Nutrition 0.000 title description 2
- 235000013312 flour Nutrition 0.000 claims description 179
- 239000000203 mixture Substances 0.000 claims description 87
- 241000209140 Triticum Species 0.000 claims description 75
- 235000021307 Triticum Nutrition 0.000 claims description 75
- 239000000654 additive Substances 0.000 claims description 49
- 230000000996 additive effect Effects 0.000 claims description 45
- 230000008569 process Effects 0.000 claims description 39
- 240000008886 Ceratonia siliqua Species 0.000 claims description 35
- 235000013912 Ceratonia siliqua Nutrition 0.000 claims description 35
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 32
- 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 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 235000010418 carrageenan Nutrition 0.000 claims description 29
- 239000000679 carrageenan Substances 0.000 claims description 29
- 229920001525 carrageenan Polymers 0.000 claims description 29
- 229940113118 carrageenan Drugs 0.000 claims description 29
- 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 description 29
- 108010068370 Glutens Proteins 0.000 claims description 22
- 235000021312 gluten Nutrition 0.000 claims description 22
- 150000003839 salts Chemical class 0.000 claims description 20
- 108010065511 Amylases Proteins 0.000 claims description 17
- 102000013142 Amylases Human genes 0.000 claims description 17
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 17
- 235000019418 amylase Nutrition 0.000 claims description 17
- 229940025131 amylases Drugs 0.000 claims description 17
- 150000002148 esters Chemical class 0.000 claims description 17
- 108010002430 hemicellulase Proteins 0.000 claims description 17
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 16
- 239000000194 fatty acid Substances 0.000 claims description 16
- 229930195729 fatty acid Natural products 0.000 claims description 16
- -1 fatty acid monoglycerides Chemical class 0.000 claims description 16
- 229960005070 ascorbic acid Drugs 0.000 claims description 15
- 235000010323 ascorbic acid Nutrition 0.000 claims description 15
- 239000011668 ascorbic acid Substances 0.000 claims description 15
- 238000004898 kneading Methods 0.000 claims description 13
- 239000000047 product Substances 0.000 description 44
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 27
- 230000000052 comparative effect Effects 0.000 description 16
- 238000000855 fermentation Methods 0.000 description 16
- 230000004151 fermentation Effects 0.000 description 16
- 239000003795 chemical substances by application Substances 0.000 description 14
- 239000004615 ingredient Substances 0.000 description 11
- 235000012785 bread rolls Nutrition 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 8
- 208000002193 Pain Diseases 0.000 description 7
- 235000019219 chocolate Nutrition 0.000 description 7
- 230000036407 pain Effects 0.000 description 7
- 235000012830 plain croissants Nutrition 0.000 description 7
- 230000000630 rising effect Effects 0.000 description 7
- 229920000161 Locust bean gum Polymers 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 235000010420 locust bean gum Nutrition 0.000 description 6
- 239000000711 locust bean gum Substances 0.000 description 6
- 238000007493 shaping process Methods 0.000 description 6
- 238000003786 synthesis reaction Methods 0.000 description 5
- 235000014121 butter Nutrition 0.000 description 4
- 239000012467 final product Substances 0.000 description 4
- 235000013373 food additive Nutrition 0.000 description 4
- 239000002778 food additive Substances 0.000 description 4
- 229920000159 gelatin Polymers 0.000 description 4
- 235000019322 gelatine Nutrition 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 235000010980 cellulose Nutrition 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 229920000591 gum Polymers 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 235000010855 food raising agent Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 235000012470 frozen dough Nutrition 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 230000036571 hydration Effects 0.000 description 2
- 238000006703 hydration reaction Methods 0.000 description 2
- 238000010348 incorporation Methods 0.000 description 2
- 239000001937 mono and diacetyl tartraric acid esters of mono and diglycerides of fatty acids Substances 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000012457 sweet doughs Nutrition 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- 241000416162 Astragalus gummifer Species 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 102000005575 Cellulases Human genes 0.000 description 1
- 108010084185 Cellulases Proteins 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 229940105329 carboxymethylcellulose Drugs 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 150000004677 hydrates Chemical class 0.000 description 1
- 238000011065 in-situ storage Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019540 sweet bakery product Nutrition 0.000 description 1
- 239000011885 synergistic combination Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000010487 tragacanth Nutrition 0.000 description 1
- 239000000196 tragacanth Substances 0.000 description 1
- 229940116362 tragacanth Drugs 0.000 description 1
- 230000007306 turnover Effects 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
-
- 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
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR0111518A FR2828993B1 (fr) | 2001-09-06 | 2001-09-06 | Procedes de fabrication d'une pate prete a cuire de produits de boulangerie, composition prete a l'emploi, ainsi que produits obtenus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ZA200401802B true ZA200401802B (en) | 2005-10-03 |
Family
ID=8867018
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ZA200401802A ZA200401802B (en) | 2001-09-06 | 2004-03-04 | Method for making a ready-to-cook pastry for bakery products. |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP1423014A2 (fr) |
| AU (1) | AU2002335311A1 (fr) |
| BE (1) | BE1013869A3 (fr) |
| BR (1) | BR0212365A (fr) |
| FR (1) | FR2828993B1 (fr) |
| WO (1) | WO2003022061A2 (fr) |
| ZA (1) | ZA200401802B (fr) |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR1468744A (fr) * | 1964-07-17 | 1967-02-10 | Boehringer Sohn Ingelheim | Procédé pour améliorer le pouvoir de cuisson d'articles de pâtisserie et de biscuiterie fine |
| JPS52128266A (en) * | 1976-04-16 | 1977-10-27 | Sanei Kagaku Kogyo Kk | Edible material for baked confection base |
| FI783405A (fi) * | 1977-12-22 | 1979-06-23 | Stamag | Huvudsakligen av kli bestaoende bakverk och foerfarande foer dess framstaellning |
| GB2022391B (en) * | 1978-05-30 | 1982-10-20 | Speywood Lab Ltd | Bread containing gum and its manufacture |
| US4405648A (en) * | 1979-08-24 | 1983-09-20 | Nisshin Flour Milling Co., Ltd. | Method for producing bread |
| DE3404381A1 (de) * | 1984-02-08 | 1985-08-08 | Fritz 5180 Eschweiler Poensgen | Verfahren zur herstellung von backwaren |
| 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. |
| 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. |
| FR2698762B1 (fr) * | 1992-12-07 | 1997-08-08 | Armoricaine Patisserie | Utilisation en patisserie de farine de guar ou de caroube associee a un sucre directement fermentescible. |
| FR2736802B1 (fr) * | 1995-07-17 | 1997-10-10 | Douaire Philippe | Procede de fabrication d'une pate levee ou feuilletee ou levee-feuillete et produits obtenus s'y rapportant |
| JP3619351B2 (ja) * | 1997-08-26 | 2005-02-09 | 日本たばこ産業株式会社 | 小麦粉製品 |
-
2001
- 2001-09-06 FR FR0111518A patent/FR2828993B1/fr not_active Expired - Fee Related
- 2001-09-11 BE BE200100591A patent/BE1013869A3/fr not_active IP Right Cessation
-
2002
- 2002-09-04 BR BR0212365-7A patent/BR0212365A/pt not_active Application Discontinuation
- 2002-09-04 WO PCT/EP2002/010033 patent/WO2003022061A2/fr not_active Application Discontinuation
- 2002-09-04 EP EP02797963A patent/EP1423014A2/fr not_active Withdrawn
- 2002-09-04 AU AU2002335311A patent/AU2002335311A1/en not_active Abandoned
-
2004
- 2004-03-04 ZA ZA200401802A patent/ZA200401802B/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| EP1423014A2 (fr) | 2004-06-02 |
| AU2002335311A1 (en) | 2003-03-24 |
| BE1013869A3 (fr) | 2002-10-01 |
| WO2003022061A3 (fr) | 2003-07-31 |
| FR2828993A1 (fr) | 2003-03-07 |
| BR0212365A (pt) | 2004-07-27 |
| FR2828993B1 (fr) | 2004-10-29 |
| WO2003022061A2 (fr) | 2003-03-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5447738A (en) | Deep-frozen, pre-proofed doughs | |
| CN102026549B (zh) | 制备即可焙烤冷冻面团的新方法 | |
| JP5254394B2 (ja) | 製パン方法および製品 | |
| JP6616197B2 (ja) | 冷凍又は冷蔵生地用パン類の品質改良剤、冷凍又は冷蔵パン類生地の製造方法、及び冷凍又は冷蔵生地を用いたパン類の製造方法 | |
| JP5739199B2 (ja) | ホイロ発酵済みパン類用冷凍生地の製造方法 | |
| JPH082238B2 (ja) | 低温凍結クロワッサン生地片 | |
| US6113952A (en) | Process for the manufacture of deep-frozen, ready for baking dough pieces | |
| JP6861651B2 (ja) | 冷凍することなく保存された、予備調理済みの塊状のパンのための改良剤および製パン方法 | |
| ZA200401802B (en) | Method for making a ready-to-cook pastry for bakery products. | |
| KR102414306B1 (ko) | 제빵용 조성물 및 냉동 유통용 빵의 냉해동 안정성 유지 방법 | |
| JP7507656B2 (ja) | 焼成冷凍パン類用品質改良剤、焼成冷凍パン類の品質改良方法、および焼成冷凍パン類の製造方法 | |
| JP7427406B2 (ja) | イースト含有冷凍生地用小麦粉組成物及びイースト含有冷凍生地 | |
| KR102680398B1 (ko) | 동결없이 보관되는 사전 조리된 빵 덩어리에 대한 개선제 및 제빵 방법 | |
| JPH0459859B2 (fr) | ||
| JPH0965822A (ja) | 冷蔵または冷凍パン生地の製造方法 | |
| JP2022551692A (ja) | 製パン用組成物及び冷凍流通用パンの冷解凍安定性の維持方法 | |
| JP2021052642A (ja) | ホイロ発酵済みパン用冷凍生地の製造方法及びパン類の製造方法 | |
| NZ739096B2 (en) | Improver and breadmaking method for precooked loaves stored without freezing | |
| JP2000354450A (ja) | 冷凍生地製パン法とこの製法で得られるパン類 | |
| JP2000354451A (ja) | リミックスストレート法冷凍生地製パン法 | |
| EP0668723A1 (fr) | Pates surgelees pre-levees |