ZA941855B - Fat-reduced laminated doughs - Google Patents

Fat-reduced laminated doughs

Info

Publication number
ZA941855B
ZA941855B ZA941855A ZA941855A ZA941855B ZA 941855 B ZA941855 B ZA 941855B ZA 941855 A ZA941855 A ZA 941855A ZA 941855 A ZA941855 A ZA 941855A ZA 941855 B ZA941855 B ZA 941855B
Authority
ZA
South Africa
Prior art keywords
fat
laminated doughs
reduced
reduced laminated
doughs
Prior art date
Application number
ZA941855A
Other languages
English (en)
Inventor
Karin Boode-Boissevain
Jeannette Digna Va Houdt-Moree
Original Assignee
Unilever Plc
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 Unilever Plc filed Critical Unilever Plc
Publication of ZA941855B publication Critical patent/ZA941855B/xx

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
    • 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
    • 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
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/804—Low calorie, low sodium or hypoallergic

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)
ZA941855A 1993-03-25 1994-03-16 Fat-reduced laminated doughs ZA941855B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP93200861 1993-03-25

Publications (1)

Publication Number Publication Date
ZA941855B true ZA941855B (en) 1995-09-18

Family

ID=8213722

Family Applications (1)

Application Number Title Priority Date Filing Date
ZA941855A ZA941855B (en) 1993-03-25 1994-03-16 Fat-reduced laminated doughs

Country Status (7)

Country Link
US (1) US5480662A (fr)
EP (1) EP0700251A1 (fr)
JP (1) JPH08507920A (fr)
AU (1) AU6375394A (fr)
CA (1) CA2158970A1 (fr)
WO (1) WO1994021128A1 (fr)
ZA (1) ZA941855B (fr)

Families Citing this family (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5695806A (en) * 1993-06-11 1997-12-09 Mrs. Bateman's Bakery, L.C. Fat substitute for one-to-one replacement
US5650189A (en) * 1993-06-11 1997-07-22 Mrs. Bateman's Bakery, L.C. Low-fat saute
AU7105694A (en) * 1993-06-11 1995-01-03 Mrs. Bateman's Bakery, L.C. Low fat, low calorie fat substitute
US6248388B1 (en) 1995-06-15 2001-06-19 Pennant Foods Company Edible laminated dough and edible lamination dispersion therefor
US6099887A (en) * 1996-02-09 2000-08-08 Lbi Acquisition Corp. Process for preparing an edible laminated dough and edible lamination dispersion therefor
EP0788743A1 (fr) 1996-02-09 1997-08-13 Unilever N.V. Procédé pour la préparation de pâte feuilletée et une dispersion comestible utilisée à cet effet
EP0975229B1 (fr) * 1997-03-04 2002-09-18 The Pillsbury Company Procede de fabrication de pate de cuisson a teneur allegee en matieres grasses, et compositions obtenues a partir de cette pate
DE19800390C1 (de) * 1998-01-08 1999-08-05 Effem Gmbh Verfahren zur Herstellung eines stückigen Futter- oder Lebensmittels sowie danach herstellbares Produkt
US6579554B2 (en) * 2000-04-14 2003-06-17 The Pillsbury Company Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
JP4688335B2 (ja) * 2001-04-10 2011-05-25 株式会社Ａｄｅｋａ ベーカリー製品用生地
CN1457357A (zh) * 2001-02-15 2003-11-19 旭电化工业株式会社 包含β－葡聚糖的制品
CN100508249C (zh) * 2002-04-26 2009-07-01 三井金属矿业株式会社 非水电解液二次电池用负极及其制造方法和该二次电池
KR20110038739A (ko) 2002-06-25 2011-04-14 가부시키가이샤 아데카 β글루칸 함유 유지 조성물 및 β글루칸을 생산하는 신규 미생물
US20040009277A1 (en) * 2002-07-09 2004-01-15 Heddleson Ronald A. Method of preparing food products and food intermedates having beneficial hypocholesterolemic activity
US8029847B2 (en) * 2002-07-12 2011-10-04 General Mills Marketing, Inc. Trans fat replacement system and method of making a baked good with a trans fat replacement system
US20050042332A1 (en) * 2002-07-12 2005-02-24 Lonergan Dennis A. Method of making a laminated dough product and a product produced thereby
FR2872000B1 (fr) * 2004-06-23 2007-07-20 Le Ty Vorn Sa Utilisation d'une matiere grasse contenant du sucre dissout, pour la fabrication de viennoiseries
US20060088639A1 (en) * 2004-10-25 2006-04-27 Lewis Karen M Food additive, baked food composition and method for lowering blood cholesterol
JP5296531B2 (ja) * 2005-05-05 2013-09-25 センシエント フレイバーズ エルエルシー βグルカン及びマンナンの製造
US20070298143A1 (en) * 2006-06-22 2007-12-27 Graves John Retarder-to-oven laminated dough
EP2173178A2 (fr) * 2007-07-23 2010-04-14 Kellogg Company Procédé pour mettre en adhérence des particules alimentaires sur des pâtes, et articles alimentaires en rapport
DE102010023963A1 (de) 2010-06-16 2011-12-22 Mars Inc. Verfahren und Vorrichtung zum Herstellen eines geschäumten Fleisch- oder Fischprodukts
MX2017013715A (es) 2015-04-28 2018-03-02 Mars Inc Proceso de preparacion de un producto de alimento para mascotas humedo esterilizado.
CA2988410C (fr) * 2015-06-18 2020-11-03 General Mills, Inc. Analogue de gluten sous forme de matrice de gel alimentaire contenant une proteine

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4536408A (en) * 1983-09-12 1985-08-20 Grain Processing Corporation Low fat spread
US4510166A (en) * 1984-01-19 1985-04-09 National Starch And Chemical Corporation Converted starches for use as a fat- or oil-replacement in foodstuffs
US4622226A (en) * 1985-04-29 1986-11-11 Frito Lay, Inc. Modified puff pastry and process for preparing the same
US5133984A (en) * 1989-06-15 1992-07-28 Kraft General Foods, Inc. Process for preparing baked goods using hydrated polysaccharide hydrocolloid, insoluble fiber and protein
US4996063A (en) * 1989-06-30 1991-02-26 The United States Of America, As Represented By The Secretary Of Agriculture Method for making a soluble dietary fiber composition from oats
DK0482094T3 (da) * 1989-07-19 1994-11-21 American Maize Prod Co Fremgangsmåde til fremstilling af et næringsmiddel med reduceret fedtstofindhold
US5094872A (en) * 1989-07-19 1992-03-10 American Maize-Products Company Method for making a reduced fat product
JPH06508758A (ja) * 1991-07-05 1994-10-06 モンフォート　インコーポレイテッド 低脂肪肉類製品およびその製造方法
EP0529892A1 (fr) * 1991-08-16 1993-03-03 A.E. Staley Manufacturing Company Précipité d'amylose hydrolisée par x-amylase et fragmentée utilisé comme substitut de graisse

Also Published As

Publication number Publication date
CA2158970A1 (fr) 1994-09-29
AU6375394A (en) 1994-10-11
EP0700251A1 (fr) 1996-03-13
US5480662A (en) 1996-01-02
WO1994021128A1 (fr) 1994-09-29
JPH08507920A (ja) 1996-08-27

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