ATE210377T1 - Verfahren zur herstellung von teig - Google Patents

Verfahren zur herstellung von teig

Info

Publication number
ATE210377T1
ATE210377T1 AT97940970T AT97940970T ATE210377T1 AT E210377 T1 ATE210377 T1 AT E210377T1 AT 97940970 T AT97940970 T AT 97940970T AT 97940970 T AT97940970 T AT 97940970T AT E210377 T1 ATE210377 T1 AT E210377T1
Authority
AT
Austria
Prior art keywords
producing dough
dough
producing
Prior art date
Application number
AT97940970T
Other languages
English (en)
Inventor
Daniel L Laughlin
Jimmy A Demars
Original Assignee
Pillsbury Co
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 Pillsbury Co filed Critical Pillsbury Co
Application granted granted Critical
Publication of ATE210377T1 publication Critical patent/ATE210377T1/de

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/04—Batters
    • A21D10/045—Packaged batters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
AT97940970T 1996-09-30 1997-09-09 Verfahren zur herstellung von teig ATE210377T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US08/723,863 US5858440A (en) 1996-09-30 1996-09-30 Method of preparing dough
PCT/US1997/015959 WO1998014065A1 (en) 1996-09-30 1997-09-09 Method of preparing dough

Publications (1)

Publication Number Publication Date
ATE210377T1 true ATE210377T1 (de) 2001-12-15

Family

ID=24908013

Family Applications (1)

Application Number Title Priority Date Filing Date
AT97940970T ATE210377T1 (de) 1996-09-30 1997-09-09 Verfahren zur herstellung von teig

Country Status (9)

Country Link
US (1) US5858440A (de)
EP (1) EP0929225B1 (de)
AR (1) AR008857A1 (de)
AT (1) ATE210377T1 (de)
AU (1) AU4263297A (de)
BR (1) BR9712160A (de)
CA (1) CA2266692A1 (de)
DE (1) DE69709136T2 (de)
WO (1) WO1998014065A1 (de)

Families Citing this family (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6149960A (en) * 1998-07-24 2000-11-21 Solutia Inc. Process and formulation for a chemically leavened dough or bakery product
WO2001067870A1 (en) 2000-03-10 2001-09-20 The Pillsbury Company Scoopable dough and products resulting thereform
US6803067B2 (en) * 2000-03-10 2004-10-12 General Mills, Inc. Method of preparing and using a scoopable dough product
FR2806064B1 (fr) * 2000-03-13 2002-07-05 Eurodough Combinaison d'une pate et d'un systeme ferme d'emballage et son procede de preparation
US20030003214A1 (en) * 2001-05-14 2003-01-02 Kraklow Harry K. Complete dough shelf stable at room temperature
US20030008050A1 (en) * 2001-05-14 2003-01-09 Kraklow Harry K. Complete dough shelf stable at room temperature
US20040219272A1 (en) * 2001-05-14 2004-11-04 Kraklow Harry K. Shelf-stable sweet goods dough
US6557366B1 (en) * 2001-08-14 2003-05-06 Donatos Pizzeria Corporation Apparatus for cold-holding food products
JP2003141173A (ja) * 2001-08-22 2003-05-16 Komatsu Ltd データベース管理システム及びデータベース
AU2003225229A1 (en) * 2002-04-29 2003-11-17 Kdc Foods, Inc. Frozen microwaveable bakery products
US6787175B2 (en) 2002-10-04 2004-09-07 Good Karma Food Technologies, Inc. Process for preparing a storage stable premixed batter
US20040197454A1 (en) * 2003-04-02 2004-10-07 Henry Leola K. Dough intermediate having enhanced textural properties and method of making same
US20080260926A1 (en) * 2003-04-29 2008-10-23 First Products, Inc. Frozen Microwavable Bakery Products
US20040241292A1 (en) * 2003-05-28 2004-12-02 Qinghuang Geng Packaged dough product in flexible package, and related methods
US20050202143A1 (en) * 2004-03-12 2005-09-15 Soumya Roy Dry mix compositions and method for making and utilizing the same having an enhanced anti-microbial shelf life
CA2564350C (en) * 2004-05-19 2015-03-24 General Mills Marketing, Inc. Packaged, developed dough product in low pressure package, and related methods
CA2594493A1 (en) * 2005-01-18 2006-07-27 General Mills Marketing, Inc. Refrigerated dough and product in low pressure container
NO324030B1 (no) * 2005-07-15 2007-07-30 Tine Sa Matvareemneprodukt samt fremgangsmåte ved fremstilling derav
CA2556286A1 (en) * 2005-08-17 2007-02-17 Robert P. Stanton Ready to bake refrigerated batter
US20110183059A1 (en) * 2005-08-17 2011-07-28 Oven Luv'n Llc Ready to bake refridgerated batter
FR2894432B1 (fr) * 2005-12-13 2011-02-18 Lesaffre & Cie Ameliorant de panification
MX2008011049A (es) * 2006-02-28 2008-11-25 First Products Inc Pasta de productos dulces no perecedera.
WO2007124236A2 (en) * 2006-04-20 2007-11-01 First Products, Inc. Frozen microwaveable dough products
EP2037744A4 (de) * 2006-06-09 2013-05-22 Blaster Food Technologies Lp Kühlschrankfester druckdichter backteig
US20080107779A1 (en) * 2006-11-06 2008-05-08 Sara Lee Corporation Pancrepe and method of making same
US11889839B2 (en) * 2018-09-07 2024-02-06 General Mills, Inc. Method of making dough from batter
MX2022008686A (es) * 2020-02-05 2022-12-16 Kellog Co Método para producir un rebozado fluido con un contenido alto de proteínas.
DE202020001129U1 (de) 2020-03-21 2020-04-07 Friedrich Voigt Gebäckstück

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3620763A (en) * 1969-02-24 1971-11-16 Pillsbury Co Refrigerated batter products and method for preparing same
US4022917A (en) * 1972-12-07 1977-05-10 Selenke William M Process for preparing a storage stable premixed batter
US4381315A (en) * 1981-05-11 1983-04-26 The Pillsbury Company Refrigerated dough and method of manufacture
US4741907A (en) * 1984-12-17 1988-05-03 Asahi Kasei Kogyo Kabushiki Kaisha Fresh dough and a method for producing the same
US4792456A (en) * 1986-10-24 1988-12-20 Anheuser-Busch Companies, Inc. Accelerated proofing of refrigerated doughs
US5260082A (en) * 1992-09-16 1993-11-09 Kraft General Foods, Inc. Baked goods, doughs or batters, dry mixes and methods for producing thereof
US5451417A (en) * 1993-04-23 1995-09-19 Van Den Bergh Foods Co., Division Of Conopco, Inc. Just bake frozen dough
US5409720A (en) * 1993-05-28 1995-04-25 Day Day, Inc. Room-temperature shelf-stable dough mix

Also Published As

Publication number Publication date
AR008857A1 (es) 2000-02-23
DE69709136T2 (de) 2002-05-16
DE69709136D1 (de) 2002-01-24
AU4263297A (en) 1998-04-24
EP0929225A1 (de) 1999-07-21
US5858440A (en) 1999-01-12
EP0929225B1 (de) 2001-12-12
WO1998014065A1 (en) 1998-04-09
CA2266692A1 (en) 1998-04-09
BR9712160A (pt) 1999-08-31

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Legal Events

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