ATE24655T1 - Gefrorener teig mit lagerfaehigkeit in gefrorenem zustand. - Google Patents

Gefrorener teig mit lagerfaehigkeit in gefrorenem zustand.

Info

Publication number
ATE24655T1
ATE24655T1 AT83300406T AT83300406T ATE24655T1 AT E24655 T1 ATE24655 T1 AT E24655T1 AT 83300406 T AT83300406 T AT 83300406T AT 83300406 T AT83300406 T AT 83300406T AT E24655 T1 ATE24655 T1 AT E24655T1
Authority
AT
Austria
Prior art keywords
frozen
dough
frozen dough
weeks
leavened
Prior art date
Application number
AT83300406T
Other languages
English (en)
Inventor
Earl James Benjamin
Charles Hsueh-Chien Ke
Richard Byron Hynson
Chi-Ming Lee Hsu
Original Assignee
Gen Foods Corp
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 Gen Foods Corp filed Critical Gen Foods Corp
Application granted granted Critical
Publication of ATE24655T1 publication Critical patent/ATE24655T1/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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/001—Cooling
    • 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
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
AT83300406T 1983-01-26 1983-01-26 Gefrorener teig mit lagerfaehigkeit in gefrorenem zustand. ATE24655T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP83300406A EP0115108B1 (de) 1983-01-26 1983-01-26 Gefrorener Teig mit Lagerfähigkeit in gefrorenem Zustand

Publications (1)

Publication Number Publication Date
ATE24655T1 true ATE24655T1 (de) 1987-01-15

Family

ID=8191047

Family Applications (1)

Application Number Title Priority Date Filing Date
AT83300406T ATE24655T1 (de) 1983-01-26 1983-01-26 Gefrorener teig mit lagerfaehigkeit in gefrorenem zustand.

Country Status (3)

Country Link
EP (1) EP0115108B1 (de)
AT (1) ATE24655T1 (de)
DE (1) DE3368857D1 (de)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4410595C1 (de) * 1994-03-26 1995-04-06 Wolff & Herrmann Gmbh Verfahren zum Vorbereiten von Teiglingen auf das Abbacken
DE10233720B4 (de) * 2001-07-25 2013-01-03 Borgesius Holding B.V. Verfahren zum Herstellen eines gefrorenen Teigstücks

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2577388B1 (fr) * 1985-02-20 1989-06-09 Pantin Sa Grands Moulins Procede de fabrication du pain
IT1215285B (it) * 1985-07-01 1990-01-31 M E Co Di Monaco E C S P A Procedimento di panificazione per la fabbricazione di panetti croccanti a lunga conservazione erelativo impianto.
FR2584895B1 (fr) * 1985-07-19 1987-11-20 Cantenot Francois Procede de fabrication d'un pain de mie preemballe de longue conservation
FR2601560A1 (fr) * 1986-07-21 1988-01-22 Paillard Michel Procede de fabrication d'un produit de patisserie a longue conservation.
EP0319287B1 (de) * 1987-12-03 1993-07-14 Unilever Plc Nahrungsmittel
US5171590A (en) * 1989-02-22 1992-12-15 Ahold Retail Services A.G. Method of preparing frozen pieces of dough and of preparing dough products
NL8900436A (nl) * 1989-02-22 1990-09-17 Albro Bakkerijen Bv Werkwijze voor het bereiden van broodprodukten.
GB9105765D0 (en) * 1991-03-19 1991-05-01 Unilever Plc Improved sponge doughs
ES2078648T3 (es) * 1991-11-14 1995-12-16 Unilever Nv Masas pre-fermentadas y ultracongeladas mejoradas.
CN113875921A (zh) * 2021-10-22 2022-01-04 河南科技学院 一种冻融循环对面筋蛋白特性影响的确定方法

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1346581A (en) * 1970-06-17 1974-02-13 Lyons & Co Ltd J Process for bread production
GB1538360A (en) * 1976-05-27 1979-01-17 Thompson J Low calorie diet bread

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4410595C1 (de) * 1994-03-26 1995-04-06 Wolff & Herrmann Gmbh Verfahren zum Vorbereiten von Teiglingen auf das Abbacken
DE10233720B4 (de) * 2001-07-25 2013-01-03 Borgesius Holding B.V. Verfahren zum Herstellen eines gefrorenen Teigstücks

Also Published As

Publication number Publication date
EP0115108A1 (de) 1984-08-08
DE3368857D1 (en) 1987-02-12
EP0115108B1 (de) 1987-01-07

Similar Documents

Publication Publication Date Title
CA1172095A (en) Frozen dough having improved frozen storage shelf life
US4966778A (en) Method for producing frozen proofed dough
US9681671B2 (en) Method of forming dough composition
US6579554B2 (en) Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
ATE24655T1 (de) Gefrorener teig mit lagerfaehigkeit in gefrorenem zustand.
WO1999004640A3 (en) Spoonable, low water activity batters
DE3370123D1 (en) A frozen dough for bakery products
US20080220122A1 (en) Frozen Microwavable Bakery Products
EP0114450A1 (de) Tiefgefrorener Brotteig
EP0305071A2 (de) Verfahren zur Herstellung von entwickelten ungebackenen und tiefgefrorenen Teigprodukten
CA1334265C (en) Pre-proofed, frozen and 84% baked, crusty bread product and method of making same
EP0384539B1 (de) Verfahren zur Herstellung von tiefgekühlten Teigstücken und von Brotwaren
Stauffer Frozen dough production
CA2062966A1 (en) Method of preparing a frozen yeast dough product
MXPA05004101A (es) Composicion para masa y metodo para hornear productos congelados de pan fermentados con levadura.
AU2001251364B2 (en) Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
US20020172747A1 (en) Self rising dough-containing food product
ES2849180T3 (es) Uso de un mejorador de pan y método de panificación de hogazas precocidas almacenadas sin congelar que involucran al mejorador de pan
AU2001251364A1 (en) Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
CA2651422A1 (en) Retarder-to-oven laminated dough
US20080260926A1 (en) Frozen Microwavable Bakery Products
ES2067145T3 (es) Metodo para producir pan a partir de masa conservada.
EP0612477A1 (de) Verfahren zur Herstellung von tiefgefrorenem Brotteig
JPH1175671A (ja) パン生地の製造方法
JP2001231436A (ja) パンの製造方法

Legal Events

Date Code Title Description
UEP Publication of translation of european patent specification
EEIH Change in the person of patent owner
REN Ceased due to non-payment of the annual fee