ATE354276T1 - Verfahren zur verbesserung von teig für brot oder krapfen - Google Patents

Verfahren zur verbesserung von teig für brot oder krapfen

Info

Publication number
ATE354276T1
ATE354276T1 AT03013143T AT03013143T ATE354276T1 AT E354276 T1 ATE354276 T1 AT E354276T1 AT 03013143 T AT03013143 T AT 03013143T AT 03013143 T AT03013143 T AT 03013143T AT E354276 T1 ATE354276 T1 AT E354276T1
Authority
AT
Austria
Prior art keywords
bread
donut
dough
improving
doughnuts
Prior art date
Application number
AT03013143T
Other languages
English (en)
Inventor
Toshihiro Takahashi
Hiromi Sugitani
Original Assignee
Kibun Food Chemifa
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 Kibun Food Chemifa filed Critical Kibun Food Chemifa
Application granted granted Critical
Publication of ATE354276T1 publication Critical patent/ATE354276T1/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
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols

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)
AT03013143T 2002-06-11 2003-06-11 Verfahren zur verbesserung von teig für brot oder krapfen ATE354276T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2002170450 2002-06-11

Publications (1)

Publication Number Publication Date
ATE354276T1 true ATE354276T1 (de) 2007-03-15

Family

ID=29561759

Family Applications (1)

Application Number Title Priority Date Filing Date
AT03013143T ATE354276T1 (de) 2002-06-11 2003-06-11 Verfahren zur verbesserung von teig für brot oder krapfen

Country Status (5)

Country Link
US (1) US20040033300A1 (de)
EP (1) EP1371292B1 (de)
AT (1) ATE354276T1 (de)
CA (1) CA2431626C (de)
DE (1) DE60311919T2 (de)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BRPI0415561A (pt) 2003-10-21 2007-01-02 Cargill Inc processo para a preparação de maltitol solidificado, uso de maltitol solidificado, produto de panificação, e, tabletes
USD546027S1 (en) * 2005-09-09 2007-07-10 Jacquet Panification Batch bread slice
USD547527S1 (en) * 2005-09-09 2007-07-31 Jacquet Panification Batch bread slice
EP2037744A4 (de) * 2006-06-09 2013-05-22 Blaster Food Technologies Lp Kühlschrankfester druckdichter backteig
JP6563218B2 (ja) * 2015-03-13 2019-08-21 ユニ・チャーム株式会社 ペットフードの製造方法
JP6563219B2 (ja) 2015-03-13 2019-08-21 ユニ・チャーム株式会社 ペットフード
USD841280S1 (en) * 2015-07-17 2019-02-26 Erica Ashley Belk Frozen confectionary

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5484049A (en) * 1977-12-13 1979-07-04 Furointo Sangiyou Kk Production of powdery active stearyl calcium lactate
JPS5948604B2 (ja) * 1981-07-09 1984-11-28 三栄化学工業株式会社 小麦粉の水性ドウの品質改良法
US4481222A (en) * 1981-07-27 1984-11-06 General Mills, Inc. Dry mix for bread
JPS61152226A (ja) * 1984-12-26 1986-07-10 理研ビタミン株式会社 冷凍生地用品質改良剤
JP2688516B2 (ja) * 1989-01-31 1997-12-10 日清製粉株式会社 小麦粉およびパン用小麦粉組成物
CA2061036C (en) * 1991-08-28 1997-05-06 Dhyaneshwar Bhujangarao Chawan Use of alginate to improve the texture of cooked pasta and pasta-like foods
JP3131050B2 (ja) * 1992-10-20 2001-01-31 熊本製粉株式会社 製パン方法
CA2284962C (en) * 1998-11-04 2008-08-26 Kibun Food Chemifa Co., Ltd. Oil absorption retarder
DE19919195B4 (de) * 1999-04-29 2004-07-22 Fuchs Gmbh & Co. Pumpfähiger Backzusatz
US6720312B2 (en) * 2001-03-16 2004-04-13 Heartland Health Solutions, Llc Method for controlling the membrane structure of a starch granule
US20030152667A1 (en) * 2002-02-14 2003-08-14 Goedeken Douglas Lee Dough, products and methods

Also Published As

Publication number Publication date
CA2431626A1 (en) 2003-12-11
EP1371292A1 (de) 2003-12-17
CA2431626C (en) 2009-12-22
EP1371292B1 (de) 2007-02-21
DE60311919T2 (de) 2007-11-08
DE60311919D1 (de) 2007-04-05
US20040033300A1 (en) 2004-02-19

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Legal Events

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