ATE399464T1 - Verfahren zur herstellung von kuchenteig - Google Patents

Verfahren zur herstellung von kuchenteig

Info

Publication number
ATE399464T1
ATE399464T1 AT02786228T AT02786228T ATE399464T1 AT E399464 T1 ATE399464 T1 AT E399464T1 AT 02786228 T AT02786228 T AT 02786228T AT 02786228 T AT02786228 T AT 02786228T AT E399464 T1 ATE399464 T1 AT E399464T1
Authority
AT
Austria
Prior art keywords
batter
preparing
cake
cake dough
cake batter
Prior art date
Application number
AT02786228T
Other languages
English (en)
Inventor
Henrica Donkers
Der Sommen Carolus Van
Original Assignee
Campina Bv
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 Campina Bv filed Critical Campina Bv
Application granted granted Critical
Publication of ATE399464T1 publication Critical patent/ATE399464T1/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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
    • 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
    • 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
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)
  • Noodles (AREA)
AT02786228T 2001-12-07 2002-12-09 Verfahren zur herstellung von kuchenteig ATE399464T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL1019520A NL1019520C2 (nl) 2001-12-07 2001-12-07 Werkwijze voor het bereiden van cakebeslag.

Publications (1)

Publication Number Publication Date
ATE399464T1 true ATE399464T1 (de) 2008-07-15

Family

ID=19774374

Family Applications (1)

Application Number Title Priority Date Filing Date
AT02786228T ATE399464T1 (de) 2001-12-07 2002-12-09 Verfahren zur herstellung von kuchenteig

Country Status (6)

Country Link
EP (1) EP1450614B1 (de)
AT (1) ATE399464T1 (de)
AU (1) AU2002351445A1 (de)
DE (1) DE60227407D1 (de)
NL (1) NL1019520C2 (de)
WO (1) WO2003047354A1 (de)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1839488A1 (de) * 2006-03-27 2007-10-03 Campina Nederland Holding B.V. Eifreier Kuchen und Verfahren zu seiner Herstellung
WO2021250247A1 (en) 2020-06-12 2021-12-16 Arla Foods Amba Method of preparing an aerated batter, the batter, a cake, use of protein in aerated batter, a powder composition and method of preparation

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2739898A (en) * 1953-08-10 1956-03-27 Commw Scient Ind Res Org Method of producing egg substitutes for use in the production of sponges, cakes, and similar baked goods
GB820995A (en) * 1957-05-10 1959-09-30 Unilever Ltd Improvements in or relating to fat compositions
BE608892A (fr) * 1960-10-06 1962-02-01 Armour & Co Graisse émulsionnée pour pâtisserie.
GB1034124A (en) * 1963-04-05 1966-06-29 Unilever Ltd Fat emulsions containing alkali metal caseinates
GB1074087A (en) * 1964-07-30 1967-06-28 Welfare Foods Stockport Ltd Proteinaceous materials, farinaceous compositions incorporating them, and baked products thereof
MX3234E (es) * 1971-05-17 1980-08-05 Neo Proteins Inc Procedimiento mejorado para preparar un substituto de la yema de huevo
JPS542377A (en) * 1977-06-03 1979-01-09 Taiyou Fuudo Kk Production of instant cream puff skin
US5320859A (en) * 1988-09-02 1994-06-14 Bahram Namdari High protein dough mix
JP2978604B2 (ja) * 1991-07-31 1999-11-15 鐘淵化学工業株式会社 スポンジケーキ用水中油型乳化油脂組成物
JP3886057B2 (ja) * 1995-02-24 2007-02-28 カネボウフーズ株式会社 焼成食品及びその製法
JP3874441B2 (ja) * 1996-03-29 2007-01-31 不二製油株式会社 シュー皮の製造法及びシュー皮用乳化組成物
FR2784544B1 (fr) * 1998-10-14 2000-12-29 Foco Composition et procede pour economiser les oeufs ou ameliorer l'aspect d'un article de patisserie

Also Published As

Publication number Publication date
AU2002351445A1 (en) 2003-06-17
WO2003047354A1 (en) 2003-06-12
WO2003047354B1 (en) 2003-09-04
EP1450614B1 (de) 2008-07-02
NL1019520C2 (nl) 2003-06-13
DE60227407D1 (de) 2008-08-14
EP1450614A1 (de) 2004-09-01

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Legal Events

Date Code Title Description
RER Ceased as to paragraph 5 lit. 3 law introducing patent treaties