ATE408344T1 - Blätterteigprodukte und die verwendung von protease an der äusseren oberfläche zur verbesserung der knusprigkeit dieser produkte nach dem backen - Google Patents

Blätterteigprodukte und die verwendung von protease an der äusseren oberfläche zur verbesserung der knusprigkeit dieser produkte nach dem backen

Info

Publication number
ATE408344T1
ATE408344T1 AT05710892T AT05710892T ATE408344T1 AT E408344 T1 ATE408344 T1 AT E408344T1 AT 05710892 T AT05710892 T AT 05710892T AT 05710892 T AT05710892 T AT 05710892T AT E408344 T1 ATE408344 T1 AT E408344T1
Authority
AT
Austria
Prior art keywords
products
laminated dough
product
baking
baked
Prior art date
Application number
AT05710892T
Other languages
English (en)
Inventor
Neil Graham Hargreaves
Eva-Maria Brinker
Udo Scharf
Johannes Plijter
Johanna Plijter
Son Matheus Van
Martijn Noort
Simon Huscroft
Original Assignee
Csm Nederland 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 Csm Nederland Bv filed Critical Csm Nederland Bv
Application granted granted Critical
Publication of ATE408344T1 publication Critical patent/ATE408344T1/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
    • 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
    • A21D10/02—Ready-for-oven doughs
    • A21D10/025—Packaged doughs
    • 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
    • A21D13/10—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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D15/00—Improving finished, partly finished or par-baked bakery products
    • A21D15/02—Improving finished, partly finished or par-baked bakery products by cooling, e.g. refrigeration or freezing
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Medicines Containing Plant Substances (AREA)
AT05710892T 2004-02-17 2005-02-16 Blätterteigprodukte und die verwendung von protease an der äusseren oberfläche zur verbesserung der knusprigkeit dieser produkte nach dem backen ATE408344T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP04075504 2004-02-17

Publications (1)

Publication Number Publication Date
ATE408344T1 true ATE408344T1 (de) 2008-10-15

Family

ID=34854651

Family Applications (1)

Application Number Title Priority Date Filing Date
AT05710892T ATE408344T1 (de) 2004-02-17 2005-02-16 Blätterteigprodukte und die verwendung von protease an der äusseren oberfläche zur verbesserung der knusprigkeit dieser produkte nach dem backen

Country Status (6)

Country Link
EP (1) EP1720414B1 (de)
AT (1) ATE408344T1 (de)
DE (1) DE602005009805D1 (de)
DK (1) DK1720414T3 (de)
ES (1) ES2314626T3 (de)
WO (1) WO2005077194A1 (de)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1350432A1 (de) 2002-04-05 2003-10-08 Puratos N.V. Verfahren zur Verlangsamung des Altbackenwerdens von Bäckereiprodukten durch Zugabe von einer thermostabilen Protease
PL2285225T3 (pl) * 2008-04-22 2012-04-30 Puratos Nv Nowy sposób wytwarzania gotowych do wypieku ciast mrożonych
EP2123163A1 (de) * 2008-05-16 2009-11-25 Puratos N.V. Verfahren und Zusammensetzung für verbesserte Weichheit von Gebäck
KR101833092B1 (ko) * 2011-06-08 2018-02-27 이엔 오츠카 세이야쿠가부시키가이샤 신규 물성을 갖는 빵류 및 그 제조 방법
PT107507A (pt) 2014-03-12 2015-10-29 Univ Aveiro Formulações modificadas de massa folhada e creme de nata para a preparação de pastéis de nata prontos a consumir por aquecimento em forno de micro-ondas e processo de produção de pastéis de nata

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6197353B1 (en) * 1998-12-24 2001-03-06 Opta Food Ingredients, Inc. Gluten-derived colloidal dispersions, edible coatings therefrom and method of making
EP1350432A1 (de) * 2002-04-05 2003-10-08 Puratos N.V. Verfahren zur Verlangsamung des Altbackenwerdens von Bäckereiprodukten durch Zugabe von einer thermostabilen Protease

Also Published As

Publication number Publication date
WO2005077194A1 (en) 2005-08-25
DE602005009805D1 (de) 2008-10-30
EP1720414B1 (de) 2008-09-17
ES2314626T3 (es) 2009-03-16
DK1720414T3 (da) 2009-02-02
EP1720414A1 (de) 2006-11-15

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Legal Events

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RER Ceased as to paragraph 5 lit. 3 law introducing patent treaties
REN Ceased due to non-payment of the annual fee