ATE454042T1 - Gelockerter, gefrierfähiger teig sowie verfahren zu seiner herstellung - Google Patents

Gelockerter, gefrierfähiger teig sowie verfahren zu seiner herstellung

Info

Publication number
ATE454042T1
ATE454042T1 AT04787347T AT04787347T ATE454042T1 AT E454042 T1 ATE454042 T1 AT E454042T1 AT 04787347 T AT04787347 T AT 04787347T AT 04787347 T AT04787347 T AT 04787347T AT E454042 T1 ATE454042 T1 AT E454042T1
Authority
AT
Austria
Prior art keywords
sweetener
dough
yeast
flour
deep
Prior art date
Application number
AT04787347T
Other languages
English (en)
Inventor
Emmanuel Castel
Original Assignee
Emmanuel Castel
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 Emmanuel Castel filed Critical Emmanuel Castel
Application granted granted Critical
Publication of ATE454042T1 publication Critical patent/ATE454042T1/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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven 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
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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)
  • Thermal Sciences (AREA)
  • Molecular Biology (AREA)
  • Physics & Mathematics (AREA)
  • Health & Medical Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Curing Cements, Concrete, And Artificial Stone (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Pretreatment Of Seeds And Plants (AREA)
  • Noodles (AREA)
  • Confectionery (AREA)
AT04787347T 2003-09-18 2004-09-10 Gelockerter, gefrierfähiger teig sowie verfahren zu seiner herstellung ATE454042T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0310947A FR2859878B1 (fr) 2003-09-18 2003-09-18 Pate levee tolerante a la surgelation et procede de fabrication
PCT/FR2004/002298 WO2005025318A2 (fr) 2003-09-18 2004-09-10 Pate levee tolerante a la surgelation et procede de fabrication

Publications (1)

Publication Number Publication Date
ATE454042T1 true ATE454042T1 (de) 2010-01-15

Family

ID=34224318

Family Applications (1)

Application Number Title Priority Date Filing Date
AT04787347T ATE454042T1 (de) 2003-09-18 2004-09-10 Gelockerter, gefrierfähiger teig sowie verfahren zu seiner herstellung

Country Status (11)

Country Link
US (1) US20070042086A1 (de)
EP (1) EP1662884B1 (de)
JP (1) JP2007508809A (de)
CN (1) CN101415334A (de)
AT (1) ATE454042T1 (de)
AU (1) AU2004271761A1 (de)
CA (1) CA2538616A1 (de)
DE (1) DE602004025009D1 (de)
FR (1) FR2859878B1 (de)
MA (1) MA28095A1 (de)
WO (1) WO2005025318A2 (de)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102652555B (zh) * 2012-05-04 2013-09-04 河南云鹤食品有限公司 一种速冻南瓜饼及其制备方法
CN102871007A (zh) * 2012-09-26 2013-01-16 哈尔滨商业大学 一种生冻包子的制作方法
FR3027190A1 (fr) * 2014-10-20 2016-04-22 S A R L Cleret Procede de realisation d'une patisserie briochee et patisserie ainsi obtenue
FR3060259B1 (fr) * 2016-12-21 2020-01-03 Emmanuel Castel Pate levee de type pate a brioche presentant une activite fermentaire accrue, et son procede de preparation
CN108739936A (zh) * 2018-05-07 2018-11-06 广州巨万机械有限公司 一种优化包子口感的制作方法
JP2023116073A (ja) * 2022-02-09 2023-08-22 Ｄｍ三井製糖株式会社 シュー生地
CN115152817A (zh) * 2022-08-22 2022-10-11 河南中大恒源生物科技股份有限公司 一种以d-阿洛酮糖替代蔗糖的面包及其制备方法
EP4552504A1 (de) * 2023-11-10 2025-05-14 Vamix N.V. Industrielles herstellungsverfahren für gefüllte laminierte teigprodukte

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2538676A1 (fr) * 1982-12-30 1984-07-06 Nil Robert Procede et adjuvant pour la fabrication d'une pate de boulangerie a travail rapide, et produits ainsi obtenus
EP0145367A3 (de) * 1983-11-21 1987-11-25 General Foods Corporation Verfahren zur Herstellung eines mit Hefe entwickelten tiefgekühlten Blätterteiges und/oder süssen Teiges für Feingebäck
EP0784434B1 (de) * 1994-09-27 1998-12-16 Unilever N.V. Hefekuchenteig fertig zum aufbacken

Also Published As

Publication number Publication date
FR2859878A1 (fr) 2005-03-25
CA2538616A1 (en) 2005-03-24
WO2005025318A3 (fr) 2009-03-19
EP1662884A2 (de) 2006-06-07
EP1662884B1 (de) 2010-01-06
WO2005025318A2 (fr) 2005-03-24
DE602004025009D1 (de) 2010-02-25
CN101415334A (zh) 2009-04-22
AU2004271761A1 (en) 2005-03-24
FR2859878B1 (fr) 2006-03-10
JP2007508809A (ja) 2007-04-12
MA28095A1 (fr) 2006-08-01
US20070042086A1 (en) 2007-02-22

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Legal Events

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