ATE535148T1 - Neues verfahren zur herstellung von backfertigen gefrorenen teigen - Google Patents

Neues verfahren zur herstellung von backfertigen gefrorenen teigen

Info

Publication number
ATE535148T1
ATE535148T1 AT09734927T AT09734927T ATE535148T1 AT E535148 T1 ATE535148 T1 AT E535148T1 AT 09734927 T AT09734927 T AT 09734927T AT 09734927 T AT09734927 T AT 09734927T AT E535148 T1 ATE535148 T1 AT E535148T1
Authority
AT
Austria
Prior art keywords
frozen dough
new process
producing ready
fermented frozen
bake frozen
Prior art date
Application number
AT09734927T
Other languages
English (en)
Inventor
Bernard Bonjean
Stefan Cappelle
Poorter Martin De
Peter Deriemaeker
Original Assignee
Puratos Nv
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 Puratos Nv filed Critical Puratos Nv
Application granted granted Critical
Publication of ATE535148T1 publication Critical patent/ATE535148T1/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
    • 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
    • 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
AT09734927T 2008-04-22 2009-04-21 Neues verfahren zur herstellung von backfertigen gefrorenen teigen ATE535148T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP08154965 2008-04-22
PCT/EP2009/054743 WO2009130219A1 (en) 2008-04-22 2009-04-21 Novel method for preparing ready-to-bake frozen doughs

Publications (1)

Publication Number Publication Date
ATE535148T1 true ATE535148T1 (de) 2011-12-15

Family

ID=39682663

Family Applications (1)

Application Number Title Priority Date Filing Date
AT09734927T ATE535148T1 (de) 2008-04-22 2009-04-21 Neues verfahren zur herstellung von backfertigen gefrorenen teigen

Country Status (13)

Country Link
US (1) US9320285B2 (de)
EP (1) EP2285225B1 (de)
JP (1) JP5629679B2 (de)
CN (1) CN102026549B (de)
AT (1) ATE535148T1 (de)
BR (1) BRPI0910451B1 (de)
CA (1) CA2718543C (de)
DK (1) DK2285225T3 (de)
ES (1) ES2373273T3 (de)
MX (1) MX2010011658A (de)
PL (1) PL2285225T3 (de)
RU (1) RU2499388C2 (de)
WO (1) WO2009130219A1 (de)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104255853B (zh) * 2014-09-05 2015-12-02 中国农业科学院农产品加工研究所 提高无面筋蛋白面团发酵性能的改良剂、制备方法及应用
US10455840B2 (en) * 2015-02-25 2019-10-29 Aryzta Llc Systems and methods for retarder-to-oven dough product
FR3040587B1 (fr) * 2015-09-04 2019-03-22 Cerelia Pate a pain conservable a temperature de refrigeration et son procede de preparation
MX2016014998A (es) 2015-11-19 2018-05-14 Sfc Global Supply Chain Inc Un producto de masa congelada y metodo para producirlo.
CN105707164B (zh) * 2016-03-08 2018-01-26 上海应用技术学院 一种含苦荞胚芽粉的面包冷冻面团及其制备方法
JP6774195B2 (ja) * 2016-03-30 2020-10-21 株式会社カネカ ホイロ後に冷凍されたパン生地
CN106962435B (zh) * 2017-05-16 2020-11-06 东莞市绰士食品有限公司 冷冻状态下直接烘烤的多层冷冻面团的生产工艺
CN107232260B (zh) * 2017-05-16 2020-11-06 东莞市绰士食品有限公司 冷冻状态下直接烘烤的多层冷冻面团的全自动化工业生产工艺
CN107230168B (zh) * 2017-05-16 2020-09-11 东莞市绰士食品有限公司 冷冻状态下直接烘烤的多层冷冻面团的营运方法
CN107568584A (zh) * 2017-07-24 2018-01-12 扬州名佳食品有限公司 南方馒头冷冻发酵面团及其制作方法
DK179359B1 (en) * 2017-08-18 2018-05-22 Smartbake Dk Aps A process for producing packed ready-to-use dough
CN108719955B (zh) * 2018-06-08 2021-07-30 江西科技师范大学 一种冷冻包子生胚改良剂
KR102202151B1 (ko) * 2018-12-14 2021-01-12 (주)파티시에이학순 식빵 제조방법
CN110089535A (zh) * 2019-05-09 2019-08-06 华南理工大学 一种含多酚和酶制剂的面团及其制备方法与应用
RU2751845C1 (ru) * 2020-09-25 2021-07-19 Федеральное государственное автономное образовательное учреждение высшего образования "Мурманский государственный технический университет" (ФГАОУ ВО "МГТУ") Способ приготовления теста замороженного для изготовления хлеба
ES2852011B2 (es) * 2021-05-26 2022-10-21 Pan Rustico S L Procedimiento de fabricación de roscones de Reyes
KR102392884B1 (ko) * 2021-06-04 2022-05-02 (주)힐링에프앤비 치아바타용 냉동생지 및 이의 제조방법
JP2023049449A (ja) 2021-09-29 2023-04-10 三菱商事ライフサイエンス株式会社 冷凍生地用改良剤
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
CN116889240B (zh) * 2023-07-03 2025-10-10 武汉市仟吉食品有限公司 预发酵披萨冻胚及其制备方法
CN117099823B (zh) * 2023-10-13 2025-08-15 广州奥昆食品有限公司 一种冷冻面团的品质保鲜方法
EP4541196A1 (de) * 2023-10-16 2025-04-23 Massimiliano Prete S.r.l. Verfahren zur herstellung von qualitätsbackprodukten im grossmassstab
DE102023128724A1 (de) 2023-10-19 2025-04-24 Ernst Böcker Gmbh & Co. Kg Pflanzliche Gefrierschutzzusammensetzung

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JPS52105241A (en) * 1976-03-01 1977-09-03 Meiji Seika Co Production of bread mix
US4406911A (en) * 1980-06-30 1983-09-27 General Foods Corporation Method of producing and baking frozen yeast leavened dough
US4847104A (en) 1981-12-02 1989-07-11 General Foods Corporation Frozen dough having improved frozen storage shelf life
US4764472A (en) 1984-05-11 1988-08-16 Nabisco Brands, Inc. Rehydratable instant active dried yeast
JPS6339535A (ja) * 1986-08-02 1988-02-20 日仏商事株式会社 冷凍パン生地の製造法
US4839178A (en) * 1987-06-12 1989-06-13 General Foods Corporation Method for producing a pre-proofed, frozen and unbaked dough having an improved shelf life
JPH0191741A (ja) 1987-09-30 1989-04-11 Irifune:Kk パン生地の製造方法
US5672369A (en) * 1995-06-07 1997-09-30 The Pillsbury Company Alcohol and polyol-containing doughs and method of making
JPH11155559A (ja) 1997-11-26 1999-06-15 Oriental Yeast Co Ltd 冷凍生地製パン用インスタント乾燥酵母
US6500475B1 (en) * 2000-01-14 2002-12-31 Schwan's Sales Enterprises, Inc. Edible dough support
EP1415538A1 (de) 2002-11-04 2004-05-06 Puratos Naamloze Vennootschap Rhamnolipid in Backwaren
ES2314626T3 (es) 2004-02-17 2009-03-16 Csm Nederland B.V. Productos de masa de hojaldre y uso de proteasa en la superficie externa para mejorar su caracter crujiente despues de hornearlos.
US7704535B2 (en) * 2004-03-12 2010-04-27 Rich Products Corporation Freezer to retarder to oven dough
CN101505606B (zh) 2006-03-16 2013-08-21 里奇产品有限公司 冷冻片状生面团的配方和制备方法

Also Published As

Publication number Publication date
US9320285B2 (en) 2016-04-26
RU2499388C2 (ru) 2013-11-27
ES2373273T3 (es) 2012-02-01
CA2718543C (en) 2016-06-14
US20110033574A1 (en) 2011-02-10
PL2285225T3 (pl) 2012-04-30
CN102026549A (zh) 2011-04-20
EP2285225A1 (de) 2011-02-23
CN102026549B (zh) 2013-04-24
BRPI0910451A2 (pt) 2020-09-15
JP2011517956A (ja) 2011-06-23
WO2009130219A1 (en) 2009-10-29
RU2010145755A (ru) 2012-05-27
EP2285225B1 (de) 2011-11-30
BRPI0910451B1 (pt) 2021-01-26
MX2010011658A (es) 2011-02-15
DK2285225T3 (da) 2012-01-02
JP5629679B2 (ja) 2014-11-26
CA2718543A1 (en) 2009-10-29

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