CA1084334A - Produits de boulangerie et methode de fabrication - Google Patents

Produits de boulangerie et methode de fabrication

Info

Publication number: CA1084334A
Authority: CA; Canada
Prior art keywords: lactose; sugar; shortening; dough; flour
Prior art date: 1976-09-10
Legal status (The legal status 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 status listed.): Expired

Application number

CA286,437A

Other languages

English (en)

Inventor

Sylvester F. Zenner

Daniel C. Stanberry

Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)

Patent Technology Inc

Original Assignee

Patent Technology Inc

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.)

1976-09-10

Filing date

1977-09-09

Publication date

1980-08-26

1977-09-09 Application filed by Patent Technology Inc filed Critical Patent Technology Inc

1980-08-26 Application granted granted Critical

1980-08-26 Publication of CA1084334A publication Critical patent/CA1084334A/fr

Status Expired legal-status Critical Current

Links

238000000034 method Methods 0.000 title claims abstract description 28
230000008569 process Effects 0.000 title claims abstract description 17
GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 113
239000008101 lactose Substances 0.000 claims abstract description 100
238000004904 shortening Methods 0.000 claims abstract description 65
235000000346 sugar Nutrition 0.000 claims abstract description 61
239000000203 mixture Substances 0.000 claims abstract description 48
235000008429 bread Nutrition 0.000 claims abstract description 29
235000014510 cooky Nutrition 0.000 claims abstract description 22
240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 20
235000015173 baked goods and baking mixes Nutrition 0.000 claims abstract description 20
239000000796 flavoring agent Substances 0.000 claims abstract description 14
235000019634 flavors Nutrition 0.000 claims abstract description 14
235000009508 confectionery Nutrition 0.000 claims abstract description 10
230000006872 improvement Effects 0.000 claims abstract description 10
239000004615 ingredient Substances 0.000 claims description 23
235000013312 flour Nutrition 0.000 claims description 16
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
235000013336 milk Nutrition 0.000 claims description 11
239000008267 milk Substances 0.000 claims description 11
210000004080 milk Anatomy 0.000 claims description 11
150000003839 salts Chemical class 0.000 claims description 9
238000002156 mixing Methods 0.000 claims description 5
239000000843 powder Substances 0.000 claims description 3
230000002035 prolonged effect Effects 0.000 claims description 3
235000014103 egg white Nutrition 0.000 claims description 2
210000000969 egg white Anatomy 0.000 claims description 2
WQZGKKKJIJFFOK-DVKNGEFBSA-N alpha-D-glucose Chemical group OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-DVKNGEFBSA-N 0.000 claims 4
230000001747 exhibiting effect Effects 0.000 claims 1
230000004048 modification Effects 0.000 claims 1
238000012986 modification Methods 0.000 claims 1
229930006000 Sucrose Natural products 0.000 abstract description 31
239000005720 sucrose Substances 0.000 abstract description 31
CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 29
238000009472 formulation Methods 0.000 abstract description 23
WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 10
WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 5
239000008121 dextrose Substances 0.000 abstract description 5
235000012489 doughnuts Nutrition 0.000 abstract description 3
238000012545 processing Methods 0.000 abstract description 2
235000012785 bread rolls Nutrition 0.000 abstract 1
235000012970 cakes Nutrition 0.000 abstract 1
238000006243 chemical reaction Methods 0.000 abstract 1
239000000047 product Substances 0.000 description 26
235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 15
239000005862 Whey Substances 0.000 description 13
102000007544 Whey Proteins Human genes 0.000 description 13
108010046377 Whey Proteins Proteins 0.000 description 13
238000006467 substitution reaction Methods 0.000 description 10
230000000694 effects Effects 0.000 description 9
239000003925 fat Substances 0.000 description 9
235000013861 fat-free Nutrition 0.000 description 9
235000019197 fats Nutrition 0.000 description 9
238000007792 addition Methods 0.000 description 8
238000006722 reduction reaction Methods 0.000 description 8
230000009467 reduction Effects 0.000 description 6
239000007787 solid Substances 0.000 description 6
239000007788 liquid Substances 0.000 description 5
238000004519 manufacturing process Methods 0.000 description 5
235000013311 vegetables Nutrition 0.000 description 5
241001465754 Metazoa Species 0.000 description 4
238000011161 development Methods 0.000 description 4
230000018109 developmental process Effects 0.000 description 4
235000013601 eggs Nutrition 0.000 description 4
238000000855 fermentation Methods 0.000 description 4
230000004151 fermentation Effects 0.000 description 4
239000000654 additive Substances 0.000 description 3
235000013305 food Nutrition 0.000 description 3
238000003754 machining Methods 0.000 description 3
241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 2
CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
240000000111 Saccharum officinarum Species 0.000 description 2
235000007201 Saccharum officinarum Nutrition 0.000 description 2
235000021536 Sugar beet Nutrition 0.000 description 2
240000006365 Vitis vinifera Species 0.000 description 2
235000014787 Vitis vinifera Nutrition 0.000 description 2
230000000996 additive effect Effects 0.000 description 2
235000014121 butter Nutrition 0.000 description 2
239000006227 byproduct Substances 0.000 description 2
230000007423 decrease Effects 0.000 description 2
230000003247 decreasing effect Effects 0.000 description 2
ZAASRHQPRFFWCS-UHFFFAOYSA-P diazanium;oxygen(2-);uranium Chemical compound [NH4+].[NH4+].[O-2].[O-2].[O-2].[O-2].[O-2].[O-2].[O-2].[U].[U] ZAASRHQPRFFWCS-UHFFFAOYSA-P 0.000 description 2
239000003995 emulsifying agent Substances 0.000 description 2
239000012467 final product Substances 0.000 description 2
238000005461 lubrication Methods 0.000 description 2
230000014759 maintenance of location Effects 0.000 description 2
235000016709 nutrition Nutrition 0.000 description 2
230000004044 response Effects 0.000 description 2
150000008163 sugars Chemical class 0.000 description 2
235000010319 Acer grandidentatum Nutrition 0.000 description 1
235000010328 Acer nigrum Nutrition 0.000 description 1
235000002629 Acer saccharinum Nutrition 0.000 description 1
244000046139 Acer saccharum Species 0.000 description 1
235000010157 Acer saccharum subsp saccharum Nutrition 0.000 description 1
GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
244000223760 Cinnamomum zeylanicum Species 0.000 description 1
241000276446 Gadiformes Species 0.000 description 1
240000008042 Zea mays Species 0.000 description 1
235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
235000002017 Zea mays subsp mays Nutrition 0.000 description 1
238000005273 aeration Methods 0.000 description 1
230000009286 beneficial effect Effects 0.000 description 1
229910002092 carbon dioxide Inorganic materials 0.000 description 1
239000001569 carbon dioxide Substances 0.000 description 1
235000013339 cereals Nutrition 0.000 description 1
239000007795 chemical reaction product Substances 0.000 description 1
235000019219 chocolate Nutrition 0.000 description 1
235000017803 cinnamon Nutrition 0.000 description 1
230000000052 comparative effect Effects 0.000 description 1
150000001875 compounds Chemical class 0.000 description 1
239000012141 concentrate Substances 0.000 description 1
235000008504 concentrate Nutrition 0.000 description 1
238000001816 cooling Methods 0.000 description 1
235000005822 corn Nutrition 0.000 description 1
238000002425 crystallisation Methods 0.000 description 1
230000008025 crystallization Effects 0.000 description 1
230000001186 cumulative effect Effects 0.000 description 1
238000005520 cutting process Methods 0.000 description 1
230000007547 defect Effects 0.000 description 1
230000000994 depressogenic effect Effects 0.000 description 1
230000006866 deterioration Effects 0.000 description 1
238000001035 drying Methods 0.000 description 1
238000004945 emulsification Methods 0.000 description 1
238000005516 engineering process Methods 0.000 description 1
238000011156 evaluation Methods 0.000 description 1
230000002349 favourable effect Effects 0.000 description 1
239000012530 fluid Substances 0.000 description 1
150000002500 ions Chemical class 0.000 description 1
150000002597 lactoses Chemical class 0.000 description 1
235000013310 margarine Nutrition 0.000 description 1
239000000463 material Substances 0.000 description 1
235000015097 nutrients Nutrition 0.000 description 1
230000003204 osmotic effect Effects 0.000 description 1
238000002360 preparation method Methods 0.000 description 1
102000004169 proteins and genes Human genes 0.000 description 1
108090000623 proteins and genes Proteins 0.000 description 1
238000011160 research Methods 0.000 description 1
239000010865 sewage Substances 0.000 description 1
235000020183 skimmed milk Nutrition 0.000 description 1
239000002002 slurry Substances 0.000 description 1
235000013599 spices Nutrition 0.000 description 1
238000003892 spreading Methods 0.000 description 1
230000007480 spreading Effects 0.000 description 1
238000010561 standard procedure Methods 0.000 description 1
239000000126 substance Substances 0.000 description 1
125000000185 sucrose group Chemical group 0.000 description 1
235000012069 sugar maple Nutrition 0.000 description 1
239000004094 surface-active agent Substances 0.000 description 1
230000002195 synergetic effect Effects 0.000 description 1
239000006188 syrup Substances 0.000 description 1
235000020357 syrup Nutrition 0.000 description 1
235000015112 vegetable and seed oil Nutrition 0.000 description 1
239000008158 vegetable oil Substances 0.000 description 1
239000002699 waste material Substances 0.000 description 1
235000012794 white bread Nutrition 0.000 description 1

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
- A21D2/181—Sugars or sugar alcohols

Landscapes

Life Sciences & Earth Sciences (AREA)
Health & Medical Sciences (AREA)
Molecular Biology (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)

CA286,437A 1976-09-10 1977-09-09 Produits de boulangerie et methode de fabrication Expired CA1084334A (fr)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
US72221876A	1976-09-10	1976-09-10
US722,218		1985-04-11

Publications (1)

Publication Number	Publication Date
CA1084334A true CA1084334A (fr)	1980-08-26

Family

ID=24900939

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
CA286,437A Expired CA1084334A (fr)	1976-09-10	1977-09-09	Produits de boulangerie et methode de fabrication

Country Status (7)

Country	Link
JP (1)	JPS605246B2 (fr)
AU (1)	AU514872B2 (fr)
CA (1)	CA1084334A (fr)
DE (1)	DE2740245A1 (fr)
GB (1)	GB1587296A (fr)
NL (1)	NL7709887A (fr)
SE (1)	SE7710132L (fr)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US5223292A (en) *	1984-11-09	1993-06-29	Nabisco, Inc.	Method and dough compositions for making shelf-stable soft or chewy cookies
US4961941A (en) *	1985-02-15	1990-10-09	Nabisco Brands, Inc.	Shelf-stable multi-textured cookies
US5080919A (en) *	1985-02-15	1992-01-14	Nabisco Brands, Inc.	Cookies with reduced sucrose content and doughs for production thereof
US4961942A (en) *	1985-02-15	1990-10-09	Nabisco Brands, Inc.	Shelf-stable multi-textured cookies
IL97067A (en) *	1990-02-12	1994-05-30	Gist Brocades Nv	Substrate-limited doughs
JP3189053B2 (ja) *	1991-07-18	2001-07-16	ザピルスベリーカンパニー	酵母−膨脹して冷蔵したねり粉製品
US5514386A (en) *	1991-07-18	1996-05-07	The Pillsbury Company	Dough compositions containing temperature sensitive yeast and a temperature sensitive yeast strain and process of making
US5540940A (en) *	1991-07-18	1996-07-30	The Pillsbury Company	Substrate-limited, yeast leavened refrigerated dough products and process of making
US5492702A (en) *	1991-07-18	1996-02-20	The Pillsbury Company	Substrate-limited yeast-leavened refrigerated dough products
EP1839488A1 (fr) *	2006-03-27	2007-10-03	Campina Nederland Holding B.V.	Gâteau sans oeufs et procédé pour son préparation
WO2008133512A1 (fr) *	2007-04-26	2008-11-06	Csm Nederland B.V.	Pate levee a la levure et melange sec servant a preparer cette pate
EP3823455B1 (fr) *	2018-07-16	2025-10-01	Symrise AG	Composition de substitution de sucre dans les pâtisseries

1977
- 1977-09-02 GB GB3675177A patent/GB1587296A/en not_active Expired
- 1977-09-07 DE DE19772740245 patent/DE2740245A1/de active Pending
- 1977-09-08 NL NL7709887A patent/NL7709887A/xx not_active Application Discontinuation
- 1977-09-09 CA CA286,437A patent/CA1084334A/fr not_active Expired
- 1977-09-09 JP JP52108701A patent/JPS605246B2/ja not_active Expired
- 1977-09-09 AU AU28698/77A patent/AU514872B2/en not_active Expired
- 1977-09-09 SE SE7710132A patent/SE7710132L/ not_active Application Discontinuation

Also Published As

Publication number	Publication date
AU2869877A (en)	1979-03-15
AU514872B2 (en)	1981-03-05
DE2740245A1 (de)	1978-03-16
JPS5334945A (en)	1978-03-31
JPS605246B2 (ja)	1985-02-09
GB1587296A (en)	1981-04-01
NL7709887A (nl)	1978-03-14
SE7710132L (sv)	1978-03-11

Legal Events

Date	Code	Title	Description
1997-08-26	MKEX	Expiry

Publication	Publication Date	Title
US4678672A (en)	1987-07-07	Reduced calorie crackers and processes for producing same
US4005225A (en)	1977-01-25	Bakery process and developer composition therefor
DE69527579T2 (de)	2003-01-30	Brotqualitätsaufbesserungsmittel und Verfahren zur Herstellung von Brot unter Anwendung dieser Zusammensetzung
EP0218277B1 (fr)	1992-01-08	Emulsions eau-dans-huile comestibles à teneur en graisse réduite et utilisation de ces émulsions pour la fabrication de produits de boulangerie
CA1084334A (fr)	1980-08-26	Produits de boulangerie et methode de fabrication
JP4065084B2 (ja)	2008-03-19	食物繊維強化パン及びその製法
US4233321A (en)	1980-11-11	White pan bread and roll process and product
US3304183A (en)	1967-02-14	Ascorbic acid and an oxidizing agent in continuous bread process
DE1959937C3 (de)	1974-07-04	Trockengemische auf Mehlgrundlage für die Heimbäckerei sowie ihre Verwendung zur Herstellung vom Heimgebackenem aus Hefeteig
KR20170055802A (ko)	2017-05-22	쌀가루와 전분을 포함하는 글루텐 무첨가 빵과 그 조성물 및 제조방법
US4643900A (en)	1987-02-17	Method for making bakery products
US2158392A (en)	1939-05-16	Bread and bakery product
EP0605648A1 (fr)	1994-07-13	Produits de panification a haute teneur en lait ecreme
US4093748A (en)	1978-06-06	Process for the preparation of bread
US3429712A (en)	1969-02-25	Method for producing yeast-leavened baked goods
US7172784B2 (en)	2007-02-06	Emulsifier composition for cakes and a method of making improved quality cakes thereof
US4109023A (en)	1978-08-22	Porous yeast leavened dough product
EP1505877B1 (fr)	2006-10-11	Formule emulsifiante a base de graisse culinaire pour preparation de patisseries et procede de production
US5993883A (en)	1999-11-30	Sweet dough mix
JP2000023614A (ja)	2000-01-25	イースト発酵食品用組成物
CA1163854A (fr)	1984-03-20	Pate a pain et methode de production
US3567461A (en)	1971-03-02	Dietetic low protein bread mix and bread produced therefrom
WO1990000008A1 (fr)	1990-01-11	Compositions de pain ameliorees et leur procede de preparation
US4292330A (en)	1981-09-29	Bread leavening yeast
US4233330A (en)	1980-11-11	Cake process and product