DK0538253T3 - Fremgangsmåde til bagværk og produkter derudfra - Google Patents

Fremgangsmåde til bagværk og produkter derudfra

Info

Publication number
DK0538253T3
DK0538253T3 DK90911251.8T DK90911251T DK0538253T3 DK 0538253 T3 DK0538253 T3 DK 0538253T3 DK 90911251 T DK90911251 T DK 90911251T DK 0538253 T3 DK0538253 T3 DK 0538253T3
Authority
DK
Denmark
Prior art keywords
pct
hydrated
baked goods
date dec
sec
Prior art date
Application number
DK90911251.8T
Other languages
English (en)
Inventor
Gregory B Murphy
Kevin W Lang
Barry N Frake
William J Entenmann
Original Assignee
Kraft Foods 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.)
Filing date
Publication date
Application filed by Kraft Foods Inc filed Critical Kraft Foods Inc
Application granted granted Critical
Publication of DK0538253T3 publication Critical patent/DK0538253T3/da

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • 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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • 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
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/25—Cheese with fat content lower than 0.5%, including cheese from skim milk, i.e. no addition of fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Catalysts (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Grain Derivatives (AREA)
DK90911251.8T 1989-06-15 1990-06-15 Fremgangsmåde til bagværk og produkter derudfra DK0538253T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US36690289A 1989-06-15 1989-06-15
PCT/US1990/003407 WO1991019421A1 (en) 1989-06-15 1990-06-15 Process for baked goods and products therefrom

Publications (1)

Publication Number Publication Date
DK0538253T3 true DK0538253T3 (da) 1996-05-20

Family

ID=26781513

Family Applications (1)

Application Number Title Priority Date Filing Date
DK90911251.8T DK0538253T3 (da) 1989-06-15 1990-06-15 Fremgangsmåde til bagværk og produkter derudfra

Country Status (8)

Country Link
US (1) US5403610A (da)
EP (1) EP0538253B1 (da)
AT (1) ATE132007T1 (da)
CA (1) CA2084782A1 (da)
DE (1) DE69024506T2 (da)
DK (1) DK0538253T3 (da)
ES (1) ES2084031T3 (da)
WO (1) WO1991019421A1 (da)

Families Citing this family (41)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1258841B (it) * 1992-01-31 1996-02-29 Barilla Flli G & R Biscotto con elevato contenuto di cereali
EP0564077A3 (en) * 1992-02-20 1994-08-17 Gen Foods Inc Low-fat confectionary material and process for making same
CA2116171A1 (en) * 1993-03-25 1994-09-26 Joaquin Castro Lugay Low density no fat baked product and method for making
US5385640A (en) * 1993-07-09 1995-01-31 Microcell, Inc. Process for making microdenominated cellulose
US5487419A (en) * 1993-07-09 1996-01-30 Microcell, Inc. Redispersible microdenominated cellulose
US5439696A (en) * 1993-08-25 1995-08-08 The Pillsbury Company High ratio baking composition
GB2298560B (en) * 1994-12-23 1998-07-08 Cpc International Inc Low-fat cake donuts and process therefor
US6110511A (en) * 1995-03-31 2000-08-29 Cereal Ingredients, Inc. Fruit particle analog
JPH09145A (ja) 1995-06-15 1997-01-07 Unilever Nv 食用積層ドウおよびそのための食用積層用分散体
US6099887A (en) 1996-02-09 2000-08-08 Lbi Acquisition Corp. Process for preparing an edible laminated dough and edible lamination dispersion therefor
US5871661A (en) * 1996-09-17 1999-02-16 Huntington Food Products, Inc. Baking pan assembly for preparing donuts
US5993883A (en) * 1998-04-29 1999-11-30 Bunge Foods Corporation Sweet dough mix
EP1154695B1 (en) 1999-02-24 2005-12-21 Danisco USA, Inc. Betaine and bakery products
US6733815B2 (en) 1999-04-16 2004-05-11 Cargill, Incorporated Food ingredient containing wheat gluten, soy grits and soy flour
US6620443B1 (en) 1999-07-02 2003-09-16 Cereal Ingredients, Inc. Edible color and flavor carrier and method for making an edible color and flavor carrier
US6579554B2 (en) 2000-04-14 2003-06-17 The Pillsbury Company Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
US6706305B2 (en) * 2001-10-31 2004-03-16 Conagra Foods Inc. Low glycemic index bread
AU2002360597A1 (en) * 2001-12-13 2003-06-23 Techcom International Inc. High protein, low carbohydrate dough and bread products, and method for making same
US20040071852A1 (en) * 2002-10-09 2004-04-15 Yael Vodovotz Compositions and processes for making high soy protein-containing bakery products
US20060210687A1 (en) * 2002-11-06 2006-09-21 Fiberstar, Inc. Enhanced crackers, chips, wafers and unleavened using highly refined cellulose fiber ingredients
US9629790B2 (en) * 2002-11-06 2017-04-25 Fiberstar, Inc Stabilization of cosmetic compositions
US20040091596A1 (en) * 2002-11-13 2004-05-13 Steve Schellhaass Food product and method of manufacture
US7252850B2 (en) * 2003-05-30 2007-08-07 Delavau Llc High protein and high fiber food products
US20050031753A1 (en) * 2003-08-08 2005-02-10 Gaul Jennifer A. Reduced fat absorption in prepared foods
WO2005036971A1 (en) * 2003-10-16 2005-04-28 Techcom Group, Llc Reduced digestible carbohydrate food having reduced blood glucose response
US20050208180A1 (en) * 2004-03-22 2005-09-22 Jodi Engleson Extruded ingredients for food products
US20060073260A1 (en) * 2004-03-22 2006-04-06 Engleson Jodi A Extruded ingredients for food products
US20060003070A1 (en) * 2004-06-30 2006-01-05 Muller-Thym Harold T Jr Low carbohydrate flour substitute
WO2007019364A1 (en) * 2005-08-03 2007-02-15 General Mills Marketing, Inc. Batter-like compositions containing setting agent and methods of preparing and using same
US20080280003A1 (en) * 2005-08-03 2008-11-13 Coyle Heide C Batter-Like Compositions and Methods of Preparing and Using Same
US8637106B2 (en) * 2005-08-03 2014-01-28 General Mills, Inc. Low-fat batter-like compositions and methods of preparing and using same
US20070042099A1 (en) * 2005-08-17 2007-02-22 Stanton Robert P Ready to bake refrigerated batter
US20110183059A1 (en) * 2005-08-17 2011-07-28 Oven Luv'n Llc Ready to bake refridgerated batter
US20070298143A1 (en) * 2006-06-22 2007-12-27 Graves John Retarder-to-oven laminated dough
FR2912607B1 (fr) * 2007-02-20 2009-10-02 Gervais Danone Sa Produit alimentaire semi-fluide comprenant des fibres de beta-glucane et de la gomme de guar, utilisation en tant qu'aliment fonctionnel
US8287930B2 (en) * 2007-08-08 2012-10-16 Archer Daniels Midland Company Free-flowing egg replacement product and process of making same
US7666457B1 (en) 2008-08-19 2010-02-23 Delavau Llc Dry mixes comprising glycerine
US11229213B2 (en) * 2015-06-18 2022-01-25 General Mills, Inc. Food protein gel matrix gluten analog
EP4013241A1 (en) 2019-08-16 2022-06-22 Nutrition & Biosciences USA 4, Inc. Flour- and meal-based food products comprising insoluble alpha-1,3-glucan
WO2023055660A1 (en) * 2021-09-28 2023-04-06 General Mills, Inc. Place and bake cake product
WO2026044060A1 (en) 2024-08-22 2026-02-26 International N&H Denmark Aps Enzymatic in situ production of modified alpha- 1,4-glucans and products obtained, enzymes and modified alpha- 1,4-glucans

Family Cites Families (30)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3234027A (en) * 1962-10-18 1966-02-08 Marine Colloids Inc Continuous-mix bread manufacture
US3574634A (en) * 1969-06-02 1971-04-13 Calogics Inc Low calorie foodstuffs
US3676150A (en) * 1970-06-01 1972-07-11 Gen Foods Corp Low calorie yeast leavened baked products
US3711297A (en) * 1970-12-29 1973-01-16 Procter & Gamble Process for the treatment of unchlorinated cake flour
US4590076A (en) * 1976-05-24 1986-05-20 Ralston Purina Company Reduced calorie, high fiber content breads and methods of making same
US4109018A (en) * 1976-05-27 1978-08-22 Thompson Jerome B Low calorie diet bread
US4143163A (en) * 1976-06-30 1979-03-06 Maxfibe, Inc. Coated fibrous cellulose product and process
GB1556815A (en) * 1976-08-27 1979-11-28 Ind Grain Products Ltd Glutenproducts
US4109025A (en) * 1976-12-15 1978-08-22 Stauffer Chemical Company Protein enriched baked goods
JPS5454169A (en) * 1977-10-08 1979-04-28 Asahi Chem Ind Co Ltd Compound
US4219580A (en) * 1978-06-29 1980-08-26 Pfizer Inc. Flour substitutes
US4308294A (en) * 1980-06-20 1981-12-29 General Foods Corporation Oil replacement composition
US4431681A (en) * 1982-03-08 1984-02-14 General Foods Corporation Process for preparing a high quality, reduced-calorie cake
US4503083A (en) * 1982-03-08 1985-03-05 General Foods Corporation High quality, reduced-calorie cake
US4451490A (en) * 1982-03-08 1984-05-29 General Foods Corporation High quality, reduced-calorie cake containing cellulose and process thereof
US4424237A (en) * 1982-03-22 1984-01-03 Batter-Lite Foods, Inc. Hydrated emulsifier for use in flour based baked goods
US4923981A (en) * 1982-09-03 1990-05-08 Sbp, Inc. Use of parenchymal cell cellulose to improve comestibles
US4559233A (en) * 1983-12-30 1985-12-17 Kraft, Inc. Edible fibrous serum milk protein/xanthan gum complexes
US4762726A (en) * 1983-12-30 1988-08-09 Kraft, Inc. Shelf stable acid food dressings containing fibrous protein complexes
US4563360A (en) * 1983-12-30 1986-01-07 Kraft, Inc. Edible xanthan gum-protein fibrous complexes
JPS61162126A (ja) * 1985-01-12 1986-07-22 協和醗酵工業株式会社 生地改良剤
DE3504596C2 (de) * 1985-02-11 1994-02-03 Duelsen Hans Juergen Verfahren zur Herstellung von Brot
US4865863A (en) * 1985-12-31 1989-09-12 The Procter & Gamble Company Co-milling fiber for use in foods
US4824683A (en) * 1986-05-08 1989-04-25 Nutri-Life Foods, Inc. Low calorie high fiber bread
US4774099A (en) * 1986-05-30 1988-09-27 The Procter & Gamble Company Process for making brownies containing cellulosic fiber
US4971823A (en) * 1987-04-30 1990-11-20 Fahlen Arne E High fiber natural bread
US4869826A (en) * 1987-09-01 1989-09-26 Process Biotechnology, Inc. Cellular adsorbents for removal of viral contaminants from blood and complex protein solutions
IL90063A0 (en) * 1988-04-29 1989-12-15 Kraft Inc Microfragmented anisotropic poly-saccharide/protein complex dispersions
US4892762A (en) * 1988-05-12 1990-01-09 Continental Baking Company Reduced calorie high fiber bread containing a treated soy polysaccharide material
US5336515A (en) * 1989-06-15 1994-08-09 Kraft General Foods, Inc. Polysaccharide hydrocolloid-containing food products

Also Published As

Publication number Publication date
DE69024506T2 (de) 1996-06-05
EP0538253B1 (en) 1995-12-27
EP0538253A1 (en) 1993-04-28
CA2084782A1 (en) 1991-12-16
US5403610A (en) 1995-04-04
EP0538253A4 (en) 1993-06-30
ES2084031T3 (es) 1996-05-01
DE69024506D1 (de) 1996-02-08
ATE132007T1 (de) 1996-01-15
WO1991019421A1 (en) 1991-12-26

Similar Documents

Publication Publication Date Title
DK0538253T3 (da) Fremgangsmåde til bagværk og produkter derudfra
IL91755A (en) Baked products with longterm anti-staling and keeping properties and superior nutritional qualities
DE69016555D1 (de) Nahrungsmittel.
NO20061838L (no) Hevemiddel for bakevarer
ES2057594T3 (es) Procedimiento y agente de anti-revenimiento.
DK712188D0 (da) Dejkonditioneringsmiddel
FI962507A0 (fi) Leivontavalmiit taikinat
ES2011474B3 (es) Metodo para la preparacion de pasta de hojaldre, composiciones grasas, pasta de hojaldre y productos de dicha pasta.
EP0275878A3 (en) Room temperature storage stable dough
NZ330425A (en) Protein based emulsion containing either a saponin or a bile acid for use in bread preparation
ATE223652T1 (de) Verwendung einer desaminierenden oxidase zum backen
FR2744729B1 (fr) Nouvelles levures de panification sensibles au froid
GB2022391A (en) Bread containing gum and its manufacture
DE3273570D1 (en) Process and ready for use meal for the preparation of bread with an enhanced ballast content and which does not crumble when it is sliced
EP0783248B1 (en) Ready-to-bake bread doughs
ATE77033T1 (de) Backmittel fuer hefeteige.
ATE74711T1 (de) Backmittel fuer broetchenteige.
EP0005977A3 (en) Bread containing gum and its manufacture
DE69204623D1 (de) Tiefgefrorener, vorgegärter Teig.
ES2008729A6 (es) Procedimiento para la elaboracion de un producto de pasteleria
ATE188091T1 (de) Panettone-ähnliche backware
DE50003684D1 (de) Protein angereicherter Kartoffelteig
Zanen Incidence of complications of group R streptococcal infections in man in the Netherlands.
ATE188344T1 (de) Gerolltes rouladenbiscuit
ES2000013A6 (es) Masas precocidas conformadas para la preparacion rapida de productos de panificacion