FR2077037A5 - Pressurised container contg dough - with improved keeping properties - Google Patents

Pressurised container contg dough - with improved keeping properties

Info

Publication number
FR2077037A5
FR2077037A5 FR7102644A FR7102644A FR2077037A5 FR 2077037 A5 FR2077037 A5 FR 2077037A5 FR 7102644 A FR7102644 A FR 7102644A FR 7102644 A FR7102644 A FR 7102644A FR 2077037 A5 FR2077037 A5 FR 2077037A5
Authority
FR
France
Prior art keywords
dough
pressurised container
edible
keeping properties
improved keeping
Prior art date
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
FR7102644A
Other languages
French (fr)
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.)
Pillsbury Co
Original Assignee
Pillsbury Co
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 Pillsbury Co filed Critical Pillsbury Co
Application granted granted Critical
Publication of FR2077037A5 publication Critical patent/FR2077037A5/en
Expired legal-status Critical Current

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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B40/00—Preservation of flour or dough before baking
    • A23B40/10—Preservation of flour or dough before baking by cooling

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Polymers & Plastics (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Well developed dough with long storage life when refrigerated in a pressurised container comprises 100 p.b.w. flour, 3-10 p.b.w. edible polyalcohol, 2-4 p.b.w. edible salt, sufficient quantity of an edible emulsifier to prevent the development of more than 1 p.b.w. of a syrupy layer for 2,500 p.b.w. dough when the dough is preserved under pressure of 14 bar at 4.5 degrees C for 100 days, 3-10 p.b.w. sucrose, and >=3 but =9 p.b.w. dextrose and 35-65 p.b.w. water. The developed dough has an apparent solidity of >=1.25 units and a P value of >=35, P being defined as follows: P >=-1367+210Su-8.3Su2+432Se-74.8Se2+15.2H16.3SuSe-9.5SeH (based on the total wt. of the dough; Su is the wt.% of dextrose and sucrose; Se is the wt.% of salt and H is the wt.% of polyalcohol).
FR7102644A 1970-01-28 1971-01-27 Pressurised container contg dough - with improved keeping properties Expired FR2077037A5 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US657370A 1970-01-28 1970-01-28

Publications (1)

Publication Number Publication Date
FR2077037A5 true FR2077037A5 (en) 1971-10-15

Family

ID=21721543

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7102644A Expired FR2077037A5 (en) 1970-01-28 1971-01-27 Pressurised container contg dough - with improved keeping properties

Country Status (2)

Country Link
DE (1) DE2104030A1 (en)
FR (1) FR2077037A5 (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2222952A1 (en) * 1973-04-02 1974-10-25 Pillsbury Co
EP0013724A3 (en) * 1978-12-27 1981-04-22 Werner Ratjen Process for treating bakery products to be stored in the deep frozen state
EP0097038A1 (en) * 1982-06-14 1983-12-28 The Pillsbury Company Storage stable, ready-to-eat baked goods
EP0114451A1 (en) * 1980-11-24 1984-08-01 General Foods Corporation A frozen dough for bakery products
EP0098642A3 (en) * 1982-07-08 1986-06-25 THE PROCTER & GAMBLE COMPANY Doughs and cookies providing storage-stable texture variability
FR2589041A1 (en) * 1985-10-25 1987-04-30 Armoricaine Patisserie Frozen dough for croissants and method of manufacture

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2222952A1 (en) * 1973-04-02 1974-10-25 Pillsbury Co
EP0013724A3 (en) * 1978-12-27 1981-04-22 Werner Ratjen Process for treating bakery products to be stored in the deep frozen state
EP0114451A1 (en) * 1980-11-24 1984-08-01 General Foods Corporation A frozen dough for bakery products
EP0097038A1 (en) * 1982-06-14 1983-12-28 The Pillsbury Company Storage stable, ready-to-eat baked goods
EP0098642A3 (en) * 1982-07-08 1986-06-25 THE PROCTER & GAMBLE COMPANY Doughs and cookies providing storage-stable texture variability
FR2589041A1 (en) * 1985-10-25 1987-04-30 Armoricaine Patisserie Frozen dough for croissants and method of manufacture

Also Published As

Publication number Publication date
DE2104030A1 (en) 1972-08-10

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Legal Events

Date Code Title Description
ST Notification of lapse