JP2000503843A - 冷蔵生地中のシロップ化を減少させる方法 - Google Patents

冷蔵生地中のシロップ化を減少させる方法

Info

Publication number
JP2000503843A
JP2000503843A JP9526851A JP52685197A JP2000503843A JP 2000503843 A JP2000503843 A JP 2000503843A JP 9526851 A JP9526851 A JP 9526851A JP 52685197 A JP52685197 A JP 52685197A JP 2000503843 A JP2000503843 A JP 2000503843A
Authority
JP
Japan
Prior art keywords
xylan
dough
refrigerated
weight
composition
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.)
Ceased
Application number
JP9526851A
Other languages
English (en)
Japanese (ja)
Inventor
ウィリアム アレン アットウェル
Original Assignee
ザ ピルスベリー コムパニー
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 ザ ピルスベリー コムパニー filed Critical ザ ピルスベリー コムパニー
Publication of JP2000503843A publication Critical patent/JP2000503843A/ja
Ceased 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
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
JP9526851A 1996-01-23 1996-12-31 冷蔵生地中のシロップ化を減少させる方法 Ceased JP2000503843A (ja)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US08/590,194 US5792499A (en) 1996-01-23 1996-01-23 Method for reducing syruping in refrigerated doughs
US08/590,194 1996-01-23
PCT/US1996/020906 WO1997026794A1 (en) 1996-01-23 1996-12-31 Method for reducing syruping in refrigerated doughs

Publications (1)

Publication Number Publication Date
JP2000503843A true JP2000503843A (ja) 2000-04-04

Family

ID=24361245

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9526851A Ceased JP2000503843A (ja) 1996-01-23 1996-12-31 冷蔵生地中のシロップ化を減少させる方法

Country Status (14)

Country Link
US (1) US5792499A (2)
EP (1) EP0876104B1 (2)
JP (1) JP2000503843A (2)
CN (1) CN1135067C (2)
AR (1) AR005666A1 (2)
AT (1) ATE235154T1 (2)
AU (1) AU706352B2 (2)
BR (1) BR9612454A (2)
DE (1) DE69627029T2 (2)
IN (1) IN186551B (2)
RU (1) RU2182424C2 (2)
TW (1) TW355664B (2)
WO (1) WO1997026794A1 (2)
ZA (1) ZA97480B (2)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008511325A (ja) * 2004-08-30 2008-04-17 フリト−レイ ノース アメリカ インコーポレイテッド 熱処理食品中のアクリルアミド形成を低減する方法

Families Citing this family (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU3122497A (en) * 1996-05-14 1997-12-05 University Of Manitoba Solid-phase activity assay for biologically active substance
US6200619B1 (en) 1996-06-17 2001-03-13 Fuji Oil Co., Ltd. Preserving agent and preserving method
US6919097B2 (en) 1999-05-17 2005-07-19 Kraft Food Holdings, Inc. Soft, fully baked breadsticks
CA2308557C (en) * 1999-05-17 2010-07-20 Kraft Foods, Inc. Deep dish pizza crust
US6764700B2 (en) * 1999-05-17 2004-07-20 Kraft Foods Holdings, Inc. Deep dish pizza crust
GB0001136D0 (en) * 2000-01-18 2000-03-08 Danisco Process
US6803067B2 (en) * 2000-03-10 2004-10-12 General Mills, Inc. Method of preparing and using a scoopable dough product
AU2001241843A1 (en) 2000-03-10 2001-09-24 General Mills Marketing, Inc. Scoopable dough and products resulting therefrom
JP2003141173A (ja) * 2001-08-22 2003-05-16 Komatsu Ltd データベース管理システム及びデータベース
ATE367096T1 (de) * 2001-10-26 2007-08-15 Novozymes As Verfahren zur herstellung von esswaren
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US8591975B2 (en) 2003-02-19 2013-11-26 General Mills, Inc. Filled refrigerated dough
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US6828277B2 (en) * 2003-03-24 2004-12-07 E. I. Du Pont De Nemours And Company Production of N-aryl-2-lactam and N-alkyl-2-lactam by reductive amination of lactones with aryl and alkyl nitro compounds
US20040197454A1 (en) * 2003-04-02 2004-10-07 Henry Leola K. Dough intermediate having enhanced textural properties and method of making same
US20110183059A1 (en) * 2005-08-17 2011-07-28 Oven Luv'n Llc Ready to bake refridgerated batter
US20070042099A1 (en) * 2005-08-17 2007-02-22 Stanton Robert P Ready to bake refrigerated batter
US9480262B2 (en) * 2007-01-16 2016-11-01 Puratos N.V. Bread with increased arabinoxylo-oligosaccharide content
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
CN105208877B (zh) * 2013-04-30 2020-01-17 格鲁卡诺瓦公司 用于制备液体燕麦基质的方法及由该方法制备的产品
WO2015195113A1 (en) * 2014-06-18 2015-12-23 General Mills, Inc. Method of producing a frozen dough, and related products

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2152602A (en) * 1937-06-09 1939-03-28 Hercules Powder Co Ltd Food product
DE2004982A1 (2) * 1969-02-05 1970-11-05
US3620763A (en) * 1969-02-24 1971-11-16 Pillsbury Co Refrigerated batter products and method for preparing same
US4225628A (en) * 1979-04-30 1980-09-30 Ben Hill Griffin, Inc. Citrus fiber additive product and process for making same
JPS6062949A (ja) * 1983-06-16 1985-04-11 Daiei Yakuhin Kogyo Kk 食品の老化防止方法
US5080919A (en) * 1985-02-15 1992-01-14 Nabisco Brands, Inc. Cookies with reduced sucrose content and doughs for production thereof
US4803084A (en) * 1985-10-23 1989-02-07 Frito-Lay, Inc. Shelf-stable, soft dough product
US4774099A (en) * 1986-05-30 1988-09-27 The Procter & Gamble Company Process for making brownies containing cellulosic fiber
NL8601594A (nl) * 1986-06-19 1988-01-18 Unilever Nv Werkwijze ter bereiding van een bladerdeeg, vetsamenstelling alsmede bladerdeeg en bladerdeegprodukten.
FR2602398B1 (fr) * 1986-08-11 1988-12-02 Prod Du Mais Pate de patisserie a longue conservation
US5178893A (en) * 1987-01-09 1993-01-12 Cpc International Inc. Product and process of making a room temperature storage stable dough
GB8906837D0 (en) * 1989-03-23 1989-05-10 Unilever Plc Bread improvers
US5336515A (en) * 1989-06-15 1994-08-09 Kraft General Foods, Inc. Polysaccharide hydrocolloid-containing food products
FR2673360A1 (fr) * 1991-03-01 1992-09-04 Ard Sa Composition a base de fibres alimentaires, aliment en contenant et procede de preparation.
US5342641A (en) * 1991-07-02 1994-08-30 Fuji Oil Co., Ltd. Food additive comprising water-soluble hemicellulose

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008511325A (ja) * 2004-08-30 2008-04-17 フリト−レイ ノース アメリカ インコーポレイテッド 熱処理食品中のアクリルアミド形成を低減する方法

Also Published As

Publication number Publication date
AR005666A1 (es) 1999-07-14
RU2182424C2 (ru) 2002-05-20
IN186551B (2) 2001-09-29
EP0876104B1 (en) 2003-03-26
ATE235154T1 (de) 2003-04-15
US5792499A (en) 1998-08-11
ZA97480B (en) 1998-07-21
CN1207648A (zh) 1999-02-10
CN1135067C (zh) 2004-01-21
WO1997026794A1 (en) 1997-07-31
DE69627029T2 (de) 2003-08-14
AU1569697A (en) 1997-08-20
DE69627029D1 (de) 2003-04-30
AU706352B2 (en) 1999-06-17
EP0876104A1 (en) 1998-11-11
TW355664B (en) 1999-04-11
BR9612454A (pt) 1999-07-13

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