NO302552B1 - Fremgangsmåte ved fremstilling av et frosset gjærdeigprodukt - Google Patents

Fremgangsmåte ved fremstilling av et frosset gjærdeigprodukt Download PDF

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Publication number
NO302552B1
NO302552B1 NO920182A NO920182A NO302552B1 NO 302552 B1 NO302552 B1 NO 302552B1 NO 920182 A NO920182 A NO 920182A NO 920182 A NO920182 A NO 920182A NO 302552 B1 NO302552 B1 NO 302552B1
Authority
NO
Norway
Prior art keywords
dough
frozen
yeast
flour
activity
Prior art date
Application number
NO920182A
Other languages
English (en)
Norwegian (no)
Other versions
NO920182D0 (no
NO920182L (no
Inventor
Peter Larsen
Original Assignee
Kval Marketing 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 Kval Marketing Inc filed Critical Kval Marketing Inc
Publication of NO920182D0 publication Critical patent/NO920182D0/no
Publication of NO920182L publication Critical patent/NO920182L/no
Publication of NO302552B1 publication Critical patent/NO302552B1/no

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
    • 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
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Confectionery (AREA)
  • Production Of Liquid Hydrocarbon Mixture For Refining Petroleum (AREA)
NO920182A 1989-07-14 1992-01-14 Fremgangsmåte ved fremstilling av et frosset gjærdeigprodukt NO302552B1 (no)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK348989A DK348989D0 (da) 1989-07-14 1989-07-14 Rullede deje hvor emnerne haeves og nedfryses i raa tilstand
PCT/DK1990/000183 WO1991001088A1 (en) 1989-07-14 1990-07-11 A method of preparing a frozen yeast dough product

Publications (3)

Publication Number Publication Date
NO920182D0 NO920182D0 (no) 1992-01-14
NO920182L NO920182L (no) 1992-03-12
NO302552B1 true NO302552B1 (no) 1998-03-23

Family

ID=8123477

Family Applications (1)

Application Number Title Priority Date Filing Date
NO920182A NO302552B1 (no) 1989-07-14 1992-01-14 Fremgangsmåte ved fremstilling av et frosset gjærdeigprodukt

Country Status (9)

Country Link
US (1) US5589207A (da)
EP (1) EP0482105B1 (da)
AT (1) ATE99870T1 (da)
AU (1) AU644810B2 (da)
CA (1) CA2062966C (da)
DE (1) DE69006031T2 (da)
DK (2) DK348989D0 (da)
NO (1) NO302552B1 (da)
WO (1) WO1991001088A1 (da)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2688658A1 (fr) * 1992-03-20 1993-09-24 Ceres Sa Nv Patons de croissants et autres produits de boulangerie, surgeles, prets a cuire, procede pour leur fabrication, et produits cuits obtenus.
US5997914A (en) * 1994-02-09 1999-12-07 Kyowa Hakko Kogo Co., Ltd. Process for making bread
JP3451300B2 (ja) * 1994-09-12 2003-09-29 松谷化学工業株式会社 冷凍パン生地の製造法
US6589583B1 (en) 1999-11-01 2003-07-08 The Pillsbury Company Freezer to oven dough products
US6579554B2 (en) 2000-04-14 2003-06-17 The Pillsbury Company Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
WO2003063595A1 (en) * 2002-01-31 2003-08-07 Rich Products Corporation Frozen dough and baked products
US20040052908A1 (en) * 2002-09-18 2004-03-18 Boyle Janet L Tender laminated biscuits
US6896916B2 (en) * 2002-10-18 2005-05-24 Maple Leaf Baker Inc. Method of baking yeast-fermented frozen bread products
US20050158439A1 (en) * 2003-11-26 2005-07-21 Dave Zhang Non-sheeted freezer-to-oven dough with a simplified leavening system
US7704535B2 (en) * 2004-03-12 2010-04-27 Rich Products Corporation Freezer to retarder to oven dough
WO2005112652A1 (en) * 2004-05-12 2005-12-01 General Mills Marketing, Inc. Method of producing frozen dough, and related products
US20070298143A1 (en) * 2006-06-22 2007-12-27 Graves John Retarder-to-oven laminated dough
WO2009098229A2 (en) * 2008-02-04 2009-08-13 Danisco Us Inc., Genencor Division A method of preparing food products using ts23 alpha-amylase
US20090297659A1 (en) * 2008-06-03 2009-12-03 Boutte Troy T Enzymatic dough conditioner and flavor improver for bakery products
US10433563B2 (en) 2011-08-25 2019-10-08 Corbion Group Netherlands B.V. Use of an anti-staling enzyme mixture in the preparation of baked bread
BR112017000004B1 (pt) * 2014-07-08 2022-01-18 Caravan Ingredients Inc Produção de açúcar e métodos de confeitaria de melhoramento de textura e produtos formados a partir deles
JP6735868B2 (ja) * 2014-07-08 2020-08-05 キャラヴァン イングリーディエンツ インク． 糖を生成しかつテクスチャーを改善するベーカリー方法およびそれから形成される製品
PL4102974T3 (pl) 2020-02-14 2025-04-22 Lantmännen Unibake Holding A/S Sposób wytwarzania wypiekanego produktu bez dodatku cukru

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4248896A (en) * 1979-03-01 1981-02-03 Wallace Leland C Process for baking bread
US4406911A (en) * 1980-06-30 1983-09-27 General Foods Corporation Method of producing and baking frozen yeast leavened dough
FR2481072A1 (fr) * 1980-04-25 1981-10-30 Poupard Maurice Procede de traitement et de surgelation des produits de boulangerie et de viennoiserie en pate levee
US4374151A (en) * 1980-11-24 1983-02-15 General Foods Corporation Frozen dough for bakery products
US4847104A (en) * 1981-12-02 1989-07-11 General Foods Corporation Frozen dough having improved frozen storage shelf life
WO1984000876A1 (en) * 1982-09-07 1984-03-15 Quaker Oats Co Food products containing alpha-amylase and process for preparing same
NZ227998A (en) * 1988-03-11 1992-04-28 Enzyme Bio Systems Ltd Baked goods: acid stable microbial alpha-amylase enzyme added to dough
US5171590A (en) * 1989-02-22 1992-12-15 Ahold Retail Services A.G. Method of preparing frozen pieces of dough and of preparing dough products
DE69102261T2 (de) * 1990-12-28 1994-10-06 Unilever Nv Verbesserter, tiefgefrorener, vorgegärter Teig.

Also Published As

Publication number Publication date
EP0482105A1 (en) 1992-04-29
DK0482105T3 (da) 1994-05-30
EP0482105B1 (en) 1994-01-12
DE69006031D1 (de) 1994-02-24
NO920182D0 (no) 1992-01-14
NO920182L (no) 1992-03-12
CA2062966C (en) 1999-04-06
ATE99870T1 (de) 1994-01-15
US5589207A (en) 1996-12-31
WO1991001088A1 (en) 1991-02-07
AU644810B2 (en) 1993-12-23
DE69006031T2 (de) 1994-08-04
DK348989D0 (da) 1989-07-14
AU6175090A (en) 1991-02-22
CA2062966A1 (en) 1991-01-15

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Legal Events

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MM1K Lapsed by not paying the annual fees

Free format text: LAPSED IN JANUARY 2003