OA10631A - Method for preparing leavened dough or leavened puff pastry and food products - Google Patents

Method for preparing leavened dough or leavened puff pastry and food products Download PDF

Info

Publication number: OA10631A
Authority: OA; OAPI
Prior art keywords: dough; process according; leavened; croissants; hydrocolloid
Prior art date: 1995-05-02

Application number

OA70121A

Other languages

English (en)

Inventor

Philippe Douaire

Sandrine Vincensini

Original Assignee

Philippe Douaire

Sandrine Vincensini

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.)

1995-05-02

Filing date

1997-11-03

Publication date

2002-09-16

1995-05-02 Priority claimed from FR9505203A external-priority patent/FR2733669B1/fr

1995-07-17 Priority claimed from FR9508594A external-priority patent/FR2736802B1/fr

1997-11-03 Application filed by Philippe Douaire, Sandrine Vincensini filed Critical Philippe Douaire

2002-09-16 Publication of OA10631A publication Critical patent/OA10631A/en

Links

238000000034 method Methods 0.000 title claims abstract description 34
235000013305 food Nutrition 0.000 title claims abstract description 16
235000014594 pastries Nutrition 0.000 title claims abstract description 15
235000013312 flour Nutrition 0.000 claims abstract description 20
108010068370 Glutens Proteins 0.000 claims abstract description 17
235000021312 gluten Nutrition 0.000 claims abstract description 17
238000004898 kneading Methods 0.000 claims abstract description 7
235000012830 plain croissants Nutrition 0.000 claims description 36
239000000416 hydrocolloid Substances 0.000 claims description 17
238000004519 manufacturing process Methods 0.000 claims description 15
238000005096 rolling process Methods 0.000 claims description 11
XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 8
229920000159 gelatin Polymers 0.000 claims description 8
235000019322 gelatine Nutrition 0.000 claims description 8
238000010030 laminating Methods 0.000 claims description 8
108010010803 Gelatin Proteins 0.000 claims description 7
239000008273 gelatin Substances 0.000 claims description 7
235000011852 gelatine desserts Nutrition 0.000 claims description 7
230000008014 freezing Effects 0.000 claims description 6
238000007710 freezing Methods 0.000 claims description 6
239000000203 mixture Substances 0.000 claims description 6
235000015173 baked goods and baking mixes Nutrition 0.000 claims description 4
239000001814 pectin Substances 0.000 claims description 3
235000010987 pectin Nutrition 0.000 claims description 3
229920001277 pectin Polymers 0.000 claims description 3
GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 2
230000000284 resting effect Effects 0.000 claims description 2
238000007493 shaping process Methods 0.000 claims description 2
240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 7
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract 1
239000000047 product Substances 0.000 description 15
235000010948 carboxy methyl cellulose Nutrition 0.000 description 10
229920002134 Carboxymethyl cellulose Polymers 0.000 description 9
CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
235000008429 bread Nutrition 0.000 description 8
239000000665 guar gum Substances 0.000 description 5
235000010417 guar gum Nutrition 0.000 description 5
CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
102000004139 alpha-Amylases Human genes 0.000 description 4
108090000637 alpha-Amylases Proteins 0.000 description 4
235000010323 ascorbic acid Nutrition 0.000 description 4
239000011668 ascorbic acid Substances 0.000 description 4
229920002907 Guar gum Polymers 0.000 description 3
239000001768 carboxy methyl cellulose Substances 0.000 description 3
235000019197 fats Nutrition 0.000 description 3
229960002154 guar gum Drugs 0.000 description 3
JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 2
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 description 2
244000068988 Glycine max Species 0.000 description 2
235000010469 Glycine max Nutrition 0.000 description 2
241000209140 Triticum Species 0.000 description 2
235000021307 Triticum Nutrition 0.000 description 2
239000000654 additive Substances 0.000 description 2
229960005070 ascorbic acid Drugs 0.000 description 2
235000014121 butter Nutrition 0.000 description 2
229960004424 carbon dioxide Drugs 0.000 description 2
229910002092 carbon dioxide Inorganic materials 0.000 description 2
239000001569 carbon dioxide Substances 0.000 description 2
239000008121 dextrose Substances 0.000 description 2
230000000694 effects Effects 0.000 description 2
230000002538 fungal effect Effects 0.000 description 2
235000010445 lecithin Nutrition 0.000 description 2
239000000787 lecithin Substances 0.000 description 2
239000001937 mono and diacetyl tartraric acid esters of mono and diglycerides of fatty acids Substances 0.000 description 2
235000010961 mono- and di- acetyl tartraric acid esters of mono- and di- glycerides of fatty acids Nutrition 0.000 description 2
229940083466 soybean lecithin Drugs 0.000 description 2
235000000346 sugar Nutrition 0.000 description 2
FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 description 1
244000303965 Cyamopsis psoralioides Species 0.000 description 1
239000001828 Gelatine Substances 0.000 description 1
101100391171 Schizosaccharomyces pombe (strain 972 / ATCC 24843) for3 gene Proteins 0.000 description 1
240000006365 Vitis vinifera Species 0.000 description 1
235000014787 Vitis vinifera Nutrition 0.000 description 1
230000000996 additive effect Effects 0.000 description 1
239000011230 binding agent Substances 0.000 description 1
239000008112 carboxymethyl-cellulose Substances 0.000 description 1
229920006184 cellulose methylcellulose Polymers 0.000 description 1
235000013351 cheese Nutrition 0.000 description 1
239000003795 chemical substances by application Substances 0.000 description 1
239000000084 colloidal system Substances 0.000 description 1
238000000855 fermentation Methods 0.000 description 1
230000004151 fermentation Effects 0.000 description 1
235000013310 margarine Nutrition 0.000 description 1
239000003264 margarine Substances 0.000 description 1
239000003921 oil Substances 0.000 description 1
230000001681 protective effect Effects 0.000 description 1
238000010008 shearing Methods 0.000 description 1
239000003381 stabilizer Substances 0.000 description 1
150000008163 sugars Chemical class 0.000 description 1
238000010257 thawing Methods 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
- 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
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough

Landscapes

Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)
Noodles (AREA)

OA70121A 1995-05-02 1997-11-03 Method for preparing leavened dough or leavened puff pastry and food products OA10631A (en)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
FR9505203A FR2733669B1 (fr)	1995-05-02	1995-05-02	Procede de fabrication d'une pate levee ou levee feuilletee et aliments a base d'une telle pate
FR9508594A FR2736802B1 (fr)	1995-07-17	1995-07-17	Procede de fabrication d'une pate levee ou feuilletee ou levee-feuillete et produits obtenus s'y rapportant

Publications (1)

Publication Number	Publication Date
OA10631A true OA10631A (en)	2002-09-16

Family

ID=26231927

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
OA70121A OA10631A (en)	1995-05-02	1997-11-03	Method for preparing leavened dough or leavened puff pastry and food products

Country Status (15)

Country	Link
US (1)	US6419965B1 (es)
EP (1)	EP0828426B1 (es)
JP (1)	JP3107832B2 (es)
CN (1)	CN1081896C (es)
AT (1)	ATE188840T1 (es)
AU (1)	AU712830B2 (es)
BR (1)	BR9608323A (es)
CA (1)	CA2220009C (es)
DE (1)	DE69606291T2 (es)
DK (1)	DK0828426T3 (es)
ES (1)	ES2144247T3 (es)
GR (1)	GR3033167T3 (es)
OA (1)	OA10631A (es)
PT (1)	PT828426E (es)
WO (1)	WO1996034530A2 (es)

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EP1328158B1 (en) *	2000-10-17	2008-01-30	Société des Produits Nestlé S.A.	Method for producing a dough-based product
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CA2474369A1 (en) *	2002-01-31	2003-08-07	Rich Products Corporation	Frozen dough and baked products
US20050064084A1 (en) *	2002-09-19	2005-03-24	Elder Vincent Allen	Method for reducing acrylamide formation in thermally processed foods
US7393550B2 (en)	2003-02-21	2008-07-01	Frito-Lay North America, Inv.	Method for reducing acrylamide formation in thermally processed foods
US7811618B2 (en)	2002-09-19	2010-10-12	Frito-Lay North America, Inc.	Method for reducing asparagine in food products
US8110240B2 (en)	2003-02-21	2012-02-07	Frito-Lay North America, Inc.	Method for reducing acrylamide formation in thermally processed foods
US6884443B2 (en)	2003-08-07	2005-04-26	General Mills, Inc.	Compositions and methods relating to freezer-to-oven doughs
BRPI0412631A (pt) *	2003-09-10	2006-09-26	Unilever Nv	pão com alto teor de fibra, composição de pão aprimorada, massa para a preparação de pão e processo para a preparação de pão
US20050158439A1 (en) *	2003-11-26	2005-07-21	Dave Zhang	Non-sheeted freezer-to-oven dough with a simplified leavening system
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CA2556286A1 (en) *	2005-08-17	2007-02-17	Robert P. Stanton	Ready to bake refrigerated batter
US20110183059A1 (en) *	2005-08-17	2011-07-28	Oven Luv'n Llc	Ready to bake refridgerated batter
CA2634545C (en)	2005-12-23	2014-07-29	Rich Products Corporation	Method for producing frozen dough
KR101364545B1 (ko)	2006-03-16	2014-02-21	리치 프러덕츠 코포레이션	냉동 시트상 반죽제품 및 제조방법
US20070298143A1 (en) *	2006-06-22	2007-12-27	Graves John	Retarder-to-oven laminated dough
US8486684B2 (en)	2007-08-13	2013-07-16	Frito-Lay North America, Inc.	Method for increasing asparaginase activity in a solution
JP4906646B2 (ja)	2007-09-07	2012-03-28	セイコープレシジョン株式会社	羽根駆動装置
CN101411344B (zh) *	2007-10-15	2011-05-18	安琪酵母股份有限公司	冷冻面团改良剂及其应用
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
WO2010083299A1 (en)	2009-01-14	2010-07-22	Rich Products Corporation	Method for reducing proofing time for baked and other products
CN101617796B (zh) *	2009-05-31	2012-08-22	上海清美绿色食品有限公司	一种四鲜烤麸的生产方法
CN101897410B (zh) *	2009-05-31	2013-06-05	上海清美绿色食品有限公司	烤麸的生产方法
JP5188473B2 (ja) *	2009-08-06	2013-04-24	日清オイリオグループ株式会社	層状膨化食品用ホイロ後冷凍生地
EP2526775A1 (en) *	2010-01-18	2012-11-28	Ajinomoto Co., Inc.	Method for producing frozen bread dough needing no thawing or fermentation step
ITVI20100222A1 (it) *	2010-08-04	2012-02-05	Canol S R L	Sfoglia di pasta per la preparazione di prodotti dolciari del tipo cosiddetto "croissant"
JP5739199B2 (ja) *	2011-03-22	2015-06-24	日清製粉株式会社	ホイロ発酵済みパン類用冷凍生地の製造方法
US20130230622A1 (en) *	2011-05-26	2013-09-05	Grupo Bimbo, S.A.B. De C.V.	Laminated flavored pastry and method of manufacturing thereof
US10575544B1 (en)	2015-11-03	2020-03-03	J. Guido's Foods, LLC	Appetize food product and a method for making the same
RU2614875C1 (ru) *	2016-02-29	2017-03-30	Павел Владимирович Басов	Тесто на основе овсяных отрубей без зерновой муки
CN109699704B (zh) *	2019-02-21	2021-10-12	北京瑞家食品有限公司	一种预发酵牛角速冻面团的生产工艺
CN109805062B (zh) *	2019-02-21	2021-09-03	北京瑞家食品有限公司	一种预发酵丹麦酥速冻面团的生产工艺
JP7218068B2 (ja) *	2019-11-28	2023-02-06	株式会社ニップン	デュラムバイタルグルテンを含む層状ベーカリー製品用小麦粉組成物
US20240260591A1 (en) *	2021-06-22	2024-08-08	General Mills, Inc.	Rolled Dough Product and Method of Producing
JP2023035398A (ja) *	2021-09-01	2023-03-13	株式会社Adeka	積層状生地、及び、その製造方法
EP4602921A1 (en)	2024-02-16	2025-08-20	Mauri Technology B.V.	Glazed laminated dough product
WO2025174244A1 (en)	2024-02-16	2025-08-21	Mauri Technology B.V.	Glazed laminated dough product
WO2025238185A1 (en)	2024-05-15	2025-11-20	Mauri Technology B.V.	Improver composition for a freezer-to-oven bakery product

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1996
- 1996-05-02 ES ES96919853T patent/ES2144247T3/es not_active Expired - Lifetime
- 1996-05-02 JP JP08533076A patent/JP3107832B2/ja not_active Expired - Lifetime
- 1996-05-02 EP EP96919853A patent/EP0828426B1/fr not_active Expired - Lifetime
- 1996-05-02 AT AT96919853T patent/ATE188840T1/de active
- 1996-05-02 DK DK96919853T patent/DK0828426T3/da active
- 1996-05-02 PT PT96919853T patent/PT828426E/pt unknown
- 1996-05-02 AU AU58240/96A patent/AU712830B2/en not_active Expired
- 1996-05-02 CN CN96194707A patent/CN1081896C/zh not_active Expired - Lifetime
- 1996-05-02 BR BR9608323-9A patent/BR9608323A/pt not_active IP Right Cessation
- 1996-05-02 DE DE69606291T patent/DE69606291T2/de not_active Expired - Lifetime
- 1996-05-02 US US08/930,133 patent/US6419965B1/en not_active Expired - Lifetime
- 1996-05-02 WO PCT/FR1996/000665 patent/WO1996034530A2/fr not_active Ceased
- 1996-05-02 CA CA2220009A patent/CA2220009C/fr not_active Expired - Lifetime
1997
- 1997-11-03 OA OA70121A patent/OA10631A/en unknown
2000
- 2000-04-06 GR GR20000400859T patent/GR3033167T3/el unknown

Also Published As

Publication number	Publication date
WO1996034530A3 (fr)	1996-12-05
CA2220009A1 (fr)	1996-11-07
BR9608323A (pt)	1999-11-30
US6419965B1 (en)	2002-07-16
GR3033167T3 (en)	2000-08-31
EP0828426A1 (fr)	1998-03-18
CN1187758A (zh)	1998-07-15
AU712830B2 (en)	1999-11-18
DE69606291T2 (de)	2000-08-10
AU5824096A (en)	1996-11-21
ATE188840T1 (de)	2000-02-15
DK0828426T3 (da)	2000-07-17
DE69606291D1 (de)	2000-02-24
JP3107832B2 (ja)	2000-11-13
PT828426E (pt)	2000-06-30
ES2144247T3 (es)	2000-06-01
WO1996034530A2 (fr)	1996-11-07
CN1081896C (zh)	2002-04-03
CA2220009C (fr)	2010-08-24
JPH11505416A (ja)	1999-05-21
EP0828426B1 (fr)	2000-01-19

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