ATE221732T1 - Verfahren zur herstellung von mikrowellen aufwärmbaren brotprodukte - Google Patents
Verfahren zur herstellung von mikrowellen aufwärmbaren brotprodukteInfo
- Publication number
- ATE221732T1 ATE221732T1 AT96203263T AT96203263T ATE221732T1 AT E221732 T1 ATE221732 T1 AT E221732T1 AT 96203263 T AT96203263 T AT 96203263T AT 96203263 T AT96203263 T AT 96203263T AT E221732 T1 ATE221732 T1 AT E221732T1
- Authority
- AT
- Austria
- Prior art keywords
- ppw
- give
- water
- bread products
- powder
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
- A21D2/30—Organic phosphorus compounds
- A21D2/32—Phosphatides
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Glass Compositions (AREA)
- General Preparation And Processing Of Foods (AREA)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP96203263A EP0848908B1 (de) | 1996-11-21 | 1996-11-21 | Verfahren zur Herstellung von Mikrowellen aufwärmbaren Brotprodukte |
Publications (1)
Publication Number | Publication Date |
---|---|
ATE221732T1 true ATE221732T1 (de) | 2002-08-15 |
Family
ID=8224605
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AT96203263T ATE221732T1 (de) | 1996-11-21 | 1996-11-21 | Verfahren zur herstellung von mikrowellen aufwärmbaren brotprodukte |
Country Status (12)
Country | Link |
---|---|
US (1) | US6068863A (de) |
EP (1) | EP0848908B1 (de) |
JP (1) | JPH10155411A (de) |
AT (1) | ATE221732T1 (de) |
AU (1) | AU722723B2 (de) |
CA (1) | CA2215883C (de) |
DE (1) | DE69622873T2 (de) |
DK (1) | DK0848908T3 (de) |
ES (1) | ES2179913T3 (de) |
IL (1) | IL121910A (de) |
PT (1) | PT848908E (de) |
RU (1) | RU2183062C2 (de) |
Families Citing this family (20)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1453384A1 (de) * | 2001-12-13 | 2004-09-08 | Techcom International Inc. | Proteinhyperreicher und kohlehydratarmer teig und backwaren, und verfahren zur herstellung |
US6881429B2 (en) * | 2002-02-05 | 2005-04-19 | The Pillsbury Company | Method of extruding bread dough and products thereof |
US20040199492A1 (en) * | 2003-04-04 | 2004-10-07 | Maniak Douglas C | Method of manufacturing dough products via gas injection and accelerational mixing |
NO319624B1 (no) | 2003-09-15 | 2005-09-05 | Trouw Internat Bv | Fiskefôr for laksefisk i ferskvann og anvendelse av slikt fôr. |
DE102004006744A1 (de) | 2004-02-09 | 2005-08-25 | Dr. August Oetker Nahrungsmittel Kg | Backware für die Zubereitung in der Mikrowelle |
JP3806123B2 (ja) * | 2004-02-19 | 2006-08-09 | 啓子 渡邉 | 中華まんじゅう用の皮生地の製造方法 |
US8741369B2 (en) * | 2005-03-21 | 2014-06-03 | Kraft Foods Group Brands Llc | Microwaveable dough compositions |
US7931778B2 (en) * | 2005-11-04 | 2011-04-26 | Cargill, Incorporated | Lecithin-starches compositions, preparation thereof and paper products having oil and grease resistance, and/or release properties |
US8192845B2 (en) * | 2005-11-04 | 2012-06-05 | Cargill, Incorported | Lecithin-containing starch compositions, preparation thereof and paper products having oil and grease resistance, and/or release properties |
FR2895877B1 (fr) * | 2006-01-06 | 2012-06-22 | Gervais Danone Sa | Poudre de lait fermente ou yaourt a haute densite en ferments lactiques |
US8057832B2 (en) * | 2006-09-13 | 2011-11-15 | Kraft Foods Global Brands Llc | Microwavable food products |
US8354131B2 (en) * | 2006-09-13 | 2013-01-15 | Kraft Foods Global Brands Llc | Microwavable food products |
US20080063759A1 (en) * | 2006-09-13 | 2008-03-13 | Raymond Megan N | Packaging Method for Storage and Microwave Heating of Food Products |
US20080063760A1 (en) * | 2006-09-13 | 2008-03-13 | Raymond Megan N | Packaging System for Storage and Microwave Heating of Food Products |
US20090155426A1 (en) * | 2006-09-13 | 2009-06-18 | Renee Gan | Baked Microwavable Frozen Bread and Bakery Products |
US20080063755A1 (en) * | 2006-09-13 | 2008-03-13 | Renee Gan | Baked Microwavable Frozen Bread and Bakery Products |
US9179699B2 (en) | 2010-09-17 | 2015-11-10 | Elwha Llc | Crispy french fries |
JP5794623B2 (ja) * | 2011-07-20 | 2015-10-14 | 日本製粉株式会社 | αアミラーゼを使用した無糖パンの製造方法 |
US20150037484A1 (en) * | 2013-07-30 | 2015-02-05 | Elwha Llc | Methods and Compositions Related to French Fry Dough and Products Thereof |
BR112017000867A2 (pt) * | 2014-07-24 | 2017-12-05 | Nestec Sa | auxiliar de cozimento para revestir e fritar um produto alimentício, e método para a produção do dito auxiliar de cozimento |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1244086B (de) * | 1963-05-31 | 1967-07-13 | Kurt Kautz | Verfahren zur Herstellung eines als Ausgangsmaterial fuer Brueh- oder Brandteig dienenden Pulvers |
US4010073A (en) * | 1975-06-25 | 1977-03-01 | Rohm And Haas Company | Free-flowing enzyme composition |
US4116772A (en) * | 1975-07-30 | 1978-09-26 | Pennwalt Corporation | Free-flowing fungal enzyme composition |
DK148784D0 (da) * | 1984-02-29 | 1984-02-29 | Nexus Aps | Pulverprodukt |
FI84970C (fi) * | 1988-04-22 | 1992-02-25 | Suomen Sokeri Oy | Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet. |
DE69012331T2 (de) * | 1989-07-19 | 1995-03-23 | American Maize Prod Co | Herstellungsverfahren von nahrungsmitteln mit ermässigtem fettgehalt. |
US5110614A (en) | 1989-12-14 | 1992-05-05 | Microgold | Process of making a microwaveable bakery product |
AU2206395A (en) * | 1994-04-05 | 1995-10-23 | Mrs. Bateman's Bakery, L.C. | Low fat, low calorie, fat substitute |
GB9507715D0 (en) * | 1995-04-13 | 1995-05-31 | Novus Foods Ltd | Microwave batter |
DE69521205T2 (de) * | 1995-11-07 | 2001-09-20 | Societe Des Produits Nestle S.A., Vevey | Enzymbehandeltes stärkehaltiges Produkt |
-
1996
- 1996-11-21 EP EP96203263A patent/EP0848908B1/de not_active Expired - Lifetime
- 1996-11-21 DE DE69622873T patent/DE69622873T2/de not_active Expired - Lifetime
- 1996-11-21 ES ES96203263T patent/ES2179913T3/es not_active Expired - Lifetime
- 1996-11-21 PT PT96203263T patent/PT848908E/pt unknown
- 1996-11-21 DK DK96203263T patent/DK0848908T3/da active
- 1996-11-21 AT AT96203263T patent/ATE221732T1/de active
-
1997
- 1997-10-02 CA CA002215883A patent/CA2215883C/en not_active Expired - Fee Related
- 1997-10-07 IL IL12191097A patent/IL121910A/xx not_active IP Right Cessation
- 1997-11-18 AU AU45252/97A patent/AU722723B2/en not_active Ceased
- 1997-11-20 JP JP9319569A patent/JPH10155411A/ja not_active Withdrawn
- 1997-11-20 US US08/975,371 patent/US6068863A/en not_active Expired - Lifetime
- 1997-11-20 RU RU97119183/13A patent/RU2183062C2/ru not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
AU722723B2 (en) | 2000-08-10 |
CA2215883C (en) | 2006-05-09 |
EP0848908B1 (de) | 2002-08-07 |
IL121910A (en) | 2000-06-29 |
DE69622873T2 (de) | 2003-01-02 |
RU2183062C2 (ru) | 2002-06-10 |
ES2179913T3 (es) | 2003-02-01 |
JPH10155411A (ja) | 1998-06-16 |
PT848908E (pt) | 2002-12-31 |
US6068863A (en) | 2000-05-30 |
IL121910A0 (en) | 1998-03-10 |
AU4525297A (en) | 1998-05-28 |
DK0848908T3 (da) | 2002-10-14 |
DE69622873D1 (de) | 2002-09-12 |
EP0848908A1 (de) | 1998-06-24 |
CA2215883A1 (en) | 1998-05-21 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
ATE221732T1 (de) | Verfahren zur herstellung von mikrowellen aufwärmbaren brotprodukte | |
Monnet et al. | Legume enriched cereal products: A generic approach derived from material science to predict their structuring by the process and their final properties | |
ATE94723T1 (de) | Extrudierte staerke-snack-nahrungsmittel und verfahren. | |
US5554402A (en) | Process for preparing baked food products having little or no fat using an oat component as a fat replacement | |
ATE166767T1 (de) | Verfahren zur herstellung von panierbeschichtung und damit hergestelltes produkt | |
JP2002191292A (ja) | 高栄養焼き菓子 | |
GB1577870A (en) | Foodstuff | |
Mohamed et al. | Effects of ingredients on the characteristics of rice cakes | |
DE69829479D1 (de) | Verfahren zur herstellung gefüllter teigwaren | |
JPH09107887A (ja) | 膨化食品の製造方法及び膨化食品生地 | |
DE69912777D1 (de) | Verfahren zur herstellung von aromatisierte teigwaren | |
JP2003219827A (ja) | おから配合膨化食品 | |
US20050136154A1 (en) | Method of producing, and composition of, cereal products or food particulates with zero net glycemic carbohydrates | |
DK0411327T3 (da) | Fremgangsmåde til fremstilling af pasta | |
JPS60248156A (ja) | ソ−セ−ジ及びペ−スト状食品 | |
GB2013077A (en) | Process for treating sharps and middlings from flour-milling and foodstuffs obtained therefrom | |
US882852A (en) | Bread and process of making same. | |
JPH01285146A (ja) | パン・クラストの連鎖式食品化システム | |
ATE214233T1 (de) | Fertiggericht | |
JPH10276666A (ja) | 新規なピザ用クラスト及びその製造法 | |
JPH04287645A (ja) | 大豆蛋白加工食品の製造方法 | |
RU95117534A (ru) | Способ приготовления диетических хлебобулочных изделий | |
SI21118A (sl) | Postopek za izdelavo prehrambenega izdelka | |
JPS62175158A (ja) | お好み焼類用バツタ− | |
RU2005107208A (ru) | Способ приготовления булочного изделия |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
UEP | Publication of translation of european patent specification |