AU514872B2 - Bakery process and product using lactose - Google Patents

Bakery process and product using lactose

Info

Publication number
AU514872B2
AU514872B2 AU28698/77A AU2869877A AU514872B2 AU 514872 B2 AU514872 B2 AU 514872B2 AU 28698/77 A AU28698/77 A AU 28698/77A AU 2869877 A AU2869877 A AU 2869877A AU 514872 B2 AU514872 B2 AU 514872B2
Authority
AU
Australia
Prior art keywords
lactose
product
bakery process
bakery
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
AU28698/77A
Other languages
English (en)
Other versions
AU2869877A (en
Inventor
S. F. and Stanberry D. C Zenner
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.)
Patent Technology Inc
Original Assignee
Patent Technology 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 Patent Technology Inc filed Critical Patent Technology Inc
Publication of AU2869877A publication Critical patent/AU2869877A/en
Application granted granted Critical
Publication of AU514872B2 publication Critical patent/AU514872B2/en
Expired legal-status Critical Current

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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
AU28698/77A 1976-09-10 1977-09-09 Bakery process and product using lactose Expired AU514872B2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US72221876A 1976-09-10 1976-09-10
USUS722218 1976-09-10

Publications (2)

Publication Number Publication Date
AU2869877A AU2869877A (en) 1979-03-15
AU514872B2 true AU514872B2 (en) 1981-03-05

Family

ID=24900939

Family Applications (1)

Application Number Title Priority Date Filing Date
AU28698/77A Expired AU514872B2 (en) 1976-09-10 1977-09-09 Bakery process and product using lactose

Country Status (7)

Country Link
JP (1) JPS605246B2 (ja)
AU (1) AU514872B2 (ja)
CA (1) CA1084334A (ja)
DE (1) DE2740245A1 (ja)
GB (1) GB1587296A (ja)
NL (1) NL7709887A (ja)
SE (1) SE7710132L (ja)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5223292A (en) * 1984-11-09 1993-06-29 Nabisco, Inc. Method and dough compositions for making shelf-stable soft or chewy cookies
US4961941A (en) * 1985-02-15 1990-10-09 Nabisco Brands, Inc. Shelf-stable multi-textured cookies
US5080919A (en) * 1985-02-15 1992-01-14 Nabisco Brands, Inc. Cookies with reduced sucrose content and doughs for production thereof
US4961942A (en) * 1985-02-15 1990-10-09 Nabisco Brands, Inc. Shelf-stable multi-textured cookies
IL97067A (en) * 1990-02-12 1994-05-30 Gist Brocades Nv Dough-limited doughs
CA2113098C (en) * 1991-07-18 2003-12-23 David J. Domingues Yeast-leavened refrigerated dough products
US5540940A (en) * 1991-07-18 1996-07-30 The Pillsbury Company Substrate-limited, yeast leavened refrigerated dough products and process of making
US5492702A (en) * 1991-07-18 1996-02-20 The Pillsbury Company Substrate-limited yeast-leavened refrigerated dough products
US5514386A (en) * 1991-07-18 1996-05-07 The Pillsbury Company Dough compositions containing temperature sensitive yeast and a temperature sensitive yeast strain and process of making
EP1839488A1 (en) * 2006-03-27 2007-10-03 Campina Nederland Holding B.V. Egg-free cake and a method for preparation thereof
CA2685267C (en) * 2007-04-26 2016-04-05 Csm Nederland B.V. Yeast-leavened dough and dry mix for preparing such a dough
EP3823455A1 (de) * 2018-07-16 2021-05-26 Symrise AG Zusammensetzung zur substitution von zucker in backwaren

Also Published As

Publication number Publication date
JPS605246B2 (ja) 1985-02-09
SE7710132L (sv) 1978-03-11
GB1587296A (en) 1981-04-01
NL7709887A (nl) 1978-03-14
DE2740245A1 (de) 1978-03-16
JPS5334945A (en) 1978-03-31
AU2869877A (en) 1979-03-15
CA1084334A (en) 1980-08-26

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