DE69814056T2 - Glasur für teigwaren - Google Patents

Glasur für teigwaren

Info

Publication number
DE69814056T2
DE69814056T2 DE69814056T DE69814056T DE69814056T2 DE 69814056 T2 DE69814056 T2 DE 69814056T2 DE 69814056 T DE69814056 T DE 69814056T DE 69814056 T DE69814056 T DE 69814056T DE 69814056 T2 DE69814056 T2 DE 69814056T2
Authority
DE
Germany
Prior art keywords
pasta
glaze
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 - Fee Related
Application number
DE69814056T
Other languages
English (en)
Other versions
DE69814056D1 (de
Inventor
Dennis Lonergan
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.)
Pillsbury Co
Original Assignee
Pillsbury Co
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 Pillsbury Co filed Critical Pillsbury Co
Publication of DE69814056D1 publication Critical patent/DE69814056D1/de
Application granted granted Critical
Publication of DE69814056T2 publication Critical patent/DE69814056T2/de
Anticipated expiration legal-status Critical
Expired - Fee Related 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Glass Compositions (AREA)
  • Confectionery (AREA)
  • Noodles (AREA)
DE69814056T 1997-01-10 1998-01-06 Glasur für teigwaren Expired - Fee Related DE69814056T2 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US08/781,653 US5965180A (en) 1997-01-10 1997-01-10 Glaze for dough products
PCT/US1998/000109 WO1998030104A2 (en) 1997-01-10 1998-01-06 Glaze for dough products

Publications (2)

Publication Number Publication Date
DE69814056D1 DE69814056D1 (de) 2003-06-05
DE69814056T2 true DE69814056T2 (de) 2003-10-23

Family

ID=25123479

Family Applications (1)

Application Number Title Priority Date Filing Date
DE69814056T Expired - Fee Related DE69814056T2 (de) 1997-01-10 1998-01-06 Glasur für teigwaren

Country Status (13)

Country Link
US (1) US5965180A (de)
EP (1) EP0966200B1 (de)
JP (1) JP2001508296A (de)
CN (1) CN1117520C (de)
AR (1) AR011068A1 (de)
AU (1) AU717052B2 (de)
BR (1) BR9806867A (de)
CA (1) CA2276305C (de)
DE (1) DE69814056T2 (de)
RU (1) RU2176454C2 (de)
TW (1) TW448039B (de)
WO (1) WO1998030104A2 (de)
ZA (1) ZA98157B (de)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102005023431A1 (de) * 2005-05-20 2006-11-23 Juchem Gmbh Lösung zur Verstärkung der Maillardreaktion und Konzentrat zu deren Herstellung

Families Citing this family (29)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6444244B1 (en) * 1999-06-18 2002-09-03 Recot, Inc. Method for making a shelf-stable soft pretzel
US6368645B2 (en) * 1999-09-16 2002-04-09 The Pillsbury Company Reheating tolerant icing composition
US6572911B1 (en) 2000-04-21 2003-06-03 The Pillsbury Company Impingement oven with steam injection and method of baking dough products
GB2379152B (en) * 2001-08-31 2005-09-14 Bakehouse Ltd Glazed baking products
US6896915B2 (en) * 2001-11-13 2005-05-24 National Starch And Chemical Investment Holding Corporation Use of converted low-viscosity, high solids starch in foods
US20030157222A1 (en) * 2001-11-14 2003-08-21 Leola Henry Freezer to oven biscuit swirl
US6787170B2 (en) * 2002-07-12 2004-09-07 The Pillsbury Company Fried texture imparting glaze for a food intermediate and method of making a product and a product produced thereby
EP1646286A4 (de) * 2003-06-30 2007-02-14 Visarion Ivanov Dimitrov Brotprodukt und verfahren zu seiner herstellung
US7442396B2 (en) * 2004-07-30 2008-10-28 General Mills Marketing, Inc. Dough compositions having a moisture barrier, and related methods
US20060078665A1 (en) * 2004-10-07 2006-04-13 Slocum Sherri A Roll-style dough product having a fried-like texture
US20060198936A1 (en) * 2005-03-01 2006-09-07 Kathie Manirath Dough compositions and pretzels
US20070042098A1 (en) * 2005-08-16 2007-02-22 Norquist Penny L Topically applied garlic on refrigerated dough
JP2009544334A (ja) * 2006-08-02 2009-12-17 ザ プロクター アンド ギャンブル カンパニー 低脂肪スナック組成物
US20080107779A1 (en) * 2006-11-06 2008-05-08 Sara Lee Corporation Pancrepe and method of making same
US20080233255A1 (en) * 2007-03-21 2008-09-25 Lockwood Keith A Process for producing a freezer-to-oven bagel
JP4648934B2 (ja) * 2007-10-15 2011-03-09 旭化成ケミカルズ株式会社 ドウ組成物
US7988669B2 (en) * 2009-02-17 2011-08-02 Tyco Healthcare Group Lp Port fixation with filament actuating member
CN101972030A (zh) * 2010-11-26 2011-02-16 河南工业大学 包冰衣技术在发酵冷冻面团蒸制食品中的应用
US20120141632A1 (en) * 2010-12-02 2012-06-07 Bimbo Hungria Vagyonkezelo Zartkoruen Mukodo Reszvenytarsasag Pretzel-bagel and method of manufacturing thereof
JP2013212062A (ja) * 2012-04-02 2013-10-17 Andersen Institute Of Bread & Life Co Ltd プレッツェルの製造方法
CN102669721B (zh) * 2012-04-24 2014-03-12 苏州欧福蛋业有限公司 一种上光专用蛋液的制备方法及应用
JP6086480B2 (ja) * 2013-02-22 2017-03-01 日清製粉株式会社 冷凍生地の製造方法
CN104996693A (zh) * 2015-08-08 2015-10-28 蚌埠市老顽童食品厂 一种馄饨奶糖
CN106922848A (zh) * 2015-12-29 2017-07-07 嘉里特种油脂（上海）有限公司 一种起层类烘焙品用可塑性油脂组合物
FR3049432B1 (fr) * 2016-03-31 2019-08-09 Lesaffre Et Compagnie Procede de personnalisation du gout de pains ou de viennoiseries
CN105660804A (zh) * 2016-04-18 2016-06-15 淮亚红 一种香蕉味的发酵粗粮饼干及其制作方法
JP6518356B1 (ja) * 2018-02-07 2019-05-22 キユーピー株式会社 冷凍球状食品及び冷凍球状食品の製造方法
CN110432309A (zh) * 2019-06-25 2019-11-12 广州酒家集团利口福食品有限公司 一种烘焙食品的饰面液及其制备方法
US20210045392A1 (en) * 2019-08-15 2021-02-18 Pragel Llc Baked dough product having numerous layers and methods for forming the same

Family Cites Families (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB786774A (en) * 1953-02-20 1957-11-27 Roger Poulet A glaze for pastry, biscuits and bread
US3427951A (en) * 1965-03-17 1969-02-18 American Maize Prod Co Process of coating food
US3424591A (en) * 1965-06-09 1969-01-28 Dow Chemical Co Hydrocolloid surface treatment to yield french fried potato products
US3669688A (en) * 1969-11-05 1972-06-13 Dca Food Ind Comestible stabilizer composition
AR206038A1 (es) * 1975-03-05 1976-06-23 Soreat Sa Procedimiento de recubrimiento para mejorar la conservacion y la sobrearomatizacion de articulos de confiteria
US4293572A (en) * 1978-02-28 1981-10-06 International Telephone And Telegraph Corporation Process for applying a moisture barrier coating to baked and fried food products
US4406911A (en) * 1980-06-30 1983-09-27 General Foods Corporation Method of producing and baking frozen yeast leavened dough
US4389420A (en) * 1981-05-11 1983-06-21 The Pillsbury Company Dough glaze
US4487786A (en) * 1982-10-22 1984-12-11 Lamb-Weston, Inc. Starch enrobing process for coating frozen food
US4645674A (en) * 1984-07-06 1987-02-24 Entemann's Inc. Glaze composition for bakery products
US4657769A (en) * 1985-02-22 1987-04-14 Leonard Petrofsky Method of manufacturing frozen bagel dough products
NL8501283A (nl) * 1985-05-07 1986-12-01 Unilever Nv Glansmiddel.
US4743452A (en) * 1985-07-17 1988-05-10 Stauffer Chemical Company Method for producing frozen yeast-leavened dough
US5202138A (en) * 1987-12-28 1993-04-13 International Flavors & Fragrances Inc. Stable pizza food article, process for preparing same and coating composition used in same
US5281433A (en) * 1992-07-16 1994-01-25 The Quaker Oats Company Process for preparing a pre-cooked, microwaveable frozen baked food product
US5518756A (en) * 1992-10-24 1996-05-21 Dau; Peter C. Powder mixture
US5372829A (en) * 1993-01-15 1994-12-13 Merck & Co., Inc. Process for preparing low-fat fried food
EP0749690A1 (de) * 1995-06-22 1996-12-27 Unilever N.V. Hitzehärtbare gefrorene Teigwaren
US5707676A (en) * 1996-03-11 1998-01-13 Einstein Bros. Bagels, Inc. Process for making frozen bagel shapes

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102005023431A1 (de) * 2005-05-20 2006-11-23 Juchem Gmbh Lösung zur Verstärkung der Maillardreaktion und Konzentrat zu deren Herstellung

Also Published As

Publication number Publication date
AU5731598A (en) 1998-08-03
CN1117520C (zh) 2003-08-13
WO1998030104A3 (en) 1998-11-12
DE69814056D1 (de) 2003-06-05
EP0966200A2 (de) 1999-12-29
BR9806867A (pt) 2000-08-08
AU717052B2 (en) 2000-03-16
JP2001508296A (ja) 2001-06-26
CA2276305A1 (en) 1998-07-16
RU2176454C2 (ru) 2001-12-10
CA2276305C (en) 2004-12-21
EP0966200B1 (de) 2003-05-02
AR011068A1 (es) 2000-08-02
US5965180A (en) 1999-10-12
CN1297328A (zh) 2001-05-30
ZA98157B (en) 1999-07-09
WO1998030104A2 (en) 1998-07-16
TW448039B (en) 2001-08-01

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Legal Events

Date Code Title Description
8364 No opposition during term of opposition
8339 Ceased/non-payment of the annual fee