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203 条记录 (耗时 0.017 秒)

    Frozen dough and baked products
    51.
    发明申请
    Frozen dough and baked products 审中-公开
    冷冻面团和烤制品

    公开(公告)号：US20030165605A1

    公开(公告)日：2003-09-04

    申请号：US10353979

    申请日：2003-01-30

    发明人： Jackie Brown ,  Thomas J. Aurand ,  Dave Zhang

    IPC分类号： A21D010/00

    CPC分类号： A21D10/00 ,  A21D2/26 ,  A21D2/265 ,  A21D6/001 ,  A21D8/02 ,  A21D10/02

    摘要： A non-laminated, non-pre-proofed frozen dough has been prepared that can go directly from the freezer to the oven to produce a high quality baked product in a short period of time. Flour, water, yeast and dough conditioner are mixed to form dough. The dough is preferably rested for about 10 or more then frozen. The frozen dough can then be thawed, proofed, and baked, preferably in a multi-phase oven. The dough preferably has a specific volume of less than 1.5 and preferably yields a baked product having a specific volume of about 4 cc/g or more.

    摘要翻译： 已经制备了非层压的非预防冷冻面团，其可以直接从冷冻器直接进入烤箱，以在短时间内产生高品质的烘焙产品。 面粉，水，酵母和面团调理剂混合形成面团。 面团优选静置约10或更多，然后冷冻。 然后可将冷冻的面团解冻，校核和烘烤，优选在多相烘箱中。 面团优选具有小于1.5的比容积，并且优选地产生具有约4cc / g或更高比体积的烘焙产品。

    Process of forming a refrigerated dough
    52.
    发明申请
    Process of forming a refrigerated dough 失效
    形成冷冻面团的方法

    公开(公告)号：US20030138522A1

    公开(公告)日：2003-07-24

    申请号：US10181473

    申请日：2002-10-04

    发明人： Charlotte H Poulsen ,  Jens F Sorensen

    IPC分类号： A23L001/10 ,  A21D008/02

    CPC分类号： A21D6/001 ,  A21D2/26

    摘要： A process of forming a refrigerated dough is described. The process comprises admixing cereal flour and water with a protein that can reduce or prevent the enzymatic degradation of arabinoxylan present in the cereal flour.

    摘要翻译： 描述形成冷冻面团的过程。 该方法包括将谷物粉和水与可以减少或防止谷物粉中存在的阿拉伯木聚糖的酶促降解的蛋白质混合。

    High protein dough mix
    58.
    发明授权
    High protein dough mix 失效
    高蛋白面团混合

    公开(公告)号：US5320859A

    公开(公告)日：1994-06-14

    申请号：US239947

    申请日：1988-09-02

    申请人： Bahram Namdari

    发明人： Bahram Namdari

    IPC分类号： A21D2/26 ,  A21D10/02 ,  A21D13/06 ,  A21D13/08 ,  A21D10/00

    CPC分类号： A21D13/064 ,  A21D10/02 ,  A21D2/26

    摘要： A high protein dough mix for a leavened bakery product, consisting essentially of, by weight, in unflavored form, a blend of up to 20% water, 10-80% of a protein containing material selected from the group consisting of soy products, gluten, milk products, whey products, egg products and nuts, 10-80% of a sweetener, up to 40% of a vegetable shortening, up to 50% flour, and up to 8% of a leavening agent. The dough mix may be baked and served as a cookie, a muffin, a cake, a brownie, or a snack bar.

    摘要翻译： 用于发酵面包店产品的高蛋白质面团混合物，基本上由重量百分比形式组成，最高达20％的水，10-80％的含蛋白质的材料的混合物，其选自大豆制品，麸质 ，乳制品，乳制品，蛋制品和坚果，10-80％的甜味剂，高达40％的蔬菜起酥油，高达50％的面粉和高达8％的膨松剂。 面团混合物可以被烘烤并作为饼干，松饼，蛋糕，布朗尼或小吃店。

    Milk replacer for baking containing isolated vegetable protein
    60.
    发明授权
    Milk replacer for baking containing isolated vegetable protein 失效
    用于烘焙的牛奶替代品含有分离的植物蛋白

    公开(公告)号：US4279939A

    公开(公告)日：1981-07-21

    申请号：US110718

    申请日：1980-01-09

    申请人： Iue C. Cho

    发明人： Iue C. Cho

    IPC分类号： A23C11/00 ,  A21D2/00 ,  A21D2/26 ,  A23C21/04 ,  A23J3/08 ,  A23J3/16 ,  A23J3/00

    CPC分类号： A23J3/16 ,  A21D2/26 ,  A23C21/04 ,  A23J3/08

    摘要： A non-fat milk replacer for baking containing an isolated vegetable protein ingredient is disclosed. The milk replacer is produced by forming a slurry containing 94-48% by weight dairy whey, 6-52% isolated vegetable protein, said slurry having a pH of 5.8-7.5 and an added alkaline earth cation concentration of 0.1 to 2.0% by weight of the solids. The slurry is heated within a critically defined temperature range of 190.degree.-230.degree. F. for a period of time sufficient to partially insolubilize the protein, followed by cooling and drying of the slurry to form a non-fat milk replacer which has comparable baking properties to non-fat dry milk.

    摘要翻译： 公开了一种用于烘烤的含有分离的植物蛋白成分的无脂牛奶替代物。 通过形成含有94-48重量％乳清，6-52％分离植物蛋白的浆料，所述浆液的pH为5.8-7.5，碱土金属离子浓度为0.1-2.0重量％ 的固体。 将浆液在190°-230°F的临界定义的温度范围内加热足以使蛋白质部分不溶化的时间，然后冷却和干燥浆料以形成具有相当的烘烤的无脂奶替代物 性质为非脂肪干牛奶。