公开(公告)号：US07147881B2

公开(公告)日：2006-12-12

申请号：US10420052

申请日：2003-04-17

申请人： Erik Hedemann Andersen ,  Anders Ekberg ,  Luis Roberto King

发明人： Erik Hedemann Andersen ,  Anders Ekberg ,  Luis Roberto King

IPC分类号： A21D8/02

CPC分类号： A21D13/40 ,  A21D6/001 ,  A21D8/02 ,  A21D10/00 ,  A21D13/04 ,  A21D13/043 ,  A21D13/047 ,  A21D13/10

摘要： A method for making a composite dough by preparing a wheat dough by mixing wheat flour, fat and water in a manner effective to form an homogeneous and cohesive gluten structure followed by sheeting the dough into a sheet; separately preparing a non-wheat dough by mixing a non-wheat flour and water to form a homogeneous mass of dough that is sufficiently cohesive to be subsequently handled; assembling the wheat dough with the non-wheat dough; and laminating the wheat and non-wheat doughs to form a composite dough.

摘要翻译： 一种制备复合面团的方法，通过以有效形成均匀且凝聚的麸质结构的方式混合小麦粉，脂肪和水，然后将面团压片成片来制备小麦面团; 通过混合非小麦面粉和水分别制备非小麦面团，以形成足够凝聚并随后处理的均匀团块; 用非小麦面团组装小麦面团; 并将小麦和非小麦面团层压以形成复合面团。

公开(公告)号：US5879729A

公开(公告)日：1999-03-09

申请号：US871411

申请日：1997-06-09

申请人： Luis Roberto King Solis ,  Laurenz Anton Kistler Hahn

发明人： Luis Roberto King Solis ,  Laurenz Anton Kistler Hahn

IPC分类号： A23C11/02 ,  A23C9/127 ,  A23C9/133 ,  A23C13/14 ,  A23C15/16 ,  A23C19/076 ,  A23C19/082 ,  A23C19/09 ,  A23C19/093 ,  A23C20/02 ,  A23D7/015 ,  A23D9/007 ,  A23L7/104 ,  A23L19/10 ,  A23L23/00 ,  A23L27/60 ,  C12P1/04 ,  A23L1/10 ,  A23L1/48

CPC分类号： A23C15/165 ,  A23C19/0765 ,  A23C19/082 ,  A23C19/093 ,  A23L19/11 ,  A23L23/00 ,  A23L27/60 ,  A23L7/104

摘要： The fat caloric content of foodstuffs containing fats or oils can be reduced by adding to the foodstuffs an acidic amylaceous fermented composition resulting from a process whereina) a slurry of cereal flour and at least one additional non-cereal starch material is first subjected to gelatinization and further homogenized;b) inoculated with an acidifying strain or a mixture of acidifying strains selected from Lactobacillus species, Streptococcus thermophilus and Bifidobacterium species;c) then subjected to a fermentation over a period and at a temperature such as to afford a pH of about 3.5 to 4.6 of the fermented material; andd) finally stabilized.

摘要翻译： 通过向食品中添加酸性淀粉发酵组合物，可以减少含脂肪或油的食物的脂肪含量，其中a）谷物粉和至少一种另外的非谷物淀粉材料的浆液首先进行糊化 进一步均化; b）用酸化菌株或选自乳杆菌属物种，嗜热链球菌和双歧杆菌物种的酸化菌株的混合物接种; c）然后经过一段时间和在例如提供发酵物质的约3.5至4.6的pH的温度下进行发酵; 和d）终于稳定了。