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1.发明授权Freezer-to-oven, laminated, unproofed dough and products resulting therefrom 有权冷冻至烘箱，层压，非面团面团及由此产生的产品公开(公告)号：US06579554B2
公开(公告)日：2003-06-17
申请号：US09751510
申请日：2000-12-29
申请人： Gregg Moder , Carina Cammarota , Melissa Hajovy
发明人： Gregg Moder , Carina Cammarota , Melissa Hajovy
IPC分类号： A21D800
CPC分类号： A21D10/025 , A21D2/188 , A21D2/26 , A21D6/001 , A21D13/16
摘要： A frozen, unproofed laminated dough that can be baked without being thawed or proofed and that provides a desirable specific volume of the baked product. A frozen unproofed laminated dough includes a layer dough and shortening layers that alternate with the layer dough. The layer dough includes flour, a water-binding agent, a leavening agent, a fat source, and water. The specific volume of the frozen, unproofed laminated dough is 0.8 cc/g to ¼ cc/g. The frozen unproofed laminated dough prepared a baked product having a baked specific volume of at least 3 cc/g when baked without being thawed or proofed before baking. The frozen, unproofed laminated dough can be used to prepare Danishes, croissants, and the like.
摘要翻译： 一种冷冻，无防粘的层压面团，可以在不经解冻或打样的情况下进行烘烤，并提供所需比例的烘焙食品。 冷冻的无粘合层压面团包括与面团交替的层面团和起酥层。 层面团包括面粉，水结合剂，发酵剂，脂肪源和水。 冷冻，不粘的层压面团的比体积为0.8cc / g至¼cc/ g。 冷冻的无粘合层压面团在焙烤之前制备焙烤比例至少为3cc / g的焙烤产品，而不烘烤或在烘烤前进行打样。 冷冻的，不粘的层压面团可用于制备舞蹈，羊角面包等。
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公开(公告)号：US20050147714A1
公开(公告)日：2005-07-07
申请号：US11068332
申请日：2005-02-28
申请人： David Domingues , Vicky Hoel , Tammy McIntyre , Gregg Moder
发明人： David Domingues , Vicky Hoel , Tammy McIntyre , Gregg Moder
摘要： Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging.
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3.发明申请Preservative Systems for Extending Shelf Life of Food Intermediates Through Microbial and Enzymatic Control in Non-Modified Atmosphere 审中-公开通过非修饰气氛中微生物和酶控制来延长食品中间体保质期的防腐剂系统公开(公告)号：US20080069928A1
公开(公告)日：2008-03-20
申请号：US11576493
申请日：2004-10-06
申请人： Gregg Moder , Polam Reddy , Soumya Roy , Jean Weber , Lauren Shimek , Liza Levin
发明人： Gregg Moder , Polam Reddy , Soumya Roy , Jean Weber , Lauren Shimek , Liza Levin
CPC分类号： A21D2/145 , A21D2/22 , A23V2002/00 , A23V2200/10
摘要： A preservation system for extending the shelf life of a farinaceous food intermediate having a water activity greater than 0.75, the preservative system comprising a chelating agent, at least an antimicrobial acid, and a reducing agent. The method of preparing and extending the shelf life of farinaceous food intermediates and farinaceous food intermediates having long shelf life are also described.
摘要翻译： 一种用于延长水活度大于0.75的含水食品中间体的保质期的保存系统，所述防腐剂体系包含螯合剂，至少一种抗微生物酸和还原剂。 还描述了制备和延长具有长保存期限的食用中间体和食品中间体的保质期的方法。
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公开(公告)号：US20050153016A1
公开(公告)日：2005-07-14
申请号：US11068333
申请日：2005-02-28
申请人： David Domingues , Vicky Hoel , Tammy McIntyre , Gregg Moder
发明人： David Domingues , Vicky Hoel , Tammy McIntyre , Gregg Moder
摘要： Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging.
摘要翻译： 描述的是生面团组合物和方法，其中面团组合物是使用面团的代谢部分制备的，包括气泡，代谢活性酵母和展开的面团基质，与非代谢酵母组合，并且其中生面团组合物优选具有有用的性质，例如酵母 无需化学发酵剂或改性气氛包装。
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公开(公告)号：US20050031733A1
公开(公告)日：2005-02-10
申请号：US10636787
申请日：2003-08-07
申请人： David Domingues , Vicky Hoel , Tammy McIntyre , Gregg Moder
发明人： David Domingues , Vicky Hoel , Tammy McIntyre , Gregg Moder
摘要： Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging.
摘要翻译： 描述的是生面团组合物和方法，其中面团组合物是使用面团的代谢部分制备的，包括气泡，代谢活性酵母和展开的面团基质，与非代谢酵母组合，并且其中生面团组合物优选具有有用的性质，例如酵母 无需化学发酵剂或改性气氛包装。
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