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公开(公告)号：US20070020369A1
公开(公告)日：2007-01-25
申请号：US11458140
申请日：2006-07-18
申请人： Soumya Roy , Madonna Ray , Jean Weber
发明人： Soumya Roy , Madonna Ray , Jean Weber
CPC分类号： A21D2/165 , A21D2/16 , A21D2/18 , A21D2/181 , A21D2/183 , A21D2/186 , A21D2/188 , A21D2/245 , A21D2/26 , A21D2/262 , A21D2/265 , A21D13/16 , A21D13/38 , A23V2002/00 , A23V2200/10 , A23V2200/224 , A23V2250/0616
摘要： Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions or an under-developed dough compositions. The dough compositions may include one or more shelf life enhancing agents.
摘要翻译： 可以烘烤的面团组合物以提供约7天或更长（例如约14天，约21天或约28天或更长）的延长的保质期的烘焙制品（例如肉桂卷）。 面团组合物可以是显影的生面团组合物或未显影的面团组合物。 面团组合物可以包括一种或多种保质期增强剂。
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2.发明申请公开(公告)号：US20060083840A1
公开(公告)日：2006-04-20
申请号：US11249558
申请日：2005-10-13
申请人： Jeffrey Casper , Alan Oppenheimer , Braden Erickson , Madonna Ray , Jean Weber
发明人： Jeffrey Casper , Alan Oppenheimer , Braden Erickson , Madonna Ray , Jean Weber
IPC分类号： A21D10/00
摘要： Described are dough compositions and related methods that involve the use of a preferment or sponge dough, and wherein the preferment or sponge dough composition includes a concentrated protein ingredient, optionally to produce an unproofed dough composition that can be baked without proofing.
摘要翻译： 描述了涉及使用优选或海绵面团的面团组合物和相关方法，并且其中优选或海绵面团组合物包括浓缩的蛋白质成分，任选地产生可以在不打样的情况下进行烘烤的非防粘面团组合物。
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公开(公告)号：US20060083841A1
公开(公告)日：2006-04-20
申请号：US11249678
申请日：2005-10-13
申请人： Jeffrey Casper , Alan Oppenheimer , Jean Weber , Braden Erickson , Madonna Ray
发明人： Jeffrey Casper , Alan Oppenheimer , Jean Weber , Braden Erickson , Madonna Ray
IPC分类号： A21D10/00
摘要： Described are dough compositions and related methods wherein the dough compositions include a starch having a low, high-temperature viscosity, e.g., to produce an unproofed dough composition that can be baked without proofing.
摘要翻译： 描述的是生面团组合物和相关方法，其中生面团组合物包括具有低的高温粘度的淀粉，例如，以产生可以在不打样的情况下烘烤的非防粘面团组合物。
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4.发明申请Food intermediate having enhanced shape retention and organoleptic properties and methods of producing the dough intermediate 审中-公开具有增强的形状保持性和感官特性的食品中间体和生产面团中间体的方法公开(公告)号：US20050003066A1
公开(公告)日：2005-01-06
申请号：US10611761
申请日：2003-07-01
申请人： Madonna Ray , Trudi Rodne , Yang Kou , Susan Heddleson , Annavarapu Murty , Ryan Check
发明人： Madonna Ray , Trudi Rodne , Yang Kou , Susan Heddleson , Annavarapu Murty , Ryan Check
摘要： The present invention relates to dough intermediates that yield enhanced organoleptic attributes as well as aesthetic features upon subjecting the dough intermediate to a finishing step. The beneficial features of the present invention are obtained through the creation of a partially sealed layer on the surface of the dough intermediate. The sealing of the intermediate allows for increased expansion through the mixing and proofing stages by increasing fluidity of the dough intermediate and restricting dehydration at the surface and as such contributes to yield improvement better shape definition.
摘要翻译： 本发明涉及在面团中间体经历精整步骤后产生增强的感官特性以及美学特征的面团中间体。 通过在面团中间体的表面上形成部分密封的层来获得本发明的有益特征。 中间体的密封允许通过增加面团中间体的流动性并限制表面的脱水，通过混合和打样阶段增加膨胀，因此有助于提高更好的形状定义。
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