公开(公告)号：US06759070B1

公开(公告)日：2004-07-06

申请号：US09707184

申请日：2000-11-06

申请人： Venky Narayanaswamy ,  Linda R. Kreisman ,  James E. Langler ,  David W. Tobelmann ,  Vijay Sood

发明人： Venky Narayanaswamy ,  Linda R. Kreisman ,  James E. Langler ,  David W. Tobelmann ,  Vijay Sood

IPC分类号： A21D400

CPC分类号： A21D10/025 ,  A21D4/00 ,  A21D8/025 ,  A21D8/06

摘要： The present invention includes a ready-to-use dough article that provides an expanded baked product, such as a roll, pizza dough or scone. The dough article comprises a substantially gas-impermeable container. The dough article also comprises a dough having a cellular network that is substantially free of an active leavening agent. The dough is disposed within the container. The dough article also comprises an inert gas that is disposed within the container.

摘要翻译： 本发明包括即用型面团制品，其提供膨化的烘焙产品，例如卷，比萨饼面团或烤饼。 面团制品包括基本上不透气的容器。 面团制品还包括具有基本上不含活性膨松剂的蜂窝网络的面团。 面团设置在容器内。 面团制品还包括设置在容器内的惰性气体。

公开(公告)号：US06228403B1

公开(公告)日：2001-05-08

申请号：US09322208

申请日：1999-05-28

申请人： Venkatachalam Narayanaswamy ,  Linda R. Kreisman ,  James E. Langler ,  David W. Tobelmann

发明人： Venkatachalam Narayanaswamy ,  Linda R. Kreisman ,  James E. Langler ,  David W. Tobelmann

IPC分类号： A21D400

CPC分类号： A21D10/045 ,  A21D4/00 ,  A21D8/02

摘要： A ready-to-bake batter article for brownies comprises a gas impermeable container, a low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in the unfilled headspace. The ratio of sugar to flour in the batter ranges from about 1.5:1 to 3.5:1. The batter has a water activity of less than 0.85.

摘要翻译： 用于布朗尼的即可烘烤的面糊制品包括不透气容器，设置在容器内并部分填充容器的低水分活度的高比例的巧克力糊料和未填充的顶部空间中的未加压的惰性低氧气体。 面糊中糖与面粉的比例范围为约1.5：1至3.5：1。 面糊的水分活度小于0.85。

公开(公告)号：US6165524A

公开(公告)日：2000-12-26

申请号：US428026

申请日：1999-10-27

申请人： Venkatachalam Narayanaswamy ,  Lloyd E. Metzger ,  James E. Langler ,  David W. Tobelmann ,  Linda R. Kreisman

发明人： Venkatachalam Narayanaswamy ,  Lloyd E. Metzger ,  James E. Langler ,  David W. Tobelmann ,  Linda R. Kreisman

IPC分类号： A21D10/00 ,  A21D10/02 ,  A21D10/04

CPC分类号： A21D10/045 ,  A21D10/025

摘要： A shelf stable ready-to-bake batter article for baked goods comprises an unpressurized gas impermeable container, low water activity, batter with a leavening system disposed within the container and partially filling the container and an inert low oxygen gas in the headspace not filled by the batter. The ratio of sugar to flour in the batter ranges from about 0.5:1 to 2.5:1. The batter has a water activity of less than 0.85.

摘要翻译： 用于烘焙食品的搁置稳定的即用烘焙面糊制品包括未加压的气体不可渗透容器，低水分活动性，具有布置在容器内的发酵系统的面糊，并且部分地填充容器以及未填充的顶部空间中的惰性低氧气体 面糊 面糊中糖与面粉的比例为约0.5:1至2.5:1。 面糊的水分活度小于0.85。